Bulgogi
HB-16442 · Hand-built original · Korean
Thin beef marinated in soy sauce, sugar, cooking wine, green onion, garlic, and sesame oil, then stir-fried until glossy.
KoreanMain courseDairy-freeEgg-free
Main ingredient: beef
Pairs well with: steamed rice, lettuce wraps, kimchi, seaweed soup
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 10 1/2 oz beef (for bulgogi)
- Seasoning: 3 tablespoons soy sauce
- Seasoning: 1 tablespoon sugar
- Seasoning: 3 tablespoons cooking wine
- Seasoning: 2 tablespoons chopped green onion
- Seasoning: 1 tablespoon minced garlic
- Seasoning: 1 tablespoon sesame oil
- Seasoning: black pepper, according to taste
- Optional: 1 tablespoon starch syrup
Method
- Cut the beef into bite-size pieces and blot the surface blood away with a paper towel.
- Chop the green onion finely, ready to go into the marinade.
- Toss the beef with the soy sauce, sugar, cooking wine, green onion, minced garlic, sesame oil, and black pepper, and marinate for about 10 minutes, or cook it straight away.
- Stir-fry the marinated beef in a preheated, lightly oiled pan, adding a splash of water if the pan needs help cooking the meat evenly.
- Toss the cooked bulgogi once more with the starch syrup if using it, giving the beef a final glossy finish.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).