Bulgogi Under the Broil

Bulgogi (/bʊlˈɡoʊɡiː/; from Korean 불고기, literally “fire meat”) is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of beef or pork, grilled on a barbecue or a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye, or briskets are frequently used cuts of beef for the dish. This dish is easy to make at home if you know where to get good thinly sliced meat and Bulgogi marinade. My recipe is intended to show how to broil bulgogi. Broiling allows making large portions of meat to serve at the same time without mess and hassle. It also requires the least amount of oil and your efforts.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Defrost thinly sliced frozen beef in a refrigerator for a few hours. Timing depends on the amount of meat packaged together. Line a baking pan with foil to collect drippings. Place a heavy-duty roasting rack into the pan. Have marinade ready.

Step 2

Pour marinade into a bowl and place all slices of meat into it. Carefully separate slices one by one and make sure they are coated with marinade on both sides. Arrange them on the rack as shown in the picture. Spray them with oil. Preheat the broil.

Step 3

While the meat is marinating, prepare all the vegetables for stir fry. Place a large skillet or wok over high heat and add oil. When oil starts smoking, add vegetables, season them with salt and pepper and stir fry them for a couple of minutes. Turn the heat off.

Step 4

Place marinated beef 2-3" under the heating element and let it broil for about a minute until the first signs of caramelization. Turn off the broil heating element.

Step 5

Over high heat, finish the stir fry by folding 2 tbsp of the marinade into the vegetables. Turn off the heat and serve vegetables with bulgogi on top.

↑Support creators by visiting their site 😊