Crispy Bulgogi
Chef Ryu Soo-young’s Ultra-Simple Crispy Bulgogi Recipe: Perfect for Entertaining Guests
Enjoy our incredibly simple, soupless crispy bulgogi! Make it deliciously and quickly with this easy marinade. Perfect for when you need a tasty dish in a hurry!
Main Ingredients- Beef (for Bulgogi) 600g (choose a cut with moderate fat)
- 1 Tbsp Minced Garlic
- 3 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Oyster Sauce
- 2 Tbsp Sugar
- 1/2 Tbsp Vinegar
- Pinch of Black Pepper (to taste)
- Cooking Oil (for the pan)
- Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Start with the quality of your beef, which is key to delicious crispy bulgogi. For bulgogi, opt for a cut with some marbling, as this adds flavor and tenderness when cooked. Slice the beef into pieces about the size of a fingertip. Avoid slicing it too thin, as it can break apart easily during cooking.
Step 2
In a large bowl, combine the sliced beef with 1 Tbsp of minced garlic and 2 Tbsp of sugar. Gently knead the mixture with your hands until the beef is well-coated and separated. The sugar helps to tenderize the meat and begin the marination process. Ensure you work the meat thoroughly to break up any clumps for a better texture.
Step 3
To the marinated beef, add 3 Tbsp soy sauce, 1 Tbsp sesame oil, and 1 Tbsp oyster sauce. Oyster sauce adds a savory depth, while sesame oil provides a nutty aroma. Generously season with black pepper and stir in 1/2 Tbsp of vinegar. Vinegar helps to cut through any richness and enhances the overall flavor. Mix everything thoroughly and let it marinate for at least 10 minutes. For even deeper flavor, refrigerate for about 30 minutes.
Step 4
Cut a large piece of parchment paper to fit your pan. This will prevent the bulgogi from sticking. Take about a baseball-sized portion of the marinated beef (approximately 250g) and place it onto the parchment paper. Flatten it into a round shape. Remember, the meat will shrink as it cooks, so spread it out a bit larger than your desired final size. Make the center slightly thinner than the edges to ensure even cooking.
Step 5
Heat a non-stick pan over medium heat and add a swirl of cooking oil. You don’t need a lot – just enough to lightly coat the pan, about the size of a chocolate pie. Carefully place the flattened bulgogi (still on the parchment paper) onto the hot pan. Cook for about 2 minutes. The meat might try to curl up; gently press down on the edges with the parchment paper still attached to help it maintain its shape.
Step 6
Once one side is nicely browned, carefully peel off the parchment paper and flip the bulgogi. Cook the other side for another 2 minutes, or until it’s cooked through and has a beautiful golden-brown color.
Step 7
Finally, sprinkle toasted sesame seeds over the crispy bulgogi for a finishing touch. The nutty crunch of the sesame seeds elevates the flavor beautifully. And there you have it – Chef Ryu Soo-young’s incredibly easy crispy bulgogi, perfect for a quick meal or a special occasion. Enjoy!
