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Bulgogi

Serves 4 to 6 Entree meat

Bulgogi

Bulgogi is a quintessential Korean dish, often gracing the table during festive occasions and family gatherings. Born from the traditional Korean barbecue experience, it brings the communal aspect of grilling to the home kitchen. This version captures the essence of a family cook's approach, where precision is guided by intuition and a generous hand.

Expect a delightful interplay of savory and sweet, as the soy sauce and brown sugar meld with the subtle fruitiness of Asian pear. The ribeye's marbling ensures a tender bite, while garlic and sesame oil lend depth and warmth. A sprinkle of toasted sesame seeds and fresh scallions adds a final note of texture and freshness, embodying the perfect balance of flavors.

Ingredients

  • 800 gribeye — thinly sliced
  • 4 tbspsoy sauce
  • 2 tbspbrown sugar
  • 1Asian pear — grated
  • 4 clovesgarlic
  • 1 tbspsesame oil
  • 2scallions
  • to finishtoasted sesame
  • to tastefine sea salt

Method

  1. Begin by slicing the 800 g ribeye thinly against the grain. This ensures tenderness and allows the marinade to penetrate the meat more effectively. Set the sliced meat aside in a large mixing bowl.
  2. Peel and grate the Asian pear into a fine pulp using a grater, and add it to the bowl with the meat. This fruit will tenderize the meat due to its natural enzymes. Mince the 4 cloves of garlic and add them to the bowl as well.
  3. In the same bowl, add 4 tbsp of soy sauce, 2 tbsp of brown sugar, and 1 tbsp of sesame oil. Mix everything thoroughly, ensuring each slice of meat is well-coated with the marinade. Let the mixture sit for at least 30 minutes to allow the flavors to meld.
  4. While the meat is marinating, finely slice the 2 scallions. These will be used both in cooking and as a garnish, adding a fresh, sharp flavor to the dish.
  5. Heat a large, heavy-bottomed skillet over high heat. Add a generous amount of oil to coat the bottom of the pan. Once the oil is shimmering, add the marinated meat in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
  6. Allow the meat to brown deeply on one side before flipping, about 1-2 minutes per side. Look for a rich caramelization on the edges, which indicates the sugars have properly browned.
  7. Once all the meat is browned, reduce the heat to medium and add the sliced scallions to the pan. Stir everything together and cook for another minute until the scallions are just wilted.
  8. Taste a piece of Bulgogi and adjust the seasoning with fine sea salt if needed. The meat should be tender and flavorful, with a balance of sweet and savory notes.
  9. Transfer the Bulgogi to a serving platter and sprinkle with toasted sesame seeds for a nutty finish. Serve immediately with rice, bread, or salad, encouraging guests to share and enjoy the communal meal.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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