Beef Bulgogi

Recipe from: foodiebaker
Image Credit: Jasline

Beef Bulgogi

“Bulgogi (불고기), which literally means "fire meat" in Korean, is a popular Korean dish involving the grilling of thin slices of marinated prime beef. The beef slices are pre-marinated in a mixture of sugar, soy sauce, sesame oil, and sometimes garlic, onion, pear etc.” Jasline

Ingredients:

Beef & Marinade

250 grams well-marbled prime beef, sliced into 1/8-inch thick slices

1/2 medium onion, finely chopped

2 cloves garlic, minced

1/2 thumb ginger, grated

1 green onion, chopped finely

1 tablespoon soy sauce

1 tablespoon brown sugar

1/2 tablespoon sesame oil

1/2 tablespoon cooking wine

The Rest:

Olive oil

A handful of shredded cabbage

Toasted sesame seeds, to garnish

Finely chopped spring onion, to garnish

Preparation:

Combine the beef with all the marinade ingredients and marinate for at least 4 hours or 

overnight in the refrigerator.

Heat a frying pan over medium-high heat and add in a few lugs of olive oil.

Heat until the oil is shimmering and add in the beef - marinade and all - and the cabbage.

Keep tossing until the beef is cooked to desired doneness. (If you'd prefer the cabbage to be 

softer, fry the cabbage first for a couple of minutes before adding the beef.)

Plate the beef, garnish with sesame seeds and chopped spring onion and serve immediately.

Super Naggy:

Use a good cut of beef like sirloin, tenderloin etc, and one with a good marbling to yield the 

best results.

Beef at room temperature can be quite hard to slice, so freeze it for 15 to 30 minutes and it 

should be easier to slice the beef.

Slice the beef against the grain - see here for some serious science behind it!

Instead of pan-frying the beef, fire up a grill and grill them away to desired doneness.

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