Crispy Bulgogi: Crispy Outside, Juicy Inside, Ryu Soo-young’s Special Recipe
Crispy Bulgogi: Crispy Outside, Juicy Inside, Ryu Soo-young’s Special Recipe
Ryu Soo-young’s Eonyang-style Crispy Bulgogi from ‘Pyeonstaurant’
I tried making Chef Ryu Soo-young’s Eonyang-style Crispy Bulgogi, featured on the TV show ‘Pyeonstaurant’. This bulgogi is incredibly delicious, with a crispy exterior and a juicy interior that’s perfect with rice. Make a wonderful meal with this recipe for special occasions or just a delightful everyday treat!
Main Ingredients- Beef (for Bulgogi) 600g
- 1 Tbsp Cooking Oil
Cooking Instructions
Step 1
First, prepare 600g of beef, thinly sliced for bulgogi. Cut it into about 2cm wide pieces and place them in a deep bowl. Beef with a little bit of fat will result in a more flavorful and delicious crispy bulgogi.
Step 2
Now, let’s marinate the sliced beef. Add 1 Tbsp minced garlic, 2 Tbsp sugar, and 1 tsp black pepper to the beef. Gently knead the ingredients into the meat with your hands until well combined. (Optional: While not in the original recipe, adding 1/2 tsp of ginger syrup will enhance the flavor further. Feel free to add it according to your preference.)
Step 3
Next, add the sauce ingredients that will bring out the bulgogi’s rich flavor. Combine 3 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp sesame oil, and 1/2 Tbsp vinegar in the bowl. Vinegar helps tenderize the meat and eliminate any gamey odor.
Step 4
Using your hands, knead and gently pound the meat with all the marinade ingredients until well incorporated and the meat becomes tender. This step is crucial for ensuring the bulgogi holds its shape and has a great texture when cooked, preventing it from falling apart.
Step 5
Now, prepare for cooking. Cut a piece of parchment paper to fit your frying pan and spread the marinated beef thinly onto it, shaping it. Since the meat will shrink as it cooks, it’s best to make it slightly larger than the pan.
Step 6
If you plan to store some of the bulgogi for later, you can cover the spread-out meat with another sheet of parchment paper, then place it in a plastic bag or zipper bag and freeze it. This makes it convenient to cook and enjoy whenever you like.
Step 7
Heat 1 Tbsp of cooking oil in a frying pan over high heat until it’s hot. Once the pan is sufficiently heated, reduce the heat to medium before placing the meat.
Step 8
Carefully place the bulgogi, still on the parchment paper, onto the hot pan. Gently press down with a spatula to ensure the meat makes good contact with the pan.
Step 9
Once the meat starts to cook and firm up, carefully peel off the top layer of parchment paper. Since the meat is thin, it will cook in about 2 minutes. You might notice holes forming as the meat shrinks during cooking.
Step 10
If holes appear in the bulgogi, use any remaining meat mixture to fill the gaps. Press down gently to fill them in evenly for a more aesthetically pleasing result.
Step 11
Now, grill both sides for about 2 minutes each until golden brown and crispy. Cooking over high heat quickly helps achieve that perfect crispy exterior and juicy interior.
Step 12
Prepare the green onions for topping. Trim the white parts of the green onions, remove the tough inner core, and thinly slice them into fine strips. Finely julienned green onions will enhance the flavor and aroma of the bulgogi.
Step 13
Arrange the spring greens (like bomdong) in a circular pattern on a serving plate. Then, carefully place the perfectly cooked crispy bulgogi on top.
Step 14
Finally, sprinkle a generous amount of toasted sesame seeds over the bulgogi for a nutty finish.
Step 15
Top the bulgogi with the prepared julienned green onions and garnish with colorful mini bell peppers for a beautiful presentation. This dish is not only delicious but also visually appealing!
Step 16
Your Eonyang-style Crispy Bulgogi, crispy outside and juicy inside, is complete, courtesy of Chef Ryu Soo-young!
