Bulgogi (Korean BBQ Meat)
Ingredients
- 1.5 lbs thinly sliced ribeye check out "Key Ingredients for Bulgogi" section for instructions on how to slice ribeye
- 1 medium onion thinly sliced
- 3 scallions thinly sliced
- 5 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- 2.5 tbsp mirin or matsool
- 4 large garlic cloves finely grated
- 1 tbsp sesame oil
- 1/4 tsp black pepper
- 1 tbsp neutral cooking oil avocado oil, canola oil, peanut oil
- toasted sesame seeds for garnish
Instructions
How to Marinate the Meat
- In a small bowl, whisk together the soy sauce, mirin, brown sugar, granulated sugar, sesame oil, grated garlic and black pepper.
- In a large bowl, add the thinly sliced ribeye, the marinade, half the onion slices and 2/3 of the chopped scallions. Mix everything well together with your hands. Store the remaining onions and scallions in the fridge.
- Cover the bowl and marinate for at least 30 minutes. TIP: Marinating overnight is best for a more flavorful bulgogi.
How to Cook the Bulgogi
- Preheat a cast iron pan or skillet over medium-high heat and add the oil. Once the oil is heated, add the bulgogi and the remaining onions to the pan. Cook the meat for about 4-5 minutes until the meat reaches your desired temperature. TIP: If you want to add the extra marinade juice to the pan, do so towards the last minute of cooking. The sugar in the marinade will burn quickly so it's best to reserve the additional marinade towards the end of your cooking time. I personally don't find the extra marinade in the pan necessary but some people like to pour extra bulgogi sauce over their rice.
- Then plate the bulgogi and garnish with the remaining scallions, a drizzle of sesame oil and toasted sesame seeds. Serve immediately. Enjoy!
Video
@chasingcravings BULGOGI BIBIMBAP (Korean Fire Meat Rice Bowl) 🔥🍚🔥 There’s really no wrong way to make bibimbap at home. Its a great way to upcycle those leftover veggies in the fridge 🥒🥕🥬 #chasingcravings #bibimbap #koreanrecipes #bulgogi
♬ Merry-Go-Round - Joe Hisaishi