Beef Bulgogi is a Korean grilled beef dish that is packed with flavour and easy to make. Marinate the meat for as long as possible (preferably overnight) so that the flavours really penetrate. It is important to cut the meat into very thin strips. Freeze it for about an hour to help facilitate this.
Make sure everything is ready because this dish will cook very quickly, and you want to serve it immediately. Basmati rice and steamed greens of your choice are perfect accompaniments here and you will find my method of making the perfect basmati in this post. These go well served in lettuce leaves as a ‘taco’ too. I love Rib eye steak here (my favourite cut of beef) because it has lovely marbling and the strips are tender.
Gochujang is the most delicious Korean chilli paste and I always have it on hand. It can be found at most Asian supermarkets as well as in mainstream stores. If you are ever in doubt about where to find unusual ingredients, you can always consult my list of The Best Food Shops in Cape Town.
I developed this recipe for Kanonkop to pair with their Kadette Pinotage, a medium-bodied, berry driven wine that delicious and easy to drink.
Beef Bulgogi – serves 2 – 4 people depending on what else you have going on
Adapted from DamndeliciousPrint
A delicious and flavour packed Koren Beef Bulgogi recipe.
¼ of a pear or apple very finely grated
3 garlic cloves, crushed
3 Tbs soy sauce
1 Tbs Gochujang (a Korean chilli paste)
1 Tbsp grated ginger
2 Tbsp brown sugar + 1 tsp
1 Tbsp sesame oil
2 – 3 Tbs sunflower oil (or other neutral cooking oil)
500gms, rib-eye steak off the bone
Sliced spring onions and mint leaves to serve
Toasted sesame seeds to serve (optional)
Basmati rice and steamed green vegetables.
Make in advance:
Mix all the marinade ingredients together in a medium-sized bowl. If you are making this in advance, pour this into a large Ziploc bag.
Cut the beef into very thin slices and toss this through the marinade (either in the bowl or in the bag). Really ensure that all the sauce coats the meat well. Place in the fridge for a few hours or overnight.
Before you are ready to cook, take the meat out of the fridge and bring it to room temperature. Make your rice and any steamed green vegetable sides.
Heat a large nonstick skillet or griddle pan to searing hot.
Cook the strips in batches, flipping when they are starting to char slightly. This goes very quickly because the meat is thin. Remove and set aside. You may need to wipe the pan down between each batch.
Scatter over sliced spring onions and torn mint leaves and serve immediately with the beef.
Keywords: Beef, bulgogi, recipe, Korean
How to make perfect basmati rice – click here
For the other recipes I developed for Kanonkop:
For more beef recipes: