Beef Bulgogi, the popular Korean BBQ beef, crazy tender, thin sliced with savory, smoky flavored, rolled up in colored leaf lettuce with rice, then brightened up with hot pepper paste to maximize the intensely flavorful and tantalizingly delicious. It is so easy to make and fun to eat with family and friends during summer time.
Bulgogi literally means āfireā and āmeatā and it is traditionally grilled on a barbecue or on a stove-top griddle. However, I often cook Bulgogi in a screaming hot pan or stainless steel skillet so there would be caramelized edges like they would on the grill. Plus it would only take you 20 minutes, how quick could it be?
Ingredients
Beef Bulgogi
- 200g sliced beef
- 100g mushroom (could be enoki, seafood or button mushroom)
- 50g sliced onion
- 30g julienned leek
- 60g carrot
- 5g grated ginger
- 10g minced garlic
- tbsp Korean soybean paste
- 1 tsp Korean red pepper powder (adjust to your preference)
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp ground black pepper
- 1 tbsp coconut sugar
- 1 tbsp olive or or vegetable oil
Garnish
- Finely chopped spring onion
- Sesame seeds
Directions
- Add oil in the pan over high heat
- SautƩ the garlic, onion, ginger, carrot and leek until the edge charred for about 3 minutes
- Add Korean soybean paste, red pepper powder, soy sauce, black pepper and coconut sugar, quickly stir until all the ingredients are well combine
- Quickly add beef, mushroom, sesame oil, stir fry until the meat is cooked, it should take about 1-2 minutes
- Garnish with spring onion and sesame seeds
- Serve with steamed rice, don’t forget kimchi, oh so crunchy!
- Hint: Your pan should be hot enough so that the meat sizzles as soon as it touches the pan surface, it helps the meat to develop a nice sear while the inside remains tender, this ensures the juicy steak. You end up with the best korean BBQ style, without the BBQ grill
- Bulgogi beef can also great to make ridiculously-good korean-style tacos and lettuce wraps
