Korean Beef Bulgogi - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Korean Beef Bulgogi - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Melt In Your Mouth Korean Beef Bulgogi

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Korean Beef Bulgogi

Melt In Your Mouth Korean Beef Bulgogi

There are many different versions of beef bulgogi and this is mine, very close to the traditional.

The key to delicious beef bulgogi is in the marinade, which typically includes soy sauce, honey, garlic, pear, and sesame oil. This fragrant mixture not only adds flavour to the meat but also helps to tenderize it, especially the enzymes from the pear. When cooked properly, beef bulgogi becomes melt-in-your-mouth tender and full of flavour.

The dish known as beef bulgogi is a Korean tradition that dates back centuries. The word bulgogi literally means “fire meat”, and the dish was originally prepared by grilling marinated beef over an open flame. Today, beef bulgogi is still a popular grill item, but it can also be cooked in a pan or oven.

Whether you’re grilling it up for a summer barbecue or enjoying it as part of a traditional Korean meal, beef bulgogi is sure to please.

If you’ve never tried making it at home, why not give it a try? You might just be surprised at how easy it is to make this delicious dish!

Ingredients

1 .5lbs – 700g Tenderloin or rib eye steak
½ small Nashi or Asian pear
4 crispy lettuce leaves (cos, iceberg, even butter lettuce)
13oz – 370g Mushrooms
½ a brow onion
3 tbsp soy sauce
1 tbsp brown sugar
2 tbsp toasted sesame oil
3 cloves garlic, minced
1 tbsp freshly grated ginger
1 tbsp gochujang, Korean pepper paste
1 jar of kimchi (Optional)
3 tbsp olive or vegetable oil
2 spring/green onions, thinly sliced
1 tbsp toasted sesame seeds
Salt and pepper
For the sauce
2 tsp gochujang, Korean pepper paste
1 tsp honey
½ tsp sesame oil
½ tsp soy sauce

Steps

Step 1
Thinly slice the beef into thin slices. (Note: Half freezing can help slice thinner).
Step 2
In a mixing bowl, add the soy sauce, brown sugar, sesame, gochujang, finely grated garlic, finely grated ginger, the grated pulp of half an Asian pear (peeled) and some freshly cracked black pepper. Mix well and coat each slice of meat in the mixture. Cover and refrigerate overnight or for at least two hours.
Step 3
For the sauce, combine in a mixing bowl the gochujang, honey, sesame oil and soy sauce, and set aside.
Step 4
Using a dry pan over high heat add, the sesame seeds and toast until golden brown. Set aside.
Step 5
Take your spinning onion, peel it then finely slice it. Set aside.
Step 6
Slice the mushrooms Set aside.
Step 7
Add a drizzle of olive oil to a pan over high heat. Add the mushrooms, toss to coat then add the sliced onion. Cook until soft and slightly browned. Season with salt and pepper.
Step 8
Place a griddle pan on high heat and lightly brush some oil to coat. Once hot, grill the meat on each side. You can cook it medium rare if you prefer.
Step 9
To assemble, use a large crispy washed lettuce leaf, and coat it with one teaspoon of the sauce. Place 2 or 3 pieces of beef, some optional Kimchi, it can be hot or cold, I prefer hot. Sprinkle spring onion and toasted sesame seeds. Roll it up in the leaf and eat immediately while hot.

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