Bulgogi (Korean BBQ Beef)
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Marinating
1 hr
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Total Time
20 mins
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Servings
4
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Course
Main Course
Bulgogi (Korean BBQ Beef)
Description
This recipe uses thin slices of rib eye beef combined with scallions, onion, and optionally carrot, soaked in a marinade with ingredients like soy sauce, sugar, garlic, sesame oil, and pureed Asian pear which adds natural sweetness and helps tenderize. The beef is marinated for at least 30 minutes up to overnight to infuse the flavor thoroughly.
Cooking involves grilling over high heat or pan-frying in a hot skillet until the beef caramelizes and is no longer pink, creating a richly flavored crust. The vegetables soften and complement the meat's texture and flavor. The result is tender, slightly sweet, and savory beef slices with subtle fruit undertones.
For serving, an optional Seoul-style presentation includes thinly sliced scallions, enoki mushrooms, and potato starch noodles simmered briefly in a lightly seasoned broth. Pre-sliced bulgogi meat from Korean markets can simplify preparation, and slicing beef thinly at home works best if it is partially frozen.
Ingredients
- 2 pounds beef rib eye thinly sliced; or top sirloin; see note
- 3 scallion cut into 2-inch pieces
- 1 onion thinly sliced, small
- 1 carrot thinly sliced - optional, small
Marinade
- 6 tablespoons soy sauce
- 3 tablespoons water
- 4 tablespoons sugar Use 3 T total for less sweetness, or 2 T sugar and 2 T honey
- 2 tablespoons rice wine or mirin
- 2 tablespoons garlic minced; about 5 to 6 plump cloves
- 2 tablespoons sesame oil
- 2 teaspoons sesame seeds
- 1/2 Asian pear or bosc pear or apple (sweet variety-honey crisp, Fuji, red delicious, etc, Korean; blended or grated
- ⅛ teaspoon black pepper
To serve bulgogi Seoul-style (optional)
- 3 ounces potato starch noodles soaked in hot water for 20 minutes and drained
- 3 scallions
- 1 pack enoki mushrooms stems removed
- 2 cups water or dashima broth or beef broth
- 1 teaspoon soy sauce
Instructions
- If using packaged pre-sliced meat, separate the slices. Remove any excess blood from the pre-sliced meat using paper towels.
- Mix all the marinade ingredients in a bowl.
- Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight.
- Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelized. Do not crowd the skillet.
- OR Stir-frying: Preheat the pan, and add the meat over high meat. You can crowd the pan to generate some liquid and let the meat cook in its own juice. Cook until the meat is no longer pink. Use all the marinade if you want some sauce at the end.
To serve Seoul-style (Optional)
- Thinly slice the scallions. Season 2 cups of water or broth with 1 teaspoon of soy sauce.
- Heat the pan, and add the meat and top it with the scallions and mushrooms. Add about half of the broth around the edges of the pan along with the noodles. Add more liquid when the liquid level goes down as you cook.
Notes
- If slicing beef at home, partially freeze it to firm up and allow thin ⅛-inch slices.
- High-quality pre-sliced bulgogi meat is available at Korean markets and may be worth the extra cost.
User Reviews
Overall Rating
4.7
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