Korean beef bulgogi is delicious!
Korean beef bulgogi is delicious! You might have sampled it at your favorite Korean restaurant before and wondered if it was possible to make it on your own. Whether you want to celebrate a remodeled kitchen or you just want to give your family something new for dinner, show some love for Korean cuisine!
Popularity
Bulgogi is either grilled or broiled beef. Regardless of how it is cooked, it is still out of this world when it comes to taste. The meat is sliced thin, and can also be stir-fried before being added to other dishes such as kimbap (Korean sushi), japchae (noodles), and with lettuce wraps and gochujang (spicy pepper paste).
Ingredients
You will need 3 tablespoons of chopped garlic, which equals about 2 cloves. Then you will need 2 tablespoons of soy sauce along with 2 tablespoons of sugar and 1 tablespoon of honey. Asian pear juice is another ingredient (2 tablespoons) followed by 1 tablespoon of Japanese rice wine. Alternatively, you can use mirin or dry white wine. Include 1 tablespoon of sesame oil 3 finely chopped green onions that include the white part, finally, 1 teaspoon of pepper, and of course, 1 pound of thinly-sliced beef.
Steps to Follow
Get all of the ingredients together. Then whisk the garlic, soy sauce, sugar, honey, pear juice, rice wine, sesame oil, green onions, and pepper until both the sugar and honey are dissolved. Use your hands or a pair of chopsticks to mix the marinade until all of the meat is covered. Put the meat into the refrigerator and chill for 3 hours or even overnight if you wish. Once the meat has been marinated, it’s time to cook it. Broil, grill, or stir-fry, until it looks well-done and it is caramelized. Be sure to serve the meat with rice, lettuce, and bonchon or side dishes, such as kimchi.
Additional Tips
Choose high-quality beef, including steak. Make sure the beef is cut extremely thin – going to Korean or Asian grocery stores is your best chance for finding the right meat for making bulgogi and you can get it pre-sliced so you don’t have to do all of that work. You can chill or freeze leftover marinade as long as it hasn’t touched any raw meat.
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