Tender and Flavorful Korean Beef Bulgogi for the Whole Family
Tender and Flavorful Korean Beef Bulgogi for the Whole Family
The Ultimate Bulgogi Recipe with a Perfectly Balanced Marinade
Experience the irresistible sweet and savory goodness of homemade Bulgogi, a guaranteed hit that will have everyone asking for seconds.
Main Ingredients- 600g thinly sliced beef for Bulgogi
- 1 medium onion
- Approx. 50g carrot (about 1/3 medium)
Perfectly Balanced Bulgogi Marinade- 3.5 Tbsp minced garlic
- 10 Tbsp soy sauce (Guk-ganjang or regular)
- 5 Tbsp rice wine (Mirin or Cheongju)
- 5 Tbsp sugar (granulated or brown)
- 4 Tbsp sesame oil
- A pinch of black pepper or ground pepper
- 2 pinches of salt (adjust to taste)
- 3.5 Tbsp minced garlic
- 10 Tbsp soy sauce (Guk-ganjang or regular)
- 5 Tbsp rice wine (Mirin or Cheongju)
- 5 Tbsp sugar (granulated or brown)
- 4 Tbsp sesame oil
- A pinch of black pepper or ground pepper
- 2 pinches of salt (adjust to taste)
Cooking Instructions
Step 1
First, prepare 600g of thinly sliced beef for Bulgogi. It’s crucial to gently pat the surface of the meat with paper towels to remove any excess blood. This step is key to achieving a clean, pleasant flavor without any gamey notes.
Step 2
Once the blood is removed, cut the beef into bite-sized pieces. If any slices are too long or thick, trim them further with a knife. This ensures even cooking and makes the Bulgogi easier to eat.
Step 3
Thinly sliced Bulgogi slices tend to stick together during cooking. Gently separate each slice so they are laid out individually. This allows the marinade to penetrate evenly and prevents clumping when you stir-fry.
Step 4
Now, let’s make the star of our dish: the Bulgogi marinade! In a large bowl, combine 3.5 Tbsp minced garlic, 10 Tbsp soy sauce, 5 Tbsp rice wine, 5 Tbsp sugar, 4 Tbsp sesame oil, a pinch of pepper, and 2 pinches of salt. Mix everything well until thoroughly combined. Add the prepared beef to the marinade and gently massage it in with your hands, ensuring every piece is coated. Marinating the beef for at least 30 minutes in the refrigerator will allow the flavors to meld beautifully and penetrate deeply into the meat.
Step 5
While the beef is marinating, let’s prepare the vegetables. Thinly slice the onion into strips or wedges. Cut the carrot (about 1/3 medium) into thin rounds or half-moons. The carrots add a lovely color and a slight crunch to the dish.
Step 6
Heat a frying pan or a Korean hot pot (jeongol-dak) over high heat. Add the marinated beef, sliced carrots, and onions. Stir-fry quickly, ensuring the ingredients are evenly cooked and the beef doesn’t burn. Cooking over high heat for a short period helps to lock in the juices, keeping the meat tender and succulent.
Step 7
Once the beef and vegetables are mostly cooked, pour in about half a cup (approx. 100ml) of water. This prevents the marinade from becoming too dry and creates a nice, light sauce that’s perfect for spooning over rice.
Step 8
At this stage, you can optionally add pre-soaked glass noodles (dangmyeon), mushrooms, or green onions to make your Bulgogi more substantial and similar to a traditional Bulgogi hot pot. If adding glass noodles, soak them in cold water for about 30 minutes beforehand.
Step 9
Your delicious Bulgogi is ready! The sweet and savory marinade has perfectly coated the tender beef, complemented by the natural sweetness of the vegetables. Serve it over hot rice as a hearty beef bowl or enjoy it as a flavorful side dish. This classic Korean favorite is sure to be a hit with everyone at the table. Enjoy your homemade Bulgogi!
