Beef Bulgogi
Dive into the delicious world of Beef Bulgogi, a mouthwatering Korean classic that features tender beef marinated in a savory blend of soy sauce, garlic, and sesame oil. This dish is not just about the meat; it’s perfectly complemented by vibrant, sautéed vegetables that add a delightful crunch. Get ready to tantalize your taste buds with this quick and easy recipe that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 2 tbsp (30 ml) gochujang
- 1 tbsp (15 ml) ground meatd garlic
- 1 tbsp (15 ml) parsley
Pantry Items
Amounts also listed in instructions below
- 1 lb (454 g) beef
- red pepper powder (to taste)
- salt (to taste)
- 1 cup (237 ml) water
👨🍳 Instructions
- 1
Marinate the beef with salt, parsley, and minced garlic.
- 2
In a bowl, mix water, gochujang, and red pepper powder.
- 3
Combine the marinated beef with the sauce and let it sit for 30 minutes.
- 4
Cook the beef in a pan over medium heat until fully cooked.
💡 Pro Tips
- ✓Slice beef against the grain at a 45-degree angle in 1/8-inch thick strips because this cuts through muscle fibers, reducing chewing resistance by up to 60%.technique1/8-inch thickness, 45-degree angle
- ✓Marinate for minimum 2 hours or up to 24 hours because enzymes in garlic and gochujang need time to break down proteins and penetrate 3-4mm into the meat.timing2-24 hours, 3-4mm penetration
- ✓Cook bulgogi at high heat (400-450°F) for 2-3 minutes per batch because the Maillard reaction requires temperatures above 280°F to develop proper caramelization and umami depth.technique400-450°F, 2-3 minutes
- ✓Add 1 tablespoon of Asian pear juice or grated pear to your marinade because the enzyme bromelain tenderizes meat while natural sugars enhance caramelization by 30%.ingredient1 tablespoon, 30% caramelization boost
- ✓Don't overcrowd the pan - cook in batches with maximum 1/3 pan coverage because steam buildup prevents browning and drops surface temperature by 100°F.equipment1/3 pan coverage, 100°F temperature drop
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Beef Bulgogi
Dive into the delicious world of Beef Bulgogi, a mouthwatering Korean classic that features tender beef marinated in a savory blend of soy sauce, garlic, and sesame oil. This dish is not just about the meat; it’s perfectly complemented by vibrant, sautéed vegetables that add a delightful crunch. Get ready to tantalize your taste buds with this quick and easy recipe that’s sure to impress!
📝 Ingredients
Shopping List
- 2 tbsp (30 ml) gochujang
- 1 tbsp (15 ml) ground meatd garlic
- 1 tbsp (15 ml) parsley
Pantry Items
Amounts also listed in instructions below
- 1 lb (454 g) beef
- red pepper powder (to taste)
- salt (to taste)
- 1 cup (237 ml) water
👨🍳 Instructions
- 1
Marinate the beef with salt, parsley, and minced garlic.
- 2
In a bowl, mix water, gochujang, and red pepper powder.
- 3
Combine the marinated beef with the sauce and let it sit for 30 minutes.
- 4
Cook the beef in a pan over medium heat until fully cooked.
💡 Pro Tips
- ✓Slice beef against the grain at a 45-degree angle in 1/8-inch thick strips because this cuts through muscle fibers, reducing chewing resistance by up to 60%.technique1/8-inch thickness, 45-degree angle
- ✓Marinate for minimum 2 hours or up to 24 hours because enzymes in garlic and gochujang need time to break down proteins and penetrate 3-4mm into the meat.timing2-24 hours, 3-4mm penetration
- ✓Cook bulgogi at high heat (400-450°F) for 2-3 minutes per batch because the Maillard reaction requires temperatures above 280°F to develop proper caramelization and umami depth.technique400-450°F, 2-3 minutes
- ✓Add 1 tablespoon of Asian pear juice or grated pear to your marinade because the enzyme bromelain tenderizes meat while natural sugars enhance caramelization by 30%.ingredient1 tablespoon, 30% caramelization boost
- ✓Don't overcrowd the pan - cook in batches with maximum 1/3 pan coverage because steam buildup prevents browning and drops surface temperature by 100°F.equipment1/3 pan coverage, 100°F temperature drop