This has to be one of Elldrew’s favourite Korean dishes; it’s simple to prepare, even simpler to cook, and is packed with delicious flavours. Say hello to Korean Bulgogi.
A popular dish in Korea, with Bulgogi seen on most Korean restaurants’ menus, this dish is made up of thinly sliced beef soaked in a mouth-watering marinade, quickly fried at high heat to lock in those flavours, ready for your taste buds to sing. We promise it will become a go-to dish in your kitchen, like it is in ours.
- 700g ribeye steak (or any other well-marbled tender cut)
- ½ brown/white onion, cut into thin slices
- 2 spring onions sliced into small rounds, to garnish
- 1 tsp sesame seeds, to garnish
- 1 tbs vegetable oil (or any other oil apart from olive oil)
- Rice, to serve
- For the marinade (placed directly into a blender or food processor):
- ½ brown/white onion, cut into chunks
- ½ pear, peeled and cut into chunks
- 3 garlic cloves
- 1 spring onion, cut into chunks
- 3 tbs brown sugar
- 3 tbs sesame oil
- 1 tsp black pepper
- ⅓ cup soy sauce (we use light)
- Make sure you beef is cold (you could place it in the freezer for 30 minutes) as it will make slicing easier. With a sharp knife, slice the beef as thin as you can, set aside in a large bowl.
- Cut the onion into thin slices and place on top of the beef.
- Make the marinade; placing all the ingredients into a blender until smooth. Pour over the beef and mix evenly.
- Cover the beef mixture with cling film and place in a fridge for at least 30 minutes (the longer the better – we usually marinade for a minimum of 2 hours).
- Heat the oil in a skillet* on high heat.
- Add single layer batches of the beef to the pan, being careful not to overcrowd the pan. Cook the beef and onion mix, flipping once, until browned and cooked through (it should take around 2-3 minutes each side). As you will need to do this in batches, place the cooked beef in a bowl and then once all cooked, return all the meat to the pan to ensure everything is hot before serving.
Serve with rice, sprinkling the sesame seeds and spring onions on top.
*We have also made this dish in a wok and have found that more of the marinade cooks with the beef, giving it a more intense flavour, but without the BBQ charred outcome. Try it and decide for yourself, Korean Bulgogi is such a great recipe you won’t be disappointed eitherway.
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