Bulgogi
Bulgogi is one of the classic Korean BBQ dishes. But it's also very useful for adding Korean beef to other dishes like bibimbap, or making mashup dishes like Korean-inspired tacos or quesadillas. The secret to hand slicing the meat into paper-thin slices is to freeze it until semi-firm, about 3 hours. It will still be semi-pliable but very firm and easier to slice. You can also buy the beef pre-sliced at any Korean market. This marinade can be used with other cuts of beef, including rib-eye, New York strip or filet mignon.
Equipment
- 1 Sharp Knife For precise slicing of semi-frozen beef.
- 1 Cutting Board For preparing ingredients and slicing beef.
- 1 Large Mixing Bowl For combining marinade and marinating beef.
- 1 Large Skillet or Grill For cooking the bulgogi quickly and evenly.
- 1 Whisk or Spoon For thoroughly mixing the marinade ingredients.
Ingredients
Main
- 1 1/2 pounds 675 grams rib-eye beef, frozen until semi-firm
- 1/4 cup 60 milliliters soy sauce
- 1 tablespoon 15 milliliters sesame oil
- 1 tablespoon 15 milliliters sesame seeds, toasted, plus more for garnish
- 3 garlic cloves finely minced
- 3 tablespoons 45 grams brown sugar
- 2 tablespoons gochujang
- 2 green onions sliced (stems and all)
- 1/4 cup 45 milliliters water
- 2 tablespoons vegetable or canola oil
Instructions
- Slice the semi-frozen beef into 1/8-inch-thick slices.
- Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.
- Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)
- Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.
- Garnish with sesame seeds.
Notes
Achieving paper-thin beef slices is crucial for tenderness and quick cooking. Freezing the rib-eye until semi-firm (about 3 hours) makes it much easier to slice against the grain. Alternatively, procure pre-sliced bulgogi meat from a Korean market. Ensure the brown sugar fully dissolves in the marinade for even flavor distribution; a longer marination time (overnight in the fridge) significantly enhances the beef's tenderness and flavor depth. When cooking, use a very hot skillet or grill and avoid overcrowding the pan. Cook in batches if necessary to ensure a proper sear and prevent steaming, which can lead to tough meat. Cook just until done to maintain succulence. This marinade is incredibly versatile; try it with other beef cuts like New York strip or even chicken thighs for variation. Garnish generously with toasted sesame seeds and fresh green onions for visual appeal and an aromatic finish.