A recipe for traditional Korean bulgogi from a local artisan

Bulgogi is a popular Korean dish made from thin slices of beef, marinated in a flavorful mixture of soy sauce, sugar, sesame oil, and other ingredients, and then grilled or pan-fried. The word "bulgogi" literally means "fire meat" in Korean, referring to the traditional method of cooking the dish over an open flame.

Ingredients

1 lb thinly sliced beef (sirloin or ribeye)

The beef should be thinly sliced so that it cooks quickly and evenly. Sirloin or ribeye are great options for bulgogi, as they are flavorful and tender cuts of beef.

2 tbsp soy sauce

This ingredient provides the salty flavor to the bulgogi marinade. Soy sauce is a staple in Korean cooking and can be found in most grocery stores.

2 tbsp brown sugar

This ingredient provides a sweetness that balances out the saltiness of the soy sauce. It also helps to caramelize the beef when it's cooked.

2 tbsp mirin (sweet rice wine)

Mirin is a sweet, low-alcohol rice wine that adds a subtle sweetness to the marinade. If you can't find mirin, you can substitute it with a combination of sake and sugar.

1 tbsp sesame oil

Sesame oil provides a nutty, fragrant flavor to the marinade. It's an essential ingredient in many Korean dishes and can be found in most grocery stores.

3 garlic cloves, minced

Garlic adds depth of flavor to the marinade and helps to enhance the other ingredients. Mincing the garlic helps to release its flavors.

1 small onion, thinly sliced

Onion adds a mild sweetness to the marinade and helps to soften and tenderize the beef. Slicing the onion thinly helps to distribute its flavor throughout the bulgogi.

1 green onion, thinly sliced

Green onion adds a mild, grassy flavor to the bulgogi and helps to balance out the other ingredients.

1 Asian pear, grated

Grating the Asian pear helps to break down its fibers and release its sweet juice into the marinade. The pear helps to tenderize the beef and add a subtle sweetness. If you can't find an Asian pear, you can substitute it with a regular pear or a Granny Smith apple.

1 tbsp grated ginger

Ginger adds a spicy, pungent flavor to the marinade and helps to balance out the other ingredients. Grating the ginger helps to release its flavor and makes it easier to incorporate into the marinade.

2 tsp gochujang (Korean chili paste) (optional)

Gochujang is a Korean chili paste that provides a spicy, slightly sweet flavor to the marinade. It's optional, but it helps to add depth of flavor to the bulgogi. If you can't find gochujang, you can substitute it with another chili paste or hot sauce.

Salt and pepper, to taste

These ingredients help to balance out the flavors of the marinade and bring out the flavors of the other ingredients. Add salt and pepper to taste, taking into account the saltiness of the soy sauce.

Sesame seeds, toasted (optional)

Toasted sesame seeds are a great garnish for bulgogi, as they add a nutty, crunchy texture and flavor. They're optional, but they help to enhance the other flavors in the dish.

Instructions

STEP 1

In a large bowl, whisk together the soy sauce, brown sugar, mirin, sesame oil, garlic, onion, green onion, pear, ginger, gochujang (if using), salt, and pepper. Stir until the ingredients are well combined and the brown sugar has dissolved.

STEP 2

Add the sliced beef to the bowl and use your hands or a spoon to toss and coat the beef in the marinade. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to overnight. This will help the flavors of the marinade to penetrate the beef and give it maximum flavor.

STEP 3

While the beef is marinating, prepare the rest of your ingredients. Thinly slice the green onion and set aside. Grate the Asian pear and set aside. Mince the garlic and set aside. Thinly slice the onion and set aside. Grate the ginger and set aside. Toast the sesame seeds in a dry skillet over medium heat, stirring constantly, until fragrant and golden brown. Set aside.

STEP 4

Heat a large skillet over high heat. Remove the beef from the marinade and set the marinade aside. When the skillet is hot, add the beef to the skillet in a single layer, making sure not to overcrowd the pan. This will help the beef to cook evenly and get a good sear.

STEP 5

Cook the beef for 2-3 minutes per side, or until browned and cooked through. You may need to do this in batches, depending on the size of your skillet. When the beef is cooked, transfer it to a plate and set aside.

STEP 6

In the same skillet, add the reserved marinade and bring it to a boil over high heat. Cook for 2-3 minutes, or until the marinade has thickened and reduced slightly.

STEP 7

Return the cooked beef to the skillet and toss to coat in the sauce. The beef should be heated through and evenly coated in the sauce.

STEP 8

Serve the bulgogi over a bed of rice, with steamed vegetables such as carrots, broccoli, or bok choy. Sprinkle the toasted sesame seeds over the top, if desired. Enjoy your delicious Korean bulgogi!

Precautions when making Bulgogi

1. Thinly slice the beef

It's important to thinly slice the beef for bulgogi, as this will allow the marinade to penetrate the meat and ensure that it cooks quickly and evenly. You can ask your butcher to slice the beef for you or use a sharp knife to do it yourself.

2. Marinate the beef for the right amount of time

Marinating the beef for at least 30 minutes, but no longer than overnight. If you marinate the beef for too long, the acid in the marinade can break down the meat and make it tough.

3. Cook the beef over high heat

When cooking the beef, make sure to use high heat and cook it quickly. This will create a crispy exterior and juicy interior. If the heat is too low, the beef will become tough and overcooked.

4. Don't overcrowd the pan

When cooking the beef, make sure to cook it in small batches and not overcrowd the pan. This will allow the beef to cook evenly and get a good sear.

5. Use a good quality soy sauce

When making the marinade, use a good quality soy sauce, as this will greatly affect the taste of the dish. A higher-quality soy sauce will have a more complex flavor and depth of taste.

By following these precautions, you can ensure that your bulgogi turns out perfectly every time.

Can I get Korean Bulgogi ingredients abroad?

you can typically find the ingredients for Korean bulgogi abroad, although some ingredients may be harder to find depending on where you live. Many Asian grocery stores carry the ingredients, or you can purchase them online. Here are the ingredients you will need

Thin-sliced beef (sirloin or rib-eye)

Soy sauce

Brown sugar

Mirin (sweet cooking rice wine)

Sesame oil

Garlic

Ginger

Onion

Asian pear

Green onions

Sesame seeds

If you have difficulty finding a specific ingredient, you may be able to find a substitute or alternative. For example, if you can't find Asian pear, you can use grated apple or a small amount of honey instead. Similarly, if you can't find mirin, you can use rice wine or sake as a substitute. With a little creativity and adaptability, you should be able to make a delicious bulgogi regardless of where you live.

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