Royal Court Style Beef Bulgogi
Flawless Beef Bulgogi Recipe: Tender and Flavorful!
We’ll make a bulgogi marinade for 600g of beef. Learn the secret to a deep, rich flavor that’s perfect every time. Enjoy restaurant-quality bulgogi at home.
Main Ingredients- 600g thinly sliced beef for Bulgogi
- 1 Onion, thinly sliced
- 1/2 Carrot, thinly sliced
- 1 Green onion, diagonally sliced
- 1 bunch Enoki mushrooms, trimmed and separated
Special Bulgogi Marinade- 15 Tbsp Soy sauce
- 1 Tbsp Oligosaccharide (adjust sweetness)
- 1 Tbsp Minced garlic
- 2 Tbsp Sesame oil
- 2 Tbsp Sugar (adjust to taste)
- 2 Tbsp Cooking wine (Mirin, etc.)
- Pinch of Ginger powder (or 1/2 tsp minced ginger)
- Pinch of Black pepper
- 1/2 Onion, blended
- 1 Pear, blended (tenderizes and adds sweetness)
- 15 Tbsp Soy sauce
- 1 Tbsp Oligosaccharide (adjust sweetness)
- 1 Tbsp Minced garlic
- 2 Tbsp Sesame oil
- 2 Tbsp Sugar (adjust to taste)
- 2 Tbsp Cooking wine (Mirin, etc.)
- Pinch of Ginger powder (or 1/2 tsp minced ginger)
- Pinch of Black pepper
- 1/2 Onion, blended
- 1 Pear, blended (tenderizes and adds sweetness)
Cooking Instructions
Step 1
First, let’s make the special marinade that makes bulgogi so delicious! In a bowl, combine 15 tablespoons of soy sauce, 1 tablespoon of oligosaccharide, 1 tablespoon of minced garlic, 2 tablespoons of sesame oil, 2 tablespoons of sugar, and 2 tablespoons of cooking wine. Add a pinch of ginger powder and black pepper. Then, add the blended 1/2 onion and 1 pear. Whisk or stir everything together until well combined and uniform. This marinade is the key to elevating the beef’s flavor!
Step 2
Now, let’s prepare the beef. Use paper towels to gently press and remove as much blood as possible from the thinly sliced beef. Removing the blood is crucial for eliminating any gamey odors and allowing the marinade to penetrate better, resulting in a more flavorful bulgogi.
Step 3
Place the drained beef into the prepared marinade. Gently massage the marinade into the meat with your hands, as if you were kneading dough. Be careful not to overwork the meat, as this can make it tough. The goal is to evenly coat every piece of beef.
Step 4
Carrots and onions add texture and color to the bulgogi. Thinly slice the carrot and onion and add them to the marinated beef. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 to 40 minutes. This marinating time allows the vegetables’ moisture to mingle with the meat and for the flavors to deepen, making the beef even more tender.
Step 5
It’s time to cook our delicious bulgogi! Heat a pan over high heat. Add the marinated beef and vegetables. Once it starts to bubble and cook, reduce the heat to medium. Stir continuously to ensure the beef cooks evenly and the marinade doesn’t burn. This method helps the meat cook through while absorbing all the wonderful flavors.
Step 6
When the beef is almost cooked through, add the diagonally sliced green onions and stir. Finally, add the enoki mushrooms, which have been trimmed and separated, for a delightful chewy texture. Mushrooms cook quickly, so adding them at the end is best.
Step 7
Cook until the sauce is slightly reduced and syrupy. Be mindful not to overcook, as this can make the beef tough. The key is to cook it quickly over medium-high heat to preserve its tenderness and enhance the sweetness and umami. Serve it over warm rice for an incredibly satisfying meal! Enjoy your homemade bulgogi!
