Crispy & Delicious Bulgogi Recipe
Crispy & Delicious Bulgogi Recipe
Making Crispy Bulgogi with the Happycall Synchro IH Double Pan
I had a rather unsettling dream early this morning, leaving me feeling wronged and on the verge of frustration. While my dreams rarely come true, a peculiar incident just happened that makes me want to connect the dots. We had a tempered glass top on our dining table. After dinner, as I was clearing up and reaching for water, my cup slipped and… crash! The cup didn’t break, but the tempered glass tabletop did. It’s astonishing that a cup could overcome the strength of tempered glass! Anyway, after that commotion, today’s dish is Crispy Bulgogi. I went to the mart early to shop but ended up making this for a late brunch. Let’s recreate this delightful dish that’s crispy on the outside and juicy on the inside, loved by everyone!
Key Ingredients- 600g Bulgogi-cut beef (thinly sliced)
- 4 Tbsp Soy sauce
- 1 Tbsp Sugar
- 0.5 Tbsp Minced garlic
- Pinch of Black pepper
- 2 Tbsp Chopped green onions
- 2 Rotations (approx. 1 Tbsp) Perilla oil
Cooking Instructions
Step 1
Let’s start by making the essential marinade for a delicious bulgogi. In a bowl, combine 4 tablespoons of soy sauce, 1 tablespoon of sugar, and 0.5 tablespoon of minced garlic. Add a pinch of black pepper. Using a whisk or spoon, stir until all ingredients are well combined. Ensuring the marinade is evenly mixed is key for the flavors to penetrate the meat.
Step 2
Place the thinly sliced beef for bulgogi into a large bowl. Pour all the prepared soy sauce marinade over the meat. Now, wash your hands thoroughly and gently massage the meat with your hands, ensuring the marinade is evenly distributed and absorbed into every slice. Let it marinate for about 5 minutes for best results. Finally, drizzle about two rotations (approximately 1 tablespoon) of perilla oil for a fragrant finish.
Step 3
Now it’s time to cook! Preheat the Happycall Synchro IH Double Pan over medium heat. Once the pan is sufficiently hot, add all the marinated bulgogi. Close the lid of the double pan and set the timer for 5 minutes. When you open the lid after 5 minutes, you’ll see a cloud of steam escaping – it’s so hot, it fogged up my camera lens!
Step 4
After a short while, when you open the lid, you’ll notice a good amount of juicy broth has accumulated around the bulgogi as it cooks to a crisp. This broth adds wonderful flavor to the meat. At this point, sprinkle the chopped green onions evenly over the meat. Then, close the double pan lid again and flip the pan over. This utilizes the double pan’s feature to cook the other side beautifully.
Step 5
After flipping and cooking the other side, open the lid. The meat might be slightly clumped together. Use chopsticks or tongs to gently separate each piece of meat. If you feel there isn’t enough green onion, feel free to add a bit more. The aromatic flavor of the green onions pairs wonderfully with the bulgogi.
Step 6
Finally, to achieve that signature crispy texture of “bakk-seok bulgogi” (crispy bulgogi), leave the lid open and continue to cook over medium-low heat for a little longer. This process allows the moisture from the juices to evaporate, making the exterior wonderfully crisp. Continue cooking until there is almost no liquid remaining. You’ll have a fantastic homemade Crispy Bulgogi! It’s perfect as a side dish with rice or even as a savory appetizer.
