Tender and Flavorful Korean Beef Bulgogi Recipe for the Whole Family
The Best Home-Cooked Meal! Savory and Sweet Bulgogi to Stimulate Your Appetite
On a day when we’re going hiking after a long time, I prepared this bulgogi as a side dish for the lunchbox and for my family at home to enjoy. ^^ This is a recipe for delicious beef bulgogi that will satisfy everyone’s taste buds with its simple yet deep flavor.
Main Ingredients- Beef (Chuck flap tail) 2 geun (approx. 1.2kg)
- 1 Onion (medium-sized)
- 1/2 Carrot (medium-sized)
- 15 Dried Shiitake Mushrooms
Marinade Ingredients- 13 Tbsp Soy Sauce
- 6 Tbsp Plum Extract (Maesil Extract)
- 2 handfuls Minced Green Onion (approx. 1 cup)
- 2 Tbsp Minced Garlic
- 2 Tbsp Oligodang (Korean corn syrup)
- 4 Tbsp Sugar
- Pinch of Black Pepper
- A touch of Sesame Oil
- 13 Tbsp Soy Sauce
- 6 Tbsp Plum Extract (Maesil Extract)
- 2 handfuls Minced Green Onion (approx. 1 cup)
- 2 Tbsp Minced Garlic
- 2 Tbsp Oligodang (Korean corn syrup)
- 4 Tbsp Sugar
- Pinch of Black Pepper
- A touch of Sesame Oil
Cooking Instructions
Step 1
First, prepare the fresh beef (chuck flap tail) thoroughly. Removing excess blood is key! Briefly soak the beef in cold water for about 5-10 minutes. This helps to get rid of any residual blood, resulting in a cleaner taste and less gamey flavor.
Step 2
Next, rehydrate the dried shiitake mushrooms. Soak them in warm water for about 30 minutes until they become soft and pliable. Once rehydrated, squeeze out any excess water and slice them into bite-sized pieces. The fragrant aroma of the shiitake mushrooms will add a wonderful depth to your bulgogi.
Step 3
Peel the carrot and slice it into half-moon shapes or thin rounds, about 0.5cm thick. Peel and coarsely julienne the onion. Slicing the vegetables to a similar thickness will ensure they cook evenly alongside the beef.
Step 4
Now, let’s make the delicious bulgogi marinade! In a bowl, combine the soy sauce, plum extract, minced green onion, minced garlic, oligodang, sugar, and black pepper. Stir well until the sugar is completely dissolved. (Apologies, I forgot to take a photo of the marinade! ㅠㅠ). Place the prepared beef into the marinade and gently mix to coat. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or preferably overnight. Marinating allows the flavors to penetrate the meat, resulting in a much richer and more complex taste.
Step 5
Heat a pan over medium-high heat. Add the marinated beef along with the sliced onion, carrot, and rehydrated shiitake mushrooms. Stir-fry the ingredients, breaking up the meat with chopsticks as it cooks to prevent clumping. During the stir-frying process, add 2 tablespoons of cooking wine (like mirin) to further eliminate any gamey odors and enhance the flavor. Once the beef and vegetables are cooked through and the sauce has slightly reduced, drizzle in a couple of drops of sesame oil for a final aromatic touch. Then, turn off the heat. This bulgogi is absolutely delicious served over hot steamed rice!
