Ryu Soo-young’s Quick Pear & Beef Bulgogi
Chef Ryu Soo-young’s ‘Pyeonstorange’ Recipe! No Marinating Needed, Golden Ratio Pear & Beef Bulgogi
Enjoy Chef Ryu Soo-young’s special Pear & Beef Bulgogi recipe from the TV show ‘Pyeonstorange’ right in your own kitchen. Without any marinating time, the sweetness and umami from pear beverage create a deep and rich beef bulgogi.
Main Ingredients
- Beef for Bulgogi, 600g
- 1/2 Onion
- 1 Green Onion
Cooking Instructions
Step 1
First, prepare the vegetables for your bulgogi. Finely chop the green onion and thinly slice the onion. Slicing them this way will give a pleasant texture and allow the sauce to penetrate well when stir-fried with the beef.
Step 2
Now, let’s make the magical sauce that defines the flavor of your beef bulgogi. Prepare a spacious airtight container, large enough to hold and mix 600g of beef. Add 2 tablespoons of sugar, 10 tablespoons of soy sauce, and 2 tablespoons of corn syrup for a glossy finish.
Step 3
Next, add the key ingredient for flavor: pour in the entire 238g can of pear beverage. The fruit components in the pear drink will tenderize the meat and add natural sweetness and umami.
Step 4
Then, to balance the flavors, add 1 tablespoon of minced garlic, 0.25 teaspoon of salt to adjust the saltiness, 2 tablespoons of vinegar for a touch of acidity and aroma, and 3 tablespoons of sesame oil for that nutty fragrance.
Step 5
Once all the sauce ingredients are in the container, you can close the lid and shake well for convenience. However, I preferred to use a spoon to stir everything together thoroughly, ensuring all ingredients are evenly combined and the sauce is smooth without lumps.
Step 6
Now, add the bulgogi-cut beef, tearing each piece by hand into bite-sized portions, into the well-mixed sauce. Tearing the meat instead of cutting it with a knife reportedly causes less damage to the muscle fibers, helping to retain more juices. This is one of Chef Ryu Soo-young’s recommended tips.
Step 7
After adding the beef, gently press it down with a spoon or spatula to ensure the sauce coats every piece evenly. Avoid kneading too vigorously, as this can cause the meat to clump. Gentle mixing is key.
Step 8
Now, place the pre-sliced green onions and onions on top of the beef. Gently press down again with a spoon to help the vegetables meld with the sauce. This step allows the vegetables to release their delicious juices, enriching the overall sauce flavor.
Step 9
It’s time to cook! Lightly oil a preheated pan and stir-fry the onions over medium heat to release their aroma. Stir-frying the onions slightly enhances their natural sweetness.
Step 10
Once the onions become translucent, add the beef, green onions, and the sauce mixture to the pan. Instead of high heat, cook over medium heat, gently stirring as the sauce thickens and the beef cooks. Make sure to break up any clumps of meat as you stir.
Step 11
Cook the beef just until it loses its pink color and is fully cooked through. Be careful not to overcook or reduce the sauce too much, as this can make the dish too salty and the meat tough. Once cooked, turn off the heat, drizzle a little more sesame oil, and sprinkle with sesame seeds for added nutty flavor.
Step 12
Transfer the delicious, finished Ryu Soo-young Pear & Beef Bulgogi to a serving dish. You’ll have a wonderful home-cooked meal or an impressive dish for guests with this Pear & Beef Bulgogi! Enjoy your meal!
