Bulgogi

Bulgogi is a classic Korean dish, literally meaning "fire meat". It typically consists of thinly sliced marinated beef or pork grilled or stir-fried. It is a popular dish in Korean cuisine and is often served with rice and various side dishes (banchan).

Ingredients you will need

To make delicious Bulgogi, you'll need the following fresh ingredients, carefully chosen for optimal flavor and tenderness:

  • 1 lb (about 450g) thinly sliced beef (sirloin, ribeye, or tenderloin)
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 1 tablespoon grated ginger
  • 1/2 Asian pear (or 1/4 apple), grated
  • 1/4 cup finely chopped onion
  • 1 tablespoon rice wine or mirin
  • 1/2 teaspoon black pepper
  • 1 carrot, julienned
  • 1/2 onion, sliced
  • 2-3 green onions, chopped
  • Sesame seeds for garnish

Step-by-step instructions

Follow these detailed steps to prepare your own homemade Bulgogi, ensuring a perfect balance of savory and sweet flavors:

  1. Prepare the beef: If your beef slices are not thin enough, you can partially freeze them to make slicing easier. Slice against the grain into very thin strips.
  2. Make the marinade: In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear (or apple), chopped onion, rice wine (or mirin), and black pepper. Mix well.
  3. Marinate the beef: Add the thinly sliced beef to the marinade. Mix thoroughly, ensuring all the meat is coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for best flavor.
  4. Cook the Bulgogi: Heat a large skillet or grill pan over medium-high heat. Add a small amount of oil if necessary. Add the marinated beef in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, or until browned and cooked through. You can also add julienned carrots and sliced onions during the last few minutes of cooking with the beef.
  5. Serve: Transfer the cooked Bulgogi to a serving platter. Garnish with chopped green onions and sesame seeds. Serve immediately with warm rice and your favorite banchan (side dishes).

Chef's tips for success

Our VTSU Morey Dining Hall chefs share their expert tips to elevate your Bulgogi making. Learn the secrets to perfecting this recipe and impressing your guests.

  • Thin Slices: Ensure the beef is sliced as thinly as possible for optimal tenderness and quick cooking.
  • Marinate Well: A longer marination time (overnight) significantly enhances the flavor of the beef.
  • Don't Overcrowd the Pan: Cook the beef in batches if necessary to ensure it sears nicely rather than steams.
  • Adjust Sweetness: The amount of brown sugar can be adjusted to your preference. The Asian pear also adds natural sweetness and helps tenderize the meat.

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