Beef Bulgogi. Served with a side of steamed rice this version of beef bulgogi couldn't be better. I used a grill pan on the stove and crisped the ribs under the broiler. It would be best on an outdoor grill but I don't have one.
Easy to prepare and very easy to eat!
Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it's no wonder it is one of the country's most successful culinary exports As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness Round, pale yellow Asian pears are traditional, but Bosc pears.
Bulgogi (불고기), also known as Korean BBQ beef, is marinated thinly sliced beef.
You can have Beef Bulgogi using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients of Beef Bulgogi
- It's 500 gr of beef minced.
- It's 1 of onion diced.
- Prepare 5 cloves of garlic chopped.
- You need 4 tbsp of soy sauce.
- You need 2 tbsp of sugar.
- You need 1 tsp of blackpepper.
- You need 1 tsp of sesame oil.
- You need 3 of spring onion chopped.
- Prepare 1 tbsp of cooking oil.
While it can be made with other meats such as chicken (dak bulgogi) and pork (dweji bulgogi), the term "bulgogi" generally refers to beef bulgogi. While this Korean marinated beef is most commonly char grilled at restaurants and homes, especially outside Korea, there are many regional variations of how this. Your comprehensive guide to making the most delicious bulgogi (Korean BBQ beef) at home! With this, you can make mildly sweet, savory, smoky, juicy and tender delicious bulgogi.
Beef Bulgogi instructions
- Mix well beef minced with onion, garlic, soy sauce, sugar, blackpepper and sesame oil..
- Add oil to cook the beef in the pan, use high heat. Add the beef mixture and cook it until it looks like crispy..
- Enjoy it with rice and garnish it with spring onion..
WHAT IS BULGOGI Literally speaking, bulgogi (불고기) means 'fire meat'. It is often made with tender parts of beef, pork or chicken. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them.
