KOREAN BULGOGI
Author: 
Recipe type: Dinner
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Here is my quick, easy Bulgogi recipe. This non-spicy Korean classic is sure to be a family favourite at dinner time. Enjoy with all of your favourite side dishes.
What You'll Need
  • 500g Ribeye Steak
  • 3 tbsp Sugar
  • 2 tbsp Mashed Garlic
  • 1 tbsp Rice Wine
  • 1 tbsp Oyster Sauce
  • 1 Onions, Thinly sliced (230g)
  • 5 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 2 Spring Onions/Green Onions, Chopped into small pieces (25g)
  • A pinch of Pepper
  • A pinch of Roasted Sesame Seeds
How to Make It
  1. Freeze the steak for 1 - 1 and half hours (it differs depending on your freezer temperature. I froze mine for 1 and half hours.) and slice the steak as thin as a slice of bacon. Chop the thinly sliced steak into small bite sized pieces. You don’t want to completely freeze the steak, but putting it in the freezer for a couple of hours makes it much easier to slice thinly.
  2. Put the sliced steak into a bowl. Add the sugar and the mashed garlic, the rice wine and the oyster sauce and stir them completely.
  3. Add the chopped onions, the soy sauce, the sesame oil and the spring/green onions and stir them a bit. Add a pinch of pepper and mix well. Set aside for 30 minutes.
  4. Heat a frying pan over high heat. Do not use any vegetable oil to cook the bulgogi. Put everything in the pan and cook until the meat is well done. Stir occasionally whilst cooking. It shouldn’t take too long to be cooked completely. Note : If you like tender cooked onions, fry them separately before you cook the meat.
  5. Serve Bulgogi with a bowl of cooked rice and your favourite side dishes. Check out my authentic Kimchi recipe here. Bon appetit.
Recipe by Gilded Gingerbread at https://www.gildedgingerbread.com/korean-bulgogi/