Easy & Delicious Beef Bulgogi for Beginners
Master the Art of Bulgogi: A Simple Recipe Perfect for Entertaining
Bulgogi, a beloved Korean dish, is perfect for hosting guests! This recipe breaks down how to make incredibly flavorful bulgogi at home, even if you’re new to Korean cooking. Enjoy tender beef coated in a sweet and savory sauce – it’s easier than you think!
Main Ingredients- Beef (for Bulgogi) 600g: Pat dry with paper towels after removing excess blood.
- 1 Onion: Sliced thickly.
- 1/3 Carrot: Sliced thickly. (Remove the core if present).
- 100g King Oyster Mushrooms (or other suitable mushrooms like enoki): Trim the woody ends and tear or slice into bite-sized pieces.
- 50g Dried Shiitake Mushrooms: Rehydrate in lukewarm water for at least 30 minutes. Remove stems and slice thinly. (The soaking liquid can be strained and used as a flavorful broth).
- 1 Green Onion (Scallion): Sliced diagonally into large pieces.
Bulgogi Marinade- 4 Tbsp Soy Sauce: Use regular soy sauce (jin ganjang) for a deeper flavor.
- 1.5 Tbsp Mirin (or Rice Wine): Helps tenderize the meat and removes any unwanted odors.
- 1 Tbsp Sugar: Adjust sweetness to your preference.
- 2 Tbsp Minced Green Onion: Finely mince the white parts of green onions or scallions.
- 2 Tbsp Grated Pear: This is key for tenderizing the meat and adding natural sweetness. (If unavailable, pear juice or commercial pear juice can be used as a substitute).
- 1/2 Tbsp Oyster Sauce: Adds a wonderful umami depth.
- 1 Tbsp Honey: Provides a lovely sheen and subtle sweetness. (Can be substituted with sugar or corn syrup).
- 1 Tbsp Sesame Oil: For a rich, nutty aroma.
- 2 Tbsp Minced Garlic: Freshly minced garlic offers the best flavor.
- Pinch of Black Pepper: A little goes a long way to enhance the beef’s flavor.
- 4 Tbsp Soy Sauce: Use regular soy sauce (jin ganjang) for a deeper flavor.
- 1.5 Tbsp Mirin (or Rice Wine): Helps tenderize the meat and removes any unwanted odors.
- 1 Tbsp Sugar: Adjust sweetness to your preference.
- 2 Tbsp Minced Green Onion: Finely mince the white parts of green onions or scallions.
- 2 Tbsp Grated Pear: This is key for tenderizing the meat and adding natural sweetness. (If unavailable, pear juice or commercial pear juice can be used as a substitute).
- 1/2 Tbsp Oyster Sauce: Adds a wonderful umami depth.
- 1 Tbsp Honey: Provides a lovely sheen and subtle sweetness. (Can be substituted with sugar or corn syrup).
- 1 Tbsp Sesame Oil: For a rich, nutty aroma.
- 2 Tbsp Minced Garlic: Freshly minced garlic offers the best flavor.
- Pinch of Black Pepper: A little goes a long way to enhance the beef’s flavor.
Cooking Instructions
Step 1
First, gently pat the beef dry with paper towels to remove excess blood. Prepare all the vegetables and mushrooms as directed: slice the onion, carrot, and green onion thickly; trim and tear the king oyster mushrooms; and rehydrate the dried shiitake mushrooms in water.
Step 2
In a large bowl, combine all the marinade ingredients: soy sauce, mirin, sugar, minced green onion, grated pear, oyster sauce, honey, sesame oil, minced garlic, and black pepper. Whisk everything together until well blended. Using freshly grated pear will yield the best results.
Step 3
Add about half of the prepared marinade to the beef and gently mix with your hands, ensuring each piece is coated. Let it marinate for about 10 minutes to allow the flavors to penetrate the meat.
Step 4
Add the sliced vegetables and mushrooms to the marinated beef. Pour in the remaining marinade, reserving a little if you prefer less sauce, and gently toss everything together. Be careful not to overmix or knead the meat, as this can make it tough.
Step 5
Heat a lightly oiled pan over medium heat. Add the marinated beef and vegetables. Stir-fry, tossing occasionally, until the beef is cooked through and the vegetables are tender. Avoid overcrowding the pan; cook in batches if necessary. Your delicious beef bulgogi is now ready to be enjoyed with a steaming bowl of rice!
