This Korean BBQ beef is very easy to make at home. The marinade is made with a few basic ingredients, and the thinly sliced beef doesn’t take long to marinate and cook.
2poundsthinly-sliced beef (rib eye or top sirloin) - see note
3scallions,cut into 2-inch pieces
1small onion,thinly sliced
1small carrot,thinly sliced - optional
Marinade
6tablespoonssoy sauce
3tablespoonswater
4tablespoonssugar ( or you can use 2 T sugar 2 T honey)Use more if not using Korean pear or apple
2tablespoonsrice wine or mirin
2tablespoonsminced garlic
2tablespoonssesame oil
2teaspoonssesame seeds
4tablespoonsgrated Korean/Asian pear
⅛teaspoonpepper
To serve bulgogi Seoul-style
3ouncespotato starch noodles (soaked in hot water for 20 minutes and drained)
3scallions
1packenoki mushrooms (stems removed)
2cupswater, dashima broth, or beef broth
1 teaspoon soy sauce
Instructions
If using packaged pre-sliced meat, separate the slices. Remove any excess blood from the pre-sliced meat using paper towels.
Mix all the marinade ingredients in a bowl.
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.
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.
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.
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.
Notes
*Pre-sliced bulgogi meat is sold at any Korean market. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about ⅛ - inch thick slices.