Super Simple Bulgogi with Store-Bought Sauce
Effortless Bulgogi Using Ready-Made Sauce: The Golden Recipe!
If the thought of making bulgogi marinade from scratch and marinating the meat has always seemed daunting, worry no more! By using a store-bought bulgogi sauce and adding just a few simple ingredients, you can easily create a bulgogi with a delicious flavor and appealing color that rivals any restaurant. Enhance your meal with the wonderfully chewy texture of mushrooms, adding both abundance and health to this satisfying dish.
Main Ingredients
- Beef for Bulgogi, 400g
- Onion, 1/2 medium
- Carrot, 1 piece (approx. 5cm)
- Scallion (Green Onion), 1/2 stalk
- Enoki Mushrooms, 1/2 pack
- Dried Wood Ear Mushrooms, rehydrated, 6 pieces
Seasoning
- Store-bought Bulgogi Sauce, 1/2 cup
- Minced Garlic, 1 Tbsp
- Minced Scallion (Green Onion), 1 Tbsp
- Ground Black Pepper, a pinch
- Sesame Oil, a drizzle
- Toasted Sesame Seeds, a sprinkle
- Store-bought Bulgogi Sauce, 1/2 cup
- Minced Garlic, 1 Tbsp
- Minced Scallion (Green Onion), 1 Tbsp
- Ground Black Pepper, a pinch
- Sesame Oil, a drizzle
- Toasted Sesame Seeds, a sprinkle
Cooking Instructions
Step 1
First, prepare the beef by slicing it into bite-sized pieces suitable for bulgogi. If the pieces are too large, they can be difficult to cook evenly, so aim for pieces that are easy to eat.
Step 2
Pour 1/2 cup of the store-bought bulgogi sauce over the sliced beef. Keep in mind that the saltiness can vary between brands, so starting with the recommended amount and adjusting to taste later is a good approach.
Step 3
Add 1 Tbsp of minced scallion and 1 Tbsp of minced garlic to the mixture. Sprinkle in a pinch of ground black pepper for added flavor. Finally, add a drizzle of sesame oil for a nutty aroma.
Step 4
Now, gently knead the meat with your hands to ensure the marinade coats the beef evenly. Letting it marinate for about 5-10 minutes will allow the flavors to deeply penetrate the meat, resulting in a much more delicious bulgogi.
Step 5
Let’s prepare the vegetables that will go into the bulgogi. First, peel and thinly slice the onion into strips about 0.5cm thick. Slice the carrot into similar lengths and thickness as the onion. For the enoki mushrooms, trim off the base, rinse lightly under running water, and then gently pull them apart into thin strands; this helps them absorb the sauce better. Slice the scallion diagonally.
Step 6
Tear the rehydrated wood ear mushrooms into bite-sized pieces. If you are using dried wood ear mushrooms, make sure to soak them thoroughly in water, clean them well, and remove any debris before use.
Step 7
Now it’s time to start cooking. Heat a pan over medium heat and add all the marinated beef.
Step 8
While stir-frying the beef, use chopsticks or a spatula to gently separate any clumps. This ensures the meat cooks evenly and absorbs the sauce beautifully, leading to perfect bulgogi.
Step 9
When the beef is about halfway cooked (just starting to lose its pink color), add the prepared onion, carrot, and wood ear mushrooms to the pan and continue to stir-fry them together. The vegetables will absorb the delicious juices from the beef, adding even more depth of flavor.
Step 10
Once the onions and carrots become slightly translucent and the beef is fully cooked, add the sliced scallions and enoki mushrooms to the pan. Stir-fry everything quickly together. Avoid overcooking the mushrooms and scallions, as they can release excess water or become mushy. Cooking them over high heat for a short time is key.
Step 11
When all the ingredients are well combined and cooked, sprinkle a generous amount of toasted sesame seeds over the top and turn off the heat. Adding a final drizzle of sesame oil at this stage will further enhance the aroma and flavor.
Step 12
Transfer the well-cooked bulgogi to a serving plate. For an extra touch, you can sprinkle more sesame seeds on top or garnish with thin strips of egg omelet or sliced green onions to create a visually appealing and delicious bulgogi dish.
