Exquisite Korean Beef Bulgogi: The Ultimate Recipe
Royal-Style Beef Bulgogi: The Perfect Recipe for Special Occasions, Feasts, and Holiday Tables!
Bulgogi, the quintessential Korean dish loved by all ages and nationalities! This recipe is perfect for birthdays, guest gatherings, and holiday feasts. Discover how to make this universally adored classic.
Main Ingredients for Bulgogi- 742g premium Korean beef (sirloin or thinly sliced for bulgogi)
- 1 ripe Korean pear (grated for juice)
- 7 dried shiitake mushrooms
- 1 large onion
- 1/2 carrot
- 2 slices fresh ginger
Cooking Instructions
Step 1
Begin by washing and preparing all your fresh ingredients. For the pear, make sure to peel it, remove the core, and any seeds before proceeding.
Step 2
If your beef slices seem to be sticking together, placing them in the refrigerator for a short while can make them easier to separate. Be careful not to let the meat dry out.
Step 3
Gently separate each slice of beef and carefully arrange them, following the grain of the meat. If slices are very stuck, you can gently loosen them with the back of a knife.
Step 4
Soak the dried shiitake mushrooms in lukewarm water for about 30 minutes until fully rehydrated. This step will infuse the marinade with their wonderful earthy aroma and flavor.
Step 5
Peel, core, and grate the pear, onion, and ginger using a grater or a blender until you achieve a smooth pulp or juice. The finer the grind, the more tender the meat will become and the better the marinade will penetrate.
Step 6
Once the shiitake mushrooms are softened, rinse them lightly under running water to remove any grit. Squeeze out excess water and then thinly slice them. It’s best to remove the tough stems before slicing.
Step 7
Wash and peel the carrot. Then, slice it thinly into matchsticks, similar in size to the shiitake mushrooms. You can also slice them diagonally or trim the edges for a more decorative look, if you prefer.
Step 8
In a large bowl, combine the grated pear, onion, and ginger. Ensure the juices from these vegetables are well incorporated – they are key to tenderizing the meat and adding natural sweetness.
Step 9
Add the 2 tablespoons of minced garlic to the vegetable pulp. Garlic provides a pungent depth and is crucial for the savory profile of the bulgogi.
Step 10
Pour in the 8 tablespoons of soy sauce to season the marinade. The saltiness can vary depending on the type of soy sauce used, so tasting and adjusting is recommended.
Step 11
Drizzle in 1 tablespoon of sesame oil for its rich, nutty aroma. This will elevate the overall fragrance and flavor of the bulgogi.
Step 12
Add 2 tablespoons of sugar to provide a subtle sweetness that complements the savory notes. The sweetness can be adjusted to your preference, working harmoniously with the pear’s natural sugars.
Step 13
Mix in 2 tablespoons of plum extract (Maesil Cheong). This adds a unique fruity note and also helps to tenderize the meat and reduce any gamey odors.
Step 14
Place all the separated beef slices into the prepared marinade. Carefully lay them on top, ensuring they don’t clump together too much.
Step 15
Add the sliced shiitake mushrooms and carrots to the bowl. These vegetables will cook down and absorb the delicious juices released from the meat.
Step 16
Now, gently toss everything together, being careful not to break up the delicate beef slices. Ensure each piece is evenly coated with the marinade. For best results, let it marinate for at least 30 minutes, or longer in the refrigerator.
Step 17
Finally, sprinkle a pinch of black pepper over the mixture to enhance the flavors. Toss gently once more to distribute the pepper evenly. Black pepper adds a clean finish to the rich flavors.
Step 18
Heat a pan over medium-high heat. Add the marinated bulgogi and stir-fry, turning occasionally, until the beef is nicely browned and cooked through. Serve the delicious bulgogi hot, beautifully presented in a dish!
