Bulgogi
Bulgogi (Marinated Grilled Beef)
Bulgogi, meaning "fire meat" in Korean, is one of Korea's most iconic dishes with roots tracing back to the Goguryeo era (37 BC–668 AD). Initially, it was prepared as a skewered barbecue dish known as maekjeok and later evolved into the grilled or pan-fried version we know today. Traditionally, the meat is thinly sliced and marinated in a savory-sweet blend of soy sauce, sugar, and sesame oil, creating a caramelized texture and rich flavor when grilled. Bulgogi has become internationally popular and represents Korean cuisine’s balance of sweet, savory, and umami flavors.
Ingredients (Serves 2):
- Main Ingredients:
- 300g beef (sirloin or ribeye, thinly sliced)
- Marinade:
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine (optional)
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1 green onion, finely chopped
- 1/2 small onion, sliced thinly
- 1/2 teaspoon black pepper
- 1 tablespoon sesame seeds (optional, for garnish)
- Optional Vegetables:
- 1/2 small carrot, julienned
- 1/2 cup mushrooms (shiitake or button, sliced)
-
- 1 green onion, chopped (for garnish)
Instructions:
- Prepare the Marinade:
In a large bowl, combine the soy sauce, sugar, sesame oil, rice wine (if using), garlic, ginger, green onion, sliced onion, and black pepper. Stir until the sugar dissolves. - Marinate the Beef:
Add the thinly sliced beef to the marinade, making sure each piece is well coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for best flavor. - Cook the Bulgogi:
Heat a grill pan or skillet over medium-high heat. If using vegetables, add them first and stir-fry for a few minutes until slightly tender. Then, add the marinated beef in a single layer, cooking for 2-3 minutes on each side until caramelized and cooked through. - Serve:
Garnish with sesame seeds and serve hot with steamed rice, lettuce leaves (for wrapping), and any additional banchan (side dishes).
Recent Comments