Korean Beef Bulgogi Paper Hot Pot

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Bulgogi, a archetype Korean grilled beef, is and then easy to make and fun to eat with friends and family. Tender pieces of caramelized beefiness with crunchy sweet vegetables, this flavorful BBQ meat needs to make an advent on your summertime dinner presently! You tin grill on a barbecue or on a stove-elevation griddle.

Grilling flavour is here and I want to share one of my family'south favorite grilled meat recipes, Bulgogi — the Korean BBQ beef. Intensely flavorful and succulent, it is undoubtedly some of the tastiest dishes to put on the grill.

When the marinated meat hit the sizzling skillet, you can immediately smell the tantalizingly sugariness & smoky olfactory property fills the hot summer air. Dearest your grilled meat with big bold flavors? Yous volition have to requite this Beefiness Bulgogi recipe a endeavour!

Table of Contents

• What is Bulgogi?
• five Tips to Make Delicious Bulgogi
  • 1. Add grated Korean / Asian pear
  • two. Apply Korean soy sauce
  • 3. Marinate overnight
  • four. Do not add together the marinade liquid into the hot skillet
  • 5. Melt on hot skillet
• Bulgogi for An Easy Weeknight Family Meal

What is Bulgogi?

Bulgogi (불고기) is a classic Korean preparation of beef or pork in which thinly shaved meat is marinated in a sweetness and savory sauce, and grilled on a charcoal-broil or on a stove-pinnacle griddle. Literally "fire" and "meat," bulgogi has been in existence for nearly over a chiliad years. Information technology was fifty-fifty considered a fashionably loftier-class cuisine during the Joseon Dynasty.

With Korean barbecue restaurants becoming the mainstay of Nihon's food scene in recent years, a lot of housewives started making bulgogi (プルコギ) at home.

I dear that it makes a wholesome i-skillet dinner for the family, particularly when yous melt it with vegetables like I did in this recipe.

Ingredients You lot'll Need

• Vegetables:I used onion, green onions/ scallion, and thinly shaved carrot, simply you can as well employ other veggies such every bit bell peppers, bok choy, spinach, or bean sprouts.
• Cutting of Beef:Thinly sliced beefiness (chuck or rib eye) are best, only you tin can utilize tenderloin or summit sirloin; If y'all can't find thinly sliced beefiness, you lot can freeze the cake of meat for 2 hours prior to slicing (Come across my tutorial).
• Bulgogi Marinade: Korean soy sauce*, roasted sesame oil, brown carbohydrate, garlic, Korean pear*, and freshly ground black pepper.
• Sesame Oil
• Toasted sesame seeds

* See details in the Tips department

5 Tips to Make Delicious Bulgogi

i. Add grated Korean / Asian pear

The Hush-hush ingredient for bulgogi's tantalizing sweet and melt-in-mouth texture is the Korean pear added in the marinade. Unlike other varieties, Korean pear (too called the Asian pear or apple pear) contains more than moisture and juice, and has an enzyme that tenderizes the meat.

They appear in the grocery stores in the autumn and winter months. It'southward a lot easier to find them in Asian (Chinese, Korean, Japanese) grocery stores but even my local Costco carries them during the season. In Nippon, nosotros phone call these pears "Nashi" (梨).

Korean pear may not be bachelor in all seasons, but it'due south totally worth hunting down when yous make bulgogi at home. I didn't expect I could go hold of a Korean pear in May at my local American grocery shop. You never know until y'all look for it!

2. Use Korean soy sauce

Not all soy sauce is created as! Korean soy sauce has a different richness, consistency, and season when compared to a Japanese soy sauce or a Chinese soy sauce. As it is one of the key flavors in bulgogi, you'll notice a difference if you employ other blazon of soy sauce.

Ideally, if you wish to cook up a flavorsome bulgogi and other Korean dishes, use but Korean soy sauce as it works best for the characteristic of the cuisine. On the other hand, I use only Japanese soy sauce for all my Japanese cooking.

3. Marinate overnight

In my recipe below, I stated a minimum of 30 minutes for marinating, but I still highly recommend overnight and then the beefiness will be more tender and accept enough fourth dimension to soak upwards all the flavors.

4. Practice not add together the marinade liquid into the hot skillet

The trick in giving a nice char to the beef is to use a pair of tongs to pick up the meat from the marinade, leaving the marinade liquid behind. You need to identify simply the meat on the hot skillet, no liquid goes into the skillet. Otherwise, yous would finish upwards steaming the meat with liquid in the pan. Make certain you coat each piece of the sliced beef well with your hands covered with plastic and let them absorb the flavors while marinating.

