불고기 = Bulgogi
August 29, 2011 § 2 Comments
If you like beef, then you will LOVE this dish! I received a request to make this at the same time that I have been thinking about it. I made this once before about 5 years ago and it was pretty awful. Since then, we purchased pre-marinated beef at the Korean market.
I don’t have exact measurements yet (will post next time) since I fell into that vicious cycle of adding more ingredients, tasting, adding more, tasting more, etc. However, the husband and I were so pleased with this batch that I couldn’t wait to post it and brag! 🙂 In my opinion, being able to make delicious bulgogi is sort of a “rite of passage” to Korean home cooking.
The ingredients are simple and requires very little preparation. For the photos below, I used the following: LOTS of garlic, onions, soy sauce, sesame oil, sugar, honey, honey powder, green onions and sesame seeds.
- To a blender, I added about 8 cloves of garlic, a tiny splash of water, soy sauce, sesame oil, honey powder, honey and sugar. Aside from the garlic, I basically had to keep adding some more of each of the ingredients and tasting it.
- Into a large ziplock bag, I added sliced yellow onion, about a little over one pound of very thinly-sliced ribeye beef and poured the marinade into the bag. I used my hands to make sure the marinade covered each slice and also added the sesame seeds.
- Then placed it in the fridge overnight.
- While cooking it on medium to high heat, I added sliced green onions towards the end (to keep the color green).
We had this for dinner tonight with the usual side dishes—kimchi of any kind is a must with this (I know I say this about a lot of Korean meals, but this is really a must with bulgogi). We both thought that it should be a little sweeter, so I’ve already added some more sugar to the remaining batch.
A few notes to keep in mind:
- The key point here, is to remember that the marinade should be sweet. The sweetness can come from any one of the three I used, but I decided to use all of them since I had them available.
- Korean pear can be added to the marinade. This should be blended—no chunks of pear. This is to tenderize the meat. One can also add some Sprite or 7-Up or any lemon/lime cane soda. By the way, one should not substitute a lemon for the Korean pear. It should be either the Korean pear or the carbonated drink.
- Another ingredient to add while cooking: bulky mushrooms of any kind, like button or shitake (I would avoid enoki-type ones).
- Sesame seeds are optional—I like them in there, but the spouse insists that it is not normally added.
- Remember not to over-cook the beef. Otherwise, it will get too tough.