Ungrilled Bulgogi

Ungrilled Bulgogi Recipe - Korean Flank Steak with Sesame and Green Onions

Region / culture: Korea | Preparation time: 2 hours | Cooking time: 10-15 minutes | Servings: 4-6

Introduction

Ungrilled Bulgogi is a delicious Korean dish that features thinly sliced beef marinated in a flavorful mixture of soy sauce, sugar, sesame oil, and other seasonings. This dish is typically stir-fried and served with rice and vegetables, making it a satisfying and flavorful meal.

History

Bulgogi has a long history in Korean cuisine, with records of the dish dating back to the Joseon Dynasty in the 17th century. Originally, bulgogi was made with beef or pork that was marinated in a mixture of soy sauce, sugar, garlic, and sesame oil before being grilled over an open flame. Over time, variations of bulgogi have emerged, including the ungrilled version that is stir-fried instead of grilled.

Ingredients

Marinade

0.5 cup of low sodium soy sauce
0.5 tsp of ginger powder
0.67 cup of granulated sugar
2 tsp of sesame oil
0.5 cup of water
0.5 tsp of black pepper
0.5 tsp of seasoning salt
2 tbsp of sesame seeds

Additional Ingredients

1 bunch of green onions, chopped, including white and green parts
4 carrots, washed and peeled
1 lb (454 g) of flank steak, trimmed of any visible fat and partially frozen
1 tsp of sesame oil
4 to 6 cups of steamed white jasmine rice or long grain rice, to accompany each portion
additional sesame seeds, for garnish

How to prepare

Mix the marinade ingredients and set them aside.
Set aside a small portion of the chopped scallions for garnish and add the remainder to the marinade.
Place the meat on a cutting board. It should have an almost rectangular shape with two shorter sides and two longer sides. Position the meat so that the longer sides are on the top and bottom, and the shorter sides are on the left and right.
Take note of the sinewy lines running straight along the longer side of the meat. These are the grain lines.
Using a large chef's knife, cut a very thin slice of meat from the short end. Make sure to cut through the grain lines from top to bottom, as if you were making a line through a grid or a tic-tac-toe board. This should result in thin, short strips of meat. Cut all of the meat into these thin, short strips and add them to the marinade.
Peel the carrots using a vegetable peeler, discarding the peels. Then, continue to peel off strips of carrot meat using the vegetable peeler until all the carrots are cut into long, wide thin strips. Add the carrot strips to the marinade, seal the container, and flip it over a few times to ensure everything is coated.
Allow the meat and carrot strips to marinate in the refrigerator for at least 2 hours.
Drain the meat and carrot strips, reserving the marinade in a small saucepan. Don't worry if some of the green onions end up in the meat or the marinade, as they will all get cooked eventually.
Heat 1 tsp of sesame oil in a large wok or deep skillet over medium-high heat.
Stir-fry half of the meat strips until they are just cooked through, which should take about 5 minutes. There may still be a little pink remaining. Immediately remove the cooked meat to a covered dish to keep it warm. Then, stir-fry the remaining beef for another 5 minutes or so and remove it to the same covered dish. Avoid cooking all the meat together, as it will steam and become too watery.
Add the reserved marinade to the empty pan and bring it to a boil. Once it boils, let it boil rapidly for 3 minutes to reduce the sauce and kill off any bacteria.
While the sauce is reducing, portion out 1 cup of cooked rice per serving and divide the meat and carrots among each plate.
Drizzle the reduced marinade over the rice and meat, and garnish with the reserved raw green onion slices and a sprinkling of sesame seeds.
Tip: You can use a small custard cup or even a 1 cup measuring scoop to shape the rice into decorative portions. Press the freshly cooked Jasmine rice, which is slightly sticky, into the bowl to fill it tightly. Then, flip it over onto the plate and remove the bowl. The rice will take the shape of the cup.

Variations

Substitute chicken or pork for the beef in this recipe.
Add sliced mushrooms or bell peppers to the stir-fry for extra flavor and texture.

Cooking Tips & Tricks

Partially freezing the meat before slicing it will make it easier to cut into thin strips.

- Be sure to stir-fry the meat in batches to avoid overcrowding the pan, which can cause the meat to steam instead of sear.

