Should I Dry Beef Before Making Bulgolgi

Beef Bulgogi to rival whatsoever Korean restaurant is easy to cook at home!

Beef Bulgogi is crazy tender and juicy seeping with mildly sweet, savory, smoky flavors from the soy, sesame, garlic, ginger marinade.  It is intensely flavorful, and tantalizingly delicious.  This Bulgogi cooks super fast, so one time your steak is washed marinating, it'southward 15 minutes to dinner!

Beefiness Bulgogi (Korean Beef BBQ) is 1 of the most popular Korean dishes.  And soon you volition sense of taste why. Bulgogi can exist barbecued on top of a charcoal grill (in which instance you will want a fine mesh sieve) or pan-fried.  I've chosen the pan-fried version for this recipe for convenience and ease – as in soooo easy!   Yous may never want to swallow any other Bulgogi again!

What is Bulgogi?

Beef Bulgogi is 1 of the most pop Korean dishes.  It is tender, thinly sliced, caramelized beefiness usually rib centre, but I have had great success with flank steak as well.   The marinated beef is slightly sweetness, savory and characteristically seasoned with soy sauce, ginger, garlic, sesame and scallions as well as a freshly grated ripe pear to tenderize the meat.

Bulgogi literally means "burn down" and "meat" and is traditionally grilled on a barbecue or on a stove-acme griddle.  Modernistic interpretations, yet, often cook Bulgogi in a screaming hot cast iron or stainless steal skillet and then the edges caramelize like they would on a grill.

What kind of meat do you lot use for beef bulgogi?

Bulgogi is typically fabricated with almost cardboard slices of the about tender cuts of beef. Rib-eye is the most common cut of beef with meridian sirloin coming in a close second.

That beingness said, I have used both rib-eye and flank steak for this Beef Bulgogi recipe and honestly, I could barely tell a difference! So, if yous are looking for a more economic way to make Bulgogi, I highly advise either flank steak or brim steak and then marinate for a few hours to ensure your beef is melt-in-your-mouth-tender.

WHAT IS BULGOGI SAUCE Made OF?

Bulgogi sauce is intensely flavorful and irresistible.  Information technology is a soy based marinade/sauce flavored with ginger, garlic, sesame and Asian pear (more on pear below).  Brownish carbohydrate is added for sweetness also equally sweet rice cooking wine.  I've besides added Gochuchang to the Beefiness Bulgogi marinade for a subtle sweetness estrus and dimension of flavor.

If you aren't familiar with rice vino  – rice wine is Not rice vinegar- DO NOT switch them out.  Rice wine adds a sweetness and depth of flavor while also tenderizing the beef.  Rice vinegar, on the other hand volition add an acidic flavor.  I utilise "Kikkoman Aji-Mirin: Sweetness Cooking Rice Seasoning" which is commonly found in the Asian section of well-nigh grocery stores or you can Amazon it.  I highly advise you lot google image before you head off to the grocery shop then you know exactly what you are looking for.  The all-time substitute for rice wine is pale dry out sherry.

WHAT IS GOCHUJANG AND WHERE CAN I BUY Information technology?

Gochujang is a Korean BBQ Sauce that'due south the perfect blend of savory, sugariness and spicy and i of my accented favorite Asian condiments.  By adding information technology to the marinade, the resulting beef Bulgogi isn't spicy at all, by our standards, but boasts fabled dynamic flavors.

If you lot don't want to purchase Gochujang simply for this recipe, so I suggest adding 1-3 teaspoons of an alternative Asian hot chili sauce.  However, I also use Gochujang in my Korean BBQ Burgers, Korean Meatballs, Korean Beef Stir Fry and Korean Beef  Bowls, so it is fabled to have on hand and won't go to waste!

I use Annie Chun'southward Sweet and Spicy Gochujang Sauce located in the Asian section of my grocery store, but you can also easily buy it on Amazon.  I do recommend looking to meet what Annie Chun's Gochujang Sauce looks like and then you can hands spot information technology at the grocery store (not an chapter, just volition brand your life easier).

Asian Pear and Asian Pear Substitutes

The Korean/Asian pear is round and stake yellow.  Essentially, it looks like a yellowish-ish apple.   To me, it tastes like a cantankerous between an apple and a pear and is 1 of my favorite fruits!  It is sugariness and juicy with the firm texture of an apple.

Nosotros grate ¼ of an Asian pear and add together information technology to the marinade.  The grated pear not only adds sweetness but more than chiefly, tenderizes the meat as well.

Asian pears are more readily available in the fall and wintertime months (sometimes even Costco carries them), simply I easily institute mine at Sprouts in July!  So if you aren't sure if your shop carries them, just inquire!  If you can't find Asian pears, y'all can substitute a sweet apple like Fuji or Bosc pear.

Is Bulgogi spicy?

