Savory Korean Beef Bulgogi
Master the Perfect Korean Bulgogi Sauce Recipe for Authentic Home-Style Flavor
I suddenly craved some beef, so I went to the market. I wanted both bulgogi and bulgogi hot pot, but in the end, I made both! My partner and child were surprised, exclaiming, ‘What’s the occasion?’ because it had been so long since I bought such good quality beef. While I often use pre-made marinades, this time I decided to make my own bulgogi sauce recipe to truly savor its flavor.
Main Ingredients- Beef (for Bulgogi) 1kg (approx. 2.2 lbs)
- 1 Onion
- 1/2 Carrot
- 1 bunch Scallions (Green Onions)
- A little Cooking Oil
Cooking Instructions
Step 1
First, let’s start with the initial marination for the beef. Prepare about 1kg (approx. 2.2 lbs) of thinly sliced beef for bulgogi. The exact weight isn’t critical. Add 3 tablespoons of sugar to the beef and mix well to coat evenly. Sugar acts as a tenderizer, breaking down the meat fibers and contributing to a more delicious texture.
Step 2
Now, let’s add the liquid ingredients that will enhance moisture and flavor. Pour in about 10 tablespoons of pear nectar (roughly 2 small Korean soju cups). If you don’t have pear nectar, you can use half a grated pear. Add 3 tablespoons of mirin (or rice wine) and 1 tablespoon of plum extract. Since we’ve already added sugar, the plum extract is mainly for aroma and a hint of sweetness.
Step 3
Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes. This resting period allows the marinade to gently penetrate the meat, starting the tenderization process.
Step 4
Now, let’s create the key soy sauce-based marinade for the bulgogi. In a separate bowl, combine 10 tablespoons of soy sauce, 2 tablespoons of minced garlic, 2 tablespoons of perilla oil (you can substitute with sesame oil if you don’t have perilla oil), and a pinch of black pepper. Whisk everything together until well incorporated.
Step 5
Take the beef out from its initial marination and place it in the bowl with the soy sauce mixture. Gently massage the marinade into the meat. Cover again with plastic wrap and refrigerate for at least 1 hour, or even longer for deeper flavor. While bulgogi requires a bit of patience, this marinating step is crucial for achieving that signature savory and tender taste. Preparing it in advance is highly recommended.
Step 6
Time to prepare the vegetables. Thinly slice one onion. Onions add natural sweetness to the dish. Slice half a carrot into thin, decorative pieces, and cut a bunch of scallions into 4-5 cm lengths.
Step 7
Heat a little cooking oil in a pan over medium-high heat. Add the marinated beef and cook until it’s about halfway done. We’ll add the vegetables soon, so don’t overcook the meat at this stage.
Step 8
Once the beef is partially cooked, add the sliced onions and carrots to the pan. Continue to cook, stirring occasionally, until the vegetables are tender and the beef is fully cooked through.
Step 9
Finally, add the chopped scallions. Turn off the heat and let the residual heat gently cook the scallions. The wonderful aroma of homemade bulgogi filling your kitchen is truly delightful – the smell alone is half the enjoyment! This recipe makes it so rewarding.
Step 10
See? Making delicious bulgogi sauce at home isn’t that difficult, is it? It does require some marinating time, making it a slightly longer process, but the incredible flavor you achieve is absolutely worth it. Enjoy a comforting and delicious meal with this homemade bulgogi tonight!
