Korean Beef BBQ (Bulgogi)

This is the first time I have cooked and actually tasted a bulgogi. Bulgogi, I learned after a quick google-ing is a grilled marinated thin slices of beef. Bul means fire in Korean and gogi means meat. In other words, grilled meat (or literally fire meat), but one that I have not tried yet.

I first saw it from use real butter blog, I thought it looks so appetizing and the recipe seemed very doable to me. I have most of the ingredients in stock and it intrigued me that it has apple and pear juices as marinade ingredients, that is new to me….I have to try it, I must!

I stayed true to the recipe but I lack one ingredient: green onions. I will make sure to add it next time because I will definitely make this again, and again and again. Other recipes I saw uses carrots like this one from aeris kitchen. I saw this video from you tube and I posted it too in case you want to see how it’s made. The recipe just varies slightly. This is just my second try on Korean food but not the last for sure.

I thought maybe next time I could roll some in pita bread for my daughter’s school lunch or snack. She had it for school with rice and she loved it. I served it with julienned carrots and cucumber drizzled with small amount of sesame oil.

The recipe’s down there at the end. I hope you like it and try it too :)

BULGOGI
from Kitchen Wench

2 lbs (1 kg) thinly sliced beef sirloin, sliced 2-3mm thick
5 cloves garlic, crushed
1 medium yellow onion, peeled
1 nashi/Asian pear, peeled (I used china pear)
1 sweet apple, such as fuji, grated
2/3 cup Korean soy sauce (’kanjang’) or any soy sauce you have available
2 tbsps toasted sesame seed oil
2-4 tbsps sugar (this will depend on the sweetness of your pear)
2 green onions, finely sliced
freshly ground black pepper, to taste

If you can’t find the beef already sliced, ask your meat vendor to slice the meat thinly or you can freeze the meat and then thaw it overnight in the refrigerator. Using a sharp and heavy knife, slice the half-thawed beef against the grain. Squeeze juice from the apple over the sliced beef and set aside. Grate the onion (put your onion into the freezer for a few minutes so it won’t sting your eyes when you grate it) and pear into pulp.

Mix the pear and onion pulp with the soy sauce and crushed garlic. If it’s not sweet enough for your tastes, add sugar and taste until it meets your liking. Place the meat in a bowl or a ziploc bag and pour in the marinade. Add the sesame seed oil, sliced green onions, and black pepper.

Massage the marinade into the meat for about 1-2 minutes, making sure none of the slices of beef are stuck together and that the marinade has been distributed evenly. Cover the bowl with plastic or seal the ziploc bag and refrigerate for at least a few hours, ideally overnight, and cook over a griddle or in an unoiled non-stick frying pan.

I drizzled the juice from the pan back into the cooked meat because it was a bit dry

3 Responses to "Korean Beef BBQ (Bulgogi)"

  1. cooking-gallery   August 26, 2009 at 10:58 pm

    I love chicken/beef bulgogi. I used to order the extra spicy, red hot chicken bulgogi when I still lived in Sydney before…

    Reply
    • Olive   August 27, 2009 at 12:45 am

      I will definitely add red chilli peppers next time! I wanted to taste it first as is because as mentioned I never had it before.

      Reply
  2. Tamar   August 26, 2009 at 10:35 pm

    When it comes to make Korean food taste authentically sweet, pear juice, dates or jujubes are the way to go.

    Reply

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