Korean Bulgogi (thinly Sliced Beef)
From mykoreaneats 9 years agoIngredients
- 2 lbs rib eye steak shopping list
- 5 tbsp sugar shopping list
- 1/2 cup soy sauce shopping list
- 2 tbsp sesame oil shopping list
- 4 garlic cloves, minced shopping list
- 1 tsp ginger, minced shopping list
- 2 tbsp Mirin (cooking wine) shopping list
- 4 tbsp gochujang (red pepper paste) shopping list
- 1 tbsp gochugaru (red pepper flakes) shopping list
- 1 onion, julienned shopping list
- 1 carrot, julienned shopping list
- 3 green onions, cut into 2-inch pieces shopping list
- sesame seeds (garnish) shopping list
How to make it
- 1. Try to cut the beef into paper-thin slices, set aside in glass bowl.
- 2. Mix all the sauce ingredients together minus the gochujang (red pepper paste). Add the sauce to the meat, coat well by hand. Marinate in the refrigerator for a minimum of a few hours, although overnight refrigeration is recommended.
- 3. After marination, cook the meat on medium high heat using a non-stick skillet or frying pan (adding a little oil is optional). Add 1 tbsp of gochujang (more if you want it spicier) for each serving. Cook until meat loses its pink color or until browned, about 5~7 minutes. Add vegetables during the halfway mark to retain their crispness.
- 4. Serve hot with rice and banchan (side dishes) including lettuce varieties for wrapping. Red leaf lettuce, Boston bibbs, and romaine lettuce work best.
- *For easier slicing, stick the beef in the freezer for about 20~25 minutes. This will make cutting much easier; we’re looking for paper-thin slices.
- **Although selecting premium cuts of meat is recommended for better taste and quality, my mom often uses cheaper cuts like chuck and blade which work just fine.
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