- Boiling the reserved marinade before drizzling it over the cooked meat and rice will help to enhance the flavor of the dish.

Serving Suggestions

Serve Ungrilled Bulgogi with steamed white rice and a side of kimchi for a traditional Korean meal.

Cooking Techniques

Stir-frying is the primary cooking technique used in this recipe.

Ingredient Substitutions

If you don't have sesame oil, you can use vegetable oil as a substitute.

Make Ahead Tips

You can marinate the meat and carrots ahead of time and store them in the refrigerator until you are ready to cook.

Presentation Ideas

Arrange the cooked meat and carrots on a platter and garnish with sesame seeds and sliced green onions for a beautiful presentation.

Pairing Recommendations

Ungrilled Bulgogi pairs well with a light and refreshing cucumber salad or a side of pickled radishes.

Storage and Reheating Instructions

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

Nutrition Information

Calories per serving

Each serving of Ungrilled Bulgogi contains approximately 350 calories.

Carbohydrates

Each serving of Ungrilled Bulgogi contains approximately 45 grams of carbohydrates.

Fats

Each serving of Ungrilled Bulgogi contains approximately 15 grams of fat.

Proteins

Each serving of Ungrilled Bulgogi contains approximately 25 grams of protein.

Vitamins and minerals

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

Alergens

This recipe contains soy and sesame, which are common allergens.

Summary

Ungrilled Bulgogi is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Ungrilled Bulgogi is a flavorful and satisfying Korean dish that is perfect for a weeknight dinner or special occasion. With a delicious marinade and tender beef, this dish is sure to become a favorite in your household.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Ungrilled Bulgogi. It was a rainy afternoon, and I was rummaging through an old box of recipe cards that I had collected over the years. As I sifted through the faded and crumpled cards, my eyes landed on a small, handwritten note that simply read "Ungrilled Bulgogi."

I had never heard of such a dish before, and my curiosity was piqued. I remembered my dear friend Mrs. Lee, who had shared with me many of her family recipes from Korea. Perhaps this was one of her creations? I decided to give it a try.

I gathered the ingredients listed on the card - thinly sliced beef, soy sauce, sugar, garlic, sesame oil, and green onions. It seemed like a simple enough dish to make, but I was intrigued by the name. Why was it called "Ungrilled" Bulgogi? Typically, Bulgogi is a Korean dish made with marinated beef that is grilled to perfection.

As I began to prepare the marinade, the fragrant aroma of garlic and sesame oil filled the kitchen. The beef slices soaked up the flavors, and I knew this was going to be something special. I let the meat marinate for a few hours, allowing the flavors to meld together and infuse the beef with their delicious essence.

When it was time to cook the Bulgogi, I decided to try something different. Instead of grilling the meat as tradition dictates, I opted to pan-fry it on the stovetop. I wanted to see if I could capture the essence of grilled meat without actually using a grill.

As the beef sizzled in the hot pan, I watched as the marinade caramelized and coated the meat in a sticky, savory glaze. The flavors that wafted through the air were intoxicating, and I knew I had stumbled upon something truly special.

When the Bulgogi was finally ready, I eagerly took a bite. The tender beef practically melted in my mouth, and the sweet and salty marinade was a perfect complement to the rich flavors of the meat. It was unlike anything I had ever tasted before - a delicious fusion of traditional Korean flavors with a modern twist.

I couldn't wait to share this recipe with my family and friends. I knew they would appreciate the unique take on a classic dish, and I was excited to introduce them to the wonders of Ungrilled Bulgogi.

As I sat down to enjoy my meal, I couldn't help but think back to the moment of curiosity that had led me to discover this recipe. It was a reminder that sometimes, the most unexpected things can turn out to be the most delicious. And for that, I was grateful.

From that day on, Ungrilled Bulgogi became a staple in my recipe repertoire. It was a dish that never failed to impress, and one that always brought a smile to the faces of those who tasted it. And as I continued to cook and experiment with new recipes, I knew that my love for culinary exploration would never wane.

So here's to curiosity, to trying new things, and to the joy of discovering something truly special. And most of all, here's to Ungrilled Bulgogi - a dish that will forever hold a special place in my heart and in my kitchen.