Tender Korean Beef Bulgogi
Tender Korean Beef Bulgogi
Kid-Friendly Bulgogi: A Delicious & Easy Recipe!
Indulge in this sweet and savory Bulgogi, a favorite among children! This recipe offers a simple way to marinate thinly sliced beef at home, then stir-fry it with enoki mushrooms and perilla leaves for an extra burst of flavor and texture. It’s perfect for busy weeknights, children’s side dishes, or a special meal.
Main Ingredients- 400-500g thinly sliced beef for Bulgogi
- 1 medium onion
- 1 cup (approx. 200ml) pureed Korean pear
- 1 bunch enoki mushrooms
- 10 perilla leaves (kkaennip)
Bulgogi Marinade- 6-7 Tbsp soy sauce (for Korean cooking, ‘mat-ganjang’)
- 1.5 Tbsp minced garlic
- 2 Tbsp rice wine (mirin) or cooking wine
- 3 Tbsp corn syrup or oligosaccharide
- 1-2 Tbsp sugar (adjust to taste)
- A pinch of black pepper
- A little sesame oil
- A little toasted sesame seeds
- 6-7 Tbsp soy sauce (for Korean cooking, ‘mat-ganjang’)
- 1.5 Tbsp minced garlic
- 2 Tbsp rice wine (mirin) or cooking wine
- 3 Tbsp corn syrup or oligosaccharide
- 1-2 Tbsp sugar (adjust to taste)
- A pinch of black pepper
- A little sesame oil
- A little toasted sesame seeds
Cooking Instructions
Step 1
The key to great Bulgogi is the meat! We’re using pre-sliced beef specifically for Bulgogi, which is thinly cut. This makes it incredibly tender, perfect for young children and toddlers to enjoy without difficulty. If you prefer a chewier texture, you can opt for a fresh cut of beef and slice it thinly yourself.
Step 2
Now, let’s prepare the delicious marinade. In a blender, combine 1 medium onion and 1 cup of pureed Korean pear. If you have frozen pureed pear, thaw it first. Blending the pear with the onion not only adds natural sweetness but also helps tenderize the meat beautifully.
Step 3
To the blender mixture, add all the marinade ingredients: soy sauce, minced garlic, rice wine, corn syrup, sugar, and black pepper. Whisk everything together until well combined. You can adjust the amount of sugar to suit your preference for sweetness.
Step 4
Gently thaw the frozen beef slices. You can do this by placing them in a bowl of cold water for a short period. Pat the beef dry with paper towels to remove excess moisture. Place the beef in the prepared marinade and mix gently with your hands, ensuring each slice is coated. **Pro Tip:** For the best flavor, I like to marinate the beef 1-2 days in advance and let it rest in the refrigerator. This allows the flavors to penetrate deeply. If you’re short on time, marinate for at least 30 minutes to 1 hour before cooking.
Step 5
Prepare the vegetables for stir-frying. Trim the base of the enoki mushrooms and separate the strands. Wash the perilla leaves thoroughly and thinly slice them into about 1-inch (2-3 cm) wide strips. This makes them easier to eat and mix with the beef.
Step 6
Heat a wide pan or wok over medium heat. Add the marinated beef to the pan. Use chopsticks or tongs to gently separate the slices as they cook, preventing them from clumping together.
Step 7
Once the beef is about 70-80% cooked and has changed color, add the sliced perilla leaves and enoki mushrooms to the pan. Stir-fry everything together for another 2-3 minutes, allowing the vegetables to wilt slightly and the flavors to meld. Be careful not to overcook the perilla leaves, as their fragrant aroma might diminish.
Step 8
Finally, drizzle a little sesame oil over the Bulgogi for a nutty aroma and sprinkle with toasted sesame seeds. This completes your tender, perfectly balanced sweet and savory Korean Beef Bulgogi!