5. Melt on hot skillet

Whether you use an outdoor barbecue grill or cook over the stovetop, you desire to make sure the skillet/ pan is hot. That's when the sliced meat gets nicely charred and caramelized chop-chop.

If using an outdoor barbecue grill, make sure to cook the meat on a skillet so the small pieces of meat won't fall betwixt the grill grates. I like to use a bandage-atomic number 26 skillet.

Bulgogi for An Easy Weeknight Family Meal

In the summertime, I oftentimes serve Bulgogi with steamed rice and kimchi on the side for a quick and easy weeknight family meal. If you are hosting a BBQ, this Korean grilled meat besides makes a fabulous finger nutrient when served on lettuce wraps. Relish with some icy cold beer or lemonade.

Oh, don't forget to save a portion of leftover bulgogi meats for Bulgogi Onigirazu the next day! The rice sandwich is a delicious meal on its own.

Side Dishes to Serve with Bulgogi

For a more elaborate repast, here are some astonishing side dishes that pair well with this Korean Beef Bulgogi:

• Quick Korean Fresh Kimchi
• Korean Spinach Namul and Bean Sprout Namul
• Onigiri Rice Balls
• Spicy Pickled Cucumbers
• Spicy Edible bean Sprout Salad

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Bulgogi (Korean Grilled Beefiness)

Bulgogi, a classic Korean grilled beef, is and so piece of cake to make and fun to eat with friends and family.  Tender pieces of caramelized beef with crunchy sweet vegetables, this flavorful BBQ meat needs to make an appearance on your summertime dinner soon! Yous can grill on a charcoal-broil or on a stove-meridian griddle.

Prep Time: 10 mins

Cook Time: 10 mins

Marinating Time: 8 hrs

Full Time: 8 hrs twenty mins

Servings: four

Cook Mode Forbid your screen from going dark

• ▢ ½ onion
• ▢ 3 green onions/scallions
• ▢ iv inch carrot
• ▢ one ½ lb thinly sliced beefiness (chuck or rib eye) (can too use tenderloin, top sirloin; If y'all can't find thinly sliced beefiness, you tin freeze the cake of meat for 2 hours (depending on the size and thickness) prior to slicing (Encounter my tutorial).
• ▢ 1 Tbsp roasted sesame oil
• ▢ ½ Tbsp toasted white sesame seeds (for topping)

Bulgogi Marinade

• ▢ iv Tbsp Korean soy sauce
• ▢ two Tbsp roasted 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; Substitute Asian pear with apple, like Fuji apple, kiwi, or fresh pineapple (a canned variety deactivates an enzyme).
• ▢ freshly footing black pepper

Japanese Ingredient Exchange: If you lot want substitutes for Japanese condiments and ingredients, click here.

• Get together all the ingredients.

  

• To brand the bulgogi marinade, add iv Tbsp soy sauce, ii Tbsp sesame oil, and iii Tbsp brown carbohydrate, and beat viii cloves garlic (or minced garlic) in a large bowl.

  

• Grate ½ of an Asian pear.

  

• Add together freshly ground black pepper and mix all together.

  

• Cut the onion into sparse slices and cut the green onion into 2 inches (5 cm) pieces and then cut in half lengthwise.

  

• Using a peeler, peel some carrot (or piece thinly). Add the onion, green onions, carrot in the marinade, and mix all together.

  

• Add the meat in the marinade, separating each slice. Mix all together to coat with the marinade. I clothing plastic gloves so I can mix them thoroughly.

  

• Set aside for at least 30 minutes or best if overnight.

  

• In a big skillet (I utilize a cast fe grill pan here), oestrus 1 Tbsp sesame oil over medium-high.

  

• Cook the marinated meat in a unmarried layer until cooked through, about five minutes. Transfer the meat to the plate and sprinkle with sesame seeds.

  

• If you have a single serving cast iron plate, you tin apply information technology to go along the meat warm for a longer time.

  

Calories: 480 kcal · Carbohydrates: fourteen g · Protein: 36 g · Fat: 32 yard · Saturated Fat: 12 g · Cholesterol: 104 mg · Sodium: 582 mg · Potassium: 603 mg · Fiber: 2 thousand · Carbohydrate: viii chiliad · Vitamin A: 2215 IU · Vitamin C: 7 mg · Calcium: 52 mg · Atomic number 26: 3 mg

Course: Main Course

Cuisine: Korean

Keyword: korean beef, marinated meat, thinly sliced meat

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Editor's Note: This post was originally published on June 26, 2017. The post has been updated in June 2020.

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