Savory Stir-fried Beef with Chives (Buchu Bulgogi)
Authentic Buchu Bulgogi Recipe: From the Best Beef Cuts to a Flavorful Marinade
Experience the delightful taste of ‘Buchu Bulgogi,’ featuring tender sirloin beef marinated in a savory soy sauce-based sauce, stir-fried with fresh vegetables and aromatic chives. This dish is a guaranteed hit at any meal!
Main Ingredients- Beef Sirloin (Eye of Round) 400g
- Onion 1/2 medium
- Carrot 80g
- Fresh Shiitake Mushrooms 3 pcs
- Aromatic Chives 80g
- Toasted Sesame Seeds, for garnish
Bulgogi Marinade- Soy Sauce 4.5 Tbsp
- Granulated Sugar 1 Tbsp
- Oligosaccharide (for shine) 2 Tbsp
- Mirin (Rice Wine) 1 Tbsp
- Sesame Oil 1 Tbsp
- Minced Garlic 1 Tbsp
- Black Pepper, a pinch
- Soy Sauce 4.5 Tbsp
- Granulated Sugar 1 Tbsp
- Oligosaccharide (for shine) 2 Tbsp
- Mirin (Rice Wine) 1 Tbsp
- Sesame Oil 1 Tbsp
- Minced Garlic 1 Tbsp
- Black Pepper, a pinch
Cooking Instructions
Step 1
Let’s begin by preparing all the ingredients for your delicious Buchu Bulgogi. This initial step ensures a smooth cooking process.
Step 2
Gently wash the chives, paying special attention to cleaning the ends where soil might be trapped. Swish them lightly in water rather than scrubbing hard, as over-washing can diminish their fresh aroma. Once clean, pat them dry thoroughly and cut them into bite-sized pieces.
Step 3
Peel the half onion and slice it thinly into strips, about 0.5cm thick. This will help it soften and release its sweetness during cooking.
Step 4
For the carrot, you can either julienne it thinly (about 0.3cm thick) for a nice texture or slice it into thin half-moons. Avoid cutting it too thickly, as this will prolong the cooking time. Uniform thickness is key for even cooking.
Step 5
Lightly rinse the shiitake mushrooms to remove any dirt. Trim off the tough ends of the stems. Slice the mushrooms thinly following their natural shape, about 0.3-0.5cm thick. This shape allows them to absorb the marinade beautifully.
Step 6
Pat the beef sirloin dry with paper towels to remove excess blood. This step is crucial for a cleaner taste. Cut the beef into manageable pieces (about 5cm) or slice it thinly to ensure the marinade penetrates well.
Step 7
Now, let’s make the star of the show: the bulgogi marinade! In a bowl, combine 4.5 Tbsp soy sauce, 1 Tbsp sugar, 2 Tbsp oligosaccharide (this adds a lovely gloss and sweetness!), 1 Tbsp mirin, 1 Tbsp sesame oil, 1 Tbsp minced garlic, and a pinch of black pepper. Stir everything together until the sugar is completely dissolved.
Step 8
Add the prepared beef to the marinade and gently mix to coat each piece thoroughly. Let the beef marinate for about 10 minutes in the refrigerator. This allows the flavors to meld and the meat to become more tender.
Step 9
While the beef is marinating, prepare the sliced onions, carrots, and shiitake mushrooms. Once the beef is ready, add all the prepared vegetables to the bowl. You can add a little more marinade if needed, and gently toss everything together to ensure the vegetables are also coated.
Step 10
Heat a wok or a large skillet over medium-high heat. Add the marinated beef and vegetables to the hot pan without any added oil. Stir-fry until the onions and carrots are tender-crisp. The beef should be cooked through by this point. Keep stirring to prevent sticking.
Step 11
Once the vegetables are cooked to your liking, turn off the heat. Add the fresh chives to the pan and toss gently. The residual heat will cook the chives perfectly, keeping them bright green and slightly crisp. Don’t overcook them! Sprinkle with toasted sesame seeds for a final touch. Your delicious Buchu Bulgogi is ready to be enjoyed with a bowl of hot rice.
