I am a little late to the Korean Beef, better known as Bulgogi, food train. The first time I heard of it was when my mother came home from someone’s home for dinner, raving about this Korean beef that the husband made for dinner. When my mother raves about someone’s cooking, I pay attention. Of course, as we do in our family, we look up recipes and history about the dish, and set about seeing which version we like best.
This recipe is a super simple marinade which actually works great on chicken as well. I will admit, I don’t know how authentic this is. I see all sorts of Bulgogi recipes out there, some with vegetables, some without. If anyone has more authority on what authentic Bulgogi is, please comment and let me know. I want to know!
Let it marinade as long as you can. For this picture, I marinated the beef the night before and cooked it for 25 people the next morning. The meat was tender and flavorful. You can do it for just a few hours but I am a big fan of letting ingredients hang out together as long as is possible.
Gochujang is a hot pepper paste. We have a 1 lb tub of it that we actually bring from Canada and keep it refrigerated after opening. It keeps well in the fridge and even though we use it in different dishes, lasts us awhile.
We actually never eat this over rice. Next time I make this I will update the picture, I only put it on rice as that’s how we served it to the group of 25 this week.
- 1/3 pear, grated
- 2 Tab soy sauce
- 1 Tab gochugaru
- 1 Tab ginger, diced
- 1 Tab brown sugar
- 1 Tab sesame oil
- 1 lb boneless hanger steak (or boneless chicken breasts)
- vegetable oil for frying
- 4 green onions, chopped
- Bibb Lettuce leaves, washed and dried
Combine pear, soy sauce, gochugaru, ginger, brown sugar, and sesame oil in a bowl. Slice steak into strips and add to bowl. Combine well. Let sit at room temperature for 30 minutes, or pour into a resealable ziploc bag, seal well, refrigerate up to 8 hours. Heat a large skillet with vegetable oil, cook beef until lightly browned, about 2-3 minutes. (Or alternatively, grill on a bbq about a minute per side). Transfer to plate, top with green onions.
Serve in washed and cleaned lettuce leaves, or over rice if it’s for a crowd.