Bulgogi is probably one of the best known Korean beef dishes. In most restaurants it will be served as “Korean BBQ” and may be grilled either in the kitchen or at the table, depending on the restaurants set-up. In a few, bulgogi may also be available as a stir fry dish with brocoli, shredded carrot, onion, mushrooms, and other vegetables added.
1 1/2 pound lean beef (Rib eye, Flank Steak, Tenderloin, or your favorite cut)
3/4 cup natural brewed soy sauce
3/4 cup unsalted beef broth or water
1 small onion
1 small Nashi (Asian) pear or semi sweet apple
6 cloves garlic
1 ounce fresh ginger
1/2 cup sugar, brown sugar, or honey
3 spring/green onion
2 teaspoons pure toasted sesame seed oil
1 tablespoon rice wine
1/2 teaspoon black pepper
Cut onion, pear/apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth liquid.
Pour into medium mixing bowl.
Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop. Add to bowl.
Add all other ingredients. Mix well and let stand for at least fifteen minutes.
Note: If marinade is very thick, you can thin it by adding water and soy sauce in a 1 to 1 ratio.
Hand trim any outer fat from your cut.
Freeze meat until stiff to help in slicing.
Slice meat very thinly (slightly thicker than deli sliced meats)
Very lightly salt each slice on both sides and let stand for ten minutes.
Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. (Any leftover marinade may be refrigerated for later use)
Cover and place in refrigerator. Let meat stand in marinade for at least one hour.
Meat may now be placed in zip lock style bags and frozen for later use or cooked.
Grill: Heat grill on high heat. Grill until browned on both sides (10 to 20 seconds)
Stir Fry: Heat wok or stir fry pan to high heat, add meat, (you may add other vegetable like sliced carrot, onion, and separated broccoli crowns at this point) and stir fry until well browned.
Serve with steamed white rice and ban chan.
Shopping List For Bulgogi 1 1/2 pound lean beef (Rib eye, Flank Steak, Tenderloin, or your favorite cut) table or kosher salt Soy sauce Unsalted beef broth 1 small onion 1 small Nashi (Asian) pear or semi sweet apple 1 head Whole garlic (6 cloves needed) fresh ginger (about 3 ounces) Sugar, brown sugar, or honey 3 spring/green onion 1 Small bottle pure toasted/roasted sesame seed oil 1 small bottle rice cooking wine Black pepper