Bulgogi II

Bulgogi II Recipe - Traditional Flavors of Korea

Region / culture: Korea | Preparation time: 10 minutes | Cooking time: 12 minutes | Servings: 6

Introduction

Bulgogi II is a popular Korean dish made with marinated beef that is grilled or pan-fried. The marinade is a delicious combination of soy sauce, sesame oil, brown sugar, and various spices that give the meat a sweet and savory flavor. This dish is perfect for a family dinner or a gathering with friends.

History

Bulgogi is a traditional Korean dish that dates back to the Goguryeo era, which was around 37 BC to 668 AD. The name "bulgogi" translates to "fire meat" in Korean, referring to the method of cooking the marinated meat over an open flame. Originally, bulgogi was made with thinly sliced beef that was marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and other seasonings. Over time, the recipe has evolved to include various ingredients and cooking methods.

Ingredients

4 lb (1.81 kg) short rib of beef (can also use tri tip, and flank steak)
0.67 cup green onions, thinly sliced
0.5 cup soy sauce
0.5 cup water
0.25 cup sesame oil
2.5 tbsp brown sugar, packed
2 tbsp sesame seeds, lightly toasted and crushed
2 garlic cloves, crushed
1 tbsp fresh ginger, grated
0.5 tsp red pepper flakes
0.13 tsp szechwan pepper, ground

How to prepare

Trim the beef into 0.5-inch thick pieces.
If you are using tri tip or flank steak, make sure to cut it against the grain.
Combine all the ingredients except for the beef in a large ziplock bag.
Seal the bag tightly and massage it until everything is well mixed.
Add the beef to the bag.
Ensure that the bag is tightly closed.
Massage the bag again until all the meat is completely coated.
Place the bag in the refrigerator for 4 to 6 hours.
Occasionally turn the bag during this time to ensure even marination.
When you are ready to cook, remove the beef from the bag and pour the marinade into a small bowl.
You can grill the meat on a BBQ (this is the traditional method), broil it, or even pan fry it.
The cooking time will vary depending on the thickness of your beef, but it will take approximately 3 to 6 minutes per side.
Remember to brush on additional marinade when you flip the meat.

Variations

Substitute beef with chicken, pork, or tofu for a different twist.
Add vegetables like bell peppers, mushrooms, or onions to the marinade for extra flavor.
Use different spices like gochugaru (Korean red pepper flakes) for a spicier version.

Cooking Tips & Tricks

Make sure to cut the beef against the grain to ensure tenderness.

- Marinate the beef for at least 4 hours, but overnight is even better for maximum flavor.

- Brush on additional marinade while cooking to keep the meat moist and flavorful.

- Don't overcrowd the pan or grill when cooking the beef to ensure even cooking.

- Let the meat rest for a few minutes before slicing to allow the juices to redistribute.

Serving Suggestions

Serve Bulgogi II with steamed rice, kimchi, and lettuce leaves for wrapping.

Cooking Techniques

Bulgogi II can be grilled, broiled, or pan-fried. Make sure to cook the meat until it is cooked through but still tender.

Ingredient Substitutions

You can substitute the flank steak with other cuts of beef like sirloin or ribeye. You can also use low-sodium soy sauce for a healthier option.

Make Ahead Tips

You can marinate the beef ahead of time and store it in the refrigerator for up to 24 hours before cooking.

Presentation Ideas

Serve Bulgogi II on a platter garnished with sesame seeds and green onions for a beautiful presentation.

Pairing Recommendations

Bulgogi II pairs well with steamed rice, kimchi, pickled vegetables, and a side of Korean pancakes.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Bulgogi II contains approximately 350 calories.

Carbohydrates

Each serving of Bulgogi II contains approximately 6 grams of carbohydrates.

Fats

Each serving of Bulgogi II contains approximately 15 grams of fats.

Proteins

Each serving of Bulgogi II contains approximately 40 grams of proteins.

Vitamins and minerals

Bulgogi II is a good source of iron, vitamin B12, and zinc.

Alergens

Bulgogi II contains soy and sesame oil, which may be allergens for some individuals.

Summary

Bulgogi II is a high-protein dish that is relatively low in carbohydrates and calories. It is a good source of essential nutrients like iron and vitamin B12.

Summary

Bulgogi II is a delicious Korean dish made with marinated beef that is grilled or pan-fried. It is a flavorful and nutritious meal that is perfect for any occasion. Enjoy this dish with your family and friends for a taste of Korean cuisine.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Bulgogi II. It was a cool autumn day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a faded piece of paper fell out, revealing a handwritten recipe for a Korean dish called Bulgogi II.

I had always been intrigued by Korean cuisine, with its bold flavors and unique combinations of ingredients. And as I read through the recipe, I could practically taste the savory-sweet marinade coating the tender slices of beef. I knew I had to try making it myself.

But as I scanned the ingredients list, I realized that some of them were not readily available in my small town. Undeterred, I set out to track down the necessary items, visiting specialty stores and chatting with friends who knew more about Korean cooking than I did.

After a few days of searching, I had gathered everything I needed to make the Bulgogi II. The next step was to marinate the beef, which involved a combination of soy sauce, sugar, garlic, sesame oil, and a few other key seasonings. The recipe called for the meat to sit in the marinade for at least a few hours, but I decided to let it soak overnight for maximum flavor.

The next day, I fired up the grill and carefully laid out the marinated beef slices, watching as they sizzled and caramelized under the heat. The aroma that wafted from the grill was intoxicating, a tantalizing mix of garlic, soy, and charred meat.

As I flipped the beef over and let it cook for a few more minutes, I couldn't help but think back to the first time I had tried Bulgogi at a Korean restaurant in the city. The flavors had been so vibrant and complex, and I had been determined to recreate that experience at home.

Finally, the Bulgogi II was ready to be served. I piled the beef onto a platter, garnishing it with thinly sliced green onions and sesame seeds. The colors were beautiful, the meat glistening with the caramelized marinade.

I called my family to the table, eager to see their reactions. As they took their first bites, their eyes widened in delight. The meat was tender and flavorful, with a perfect balance of sweet and savory. My daughter declared it the best thing she had ever tasted, while my husband went back for seconds and thirds.

As we sat around the table, savoring each bite of Bulgogi II, I felt a sense of pride and accomplishment. This dish had taken me on a culinary journey, pushing me out of my comfort zone and challenging me to try something new.

And as I looked at my family enjoying the meal, I knew that this recipe would become a treasured favorite in our household. It was a reminder of the power of food to bring people together, to create memories, and to inspire us to keep exploring the world of flavors and cuisines.

In that moment, I knew that my journey with Bulgogi II was far from over. There were more recipes to try, more flavors to discover, and more stories to share with my loved ones. And I couldn't wait to see where this culinary adventure would take me next.