Ingredients with Measurements:
- 1 pound of beef sirloin, sliced thinly
- 1/2 cup of soy sauce
- 1/4 cup of brown sugar
- 1/4 cup of sesame oil
- 1/4 cup of rice wine
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/4 teaspoon of black pepper
- 1/4 cup of sliced green onions
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- Large mixing bowl
- Skillet or grill pan
- Tongs
Step-by-step instructions:
1. In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, rice wine, minced garlic, minced ginger, and black pepper. Mix well.
2. Add the thinly sliced beef to the marinade and mix until the beef is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
3. Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated beef and cook for 3-4 minutes on each side, or until fully cooked.
4. Garnish with sliced green onions and toasted sesame seeds.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 24 hours
Cooking time: 8-10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 18g
Carbohydrates: 12g
Protein: 28g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or ribeye.
- Brown sugar can be substituted with honey or maple syrup.
- Rice wine can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced onions and mushrooms to the marinade for extra flavor.
- Serve with lettuce leaves to make lettuce wraps.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- Make sure to slice the beef thinly for even cooking.
- Don't overcrowd the skillet or grill pan to ensure the beef cooks evenly.
- Let the beef rest for a few minutes before slicing to retain its juices.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef in a skillet over medium heat until heated through.
Presentation ideas:
Serve the beef on a platter with sliced green onions and toasted sesame seeds on top.
Garnishes:
Sliced green onions and toasted sesame seeds.
Pairings:
Serve with steamed rice and kimchi for a complete Korean meal.
Suggested side dishes:
- Steamed rice
- Kimchi
- Stir-fried vegetables
Troubleshooting advice:
- If the beef is tough, it may not have been sliced thinly enough.
- If the beef is dry, it may have been overcooked.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bulgogi is a popular Korean dish that dates back to the Goguryeo era (37 BCE-668 CE). It was originally made with beef or pork and was considered a luxury dish.
Flavor profiles:
Salty, sweet, savory, and nutty.
Serving suggestions:
Serve the beef as a main dish with steamed rice and kimchi.
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Region: Korean