Korean Beef Bulgogi

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5 from 1 vote

This classic Korean dish is known for its irresistible combination of savory, sweet, and slightly spicy flavors.

Course Main Course

Cuisine Korean

Keyword Bulgogi, Korean Beef, Korean Beef Bulgogi

Prep Time 3

Cook Time 15

Total Time 3 15

Servings People

Calories 334kcal

Equipment

1 Cast Iron Skillet

Ingredients

Soy Sauce: This is the base of the marinade and adds a savory umami flavor to the beef.
Sesame Oil: Sesame oil adds a nutty aroma and enhances the overall taste of the marinade.
Garlic: Freshly minced garlic adds a pungent and aromatic element to the marinade.
Ginger: Freshly grated ginger adds a subtle spiciness and depth of flavor to the marinade.
Brown Sugar: Brown sugar adds a touch of sweetness to balance out the savory and spicy flavors.
Pear or Kiwi: These fruits are used as natural tenderizers, helping to break down the proteins in the meat and make it more tender.

Instructions

Start by choosing the right cut of beef. The most commonly used cuts for bulgogi are sirloin, rib-eye, or tenderloin. These cuts are tender and have a good amount of marbling, which adds flavor and juiciness to the dish.
Slice the beef thinly against the grain. This ensures that the meat remains tender and easy to chew after cooking.
In a bowl, combine the soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, and either grated pear or kiwi. Mix well until the sugar has dissolved.
Place the sliced beef into a resealable plastic bag or a shallow dish. Pour the marinade over the beef, making sure it is well coated. Seal the bag or cover the dish with plastic wrap and let it marinate in the refrigerator for at least 1 hour, but preferably overnight.
When you're ready to cook, remove the beef from the marinade and discard any excess liquid. Allow the beef to come to room temperature before cooking.
Heat a grill or a large skillet over medium-high heat. Add a drizzle of oil to prevent sticking. Working in batches, cook the beef for about 2-3 minutes per side, or until it is cooked through and slightly caramelized.
Once cooked, transfer the beef to a serving platter and garnish with sesame seeds and thinly sliced green onions. Serve immediately and enjoy!

Notes

Tips for Grilling or Pan-Frying Beef Bulgogi

Grilling or pan-frying beef bulgogi requires some finesse to ensure that the meat is cooked to perfection. Here are some tips to help you achieve delicious results:

Preheat your grill or skillet to medium-high heat before cooking the beef. This ensures that the meat cooks evenly and develops a nice sear.
If using a grill, make sure the grates are clean and lightly oiled to prevent sticking.
When cooking the beef, avoid overcrowding the pan or grill. Cook in batches if necessary to allow the meat to cook evenly and develop a caramelized crust.
For a smoky flavor, you can add a few wood chips to your grill or use a cast-iron skillet on the stovetop.
When grilling, flip the beef only once to prevent it from drying out. If pan-frying, stir the beef occasionally to ensure even cooking.
Don't overcook the beef. It should be tender and slightly pink in the center.

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