September 9, 2011 § Leave a comment
This is probably one of the most popular Korean dishes and one of the easiest to make.
1. Probably best to marinate for at least 1 hour, overnight is ideal but 1 hour will still be pretty delicious.
2. This can completely be vegetarian-friendly if you make the sauce for some mushrooms, onions, cabbage, whatever vegetables you’d like, and then grill the same way! I like to marinate some of my onions in the sauce. Another quick and easy snack, served with rice!
3. This can be great for a jungol as well, please see my other post!
Stephanie’s Bulgogi Recipe
- 2.5 – 3 lbs of thinly sliced rib-eye or beef brisket
- 1/2 cup soy sauce
- 10-15 minced garlic cloves (around 3 heaping tablespoons)
- 1/4 cup mirin (rice wine)
- 1/4 cup brown sugar
- 3 tablespoons honey
- 1/4 teaspoon black pepper
- 2 tablespoons sesame oil
- 1 teaspoon sesame seeds
- 3-4 green onions, minced
- 2 onions, sliced thinly
- 1 carrot, sliced thinly at an angle * optional
- mushrooms, sliced thinly * optional
- 2 hot green peppers, sliced thinly * optional
- Mix all of the ingredients in a large bowl and taste. If you like your sauces a little sweeter, add a little more honey or sugar to your liking.
- Add your beef, onions, and green onion. Toss gently to combine with your hands, that’s the best way. Add other veggies if wanted.
- Marinate for at least one hour (up to overnight), and then grill and cook until the beef is cooked through. (Only a few minutes.)
- Serve with rice and some kimchi, the best combination.