What To Know
- Transfer the grilled steak to a cutting board and let it rest for 5 minutes before slicing it against the grain into thin strips.
- This will create a nice caramelization on the outside of the beef while keeping it tender on the inside.
- Add sliced onions, bell peppers, or mushrooms to the grill when cooking the beef for a more vegetable-packed dish.
Immerse yourself in the vibrant flavors of Korean cuisine with our comprehensive guide on how to make beef bulgogi at home. This beloved dish, a staple of Korean barbecues, tantalizes taste buds with its sweet and savory marinade and tender, juicy meat. Follow our detailed instructions to recreate this culinary masterpiece in the comfort of your own kitchen.
Ingredients
- 1 pound flank steak or skirt steak
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup sake (Japanese rice wine)
- 2 tablespoons sesame oil
- 2 tablespoons grated Asian pear
- 2 tablespoons grated onion
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon black pepper
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Grill or grill pan
- Tongs
Step-by-Step Instructions
1. Prepare the Marinade
In a mixing bowl, combine the soy sauce, brown sugar, mirin, sake, sesame oil, grated Asian pear, grated onion, minced garlic, grated ginger, and black pepper. Whisk until well blended.
2. Marinate the Beef
Place the flank steak or skirt steak in a shallow dish. Pour the marinade over the meat, ensuring it is completely coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
3. Grill the Beef
Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for 5-7 minutes per side, or until cooked to your desired doneness.
4. Slice and Serve
Transfer the grilled steak to a cutting board and let it rest for 5 minutes before slicing it against the grain into thin strips. Serve the beef bulgogi immediately with your favorite sides, such as rice, lettuce wraps, and spicy dipping sauce.
Tips for Perfect Beef Bulgogi
- Choose the right cut of beef: Flank steak or skirt steak are the traditional cuts used for beef bulgogi due to their tenderness and flavor.
- Marinate for at least 30 minutes: The longer you marinate the beef, the more flavorful it will be.
- Grill over high heat: This will create a nice caramelization on the outside of the beef while keeping it tender on the inside.
- Slice against the grain: Slicing against the grain helps to break down the muscle fibers and make the beef more tender.
- Serve with traditional sides: Rice, lettuce wraps, and spicy dipping sauce are all classic accompaniments to beef bulgogi.
Variations
- Spicy beef bulgogi: Add a teaspoon of gochujang (Korean chili paste) to the marinade for a spicy kick.
- Sweet beef bulgogi: Add an extra tablespoon of brown sugar to the marinade for a sweeter flavor.
- Beef bulgogi with vegetables: Add sliced onions, bell peppers, or mushrooms to the grill when cooking the beef for a more vegetable-packed dish.
What You Need to Know
1. Can I use a different cut of beef?
Yes, you can use other cuts of beef, such as rib-eye steak or New York strip steak, but they may not be as tender as flank steak or skirt steak.
2. How long can I marinate the beef?
You can marinate the beef for as little as 30 minutes or as long as overnight. The longer you marinate it, the more flavorful it will be.
3. What can I serve with beef bulgogi?
Beef bulgogi is traditionally served with rice, lettuce wraps, and spicy dipping sauce. You can also serve it with other sides, such as kimchi, japchae (glass noodles), or stir-fried vegetables.
4. Can I make beef bulgogi ahead of time?
Yes, you can marinate the beef ahead of time and grill it later. You can also grill the beef ahead of time and reheat it before serving.
5. How do I store beef bulgogi?
Store leftover beef bulgogi in an airtight container in the refrigerator for up to 3 days.
