Bulgogi

Bulgogi

Bulgogi, a classic Korean dish of thinly sliced, marinated beef, is a staple of Korean households. Bulgogi—eaten over rice or wrapped in lettuce or added to Dolsot Bibimbap—Bulgogi is a ubiquitous meal in seemingly every Korean cook’s repertoire and deeply ingrained in Korean culture. According to the peer-reviewed Korea Journal, the dish’s origins stretch back to the Goguryeo era (37 B.C. to 668 A.D.), the evolution of a kabob-like skewered meat preparation called maekjeok. Over time, maekjeok became seoryamyeok, a brothy dish of marinated beef soaked in cold water, which by the early 20th century gave way to neobiani, a luxurious dish of thinly-sliced, marinated and charbroiled beef favored by Korean royalty. Info from Smithsonian

Ingredients
For the Marinade
  • 1/3 cup finely grated Pear
  • ½ cup reduced sodium soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 small onion thinly chopped
  • 2 garlic cloves minced
  • 2 tsp grated peeled ginger
  • 1 tbsp Gochu Jang (hot and sweet chili sauce)
  • 1 sliced green onion
  • 1 tsp toasted sesame seeds
  • 1 pound thinly sliced rib eye steak or already sliced steak for bulgogi
 
Instructions
  1. Prepare the marinade and add to the sliced Steak. Marinade for at least 1 hour.
  2. Add some cooking oil into a wok or a cast iron skillet and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it. Sprinkle with toasted sesame seeds and sliced green onion. Eat with cooked rice or make Bibimbap another famous Korean Dish.

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Bulgogi
 
Prep time
Cook time
Total time
 
Bulgogi, a classic Korean dish of thinly sliced, marinated beef, is a staple of Korean households. bulgogi—eaten over rice or wrapped in lettuce—is a ubiquitous meal in seemingly every Korean cook’s repertoire and deeply ingrained in Korean culture. According to the peer-reviewed Korea Journal, the dish’s origins stretch back to the Goguryeo era (37 B.C. to 668 A.D.), the evolution of a kabob-like skewered meat preparation called maekjeok. Over time, maekjeok became seoryamyeok, a brothy dish of marinated beef soaked in cold water, which by the early 20th century gave way to neobiani, a luxurious dish of thinly-sliced, marinated and charbroiled beef favored by Korean royalty.
Recipe type: Beef
Cuisine: Korean
Ingredients
For the Marinade
  • ⅓ cup finely grated Asian Pear
  • ½ cup reduced sodium soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 onion thinly chopped
  • 2 garlic cloves minced
  • 2 tsp grated peeled ginger
  • 1 tbsp Gochu Jang (hot and sweet chili sauce)
  • 1 sliced green onion
  • 1 tsp toasted sesame seeds
  • 1 pound thinly slice rib eye steak or already sliced steak for bulgogi
Instructions
  1. Prepare the marinade and add to the sliced Steak. Marinade for at least 1 hour.
  2. Add some cooking oil into a wok or a cast iron skillet and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it. Sprinkle some toasted Sesame seeds and sliced green onion on the Bulgogi. Eat with cooked rice or make Bibimbap

 



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