(thinly sliced beef)
Bulgogi is a flavorful Korean barbecue dish that is made from thin slices of sirloin or other prime cuts of beef. Although a non-spicy dish, its literal meaning, "fire meat", refers to the traditional cooking method over an open flame or grill. When prepared properly, bulgogi is a savory beef dish that melts in your mouth.
|1 sharp slicing knife||4 scallions|
|2 lbs. beef||6 cloves fresh garlic|
|3 tbs. sugar||1 tsp. black pepper|
|3 tbs. sesame oil||1/4 cup soy sauce|
|1 tsp. unseasoned meat tenderizer|
|Choose a lean piece of beef (london broil is pictured here)|
|While holding your knife at an angle, thinly slice the meat against the grain.|
|Finely chop the 6 cloves of garlic|
|Chop the 4 scallions|
|Combine all the ingredients and mix thoroughly. Cover with plastic wrap and allow the meat to marinate overnight in the refrigerator.|
Take meat out of refrigerator and let it sit at room temperature for 30 minutes before cooking.
Turn on your stove to medium-high heat and preheat your frying pan.
Once your pan is hot (a single drop of water should sizzle and dance), individually place a few pieces of sliced meat in the pan.
Once the edges are slightly browned, turn each slice over. Each slice should be flipped once only. After each "batch", make sure the pan is clean of debris and re-heated before adding the next batch.
TIP for non-stick pan users: After removing a completed batch, re-heat the pan and rub away any residue with a dry paper towel.
Garnish with sesame seeds and chopped scallions.
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