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Korean Beef BBQ (Bulgogi)

5 from 3 votes
Course: Main, Main Course
Cuisine: Korean
Keyword: bulgogi recipe, easy bulgogi recipe, how to cook bulgogi, how to cook korean beef bulgogi, korean beef bulgogi, korean beef bulgogi recipe, korean bulgogi recipe
Servings: 4 people
Author: Olive
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.
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Ingredients (click ingredient to buy it)

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! 😄
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