Bulgogi (Thinly Sliced Marinated Beef)


Bulgogi (Thinly Sliced Marinated Beef)
Your rating: None Average: 4.4 (24 votes)
Author: umma
Date: 3-31-10
Servings: 5
Prep Time: 35 minutes
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Possibly one of the most popular Korean dishes, a good bulgogi (불고기) is hard to beat and easy to make.

Recipe Ingredients:

  • 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)

Recipe Steps:

  • 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
Preparation Time: 35 minutes

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Your rating: None Average: 4.4 (24 votes)
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