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Bulgogi recipe

Bulgogi recipe

Bulgogi is a popular Korean dish that typically consists of grilled marinated beef, although it can also be made with chicken or pork. The name "bulgogi" literally means "fire meat" in Korean. Here's a simple recipe to make beef bulgogi at home:

Ingredients:

  • Beef: 500g of thinly sliced beef (sirloin or ribeye are great choices)
  • Soy Sauce: 1/3 cup
  • Sugar: 3 tablespoons
  • Sesame Oil: 2 tablespoons
  • Garlic: 3 cloves, minced
  • Ginger: 1 teaspoon, minced
  • Onion: 1 medium, thinly sliced
  • Green Onions: 2, chopped
  • Carrot: 1 small, thinly sliced (optional)
  • Mushrooms: 1 cup, sliced (optional)
  • Black Pepper: to taste
  • Sesame Seeds: for garnish
  • Korean Pear or Asian Pear: 1/2, grated (optional, but recommended for tenderizing and sweetness)

Instructions:

  1. Prepare the Marinade:

    • In a bowl, mix together soy sauce, sugar, sesame oil, garlic, ginger, a bit of black pepper, and the grated pear (if using). Stir until the sugar is mostly dissolved.
  2. Marinate the Beef:

    • Place the thinly sliced beef in a large bowl or a ziplock bag.
    • Pour the marinade over the beef, making sure all pieces are well coated.
    • Add the onions, green onions, carrots, and mushrooms (if using) to the marinade. Mix well.
    • Cover and refrigerate for at least 30 minutes, though several hours or overnight is ideal for more flavor.
  3. Cook the Bulgogi:

    • Heat a grill, grill pan, or skillet over medium-high heat. If using a skillet, you may add a little oil to prevent sticking.
    • Place the marinated beef (and vegetables, if included) on the grill or skillet. Cook until the beef is cooked through and nicely browned, usually about 3 to 5 minutes each side, depending on the thickness of the beef.
  4. Serve:

    • Garnish the bulgogi with sesame seeds and additional green onions if desired.
    • Bulgogi is commonly enjoyed with steamed rice and various side dishes like kimchi.

Tips:

  • The key to tender and flavorful bulgogi is in the marinade and the thinness of the meat. Try to slice the beef as thinly as possible.
  • If you don’t have a Korean pear, you can substitute it with a regular pear or even a small amount of apple juice for a similar tenderizing effect.
  • Bulgogi is also great for BBQs and can be cooked over an open flame for added smokiness.

Enjoy your homemade Korean Bulgogi!

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