Ultimate Bulgogi Recipe: Tender Beef Marinated to Perfection
Master the Golden Ratio for Delicious Homemade Bulgogi with This Easy Recipe
Hello everyone! Bulgogi is a beloved Korean dish that graces festive tables like Chuseok and is a regular on family dining tables and for guests. Today, I’m sharing a simple yet incredibly flavorful ‘golden ratio’ bulgogi recipe. The key is to remember this simple rule: 1 tablespoon of soy sauce per 100g of beef. Following this ratio will ensure your bulgogi is perfectly seasoned, not too salty, and bursting with deep, savory flavors.
Ingredients (Serves 3)
- 600g beef, thinly sliced for bulgogi (refrigerated)
- 1 onion, thinly sliced (about 0.5cm thick)
- 1 green onion, sliced diagonally
- Small piece of carrot, thinly sliced (about 0.5cm thick, optional)
- 1 packet (100ml) pear juice
- 6 Tbsp soy sauce
- 1.5 Tbsp minced garlic
- Pinch of black pepper
- 100g oyster mushrooms, trimmed and separated into strands
- 2 Tbsp mirin (rice wine)
- 2.5 Tbsp oligodang (corn syrup or honey)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Start with 600g of fresh, refrigerated beef, thinly sliced for bulgogi. Place the beef on paper towels and gently press to absorb any excess moisture or blood. If the slices are too long, cut them into more manageable, bite-sized pieces. If you are using frozen beef, it’s best to cook it directly from frozen without thawing, as this helps maintain a tender texture.
Step 2
Prepare the vegetables. Trim the base of the 100g oyster mushrooms and gently separate them into strands. Slice one onion thinly, about 0.5cm thick. Cut one green onion diagonally into large pieces. If using carrot, slice a small piece thinly, also about 0.5cm thick. The carrot is optional but adds a nice touch of color and sweetness.
Step 3
Let’s make the marinade for the bulgogi. In a bowl suitable for mixing, pour in 1 packet (100ml) of pear juice. Add 1.5 Tbsp minced garlic, 6 Tbsp soy sauce, a pinch of black pepper, 2 Tbsp mirin, 2.5 Tbsp oligodang, 1 Tbsp sesame oil, and 1 Tbsp sesame seeds. Mix these ingredients well to create the marinade. Now, add the prepared beef to the marinade. It’s crucial to separate the meat strands gently before adding them to the marinade, ensuring each piece is coated evenly. This step is key for the marinade to penetrate the meat thoroughly. If you’re preparing this in advance, like for a holiday, you can marinate just the beef and store it in the refrigerator. Then, right before serving, add the vegetables and stir-fry. If you’re cooking immediately, mix the marinated beef with the sliced onion, green onion, and carrot. (Hold off on adding the mushrooms until cooking).
Step 4
Heat a frying pan over high heat. Using chopsticks, continuously stir and separate the beef as it cooks to prevent clumping. Once the beef turns mostly white and is partially cooked, add the prepared oyster mushrooms. Continue to stir-fry, ensuring the mushrooms and beef are fully cooked through. This is your delicious bulgogi! A crucial tip for perfect bulgogi: maintain high heat from start to finish and keep stirring constantly. This ensures the meat cooks evenly without sticking together.
