Ever since I came back from Korea, I’ve been missing the classic beef bulgogi.
This dish shows that the Korean cuisine, that I would usually describe as bold (strong fermented tastes, spicy dishes), can also be delicate yet still as flavourful. The dominant flavour would be soy sauce, but here it becomes quite sweet thanks to the fruit juices and the sugar. The garlic and ginger bring a bit of punch. Just add some spring onions by the end and it becomes everything you want ; salty, smoky, sweet, perfumed and fresh.
Beef bulgogi is at its best when barbecued, but you can pan-fry it (use a cast-iron pan if you can) as well.
Bon appétit !
Beef bulgogi – Recipe
Ingredients – Advice & key points
Be careful to account for the marinade time ! It’s best to prep this dish the day before you cook it.
You can buy it pre-sliced at the frozen section of your Asian grocery store, if the store is large enough.
If you cannot find it, it’s ok ; you can easily slice the meat paper-thin at home ! You will only need to freeze your cut around 1 hour (maybe more, depending on its size) to make it easier to cut. It should be quite solid, but not rock-solid. I often do this even if I can get frozen pre-sliced meat, simply because it is easier for me to check the meat’s quality when I buy it from by butcher.
If choosing from a butcher, I recommend using a good cut of beef, like ribeye or tenderloin, but you can also use flank steak ; the marinade will help tenderizing it. It is important to choose a cut that is not too lean so that the meat remains tender.
Also, remember to cut against the grain to get a tender texture.
Nashi pear : You might find it at your Asian store if they have a fruits and vegetables section. Otherwise, replace it with red apple.
The remaining ingredients are either basic Asian pantry items or produce you can easily find at the grocery store.
How to eat bulgogi
You can eat it like me, wrapping your bulgogi in lettuce leaves, with some rice, Ssamjang and a bit of kimchi !
You can also make simple bulgogi rice bowls, which is what I do most of the time. Simply cook some Korean rice and pour over your bulgogi. This is easy to make and reheat for lunch or later use.