Bulgogi Recipe
Bulgogi translates to "fire meat," and its history is as vibrant and flavorful as the dish itself.
Equipment
- Grill or stovetop griddle
- Mixing bowls
- Ziplock bags for marinating
- Tongs
- Serving platter
Ingredients
- 1.5 lbs thinly sliced beef (ribeye or sirloin)
- 1 pear, grated
- 1/2 cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tsp black pepper, freshly ground
- 1 tbsp ginger, grated
- 2 tbsp rice wine (mirin)
- 1 onion, thinly sliced
- 4 green onions, chopped
- Sesame seeds and green onion for garnish
Instructions
- Marination Magic:In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, rice wine, and black pepper.Add the thinly sliced beef to the marinade, ensuring each piece is coated. Refrigerate for at least 2 hours or, for an intensified flavor, overnight.
- Grilling Perfection:Preheat your grill or stovetop griddle over medium-high heat.Grill the marinated beef slices for 2-3 minutes on each side until beautifully caramelized and cooked through.
- Serve and Enjoy:Arrange the Bulgogi on a serving platter, garnish with sliced green onions and sesame seeds.Serve with steamed rice or wrap in lettuce leaves for an authentic Korean experience.