Saturday, February 4, 2012

Bulgogi (Korean BBQ Beef) 불고기

For a white person, Jas really loves bulgogi. Of course, what is there not to love? It's delicious yummy meat!  We had been buying the HMart pre-marinated bulgogi since we first found out about it from our Korean friends. However, after moving up here, we were a little bummed that the pre-marinated bulgogi at the HMart up here does not taste quite as good, and was more expensive. Hence, I decided to learn to make bulgogi. 

After several attempts and consulting with my Korean friends, I've finally came up with something I like. I also don't enjoy the look of green onions in my bulgogi landscape, so I decided to add it to the sauce pureed.

  • 1 pound thinly sliced bulgogi beef (or thinly sliced sirloin steak)
  • 1 onion, sliced
  • sesame seeds for garnish

Ingredients for Marinade
  • 1 Asian pear, peeled and cored
  • 6 tablespoons soy sauce
  • 4 cloves garlic
  • 2 tablespoons brown sugar
  • 1 stalk green onion
  • fingernail-sized piece of ginger
  • 2 tablespoons sesame oil
  • 1 tablespoon sesame seeds

  • Cut the thin sliced into 1" by 4" pieces and place the beef in a sealable container.
  • Place all the ingredients for the marinade in a food processor and pulse until pureed.

  • Pour the marinate into the container with the beef, and mix until all pieces of meat is completely covered in the marinate.
  • Seal the container, and leave in the fridge to marinate overnight. (If time is an issue, marinate it for at least 30 minutes).

  • The next day, slice the onions, and remove the beef from the fridge and let it thaw to room temperature.
  • In a hot pan, add 1 tablespoon of oil and sautee the onions.
  • When the onions are half cooked, add the beef to the pan and fry until the meat has cooked.
  • Serve.

I served the bulgogi with brown rice and ginger garlic asparagus.

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