Recipe: Beef Bulgogi

South Korea is full of incredible flavorful dishes. If you want to cook something at home, we decided to give you a little help.

Beef Bulgogi is a super easy way to enjoy delicious Korean food at home. A quick and easy marinade for flank steaks is all you need to enjoy this delicious dish.

Bulgogi is perhaps the most famous Korean dish. Thin slices of beef steak are marinated in a delicious soy, sesame, ginger and garlic sauce. It is usually served over rice.

The flavor profile of bulgogi is well known across many cultures, which is why this dish has gained popularity around the world. It can be found on the streets of Seoul, of course, but also in restaurants around the world.

This popular Korean dish is sure to become a family favorite. Not only is it super delicious, but also super easy to prepare.

INGREDIENTS

• 680 grams of boneless fillet of beef
• ½ small pear, peeled and coarsely grated (preferably an Asian pear)
• ¼ cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 3 garlic cloves, chopped
• 1 tablespoon freshly grated ginger
• 1 tbsp gochujang, Korean red chili paste (optional, only for those who like the spicy version)
• 2 tablespoons vegetable oil, divided
• 2 spring onions, thinly sliced
• 1 teaspoon toasted sesame seeds
• 2 tablespoons rice wine vinegar (optional)

INSTRUCTIONS

1. Wrap the beef in plastic wrap and place in the freezer for 30 minutes. Unwrap and cut against the grain into slices about 1 cm thick.

2. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang and rice vinegar (if you have those two ingredients). In the bowl or in a kitchen plastic bag (the one with the zipper) combine the soy sauce mixture and the beef; Marinate for at least 2 hours to overnight, turning the bag occasionally.

3. Heat 1 tablespoon vegetable oil in a cast iron griddle (ideally) over medium-high heat. Working in batches, place the steak in a single layer on the grill pan and cook, turning, until cooked through, about 2 to 3 minutes per side. Repeat with the remaining 1 tablespoon of vegetable oil and the steak.

4. Serve immediately, garnished with spring onions and sesame seeds if desired.

You can serve the bulgogi over a bowl of steamed white or brown rice. If you want to keep it traditional, grab some kimchi (Korean fermented cabbage) or other fermented Korean side dishes (seaweed salad, pickled cucumber, or pickled radish) to eat it.

Enjoy your food !