Korean Beef Bulgogi: The classics of KBBQ

Updated: Jun 23

The "O.G." KBBQ dish that is the perfect combo of sweet and salty. Beef bulgogi, ya'll.


This dish holds a lot of sentiment and is close to my heart. While I could go on and on like you normally see food recipe blogs.. You know, the ones where you have to scroll past 20 paragraphs, just to get to the recipe? I'll spare you all that, however, this dish will always hold a special place in my heart and always make me think of my mom.


Beef bulgogi is the dish that opened "Pandora's Box" to my love for cooking and Korean food. A gateway food, so to speak. Here, is where I learned how important my culture and Korean food is. So, here's to you mom. Thank you for introducing me to my culture and heritage. Love you.


Korean Beef Bulgogi

Ingredients


Marinade

  • 16 oz of ribeye (can substitute NY strip)

  • 1/2 cup soy sauce

  • 1/4 cup sesame oil

  • 1/2 Vidalia onion, quartered

  • 4 scallions

  • 1 Korean Pear, peeled and quartered *see Notes

  • 8 cloves of garlic

  • 2 TB of brown sugar

  • 1 tsp salt and pepper

Bulgogi

  • 3 TB of neutral oil (canola or vegetable)

  • 1/2 vidalia onion, sliced

  • 4 scallions, cut into 2 ince pieces

  • Salt to season/taste

  • White Rice to serve with

  • Optional: chopped scallions, black and white sesame seeds for garnish


*Notes: Korean pears are not as common at major grocery stores (I usually goto an Asian market for mine). So, if you cannot get your hands on this ingredient, you can substitute an extra 1/4 cup brown sugar to the marinade.

 

Method


  1. Place ribeye in freezer for 30 minutes. Begin to work on marinade.

  2. In a food processor, add pear, soy sauce, sesame oil, garlic, onion, scallions, brown sugar, salt, and pepper. Blend for 1 minute on high.

  3. Subsequently, if you don't have a food processor, grate pear and onion, mince garlic, and chop scallions. Add to a bowl with the rest of the ingredients and whisk to combine.

  4. Take ribeye out of freezer and slice into thin strips. Freezing the meat should help with slicing the meat to allow thin pieces.

  5. Mix meat/marinade in a large bowl and place in fridge, minimum 1 hour, up to 24.

  6. Mise en place the bulgogi vegetables and start cooking the white rice.

  7. In a large frying pan or wok, over medium-high heat, add 1 TB of oil.

  8. Once oil is hot, add 1/4 cup onion and scallions. Begin to stirfry with a pinch of salt

  9. Once the onions and scallions begin to soften, add 1/2-3/4 cup of your marinated bulgogi to the pan and continue to cook for 4-6 minutes, until meat is cooked through. Place cooked meat in a bowl.

  10. Repeat this process until all your meat and vegetables are done.

  11. When the meat, vegetables, and rice is done, place in bowl and serve with (optional) scallions and sesame seeds.

  12. Serve immediately and enjoy!

Make it? Love it? Tag @TonzKitchen on Social to let me know!

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