Ingredients with Measurements:
- 1 lb. beef sirloin, thinly sliced
- 1/2 cup guk-ganjang (Korean soup soy sauce)
- 1/4 cup brown sugar
- 1/4 cup mirin
- 1/4 cup chopped green onions
- 2 tbsp. minced garlic
- 1 tbsp. sesame oil
- 1 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 1/4 cup water
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Grill or skillet
Step-by-step instructions:
1. In a large mixing bowl, combine guk-ganjang, brown sugar, mirin, green onions, garlic, sesame oil, black pepper, red pepper flakes, and water. Mix well.
2. Add the sliced beef to the marinade and toss to coat evenly.
3. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 24 hours for a stronger flavor.
4. Preheat a grill or skillet over medium-high heat.
5. Remove the beef from the marinade and shake off any excess liquid.
6. Grill or pan-fry the beef for 2-3 minutes per side, or until cooked to your desired doneness.
7. Serve hot with rice and your favorite side dishes.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 24 hours
Cooking time: 6-8 minutes
5. Temperature:
Grill or skillet: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Total fat: 12g
Saturated fat: 4g
Cholesterol: 70mg
Sodium: 1700mg
Total carbohydrates: 16g
Dietary fiber: 0g
Sugar: 14g
Protein: 25g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef ribeye or flank steak.
- Guk-ganjang can be substituted with regular soy sauce or tamari.
- Brown sugar can be substituted with honey or maple syrup.
- Mirin can be substituted with rice wine or dry sherry.
- Green onions can be substituted with sliced onions or shallots.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Red pepper flakes can be substituted with gochugaru (Korean red pepper flakes) or cayenne pepper.
Variations:
- Add sliced mushrooms, bell peppers, or onions to the marinade for extra flavor and texture.
- Use chicken or pork instead of beef for a different protein option.
- Serve the bulgogi in lettuce wraps or with tortillas for a Korean-Mexican fusion twist.
- Make a bulgogi rice bowl by serving the beef over steamed rice with assorted vegetables and a fried egg on top.
Tips and tricks:
- Freeze the beef for 30 minutes before slicing to make it easier to cut into thin slices.
- Use a non-stick skillet or grill pan to prevent the beef from sticking.
- Don't overcrowd the pan or grill to ensure even cooking.
- Let the beef rest for a few minutes after cooking to allow the juices to redistribute.
Storage instructions:
Leftover bulgogi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bulgogi in a skillet over medium heat until heated through.
Presentation ideas:
Serve the bulgogi on a large platter with a garnish of sliced green onions and sesame seeds.
Garnishes:
Sliced green onions, sesame seeds, chopped cilantro, sliced jalapenos.
Pairings:
Steamed rice, kimchi, pickled vegetables, Korean-style potato salad.
Suggested side dishes:
Japchae (Korean glass noodle stir-fry), Korean-style spinach, Korean-style zucchini, Korean-style eggplant.
Troubleshooting advice:
- If the beef is tough after cooking, it may have been overcooked. Try reducing the cooking time or marinating the beef for a longer period of time.
- If the beef is too salty, reduce the amount of guk-ganjang or soy sauce in the marinade.
Food safety advice:
- Always marinate meat in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the beef is cooked to a safe internal temperature of 145°F.
Food history:
Bulgogi is a popular Korean dish made with marinated beef that is grilled or pan-fried. It is often served with rice and a variety of side dishes.
Flavor profiles:
Savory, sweet, salty, umami, slightly spicy.
Serving suggestions:
Serve the bulgogi family-style on a large platter with rice and side dishes for a traditional Korean meal.
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Region: Korean