Bulgogi

(Korean BBQ Beef)

This bulgogi recipe shows you how to make a delicious bulgogi sauce with a few basic ingredients and to cook and serve the meat deliciously!

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If using packaged pre-sliced meat, separate the slices. Remove any excess blood from the pre-sliced meat using paper towels.

1

Cover with a plastic wrap, and let it rest for 30 minutes to an hour. After resting, the dough should feel soft and smooth. (This is a good time to start making the filling.)

2

Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight.

3

Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelized. Do not crowd the skillet.

4

OR Stir-frying: Preheat the pan, and add the meat over high meat. You can crowd the pan to generate some liquid and let the meat cook in its own juice. Cook until the meat is no longer pink. Use all the marinade if you want some sauce at the end.

5

To serve bulgogi Seoul-style – Thinly slice the scallions. Season 2 cups of water or broth with 1 teaspoon of soy sauce. – Heat the pan, and add the bulgogi and top it with the scallions and mushrooms. Add about half of the broth around the edges of the pan along with the noodles. Add more liquid when the liquid level goes down as you cook.

To serve

Enjoy!

About Hyosun

Jeyuk Bokkeum (Spicy Pork Bulgogi) → 

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