Bulgogi

불고기

(Marinated and Grilled Beef)

As a nation accustomed to eating vegetable dishes, bulgogi is one of the rare dishes developed in Korea with meat as the main ingredient. It is a traditional Korean dish that has been eaten for thousands of years and it is said to have originated from maekjeok, a skewered meat dish from Goguryeo times. Now it has many variations such as bulgogi ttukbaegi and bulgogi jeongol. Bulgogi is one of the most popular Korean dishes overseas. When dining out to celebrate special occasions, Koreans would order this dish and while it is being served on the table, the meat and its juice would sizzle on the plate; adults would then eat the meat and drink soju (Korean distilled spirit) and the children would mix their rice with the bulgogi’s sweet gravy.

MAIN INGREDIENTs

• 500 grams beef
• 1 piece onion
• 1/3 piece carrot
• 50 grams spring onions

SEASONINGs

• 5 tablespoons soy sauce
• 2 1/2 tablespoons sugar
• 2 1/2 tablespoons cooking wine
• 2 tablespoons finely chopped green onions
• 1 tablespoon minced garlic
• 1 1/2 tablespoons sesame oil
• 1 tablespoon sesame seeds
• 1/4 teaspoon black pepper
• 2 tablespoons ground kiwi or pineapple, optional

HOW TO prepare and COOK

1. Remove excess blood from the beef using a paper towel. Cut beef into bite-sized pieces, about 2 x 2 inches.
2. Shred onion thinly.
3. Cut carrot into 2-inch long pieces, about the size of a matchstick.
4. Cut spring onions into 2-inch-long pieces.
5. Combine seasonings. Check taste.
6. Mix beef and the rest of main ingredients with seasonings and marinate for 1 hour.
7. Stir-fry over high heat.

chef’s notes

1. When slicing onions, remove the root part first so that it is easy to separate the segments.
2. For seasoning, you can use the white part of spring onions instead of the green part.
3. Pear is used to tenderize beef in Korea. You can use it instead of kiwi or pineapple. Just use more of it because kiwi and pineapple are stronger than pear; for every 1 tablespoon kiwi or pineapple, use double of pear juice instead.

 

This Dish Appears in the Following Korean Drama/s:

• Weightlifting Fairy Kim Bok Joo (2016-2017) - MBC

   

 

CHEF REGGIE’S TIPS

SUBSTITUTE

• I like using grated apples or pears on the beef in place of kiwi or pineapple.
• Substitute pork tenderloin or chicken fillet strips for beef. You may also use shrimps or squids, or a combination of both.

ADD-ONS

• Add an assortment of sliced “mushrooms” like king, shiitake, and shimeji mushrooms. Sauté mushrooms in vegetable oil with a pinch of salt, pepper, and sugar, then serve over beef. Top mushrooms with green onions.
• An overload of slightly wilted green onions sliced into 2-inch lengths add a nice touch too.

VARIATION

Bulgogi Salad Bowl:

1 Bulgogi recipe

2 tablespoons maple syrup

2 tablespoons sesame oil

4 cups cooked quinoa or 4-6 cups adlai

250 grams mixed greens with arugula, washed

1/2 Korean pear, sliced into matchstick-sized strips or you may also use an assortment of fruits like pineapple or kiwi.

kimchi

coriander sprigs

1. Make beef bulgogi according to Lily’s recipe.
2. Make 1 recipe of the bulgogi seasoning without the fruits and the meat. Mix to combine.
3. Cook the beef and strain. Set meat aside.
4. To make the sauce, combine the bulgogi seasonings to the strained drippings of the beef with 1-2 tablespoons of Korean Apple vinegar (adjust to taste), 4 tablespoons of maple syrup, and sesame oil. This is your dressing. Season dressing to your taste with salt, pepper, and sugar.
5. Arrange quinoa or adlai, fruits, kimchi, and beef decoratively in a salad bowl.
6. Top with bulgogi and garnish with green onions and sesame seeds, sprouts, or microgreens.
7. Serve salad with dressing.