Ingredients with Measurements:
- 1 pound of thinly sliced beef (sirloin or ribeye)
- 1/2 cup of soy sauce
- 1/4 cup of brown sugar
- 1/4 cup of rice wine or mirin
- 1/4 cup of sesame oil
- 1/4 cup of chopped green onions
- 1 tablespoon of minced garlic
- 1 tablespoon of grated ginger
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes (optional)
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. In a large bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, green onions, garlic, ginger, black pepper, and red pepper flakes (if using).
2. Add the thinly sliced beef to the marinade and mix until all the beef is coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the beef from the marinade and discard the marinade.
5. Grill the beef for 2-3 minutes per side, or until cooked to your desired doneness.
6. Serve hot with rice and vegetables.
- Time:
Preparation time: 10 minutes
- Marinating time: 1 hour to 24 hours
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 12g
- Protein: 30g
Substitutions for ingredients:
- Brown sugar: honey or maple syrup
- Rice wine: dry sherry or white wine
- Sesame oil: vegetable oil or canola oil
- Green onions: white onions or shallots
- Sirloin or ribeye: flank steak or skirt steak
Variations:
- Add sliced mushrooms, bell peppers, or onions to the marinade for extra flavor.
- Use chicken or pork instead of beef for a different protein option.
- Make a vegetarian version by marinating tofu or portobello mushrooms.
Tips and tricks:
- Make sure to slice the beef thinly against the grain for a tender result.
- Don't overcook the beef, as it can become tough and chewy.
- If using a grill pan, make sure to preheat it for at least 5 minutes before adding the beef.
Storage instructions:
- Store any leftover grilled bulgogi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bulgogi in a microwave or on a stovetop until heated through.
Presentation ideas:
- Serve the bulgogi on a bed of rice with steamed vegetables on the side.
Garnishes:
- Sprinkle chopped green onions or sesame seeds on top of the bulgogi for extra flavor and texture.
Pairings:
- Serve with a side of kimchi or pickled vegetables for a traditional Korean meal.
- Pair with a light and refreshing salad for a balanced meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Korean-style potato salad
- Kimchi
Troubleshooting advice:
- If the beef is tough, it may have been overcooked or not sliced thinly enough.
- If the marinade is too salty, add a splash of water or a bit more brown sugar to balance the flavors.
Food safety advice:
- Make sure to marinate the beef in the refrigerator to prevent bacterial growth.
- Use a clean and separate cutting board for raw meat to prevent cross-contamination.
Food history:
- Bulgogi is a traditional Korean dish that dates back to the Goguryeo era (37 BC – 668 AD). It was originally made with wild game meat, but later evolved to include beef, pork, and chicken.
Flavor profiles:
- The marinade for bulgogi is a balance of salty, sweet, and savory flavors with a hint of spiciness from the red pepper flakes.
Serving suggestions:
- Serve the bulgogi family-style on a large platter for a fun and interactive meal.
- Make lettuce wraps with the bulgogi, rice, and vegetables for a lighter option.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean