Easy to make, slightly sweet, perfectly salty, with a touch of heat, hands down, bulgogi is my favorite Korean dish.
The first time I had a bulgogi at Korean BBQ joint it was love at first bite. Since then I have been attempting to recreate the dish at home and I think I have finally nailed the marinade. This dish is all about the marinade and the key is Korean pear. The pear has a magical property that seems to transform the meat. It super tender and when cooking the sugar caramelizes and forms a delicious char.
The dish is a cinch to make. I typically prepare the marinade the night before I make the dish. Then, before heading to work I add the meat to the marinade and let it do its thing. When I get home from work I make some rice and then cook the bulgogi while the rice is cook. I should add bulgogi makes great lunch leftovers. Or for a real treat, top with a fried egg and eat the leftovers for breakfast. Regardless of when you eat bulgogi your going to love it!
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar mirin
- 2 cloves minced garlic
- 1/2 of a Korean pear grated alteranetely you can use 1 medium apple
- 1 tablespoon minced ginger
- 1 teaspoon ground pepper
- 2 teaspoons crushed red peppers
- 1 tablespoon sesame oil
- 1 pound thinly sliced sirloin
- 1 onion thinly sliced
- 3 tablespoons thinly sliced chives
In a medium sized bowl, whisk marinade ingredients together until combined. Add meat and mix until meat is coated with marinade. Cover with a lid and refrigerate for a minimum of 3 hours.
Remove beef from bowl and drain. Add onions to beef.
Heat a pan on high heat. Add beef slices individually with a few onions. Cook beef for 1-2 minutes on each side. Once cooked reserve beef. Top with chives and serve with cooked rice.