Korean Beef Bowl (Bulgogi)
User Reviews
5
Korean Beef Bowl (Bulgogi)
Description
This bulgogi recipe relies on thin slices of tender beef such as rump or sirloin cut against the grain for tenderness. The marinade combines soy sauce, brown sugar, mirin (a sweet Japanese rice wine), sesame oil, grated brown or yellow onion, minced garlic, grated apple or red pear, minced ginger, and black pepper, which infuse the meat with balanced sweet, savory, and slightly fruity flavors. Marinating for at least one hour or overnight allows good absorption despite the thinness of the beef slices.
The beef is quickly stir-fried over high heat with neutral oil along with sliced onion, scallion whites, and carrot slices. This fast cooking preserves tenderness and adds slight crunch from vegetables. Toasted sesame seeds are stirred in before serving. The dish pairs traditionally with steamed white rice, but cauliflower rice can be used for a lower-carb option. Garnishing with green scallion parts adds freshness.
Choosing the right cut of beef and slicing against the grain are critical to avoid toughness. Mirin can be substituted with sweetened sake or dry sherry, and the apple or pear adds a natural tenderizing sweetness. Marinating and cooking times are short to keep the meat tender and flavorful.
Ingredients
Beef
- 14 oz / 400 g beef any good quality tender cut suitable for grilling (Note 1, thinly sliced
- 1 scallion green and white part separated, both finely sliced (Note 2, or shallot stem
- 1/2 onion brown, yellow or white), peeled and thinly sliced, large
- 1/2 carrot peeled, cut vertically then cut into thin slices on the diagonal, medium
- 1 tbsp neutral cooking oil I use peanut or vegetable oil, generic cooking oil
- 1/2 tbsp sesame seeds
Marinade
- 3 tbsp soy sauce I use Kikkoman, ordinary
- 1 1/2 tbsp brown sugar
- 1 tbsp mirin (Note 3)
- 1/2 tbsp sesame oil
- 2 tbsp onion brown, white or yellow, grated
- 2 cloves garlic , minced
- 3 tbsp apple not green - they are too tart) OR nashi pears, red, grated
- 1/2 tsp ginger minced
- black pepper
Instructions
- Blot the beef dry using a paper towel then place into a bowl.
- Mix together the Marinade ingredients in a small bowl, then add the beef. Stir gently to coat the beef, cover with cling wrap and set aside to marinate for at least 1 hour, preferably overnight. Because the meat is thin, you still get good flavour even with 1 hour of marinating.
- Heat the oil in a wok or large fry pan over high heat.
- Add the onion and white part of the scallion/shallots. Cook for 1 minute.
- Then add the beef, including the Marinade, and carrots. Cook for around 3 to 5 minutes, stirring constantly, until the beef is just cooked.
- Remove from heat, then toss through the sesame seeds.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Sprinkle with extra sesame seeds and the reserved green part of the scallions.
Notes
- Use tender beef cuts like rump, sirloin, flank, scotch fillet for best texture.
- Slice beef against the grain (perpendicular to muscle fibers) for tenderness.
- Thinly sliced frozen beef from Asian stores can save preparation time and is ideal.
- Separate scallion white part for cooking and green part for garnish.
- Substitute mirin with dry sherry or sake plus ½ teaspoon sugar if unavailable.
- For alcohol-free, replace mirin with 1 teaspoon apple cider vinegar plus ½ teaspoon sugar.
User Reviews
Overall Rating
5
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