Although Bulgogi means "fire meat," information technology is non spicy.  The literal translation in reference to the cooking style of being fried in a skillet or tabletop grill.  Beef Bulgogi is more than on the sweet side, even with the addition of Gochujang.

Y'all can certainly make your beef spicier by adding boosted Gochujang or Asian hot chili sauce.

How Long to do you marinate Bulgogi?

If you choose to use flank steak or skirt steak, I suggest marinating the beef longer because these are tougher meats to start with.  I would marinate flanks and brim steak for at least 2 hours only overnight is best.

If you are using rib-eye or peak sirloin, you can get away with marinating for every bit little as a thirty-minutes at room temperature, just 2-3 hours in the refrigerator is optimal.  The meat is sliced so thinly and it'south already so tender so you don't need much more than three hours, but you are welcome to marinate longer.

Helpful Tips to brand Easy Beef Bulgogi

• Freeze beefiness. You lot can purchase pre-sliced Beef Bulgogi meat at Korean grocery stores, otherwise, the easiest fashion to thinly slice beef is while it is partially frozen.  Wrap beef in plastic wrap and freeze 1-ii hours until it is business firm enough to agree shape simply still soft plenty to slice.  I similar to cut the beef in half and identify 1 half in the freezer until I am finished slicing the showtime half so it doesn't commencement to defrost on the cut lath.
• Cut beef thin. Slices should be less super thin – even more thin than the beef in Beefiness and Broccoli or Spicy Korean Noodles.  Beefiness Should be sliced less than 1/viii" thick if cooking in a skillet and ane/8" thick if cooking on the grill.  Don't worry if the edges look a bit ragged.
• Cutting beef across the grain. You can encounter the "grain" running through the meat in one direction. The grain is essentially the muscle fibers running through the meat.  You want to cutting perpendicular to the muscle fibers so they become as short every bit possible as opposed to long muscle fibers. Long muscle fibers volition give you chewy, rubbery tough meat – so cutting AGAINST the grain.
• Butcher'southward assistance. You tin can ask your butcher to piece the meat thinly for you!

• Beef Substitutes. Yous tin mix upward the meat in this Bulgogi and apply boneless pork loin, boneless short rib, skinless, boneless chicken breasts or thighs.
• Bring meat to room temperature.  Let beef sit at room temperature for 30 minutes.  This mode your beef won't exist common cold when it touches the hot skillet and immediately reduce the skillet temperature.  Chilled meat as well will releases more of its juices, which we don't want.

• Use tongs. We don't want excess moisture/marinade in our skillet in order for the beef to sear and caramelize instead of just steam, so use a pair of tongs to transfer your beefiness from the marinade to the skillet, letting excess marinade baste off.  If there is excess moisture left in your skillet after you cook yous first batch, wipe it out with a paper towel.
• Use a hot skillet. Your pan should be hot enough so that the meat sizzles as soon as it touches the pan. We want the exterior of our meat to develop a prissy sear while the inside remains tender, this ensures juicy steak. To do this, utilise a wok, bandage iron or stainless steal pan, make sure your skillet is nice and hot.
• Don't overcrowd your pan. Melt your steak in 4 batches and then you don't overcrowd your skillet which will steam instead of sear your beef. The hot skillet will evaporate any extra wet as it sears the meat and leave you with beautifully caramelized Beefiness Bulgogi.  Information technology just takes a few minutes to cook each batch, so please do non try to blitz the process and crowd your pan or your beef will suffer flavor and tenderness.
• Add boosted sugar to taste. Beef Bulgogi is mildly sweet, only just how sweetness is subjective.  I think the recipe is perfect every bit written, but you can add more sugar while you're cooking if you like sweeter Bulgogi.   To do this add sprinkle ½-1 teaspoon brown sugar over your meat then stir fry.

WHAT SIDE DISHES TO SERVE WITH BULGOGI?

Bulgogi is commonly served with rice and kimchi.  It is too served as a wrap.  To make a wrap, use whole, fluffy lettuce leave such as light-green leaf or romaine and add together whatsoever of the following: rice, hot peppers, carrots, cucumbers, bean paste.

Bulgogi can as well exist easily turned into a Beefiness Bulgogi stir fry by calculation whatever of your favorite veggies.  I recommend stir frying your veggies separately after the beef so they don't overcrowd the pan and release excess moisture with the beefiness.  Bulgogi can also be turned into delectable Korean Tacos.  I serve mine with Asian Pear Mango Slaw and they are divine!

LOOKING FOR More ASIAN RECIPES?

• Beefiness and Broccoli
• General Tso's Chicken
• Mongolian Chicken
• Cashew Chicken
• Pineapple Ginger Chicken

WANT TO TRY THIS BULGOGI RECIPE?

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Try this Beef Bulgogi in my new Korean Tacos!

