Bulgogi, which means meat on fire, is one of the most emblematic dishes of South Korea since the time of the three kingdoms. The Asian pear in the marinade tenderizes the meat with natural enzymes and adds subtle sweetness. It is consumed at family barbecues, meat restaurants, and as a filling for kimbap.
Asian
Beef Bulgogi
Bulgogi de ternera coreano marinado en soja, pera y sesamo, salteado a la plancha.
- South Korea
- Main course
- Light
- High protein
- easy
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 385 kcal
- Protein 32 g
- Fiber 2 g
- Carbohydrates 22 g
- Fat 18 g
- Sodium 980 mg
Story behind the dish
Preparation
Beef Bulgogi is a South Korean preparation with easy difficulty. Reserve about 40 minutes in total (25 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of thinly sliced beef tenderloin.
- Have ready: 80 ml of soy sauce.
- Have ready: 40 ml of brown sugar.
- Have ready: 30 ml of rice wine (mirin).
- Have ready: 1 grated Asian pear.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix soy
Mix soy, sugar, mirin, grated pear, garlic and pepper for the bulgogi marinade. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Cover the beef with the marinade and rest for at least 30 minutes in…
Cover the beef with the marinade and rest for at least 30 minutes in the refrigerator. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Heat a frying pan or griddle over high heat with a little olive oil…
Heat a frying pan or griddle over high heat with a little sesame oil.
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Sauté the meat in batches without crowding
Sauté the meat in batches without crowding, 2 minutes per side until caramelized. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Add the red onion for the last 2 minutes so that it is tender...
Add the red onion for the last 2 minutes so that it is tender and slightly crunchy.
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Serve immediately with chives
Serve immediately with chives, sesame, rice and lettuce leaves to wrap.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with firm tofu for vegetarian variant.
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