Today, I’m super excited to share this recipe: “Bulgogi”. Some of you might know, some of you might not. It’s type of Korean BBQ- Grilled Marinated Beef! Super yummy and delicious, if you haven’t tried, you definitely have to try!!
Bulgogi is the one of signature flavors of Korea that everyone loves! It’s sweet, savory, garlicky and oniony! If you cook on a grill instead of on a stove, it’s even smokey as well, which is my favorite!
You can cook either on a skillet or a grill- it’s totally up to you. I mostly cook on a skillet in my kitchen because that’s easiest way to cook it. But when I want really good Bulgogi, I totally going to the grill method.
“Bul” means fire and “Gogi” means meat. So pretty much it means “Fire Meat”.
The name came from how they cooked the meat- which is direct from the fire but now days, Bulgogi means Korean signature marinated beef cooked either on a stove or grill.
This recipe, I decided to make with Sempio soy sauce because they are the best soy sauce from Korea. Trust me, my grandma even used it, my mom still uses it and I grow up eating Sempio soy sauce. My mom always told me Sempio soy sauce is the best. However, you can make with regular soy sauce. But I really highly recommend to use Korean soy sauce, if you can get in your hand!
Oh, by the way “Gan Jang” means Soy sauce in Korean. 🙂
Korean food is really all about “Jang” which is fermented sauce. For great taste Bulgogi, great quality soy sauce as important as fresh ingredients. Of course you can use regular soy sauces from grocery stores, just make sure they are good quality soy sauce. 🙂
My favorite way to eat Bulgogi is of course with rice. Not only with rice, but wrapping in lettuce! Which makes even more delicious!!
On a lettuce, cooked warm rice, Bulgogi, Samjang(Korean spicy bean dipping sauce), maybe slice of garlic and chili and some cucumber kimchi! 🙂
Hope you guys enjoy my delicious Bulgogi recipe!!
- 5 cloves garlic, minced (approximately 2 Tbs.)
- 1/2 large onion, very thinly sliced (approximately 2 cups)
- 5 green onions cut into 1” pieces (approximately 1/2 cup, if your green onions are thick, use only 2 of them and cut into halves in lengthwise.)
- 3 Tbs. soy sauce
- 1 Tbs. rice wine(You can substitute 2 Tbs. dry red wine if you do so, omit the next ingredients- Mirin)
- 1 Tbs. mirin
- 1 Tbs. sesame oil
- 2 Tbs. sugar
- 1 Tbs. grounded Asian pear (You can substitute to other type of pear such as bosc or you can omit.)
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 1 lb. very thinly sliced ribeye
- In a large mixing bowl, combine all ingredients except beef.
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- Add in beef and toss carefully with your hand. Marinate in a refrigerator at least 30 minutes to over night.
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- You can cook bulgogi either on a skillet over a stove or on a grill. Cook about 6 minutes if you are cooking on a grill and about 8 to 10 minutes if you are cooking on a skillet over medium high heat.
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How to Eat Bulgogi as Wrap
- Serve immediately with your choice of serving options.
If you choose to serve wrapping style, make sure everyone understands how to make bulgogi wrap. It’s like taco- wrap every/any ingredients together but with lettuce instead tortillas!
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