Bulgogi (Thinly Sliced Marinated Beef)
Possibly one of the most popular Korean dishes, a good bulgogi (불고기) is hard to beat and easy to make.
- 2 l/2 lb beef sirloin (or ribeye) sliced thinly
- Bulgogi Marinade
- 1 cup of soy sauce
- l/2 cup of sugar
- 3 cups of water
- 2 stalks of green onion, chopped
- 2 cloves of garlic, peeled
- l/4 cup cooking wine, or any rice wine
- 2 tbsp of sesame oil
- l/2 medium sized onion, chopped
- 1 medium size Asian pear, peeled and cut into small pieces
- 2 tsp black pepper
- 1 tbsp pine nut (optional)
- To make the bulgogi sauce, grind green onion, garlic, onion, pear, and pine nut in a blender, adding 1 cup of water.
- Squeeze out the blender mixture using a cheese cloth; you should have about 2 cups of liquid. Add the soy sauce, cooking wine, sesame oil, sugar and water (1 1/2 more cups) into this liquid and stir well. This recipe will make sauce enough for about 10 lb of meat.
- Lay the thinly sliced beef in a large plastic storage container. Pour enough sauce to cover the meat, stir and marinate for at least 1 hour or overnight in the refrigerator. (Leftover marinated galbi can be frozen for later use. Also left over sauces can be frozen and used later.)
- The traditional method of cooking bulgogi is to grill it, however it is also commonly cooked in a pan. Preheat an ungreased frying pan until hot, add the marinated meat and stir fry on high heat until brown on both sides.
- You can serve bulgogi sangchu ssam style (lettuce wraps) by rinsing leaves of red leaf lettuce and serving with daubs of ssamjang.
Serving Size: 5
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Preparation Time: 35 minutes