If one has the pleasure of tasting Korean food for the first time
(This post may contain affiliate links)
I can’t think of a better dish than Bulgogi. Jay brought her version to December’s Holiday Traditions swap, and it was absolutely wonderful.
My curiosity was peaked. What is Korean cuisine all about? What are some of the traditional recipes? Flavor combinations? Spices? The result is a folder with half a dozen new recipes I’m excited to try
Possibly for January’s swap featuring Food From Around the World?
Turns out Bulgogi is one of Korea’s most popular beef dishes. It’s listed as #23 in a CNN poll of the World’s 50 most delicious foods
Traditionally made with thinly sliced sirloin or another prime cut of beef (rib eye). The meat is first marinated to enhance its flavor and tenderize. Typically in a blend of soy sauce, sesame oil, and green onions. From there it’s grilled or pan-fried.
The result can be served as a main over a bowl of hot steamy rice or wrapped in sesame or lettuce leaves.
Traditionally there’s a dipping sauce served with Bulgogi that’s on the spicy side. After all, which would be fitting since the literal translation of Bulgogi is “fire meat.” (Bul is the Korean word for fire and Gogi is meat)
However, you choose to serve this Korean classic. I’m sure you’ll love it as much as we did.
~ Adapted from AllRecipes
- 2 lb beef rib eye, thinly sliced (~ ⅛" thick)
- ½ Asian pear, chopped
- ½ onion, chopped
- 4 - 5 dried anchovies
- 2 dried sea kelp
- 1 cup water
Soy Sauce Marinade
- ½ cup soy sauce
- 3 - 4 Tbsp sugar
- 3 cloves garlic, finely minced
- 2 Tbsp mirin (or rice wine)
- 1 Tbsp sesame oil
- 2 tsp toasted sesame seeds
- 1 tsp freshly ground black pepper
- Place a sheet of paper towel on the cutting board and layer beef slices (in a single layer) without overlapping. Put another paper towel on top and repeat the layering. Cover the top with towel. Let them sit for 10 minutes so the paper towel will absorb some blood.
- Puree pear and onion in the blender. Filter the puree in the coffee filter to get the clear juice, discard the fibers.
- Remove the paper from the beef and place the beef in a mixing bowl. Pour the pear onion juice over and mix well with your hand. Let it sit for 30 minutes in the fridge.
- Meanwhile make anchovy stock by combining anchovy, sea kelp, and water in a small sauce pan. Boil and simmer for 5 minutes. Remove the pan from heat and cool for 20 minutes. Discard the anchovies and sea kelp, reserve ½ cup of stock.
- Make the soy sauce marinade by combining all the ingredients.
- Pour stock and soy sauce mixture to the beef and mix everything thoroughly by hand.
- Let the meat marinade in the fridge overnight or at least 4 hrs. When ready heat skillet over medium-high heat until it gets nicely hot. Do not add any oil.
- Place beef and spread to cover the skillet. It will sizzle. Gently stir the meat to cook. You only need to cook for 1 or 2 minutes since the slices are very thin.
- Remember! overcooking will make your meat tough.You will see the meat releasing its juice while cooking. Serve your Bulgogi with its juice over rice immediately. Enjoy!
- Optional: Saute some onions and mushrooms with a little bit of oil, season with salt and pepper, and use as topping over meat.