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Beef Bulgogi - Korean Food

Seonkyoung's picture
Obviously Bulgogi is very popular and famous dish all around the world. It is beefy, savory, sweet, nutty and satisfying. Even you are on a diet, don't worry!! You can cook Bulgogi with Lean meat or even with chicken breast!! You've got to try bulgogi with soybean paste sauce (Ssam jang), easy cucumber kimchi, green lettuce and rice all together as a meal! I hope you like my recipes and enjoy it.
Ingredients
  Beef 1 1⁄2 Pound, sliced thin (chuck or sirloin)
  Pear juice 1⁄4 Cup (4 tbs)
  Garlic 5 Clove (25 gm), finely chopped
  Rice wine 1⁄4 Cup (4 tbs)
  Mirin 2 Tablespoon
  Freshly ground black pepper To Taste
  Soy sauce 1⁄4 Cup (4 tbs)
  Sesame oil 1 Tablespoon
  Onion 1⁄2 Medium, cut into 1/4 inch slices
  Canola oil 3 Tablespoon
  Green onions 3 , sliced into diagonal angle
  Sesame seeds 1 Teaspoon
For soybean paste sauce
  Ssamjang 3 Tablespoon (or mix 2 tablespoons of soy bean paste, 1 tablespoon of gochujang, and 1 tablespoon of sugar)
  Serrano pepper 1 , chopped finely
  Green onions 3 Small, finely chopped (3 tablespoons of finely chopped green onions)
  Garlic 1 Clove (5 gm), chopped finely
  Sesame oil 2 Tablespoon
For the cucumber kimchi
  English cucumber 1
  Coarse salt 1⁄2 Tablespoon
  Korean red pepper flakes 1 Tablespoon
  Vinegar 1 1⁄2 Tablespoon
  Fish sauce 1 Tablespoon
  Sugar 1 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), mince
  Onion 1⁄8 Medium, very thinly sliced
  Green onions 1⁄4 Cup (4 tbs), thinly sliced
Directions

GETTING READY
1. In a large mixing bowl, combine together the beef, pear juice, garlic, rice wine, mirin, black pepper, soy sauce and sesame oil. Marinate the beef preferably overnight or at least 30 minutes.
2. Add sliced onion to the meat mixture, give a toss.

MAKING
3. In a large size skillet (such as cast iron pan) over high heat, heat oil and swirl to coat.
4. Add meat and onion mixtures and stir-fry about 15 min to 20 min until onion softens and meat is tender.
5. Turn off the heat, add sliced green onion, and toss.
6. Remove from heat and top with sesame seeds as desired.
7. For the soy bean paste sauce: In a small mixing bowl, combine all the ingredients for the soybean paste sauce and stir with a spoon until all the ingredients are mixed well.
8. For the Cucumber Kimchi: Thinly slice the cucumber at an angle as shown in the video.
9. Marinate with coarse salt and leave aside for 15- 20 minutes.
10. In a bowl, combine Korean red pepper flakes, vinegar,fish sauce, sugar and minced garlic. Mix together to combine.
11. Drain the liquid from the cucumber and dry off with a paper towel.
12. Add the dressing made above and the thinly sliced onion and green onion. Mix together to combine and set aside.

SERVING
13. Serve the bulgogi on a lettuce leaf with cooked brown rice and topped with soybean paste sauce or alternately serve the bulgogi with the cucumber kimchi and rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Cook Time: 
25 Minutes
Servings: 
4

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