Beef Bulgogi

Korean Beef Bulgogi Recipe - Ingredients and Directions

Region / culture: Korea | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Beef Bulgogi is a quintessential Korean dish known for its savory, sweet, and slightly spicy flavors. This recipe transforms simple ingredients into a mouthwatering meal that's both easy to prepare and delicious. The dish's main component, thinly sliced beef, is marinated in a mixture of soy sauce, sugar, sesame oil, and various aromatics, creating a rich blend of flavors that is unmistakably Korean. Perfect for a family dinner or a special occasion, this Beef Bulgogi recipe is sure to impress.

History

Bulgogi, which literally means "fire meat" in Korean, has a history that dates back to the Goguryeo era (37 BC–668 AD). Originally prepared with marinated beef grilled on skewers, it has evolved over centuries. The modern version of Bulgogi, which is marinated and then pan-fried, became popular in the 20th century. It reflects a blend of traditional Korean cooking techniques and flavors, showcasing Korea's rich culinary heritage.

Ingredients

1 lb (454 g) beef, sliced very thin across the grain into strips
2 tbsp soy sauce
1 tbsp sugar
1 tbsp sesame oil
1 tbsp sesame salt
0.13 tsp black pepper
4 scallions, chopped into 1 inch pieces
3 cloves garlic, peeled and crushed
1 tsp grated fresh ginger
1 tbsp sake (or dry sherry)
1 tbsp red pepper flakes
1 tbsp peanut oil
toasted sesame seeds

How to prepare

In a medium-sized bowl, combine soy sauce, sugar, sesame oil, sesame salt, pepper, scallions, garlic, ginger, sak, and red pepper flakes.
Add the meat to the bowl and toss to coat it in the marinade.
Allow the meat to marinate for at least 30 minutes.
Heat a stove-top grill over medium-high heat.
Before cooking the meat, make sure the grill is very hot.
Add oil to the grill.
Cook the meat for 1-2 minutes on each side, until nicely browned.
Garnish with sesame seeds.

Sesame salt

Place 1 cup of sesame seeds in a frying pan over medium heat and toast them, stirring constantly, until they just begin to turn a light brown.
Transfer the toasted sesame seeds to a food blender.
Grind the sesame seeds to a coarse texture and stir in the salt.
Store the sesame salt in a covered jar in the refrigerator.

Variations

Chicken Bulgogi: Substitute beef with thinly sliced chicken breast or thigh for a poultry version.
Spicy Bulgogi: Add more red pepper flakes or a tablespoon of gochujang (Korean chili paste) to the marinade for extra heat.
Vegetarian Bulgogi: Use thick slices of portobello mushrooms or firm tofu as a meat substitute.

Cooking Tips & Tricks

To ensure your Beef Bulgogi is as flavorful as possible, consider these tips:

- Thinly slice the beef against the grain to ensure tenderness.

- Marinate the beef for at least 30 minutes, or overnight for deeper flavor.

- Use a hot pan or grill to achieve a slight char on the meat, adding to its smoky flavor.

- Don’t overcrowd the pan to allow the meat to cook evenly.

Serving Suggestions

Serve the Beef Bulgogi over a bed of steamed rice or with a side of Korean glass noodles (japchae) for a complete meal. Accompany with kimchi and a variety of banchan (Korean side dishes) for an authentic dining experience.

Cooking Techniques

For an authentic flavor, consider grilling the marinated beef over charcoal. This method adds a smoky taste that's typical of traditional Bulgogi. Alternatively, a cast-iron skillet can achieve a similar char and flavor on the stovetop.

Ingredient Substitutions

If sesame oil is unavailable, use another vegetable oil with a high smoke point, though the unique flavor of sesame will be missed.

- Apple juice or pear juice can replace the sugar, adding natural sweetness and tenderizing the meat.

Make Ahead Tips

Marinate the beef overnight in the refrigerator for enhanced flavor and tenderness. The sesame salt can also be prepared in advance and stored for future use.

Presentation Ideas

Garnish the finished dish with additional toasted sesame seeds and thinly sliced green onions for a pop of color and texture. Serve in a traditional Korean dolsot (stone bowl) if available, for an impressive presentation.

Pairing Recommendations

Pair Beef Bulgogi with a light-bodied red wine, such as Pinot Noir, or a crisp, cold lager to complement the dish's rich flavors without overwhelming them.

