Korean Beef BBQ (Bulgogi)
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.
Equipment
Ingredients
- 2 lbs Beef Sirloin 1 kg / thinly sliced / sliced 2-3mm thick
- 5 cloves Garlic crushed
- 1 pc Yellow Onion medium sized / peeled
- 1 pc Asian Pear peeled / nashi / I used china pear
- 1 pc Apple sweet kind such as fuji / grated
- ⅔ cup Korean Soy Sauce ’kanjang’ or any soy sauce you have available
- 2 tbsp Sesame Oil toasted
- 4 tbsp Sugar this will depend on the sweetness of your pear
- 2 pcs Green Onions finely sliced
- Black Pepper ground / to taste
Instructions
- 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.
- TIP: Put your onion into the freezer for a few minutes so it won’t sting your eyes when you grate it.
- Grate the onion 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.
- Make 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.
- Refrigerate for at least a few hours, ideally overnight.
- 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.
- Serve and Enjoy! 😄
Tried this recipe?Let us know how it was!