Perfectly Marinated Korean Beef Bulgogi
The Ultimate Homemade Bulgogi: A Foolproof Recipe with a Perfect Marinade Ratio
Introducing a tender and sweet Korean beef bulgogi that’s a family favorite. It’s perfect for any meal, turning an ordinary day into a special occasion. This addictive marinade is the secret, so be sure to follow along! Say goodbye to your ‘what to cook for dinner’ dilemmas!
Main Ingredients- 300g thinly sliced beef for bulgogi
- 1/3 carrot
- 1/4 onion
- 1/2 green onion (scallion)
- 1 king oyster mushroom
- 1 Tbsp soy sauce (for stir-frying vegetables)
- 3 Tbsp cooking oil
- A pinch of toasted sesame seeds (for garnish)
Addictive Bulgogi Marinade (Perfect Ratio!)- 300g beef (for bulgogi)
- 1/3 pear, grated (for sweetness and tenderness)
- 5 Tbsp soy sauce
- 0.5 Tbsp minced garlic (1/2 tablespoon)
- 1 Tbsp sugar
- 2 Tbsp plum extract (maesilcheong)
- A dash of black pepper (to taste, for removing gaminess)
- 300g beef (for bulgogi)
- 1/3 pear, grated (for sweetness and tenderness)
- 5 Tbsp soy sauce
- 0.5 Tbsp minced garlic (1/2 tablespoon)
- 1 Tbsp sugar
- 2 Tbsp plum extract (maesilcheong)
- A dash of black pepper (to taste, for removing gaminess)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Thinly julienne the carrot and cut the onion into thick strips. Slice the green onion diagonally into 1cm pieces, and cut the king oyster mushroom lengthwise into bite-sized pieces. Prepping the vegetables like this will make the cooking process much smoother.
Step 2
Now, it’s time to make the star of bulgogi: the marinade! In a large bowl, combine the 300g of beef with the grated pear, 5 Tbsp soy sauce, 0.5 Tbsp minced garlic, 1 Tbsp sugar, 2 Tbsp plum extract, and black pepper. Gently mix with your hands, ensuring the marinade coats the meat evenly. Let it marinate for at least 15 minutes for the flavors to fully penetrate.
Step 3
Heat 3 Tbsp of cooking oil in a pan over medium heat. Add the carrots first and stir-fry for about 1 minute. Adding carrots early helps maintain their crispness and allows their sweetness to enhance the overall flavor of the dish.
Step 4
Once the carrots are slightly tender, add the king oyster mushrooms and continue to stir-fry. Mushrooms release a lot of water, so cooking them over high heat quickly will prevent them from becoming watery and maintain a pleasant chewy texture. Stir-fry for about 1 minute and 30 seconds.
Step 5
As the mushrooms begin to brown, add the sliced green onions and onions to the pan. Stir-fry over high heat until the vegetables are slightly softened and fragrant. It’s best to cook the onions just until translucent to keep them slightly crisp.
Step 6
For the final touch to the vegetable stir-fry, pour 1 Tbsp of soy sauce along the edge of the pan and stir-fry everything together. This adds a wonderful depth of umami and flavor that infuses into the vegetables.
Step 7
Now, it’s time to add the marinated bulgogi to the pan. Stir-fry over high heat, breaking up the meat so it doesn’t clump together. Cook until the beef is no longer pink and the sauce has slightly reduced. Be careful not to overcook, as this can make the meat tough.
Step 8
Transfer the delicious bulgogi to a serving plate. Sprinkle generously with toasted sesame seeds for a final garnish. Serve hot with steamed rice or enjoy it wrapped in fresh lettuce leaves.
