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