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How to Make Succulent Bulgogi Beef

 If you have never tried bulgogi before you really need to. This classic Korean dish is basic, but extremely delicious: thinly sliced beef marinated in a pear-ginger-and-sesame sauce and then grilled to absolute perfection. The sweet, hot, and salty combo is mouthwatering, and what’s more, because the beef has been sliced super-thin, it only takes a couple of minutes to absorb all the flavors.

Bulgogi (Serves 4)


• 1/4 ripe pear, grated
• 1 clove garlic, grated
• 2 tablespoons soy sauce
• 1 teaspoon chili flakes
• 1 tablespoon ginger, peeled and grated
• 1 tablespoon toasted sesame oil
• 1 pound of trimmer hanger steak, cut against the grain in very thin strips
• 2 tablespoons vegetable oil
• Salt, to taste
• Green onions, sliced



1. In a medium-sized bowl, combine the pear, garlic, soy sauce, ginger, chili flakes, sesame oil, and brown sugar.

2. Add the sliced steak strips to the marinade and toss until well coated. Let it sit for 30 minutes at room temperature.

3. In a large skillet, heat 1 tablespoon of the oil until it is shimmering. Working in batches, take the meat out of the marinade. Allow the excess marinade to drip off, then place the meat in a single layer into the hot skillet. Allow to brown (without touching) for around 1 minute. Toss and continue to cook the meat until cooked through and it starts to crisp on the edges.

4. Repeat with the remaining oil and meat.

5. Serve topped with some green onions.

Source: tiphero


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