Irresistible Sweet & Savory Bulgogi
Irresistible Sweet & Savory Bulgogi
#FavoriteSideDish#SweetBulgogi#HomeCookingRecipe
Introducing a ‘Beef Bulgogi’ recipe that’s perfect for when you have a low appetite, for special occasions, or even for entertaining guests. Its universally loved sweet and savory flavor is so addictive, it’ll make you finish a bowl of rice in no time! This recipe is a lifesaver for busy parents needing quick side dishes and a guaranteed showstopper for your table. Get ready for a recipe that’s both a rice thief and a drink thief!
Main Ingredients- Thinly sliced beef bulgogi cut 200g
- 1 bunch green onions (cut into large pieces)
- 1 onion (sliced into strips)
- 1/3 carrot (sliced into strips)
- 1 pack enoki mushrooms (trim ends and separate strands)
- 3 leaves Napa cabbage (cut into bite-sized pieces)
- 1 handful glass noodles (soaked in water for over 30 minutes)
- 2 Tbsp corn syrup (oligosaccharide)
Marinade- 5 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin)
- 1 Tbsp sesame oil
- Pinch of black pepper
- 5 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin)
- 1 Tbsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
Before you start cooking, soak the glass noodles in cold or lukewarm water for at least 30 minutes. This ensures they absorb the marinade well and become tender when cooked.
Step 2
Gently pat the beef bulgogi slices dry with paper towels. If the slices are large, cut them into bite-sized pieces (about 5cm or 2 inches) suitable for stir-frying. If you’re using pre-sliced bulgogi, you can skip this step.
Step 3
Slice the onion into thick strips and julienne the carrot into similar-sized strips. The crisp texture of these vegetables will enhance the flavor of the bulgogi.
Step 4
In a bowl, combine the prepared beef, sliced onion, and julienned carrot. Add 5 tablespoons of soy sauce.
Step 5
Add 2 tablespoons of sugar for sweetness. You can adjust the amount of sugar to your preference.
Step 6
Add 1 tablespoon of minced garlic, 1 tablespoon of cooking wine (to remove gamey odor and add umami), 1 tablespoon of sesame oil, and a pinch of black pepper to season the beef. Mix everything gently with your hands until well combined, and let it marinate for about 5 to 10 minutes. This step significantly deepens the flavor of the meat.
Step 7
In a wide pan or pot, spread the soaked glass noodles at the bottom. Arrange the marinated beef and the cut Napa cabbage attractively on top of the noodles.
Step 8
Before adding liquid, carefully pour about 2.5 to 3 paper cups of water or anchovy-kelp broth around the edges of the pan. The ingredients don’t need to be fully submerged; they will cook in the natural juices released.
Step 9
Bring to a boil over high heat, then reduce the heat to medium. Once the beef and vegetables start to cook, add the enoki mushrooms and gently stir to distribute the marinade evenly. Be careful not to stir too frequently, as this can cause the meat to clump.
Step 10
When the sauce has reduced slightly and all ingredients are almost cooked through, just before turning off the heat, drizzle in 2 tablespoons of corn syrup for extra gloss and sweetness. Finish by sprinkling generously with sesame seeds and cook for about 1 more minute. Your perfect, delicious bulgogi side dish is ready!
