Tender and Sweet Beef Bulgogi with Broth
Making Juicy Beef Bulgogi with Plenty of Broth
Tired of the daily ‘what’s for dinner?’ dilemma? Break free from the ordinary with this delicious Beef Bulgogi, featuring a savory and slightly sweet broth that’s perfect for soaking up with rice. This recipe adds a delightful twist with the inclusion of beets, enhancing both the visual appeal and the natural sweetness of the dish. Beets add a subtle earthy flavor and a beautiful crimson hue, making your bulgogi extra special. Don’t worry if you have leftover beets; they’re a versatile ingredient for many other dishes! Let’s create a meal that the whole family will adore.
Main Ingredients- Beef Bulgogi cut 668g
- 1 Onion
- 1/2 Beet
- 1/3 Carrot
- 1/2 Scallion (Green Onion)
- 2 cups (approx. 400ml) Anchovy Broth
- 8 Tbsp Soy Sauce
- 2 Tbsp Sugar
- 2 Tbsp Corn Syrup (Oligodang)
- 1 Tbsp Plum Extract
- 2 Tbsp Cooking Wine (Mirin)
- 2 Tbsp Minced Garlic
- 1 pack (approx. 100ml) Pear Juice
- Pinch of Black Pepper
Cooking Instructions
Step 1
Prepare 668g of beef for bulgogi. (This is a little over one standard Korean ‘geun’). To remove excess blood and tenderize the meat, soak it in cold water for about 10 minutes.
Step 2
Thinly slice 1 onion. Slice 1/3 carrot thinly, either into rounds or julienne strips. Peel and thinly slice or julienne 1/2 beet. (I’m using beets sent from my parents; my mother-in-law suggested adding them to side dishes!) Cut 1/2 scallion diagonally.
Step 3
In a bowl, combine 8 Tbsp soy sauce, 2 Tbsp sugar, 2 Tbsp corn syrup, 1 Tbsp plum extract, 2 Tbsp cooking wine, 2 Tbsp minced garlic, 1 pack of pear juice (approx. 100ml), and a pinch of black pepper. Mix well to create the marinade. Pear juice helps to tenderize the meat and adds a subtle sweetness.
Step 4
Place the drained beef in a bowl. Add about 2/3 of the prepared marinade, reserving the rest for later adjustments. Add the sliced onion, carrot, and beet (reserving the scallions) to the beef. Gently mix everything together with your hands. For best flavor, marinate overnight in the refrigerator. If cooking the same day, marinate for at least one hour.
Step 5
Transfer the marinated beef to a pot or deep pan. Pour in 2 cups (approx. 400ml) of anchovy broth. (Initially, I didn’t plan to add much broth, but my child prefers it this way, so I added anchovy broth. Feel free to adjust the amount of broth to your preference.)
Step 6
Bring the mixture to a simmer over medium heat. Once the beef is partially cooked and the broth starts to reduce slightly, add the remaining reserved marinade. Stir well. Taste and adjust seasoning with soy sauce if needed.
Step 7
As the bulgogi simmers and is almost cooked through, add the prepared scallions. Cook for another minute or two until the scallions are slightly softened but still retain some crispness. Adding them at the end helps preserve their fresh flavor and texture.
Step 8
Since broth was added, the seasoning might have become milder. Taste the bulgogi and adjust the saltiness with soy sauce. (You can also add a bit more sugar or corn syrup if you prefer a sweeter taste.) Your delicious Beef Bulgogi with Broth is ready! Serve hot over steamed rice for a truly satisfying meal.
