Fragrant Yuzu Honey Yakiniku (Korean BBQ)
Delicate and Aromatic Yuzu Honey Korean Beef BBQ
Are you looking for a special dish for holiday guests? If you’re tired of the same old bulgogi, try this Korean beef BBQ elevated with the bright, refreshing flavor of yuzu honey. The tender beef combined with the sweet and tangy yuzu creates a truly unique taste that will awaken your palate.
Main Ingredients
- Korean Beef (for Bulgogi) 200g
- 1/2 Onion
- 1/2 Green Onion (Scallion)
- Small amount of Carrot
Cooking Instructions
Step 1
First, prepare the vegetables for the bulgogi. Thinly slice the onion and the carrot into similar widths. Cut the green onion diagonally. For the Korean beef, gently pat dry any excess moisture with paper towels and slice it lengthwise into strips suitable for bulgogi. (Tip: Removing excess blood from the beef will help prevent any unpleasant gamey flavors, resulting in a cleaner taste.)
Step 2
Now, let’s make the delicious bulgogi marinade. In a bowl, combine the sliced vegetables (onion, carrot), the prepared Korean beef, 2 Tbsp soy sauce, 2 Tbsp rice syrup, 1 Tbsp minced garlic, and a pinch of black pepper. Gently mix everything with your hands to ensure the marinade coats all the ingredients evenly. (Tip: Avoid kneading too vigorously when mixing, as this can break down the meat. Mix gently to maintain the integrity of the beef.)
Step 3
Once the marinade has started to coat the meat, add 2 Tbsp of sesame oil to enhance the aroma. Gently mix again. The nutty fragrance of the sesame oil will meld with the other ingredients, creating an even more appetizing flavor. Letting it marinate for a short while will allow the flavors to penetrate deeper.
Step 4
Heat a pan over medium heat and add the marinated beef and vegetables. Stir-fry until the beef is almost cooked through. Then, add 1 Tbsp of sweet and tangy yuzu marmalade and continue to stir-fry. The yuzu marmalade will infuse the bulgogi with a subtle citrus aroma, cutting through any richness and adding a refreshing taste. Finally, add the diagonally sliced green onions, stir-fry briefly, and finish by sprinkling with sesame seeds. (Tip: Avoid cooking for too long after adding the yuzu marmalade, as its tartness might become too pronounced. Add it towards the end for a gentle flavor infusion.)
