Bulgogi (Korean Grilled Beef)

Name: Bulgogi (Daging Sapi Panggang Korea)
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: ½ onion; 3 g reen onions/scallions; 4 inches carrot; 1½ lb thinly sliced beef (such as ribeye); 1 Tbsp toasted sesame oil; ½ Tbsp toasted white sesame seeds ((for the garnish)); 4 Tbsp Korean soy sauce; 2 Tbsp toasted sesame oil; 3 Tbsp brown sugar ((don’t substitute with honey as it burns easily)); 8 cloves garlic ((4 tsp, minced)); ½ Asian pear ((4 Tbsp, grated; or substitute with Fuji apple, kiwi, or fresh (not canned) pineapple)); freshly ground black pepper

Bulgogi is a classic Korean grilled beef recipe that makes a mouthwatering dinner or lunch. It‘s easy to make on a BBQ grill or stovetop griddle, too. Serve the tender pieces of marinated and caramelized meat alongside steamed rice and kimchi, or wrap the leftovers in your onigirazu.

⏱️ 50 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Medium ⭐ 4.8 (96) 👁️ 2 views

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Foto: Just One Cookbook

Ingredients

4 servings

½ onion
3 g reen onions/scallions
4 inches carrot
1½ lb thinly sliced beef (such as ribeye)
1 Tbsp toasted sesame oil
½ Tbsp toasted white sesame seeds ((for the garnish))
4 Tbsp Korean soy sauce
2 Tbsp toasted sesame oil
3 Tbsp brown sugar ((don’t substitute with honey as it burns easily))
8 cloves garlic ((4 tsp, minced))
½ Asian pear ((4 Tbsp, grated; or substitute with Fuji apple, kiwi, or fresh (not canned) pineapple))
freshly ground black pepper

Steps

Gather all the ingredients.
Make the bulgogi marinade. To a large bowl, add 4 Tbsp Korean soy sauce, 2 Tbsp toasted sesame oil, 3 Tbsp brown sugar, and 8 cloves garlic (crushed or minced).
Grate ½ Asian pear into the bowl.
Add freshly ground black pepper and mix it all together.
Cut ½ onion into thin slices. Cut 3 green onions/scallions into 2-inch (5-cm) pieces and then cut in half lengthwise.
Using a peeler, peel 4 inches carrot into thin ribbons or strips (or slice thinly). Add the onion, green onions, and carrot to the marinade, and mix all together.
Add 1½ lb thinly sliced beef (such as ribeye) to the marinade, separating each slice. Mix it all together to coat with the marinade. I wear plastic gloves and mix thoroughly by hand.
Set aside to marinate for at least 30 minutes or overnight (recommended).
Heat a large skillet (I use a cast iron grill pan here) over medium-high eat. When it‘s hot, add 1 Tbsp toasted sesame oil.
Add the marinated beef in a single layer. Grill until cooked through, about 5 minutes. Transfer the meat to a plate and sprinkle with ½ Tbsp toasted white sesame seeds.
If you have a single-serving cast iron plate, you can use it to keep the meat warm for a longer time. Enjoy!
You can keep the leftovers in an airtight container and store in the refrigerator for 3 days. You can also freeze it for up to a month.