Recipe: Bulgogi (Korean-styled Beef)
The following recipe is ridiculously delicious, a sure-fire way to ignite a party in your mouth, as well as with your friends. It wouldn’t hurt combining the beef with sautéed onions.
Active Time: 50 minutes (including time to make the pepper sauce)
Marinate Time for Beef: 3-48 hours
Note: I froze the meat, and then allowed it to sit at room temperature for 2-3 hours. This allowed me to slice the beef in paper-thin slices against the grain, partially frozen, with ease.
Ingredients for Bulgogi
- 2/3 cup soy sauce (I used a reduced-sodium sauce)
- 1 tablespoon toasted sesame seed oil
- 1 cup apple cider or juice
- 4 tablespoons vermouth* sweetened to taste, or combination of mirin and sake
- 1 tablespoon grated or finely chopped garlic
- 1 tablespoon grated ginger
- 2-3 tablespoons dark brown sugar
- 1 medium onion, grated
- 1 nashi/Asian pear*, peeled and grated
- 1 tablespoon toasted sesame seeds, plus additional sesame seeds for garnish
- 2 pounds sirloin, brisket or rib-eye, sliced into paper thin pieces (see above note)
- 2 green onions, finely sliced (optional garnish)
- Whole Bibb leaf or romaine lettuce leaves
- Steamed white rice, as needed
- Kim chee, home-made or purchased
- Korean Red Pepper Sauce, recipe follows
*Asian pears are available at Hyundai Asian Market and other groceries; or substitute with another large, peeled firm-ripe pear.
1. Whisk together soy sauce, sesame oil, apple cider or juice, vermouth, garlic, ginger and 2 tablespoons sugar. Stir in onion, pear and sesame seeds. Add additional sugar to taste. Place in extra-large resealable plastic bag or in a bowl large enough to accommodate beef. Marinate at least 3 hours, refrigerated, and up to 48 hours.
2. When ready to serve, remove meat from marinade and drain on paper towels. Heat a large, dry sauté pan over high heat a minute, then add meat to pan without crowding. Cook until golden on each side then remove and reserve. Repeat process with remaining meat slices.
3. Top beef with additional sesame seeds and green onion, if using. Serve with lettuce leaves for stuffing, white rice, kim chee and Korean Red Pepper Sauce.
Korean Red Pepper Sauce
- 2 tablespoons Korean-styled Seasoned Red Pepper Paste*
- 1 1/2 tablespoons toasted sesame oil
- 1/2 tablespoon dark brown sugar
*Available at Korean markets.
Whisk together pepper paste, sesame oil, sugar and 1 tablespoon of water. Delicious with Korean specialties such as Bulgogi or Bi Bim Bop.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Oct. 20, 2011.