Bulgogi (Korean BBQ Beef)

Method8 steps

1. 1

   Step 1: Peel and core the chosen one red apple or Asian pear and peel the separate ½ marinade onion. Blend all eight marinade supplies until smooth: 6 tbsp soy sauce, 3 tbsp brown sugar, 2 tbsp rice wine, the one chosen fruit, ½ onion, 1 tbsp minced garlic, 1 tsp minced ginger and ⅛ tsp ground black pepper. Keep the toasted sesame oil and seeds separate.

   Uses 6 tbsp soy sauce · 3 tbsp brown sugar · 2 tbsp rice wine (mirin) · 1 red apple or Asian pear (155 g), peeled and cored for blending; choose one fruit · ½ onion (80 g), peeled, for blending · 1 tbsp minced garlic · 1 tsp minced ginger · ⅛ tsp ground black pepper

2. 2

   Step 2: Put the 800 g thinly sliced beef in a bowl and add all the blended marinade. Mix gently to coat, then add the separate 1 tbsp toasted sesame oil and mix it into the meat. Cover the bowl or transfer it to a lidded container.

   Uses 800 g rib eye or top sirloin, sliced across the grain 2–3 mm / ⅛ inch thick · Complete smooth fruit-and-onion bulgogi marinade · 1 tbsp toasted sesame oil, added after the blended marinade coats the beef

3. 3

   Step 3: Refrigerate the covered marinated beef for at least 4 hours; overnight is an optional longer marination. Prepare any chosen pan vegetables and ready serving accompaniments before cooking. Choose either the pan route or the grill route below, using the same single meat batch.

   Minimum refrigerated bulgogi marinating time · 240 minUses Raw sliced beef coated with marinade and sesame oil

4. 4

   Step 4: Pan route only — skip the next grill step. Preheat a skillet over medium-high heat until hot. Spread some of the same total 1 tbsp cooking oil in the pan. Add some marinated beef with the optional thinly sliced frying onion, green onion and carrot if chosen. Cook in small uncrowded batches over medium-high to high heat for about 3–5 minutes per batch, turning/tossing until the beef is cooked and vegetables tender. Verify the beef reaches at least 63°C / 145°F, continuing as needed. Repeat with the remaining same meat and oil supply; keep the cooked batch warm.

   Pan-fry one batch after adding beef to the hot skillet · 5 minUses Same marinated beef batch — pan route only · Some of the same total 1 tbsp cooking oil for pan batches · 1 onion (130 g), peeled and thinly sliced, optional for the pan route · 2 stalks green onion (55 g), thinly sliced, optional for the pan route · ½ carrot (55 g), peeled and thinly sliced, optional for the pan route

5. 5

   Step 5: Grill route only — skip if using the pan route, and omit the optional frying vegetables. Preheat a suitable barbecue grill plate over medium-high heat and spread the same 1 tbsp cooking oil across it. Add the one marinated beef batch in uncrowded portions and grill over medium-high to high heat for about 3–5 minutes per portion, turning as needed until cooked and lightly browned. Verify at least 63°C / 145°F and continue cooking if necessary.

   Uses Same marinated beef batch — grill route only · Same total 1 tbsp cooking oil — grill route only

6. 6

   Step 6: After completing the chosen pan or grill route, toss the full cooked beef batch with the separate 1 tbsp toasted sesame seeds and stir briefly. Use the results from one cooking route only.

   Uses Completed pan-cooked bulgogi — only if pan route chosen · Completed grilled bulgogi — only if grill route chosen · 1 tbsp toasted sesame seeds for finishing the cooked batch

7. 7

   Step 7: Let each cooked portion rest at least 3 minutes after reaching 63°C / 145°F before serving. Keep the completed bulgogi together on a clean warm serving dish.

   Minimum cooked whole-cut beef rest before serving · 3 minUses Finished cooked bulgogi with toasted sesame seeds

8. 8

   Step 8: Serve the rested bulgogi for four to six people, optionally with ready steamed rice, washed lettuce or perilla leaves, ready ssamjang and spicy or white kimchi. For wraps, place some cooked beef and desired accompaniments on a leaf and fold into a bite.

   Uses Rested finished bulgogi from the single selected cooking route · Steamed rice, already cooked, for serving, optional; amount unspecified · Lettuce leaves for wrapping, washed, optional; amount unspecified · Perilla leaves for wrapping, washed, optional; amount unspecified · Ready Korean ssamjang dipping sauce, optional; amount unspecified · Ready spicy or white kimchi, optional; amount unspecified