Storage and Reheating Instructions

Store leftover Bulgogi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat, adding a little water or additional soy sauce to prevent drying out.

Nutrition Information

Calories per serving

Each serving of Beef Bulgogi contains approximately 280 calories, making it a relatively low-calorie option for a main dish. This calorie count allows for flexibility in meal planning, especially if served with vegetables and rice.

Carbohydrates

This Beef Bulgogi recipe contains a moderate amount of carbohydrates, primarily from the sugar and soy sauce used in the marinade. Each serving contains approximately 10 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The fats in this recipe come from the sesame oil and peanut oil used in the marinade and cooking process. Each serving contains about 14 grams of fat, with a mix of monounsaturated, polyunsaturated, and a small amount of saturated fats.

Proteins

Beef is an excellent source of high-quality protein. Each serving of this Beef Bulgogi provides approximately 22 grams of protein, contributing to muscle growth and repair.

Vitamins and minerals

This dish is rich in various vitamins and minerals, including iron from the beef, vitamin E from the sesame oil, and several B vitamins. The scallions and garlic also provide vitamin C and selenium, contributing to the overall nutritional value of the meal.

Alergens

Common allergens in this recipe include soy (from soy sauce) and sesame. Those with allergies to these ingredients should modify the recipe accordingly or avoid it.

Summary

Overall, Beef Bulgogi is a balanced dish that provides a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a nutritious option that fits well into a variety of dietary plans.

Summary

This Beef Bulgogi recipe offers a delicious glimpse into Korean cuisine, combining simple ingredients into a dish that's bursting with flavor. Whether you're new to Korean food or a seasoned aficionado, making Bulgogi at home is a rewarding and tasty experience that brings the essence of Korea to your table.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Beef Bulgogi. It was many years ago, when I was just a young girl living in South Korea with my family. My mother, a wonderful cook herself, had learned the recipe from her own mother, who had learned it from her mother before her. It was a family tradition, passed down through the generations, and I was fascinated by the way my mother effortlessly transformed simple ingredients into a flavorful and aromatic dish.

I remember watching her in the kitchen, as she carefully marinated thin slices of beef in a mixture of soy sauce, sugar, garlic, ginger, and sesame oil. The smell was intoxicating, and I couldn't wait to taste the finished product. When it was finally ready, my mother served it alongside steamed rice and a variety of side dishes, and I was hooked. From that moment on, Beef Bulgogi became one of my favorite dishes.

As I grew older and began to cook for myself, I made sure to learn the recipe from my mother. She taught me the importance of marinating the beef for at least a few hours, to allow the flavors to develop and the meat to tenderize. She also showed me how to cook it quickly over high heat, so that the beef would caramelize and develop a delicious crust.

Over the years, I have made Beef Bulgogi countless times, for family gatherings, dinner parties, and quiet weeknight dinners at home. Each time I make it, I am transported back to that kitchen in South Korea, watching my mother work her magic. I can almost hear her voice, gently guiding me through the steps and encouraging me to trust my instincts.

One of the things I love most about Beef Bulgogi is its versatility. It can be served on its own, with rice and vegetables, or wrapped in lettuce leaves with a dollop of spicy ssamjang sauce. I have even used it as a filling for tacos, adding a Korean twist to a classic dish.

I have also experimented with the recipe over the years, adding my own touches and variations. Sometimes I add a splash of rice wine or a sprinkle of toasted sesame seeds. Other times, I substitute pork or chicken for the beef, or add a handful of mushrooms or bell peppers for extra flavor and texture.

No matter how I choose to prepare it, Beef Bulgogi always brings me joy and nostalgia. It reminds me of my childhood in South Korea, of the family gatherings and celebrations where it was always the star of the meal. It reminds me of my mother, who taught me not just how to cook, but how to create memories and traditions that will last a lifetime.

And so, as I stand in my own kitchen, marinating thin slices of beef in that familiar mixture of soy sauce, sugar, garlic, ginger, and sesame oil, I am filled with gratitude for the recipe that has been passed down through the generations. I am grateful for the memories it brings back, and for the new memories it helps me create with my own family.

As the beef sizzles and caramelizes in the hot pan, filling the air with its mouthwatering aroma, I know that I am continuing a tradition that has been cherished for centuries. And as I sit down to enjoy a plate of Beef Bulgogi with my loved ones, I am reminded once again of the power of food to bring us together, to nourish our bodies and souls, and to connect us to our past and our future.