Juicy and Foolproof Bulgogi: An Easy Beef Recipe
Delicious Bulgogi with the Perfect Marinade Recipe
Beef is always a good idea! Today, we’re making Bulgogi using a tried-and-true recipe, complete with a fail-proof marinade. I’ll guide you through every step to ensure a tender, flavorful dish that everyone will love. Let’s get cooking!
Main Ingredients
- 400g thinly sliced beef for Bulgogi
- 1 medium onion
- 1 stalk green onion (scallion)
- 1/5 carrot
- 1 package enoki mushrooms
- A handful of glass noodles (dangmyeon)
Bulgogi Marinade (Baek Jong Won’s Style)
- 2 Tbsp sugar (for initial marinating)
- 2 Tbsp fish sauce
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 cup water (for sauce)
- 2 Tbsp soy sauce
- 1 Tbsp plum extract (or 1 Tbsp sugar)
- 1 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- 2 Tbsp sugar (for initial marinating)
- 2 Tbsp fish sauce
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 cup water (for sauce)
- 2 Tbsp soy sauce
- 1 Tbsp plum extract (or 1 Tbsp sugar)
- 1 Tbsp minced garlic
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the marinade for the 400g of beef. In a mixing bowl, add 2 tablespoons of sugar and toss with the beef to lightly marinate. Marinating with sugar first helps tenderize the meat beautifully. Then, add 2 tablespoons of fish sauce, 1 tablespoon of minced garlic, and 1 tablespoon of sesame oil, mixing everything well. A key tip from Chef Baek Jong Won is to add the sugar first and mix, then add the remaining seasonings.
Step 2
My family prefers a low-sodium diet, so I’ve slightly reduced the amount of seasoning. If you enjoy a saltier taste, feel free to increase the soy sauce or fish sauce a little to suit your preference. Marinate the beef for at least 30 minutes, or preferably for two hours in the refrigerator if you have the time. This allows the meat to become more tender and the flavors to penetrate deeply, resulting in a much tastier dish.
Step 3
Now, let’s start cooking! Heat a pan over medium-high heat and add the marinated beef. Stir-fry quickly, breaking up any clumps with chopsticks or a spatula to ensure even cooking.
Step 4
Once the beef starts to change color, add the sliced onion and green onion. Stir-fry them together with a lively ‘shake, shake!’ motion. The vegetables will release moisture, blending perfectly with the meat.
Step 5
Add the julienned carrot and continue to stir-fry. Adding carrots not only enhances the visual appeal but also adds a delightful crunch. Cook until the vegetables are slightly softened.
Step 6
It’s time to make the delicious Bulgogi sauce. In a small bowl, combine 1 cup of water, 2 tablespoons of soy sauce, 1 tablespoon of plum extract (Chef Baek Jong Won used 1 tablespoon of sugar here), 1 tablespoon of minced garlic, and 1/2 tablespoon of sesame oil. Whisk until well combined. Pour this prepared sauce into the pan with the beef and vegetables.
Step 7
Finally, add the soaked glass noodles and stir-fry until they are coated with the sauce and cooked through. Cook until the noodles are tender and the sauce has slightly thickened. If you prefer a saucier Bulgogi, you can cover the pan and let it simmer for a few minutes until the liquid is more concentrated.
Step 8
When the sauce has thickened to your liking, add the enoki mushrooms (trimmed at the base and separated). Stir-fry briefly until the mushrooms are just wilted. You can use other mushrooms like oyster or shiitake mushrooms as well – they all work wonderfully! Once the mushrooms are cooked, turn off the heat and enjoy your delicious Bulgogi!