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• 1 1/ii pounds rib middle, top sirloin or flank steak THINLY sliced across the grain (less than 1/8″)
• Vegetable oil

• Add all of the marinade ingredients to a shallow basin or freezer bag (whatsoever y'all are going to marinate your steak in) and whisk to combine. Add steak and turn to coat. Encompass and marinate 30 minutes at room temperature (only an option if using rib eye or top sirloin) or refrigerate up to overnight.

• When prepare to cook, let beef sit at room temperature for 30 minutes. Heat 1 tablespoon vegetable oil over medium high heat in a large bandage fe skillet, wok or stainless steal pan.

• Working in 4 batches, add meat (grabbing meat with tongs and then backlog marinade drips off) in a single layer and let sear 1-2 minutes. Flip and melt and add-on i-2 minutes or until browned but barely cooked through then add sesame seeds and stir to combine. Transfer to a plate and cover tightly with foil. Repeat.

• Garnish with additional sesame seeds and green onions if desired. Serve with additional Gochuchang if you would like it spicier.

• Korean/Asian pear. Asian pears look like a pale, yellow apple.  Asian pears are more readily available in the fall and winter months (sometimes even Costco carries them), but I easily plant mine at Sprouts in July!  And then if you aren't sure if your store carries them, just inquire!
• Asian pear Substitute. If yous tin can't observe Asian pears, you can substitute a sweet apple like Fuji or Bosc pear.
• Rice wine is Not rice vinegar– Exercise NOT switch them out.    I use "Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning" which is commonly found in the Asian section of nearly grocery stores or you can Amazon it.  I highly suggest yous google prototype before y'all head off to the grocery store then you know exactly what y'all are looking for.  The best substitute for rice wine is pale dry sherry.
• Gochuchang is a sweet and spicy Korean Charcoal-broil Sauce and is one of my favorite condiments.  I employ Annie Chun's Sweet and Spicy Gochujang Sauce located in the Asian section of my grocery store, but you tin also easily purchase information technology on Amazon.  I do recommend looking to see what Annie Chun's Gochujang Sauce looks like and then you can easily spot information technology at the grocery store (not an chapter, just will brand your life easier). If you don't desire to purchase Gochuchang simply for this recipe, then I suggest adding an i-iii teaspoons of an alternative Asian hot chili sauce.
• Freeze beef. Y'all can purchase pre-sliced Beefiness Bulgogi meat at Korean grocery stores, otherwise, the easiest manner to thinly piece beef is while information technology is partially frozen.  Wrap beefiness in plastic wrap and freeze 1-2 hours until information technology is house enough to agree shape but still soft plenty to slice.  I like to cut the beef in half and place one half in the freezer until I am finished slicing the start one-half.
• Cut beef beyond the grain. You can see the "grain" running through the meat in one direction. The grain is substantially the muscle fibers running through the meat.  You want to cut perpendicular to the muscle fibers then they go as short as possible as opposed to long musculus fibers. Long musculus fibers volition give yous chewy, rubbery tough meat – so cut Against the grain.
• Butcher'due south help. You can inquire your butcher to slice the meat thinly for you!
• Beefiness Substitutes. You can mix up the meat in this Bulgogi and use boneless pork loin, boneless short rib, skinless, boneless chicken breasts or thighs.
• Marinating Times.  If you choose to use flank steak or skirt steak, I advise marinating the beef longer because these are tougher meats to start with.  I would marinate flanks and brim steak for at least 2 hours but overnight is best.  If you are using rib-eye or top sirloin, yous can get away with marinating for as little as a thirty-minutes at room temperature, but 1-2 hours in the refrigerator is optimal.  The meat is sliced so thinly and these cuts of meat are already then tender you don't need much more than than 3 hours, only you lot are welcome to marinate longer.
• Utilise tongs. We don't want excess wet/marinade in our skillet in order for the beefiness to sear and caramelize instead of just steam, so employ a pair of tongs to transfer your beefiness from the marinade to the skillet, letting excess marinade drip off.  If at that place is excess wet left in your skillet afterward y'all cook you first batch, wipe information technology out with a paper towel.
• Use a hot skillet. Your pan should be hot enough so that the meat sizzles equally soon as information technology touches the pan. We desire the exterior of our meat to develop a nice sear while the inside remains tender, this ensures juicy steak. To practice this, use a wok, cast iron or stainless steal pan, make sure your skillet is nice and hot.
• Don't overcrowd your pan. Cook your steak in iv batches then you don't overcrowd your skillet which volition steam instead of sear your beef. The hot skillet will evaporate any actress moisture as it sears the meat and leave you with beautifully caramelized Beef Bulgogi.  Information technology only takes a few minutes to cook each batch, so please do not effort to rush the procedure and crowd your pan or your beefiness will endure flavor and tenderness.
• Add together boosted sugar to taste. Beefiness Bulgogi is mildly sweet, just simply how sweet is subjective.  I think the recipe is perfect as written, but you can add more sugar while you're cooking if you similar sweeter Bulgogi.   To do this add together sprinkle ½-1 teaspoon brown saccharide over your meat and then stir fry.

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