Bulgogi

Name: Bulgogi
Cuisine: Asian, Korean
Ingredients: 1⅓ Ib (600g) presliced beef (bulgogi cut) or ribeye or tenderloin, thinly sliced Freeze the beef for 20 minutes before slicing.; 2 tbsp neutral-tasting oil; 5 green onions (75g), halved lengthwise, cut into 2-inch (5cm) pieces; 1 yellow onion, thinly sliced; 4 oz (120g) julienned carrot; Generous pinch of toasted sesame; 2½ tbsp soy sauce; 2½ tbsp granulated sugar; 2½ tbsp mirin.; 2 tbsp minced garlic; 2½ tbsp oyster sauce; 2 tsp toasted sesame oil; ¼ tsp freshly cracked black pepper

5 steps

Beef bulgogi from Aaron Huh’s cookbook “Simply Korean”

Updated at: Tue, 05 Nov 2024 02:36:47 GMT

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Ingredients

0 servings

1.33 Ibpresliced beef

bulgogi cut, or ribeye or tenderloin, thinly sliced Freeze the beef for 20 minutes before slicing

2 Tbspoil

neutral-tasting

75ggreen onions

halved lengthwise, cut into 2-inch, 5cm pieces

120gcarrot

2 ½ Tbspsoy sauce

2 ½ Tbspgranulated sugar

2 ½ Tbspmirin

2 Tbspminced garlic

2 ½ Tbspoyster sauce

2 tsptoasted sesame oil

¼ tspblack pepper

freshly cracked

Instructions

Step 1

1. To make the marinade, in a large bowl, whisk together all ingredients until thoroughly combined. Add the beef and massage until evenly coated. Cover with plastic wrap and marinate in the refrigerator for at least 15 minutes or overnight.

Step 2

2. In a large skillet or pan, heat the oil over medium heat. Once it gets nice and hot, add the green onions, yellow onion, and carrot, and stir-fry for 2 to 3 minutes or until fragrant.

Step 3

3. Increase the heat to medium-high, add the beef, and stir-fry for 4 to 5 minutes or until the beef is fully cooked through. (To get the best

Step 4

result, work in batches of about 2 servings at a time to cook all of the ingredients.)

Step 5

4. Transfer to a serving plate and finish off with sesame seeds. Serve with hot rice and kimchi.