Difference between revisions of "Bulgogi"

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[[category:Casu Marzu's Recipes]][[category:Korean]][[category:Beef]][[category:Dinner]][[category:Lunch]]__FORCETOC____NOEDITSECTION__
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{{recipesummary|Beef recipes|6||3}}
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Bulgogi is a really, really, really popular dish in Korea, and probably one of the best introduction dishes to Korean cuisine. This dish is thinly sliced beef, marinated in various items, then quickly grilled. It is classically served with a dab of gochujangssamjang, some crunchy veggies and wrapped up in a leaf of lettuce or with a lot of rice and kimchi.
 
  
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Okay? Let’s get marinating.
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| [[Cuisine of Korea|Korean Cuisine]]
  
 
==Ingredients==
 
==Ingredients==
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[[image:bulgogi1.jpg]]
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*1 lb [[Beef|beef]] (whatever part, suitable for grilling), thin sliced
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*3 [[Green onion|green onions]], sliced in a bias
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*4 button [[Mushroom|mushrooms]], sliced (optional)
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*1/2 [[Onion|onion]], thinly sliced (optional)
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*3/4 cup [[Soy Sauce|soy sauce]]
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*1/4 cup [[Sugar|sugar]]
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*4 tbsp [[Sesame Oil|sesame oil]]
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*4 tsp [[Pepper|pepper]]
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*1-2 tbsp minced [[Garlic|garlic]]
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*1 tbsp Mirin sauce (optional)
  
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This is all going into our marinade. We have
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==Instructions==
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*soy sauce
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#Slice the beef as thin as possible.
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*fish sauce
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#Combine all the ingredients in a big bowl.
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*sesame oil
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#Marinate beef and vegetables for at least 30 minutes.  Marinating overnight will get the best flavor and tenderization.
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*mirin
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#Grill the beef.
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*rice wine vinegar
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#Serve with rice.
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*asian pear
 
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*onion
 
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*garlic
 
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(see method re: quantities)
 
  
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==Method==
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==Notes, tips, and variations==
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The first step is to get the pear/onion juice.
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*Use same amount of soy sauce and sugar.
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*If you do this a day ahead, reduce the amount of soy sauce and don't forget to put it in a refrigerator.
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*Use thinly-sliced beef, available specifically for Bulgogi in some grocery stores, for best results.
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*You can grill this on a table top, with a shallow pan. You can also use just a normal fry pan.
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*Grill with medium high heat and have the juice of beef and vegetables on rice.
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*You may marinate the beef in cola (Coca-Cola works best) instead of using just sugar.  The extra liquid helps the meat to absorb the marinade more quickly. you can also use Mirin sauce instead of sugar.
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*You can also put one finely chopped or grated Korean pear, aka Asian pear, aka Pear Apple into your marinade overnight in lieu of sugar or cola. This will help tenderize the meat.  
  
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[[image:bulgogi2.jpg]]
 
  
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Core and chop the pear and quarter the onion. Toss in a food processor and blitz until finely chopped up.
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==References==
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<references/>
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[[image:bulgogi3.jpg]]
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[[Category:Beef Recipes|Bulgogi]]
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[[Category:Korean cuisine]]
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Strain through a mesh strainer or coffee filter, and this is what you get.
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[[Bulgogi Recipes]]
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[[image:bulgogi4.jpg]]
 
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I never really measure my ingredients to be honest, but if I’d have to guesstimate, it would be about ¾ cup of the pear/onion liquid, a ¼ cup of soy sauce, 2-3 tablespoons of fish sauce, mirin, sesame oil and rice wine vinegar. Mince up 3-4 cloves of garlic and add it in as well. If you like, some salt, pepper, and sesame seeds can be added too.
 
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Edit: This was for about 3 pounds of meat.
 
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Now you need to prep your beef. Some use sirloin or ribeye, I really like using round. It is more toothsome and is a lot cheaper than the usual suspects.
 
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[[image:bulgogi5.jpg]]
 
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This slice is a bit thick, 1/8” slices (against the grain) are ideal. To get really thin slices, freeze your roast for an hour or until it is quite firm.
 
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[[image:bulgogi6.jpg]]
 
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Add your meat and let marinate for at least 4 hours, overnight is preferable.
 
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I always forget to photograph the cooking process, but get a wok or whatever pan you have available and crank up the heat.
 
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You don’t need any additional oil. The bulgogi will cook in its own juices.
 
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Fry for just a minute or two on each side, these pieces of beef will cook very quickly.
 
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[[image:bulgogi7.jpg]]
 
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Add some scallion and sesame seeds and enjoy!
 
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As a note, you can grill this, as is traditional. Also, you can dump out the liquid that is expressed while frying if you like your meat drier. I like it really wet, so I keep all the liquid in the pan as I go. It is great on rice.
 

Latest revision as of 18:16, 30 May 2012

Bulgogi
Category: Beef recipes
Servings: 6
Difficulty: Medium 
| Korean Cuisine

Ingredients

Instructions

  1. Slice the beef as thin as possible.
  2. Combine all the ingredients in a big bowl.
  3. Marinate beef and vegetables for at least 30 minutes. Marinating overnight will get the best flavor and tenderization.
  4. Grill the beef.
  5. Serve with rice.

Notes, tips, and variations

  • Use same amount of soy sauce and sugar.
  • If you do this a day ahead, reduce the amount of soy sauce and don't forget to put it in a refrigerator.
  • Use thinly-sliced beef, available specifically for Bulgogi in some grocery stores, for best results.
  • You can grill this on a table top, with a shallow pan. You can also use just a normal fry pan.
  • Grill with medium high heat and have the juice of beef and vegetables on rice.
  • You may marinate the beef in cola (Coca-Cola works best) instead of using just sugar. The extra liquid helps the meat to absorb the marinade more quickly. you can also use Mirin sauce instead of sugar.
  • You can also put one finely chopped or grated Korean pear, aka Asian pear, aka Pear Apple into your marinade overnight in lieu of sugar or cola. This will help tenderize the meat.


References

Bulgogi Recipes

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