The Ultimate Bulgogi Recipe: Unlock the Golden Ratio for Sweet & Savory Flavor!
The Ultimate Bulgogi Recipe: Unlock the Golden Ratio for Sweet & Savory Flavor!
Delicious Bulgogi at Home: Master the Perfect Marinade Ratio for a Fail-Proof Dish!
Bulgogi, a beloved Korean staple, can sometimes be tricky to get just right. But with this recipe, you’ll discover the secret to a perfectly balanced, mouthwatering bulgogi every single time by mastering the ideal marinade ratio. Let’s get cooking!
Main Ingredients- 900g Beef (sirloin or bulgogi cut)
- 1 Onion
- 3 Shiitake Mushrooms
- 2 King Oyster Mushrooms
- 1 Green Onion (Scallion)
- 1 Carrot
- 1/2 Apple (grated into juice)
Special Marinade- 7 Tbsp Soy Sauce (soup soy sauce is recommended)
- 2 Tbsp Sugar (granulated)
- 2 Tbsp Korean Rice Syrup (or plum extract)
- 2 Tbsp Sesame Oil
- 1/2 Tbsp Black Pepper (adjust to taste)
- 2 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (like mirin)
- 1 Tbsp Toasted Sesame Seeds
- 7 Tbsp Soy Sauce (soup soy sauce is recommended)
- 2 Tbsp Sugar (granulated)
- 2 Tbsp Korean Rice Syrup (or plum extract)
- 2 Tbsp Sesame Oil
- 1/2 Tbsp Black Pepper (adjust to taste)
- 2 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (like mirin)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, gently pat the beef with paper towels to remove any excess blood. This step is crucial for a clean and refined flavor without any gamey smell.
Step 2
In a mixing bowl, combine 7 Tbsp soy sauce, 2 Tbsp sugar, 2 Tbsp plum extract, 2 Tbsp minced garlic, 2 Tbsp cooking wine, and 1/2 Tbsp black pepper. Add the juice from 1/2 grated apple and 2 Tbsp sesame oil. Whisk everything together until well combined to create your marinade. (Pro Tip: A good base ratio for bulgogi marinade is 1 Tbsp soy sauce per 100g of beef, but soy sauce brands vary in saltiness. For 900g of beef, starting with 7 Tbsp is a safe bet, and you can adjust to your preference after tasting. While the traditional Korean bulgogi base includes soy sauce, sugar, green onion, garlic, sesame seeds, pepper, and sesame oil, I’ve added apple juice for an extra touch of sweetness and moisture.)
Step 3
Prepare the vegetables for cooking with the bulgogi. Slice the shiitake and king oyster mushrooms into bite-sized pieces. Thinly slice the carrot, either into rounds or matchsticks. Cut the green onion diagonally.
Step 4
Heat a pan over medium-high heat. Add the marinated beef and cook, flipping it quickly on both sides until it’s just starting to brown. Avoid overcooking at this stage, as it can make the meat tough.
Step 5
Once the beef is about halfway cooked (the surface turns opaque), add all the prepared vegetables to the pan. Reduce the heat to medium and continue to cook, stirring occasionally, until the vegetables are tender-crisp.
Step 6
When the beef and vegetables are nicely cooked and the flavors have melded together, turn off the heat. Just before serving, stir in an additional 1 Tbsp of sesame oil (on top of the 2 Tbsp already in the marinade) and 1 Tbsp of toasted sesame seeds for an extra layer of nutty aroma and flavor.
Step 7
And there you have it – delicious bulgogi with a perfect sweet and savory balance! Enjoy this wonderful dish with a side of steamed rice.
