Authentic Seoul-Style Bulgogi: Enjoy Both Meat and Broth Flavors
Seoul-Style Bulgogi: A Recipe to Savor Both the Rich Meat and Delicious Broth (Perfect with Boreum Namul)
Do you know Seoul-style Bulgogi? It features marinated beef sizzling in the center of a special grill, surrounded by a savory broth. Even without that specific grill, you can recreate that wonderful flavor at home. This recipe focuses on a tender, melt-in-your-mouth beef infused with the natural sweetness of fruits, creating a bulgogi that’s rich in both meat and broth.
Main Ingredients- 500g premium Korean beef (Bulgogi cut)
- 1/2 fresh Korean pear
- 1 ripe tangerine
- 1 packet of commercial onion juice (approx. 50ml)
- 1 Tbsp cooking wine (Mirin or Sake)
- 1 Tbsp Soju (for removing gamey odors)
- 1.5 Tbsp minced garlic
- 1/2 Tbsp ginger syrup or paste
- 2 Tbsp fermented kale liquid (or similar enzyme liquid)
- 1 medium onion
- A handful of king oyster mushrooms (or other preferred mushrooms)
- 2 stalks of green onion
- 1 cup (200ml) beef or vegetable broth
- A portion of glass noodles, soaked
Cooking Instructions
Step 1
Start by preparing the beef. In a bowl, combine the bulgogi-cut beef with grated pear, tangerine, and the commercial onion juice. The fruit juice not only adds natural sweetness, replacing sugar, but also helps tenderize the meat, ensuring it’s incredibly soft. To achieve a generous, savory broth, use a bit more fruit mixture than usual, about 1.5 cups in total.
Step 2
Add 1 Tbsp of cooking wine and 1 Tbsp of Soju to the beef and gently mix. The alcohol helps to remove any gamey odors and enhances the overall flavor profile. Tip: If you prefer, you can strain the grated fruit through a cheesecloth to use only the juice, but it’s perfectly fine to add the pulp directly without worrying about the broth becoming cloudy or thick.
Step 3
Now, let’s add the core seasonings. Mix in 1 Tbsp of seasoned soy sauce (or regular soy sauce), 1.5 Tbsp of minced garlic, 1/2 Tbsp of ginger syrup, and 2 Tbsp of fermented kale liquid. The sweetness comes naturally from the fruits, cooking wine, ginger syrup, and fermented liquid, so no sugar is needed. We’ve added an extra tablespoon of soy sauce here, anticipating that the broth will reduce, but you can always adjust the seasoning later.
Step 4
Prepare your vegetables: tear the king oyster mushrooms into bite-sized pieces, slice the onion into thin strips, and cut the green onions diagonally. Add these prepared vegetables to the marinated beef and mix well. For the best flavor, refrigerate for at least 30 minutes to allow the marinade to fully penetrate the meat. However, if you’re short on time, you can cook it immediately, though marinating enhances the taste significantly.
Step 5
Heat a pan over medium heat. Add the marinated beef and vegetables. Pour in 1 cup of the prepared broth. If you don’t have broth ready, you can easily make a substitute by simmering water with a piece of dried kelp (dashima) and a splash of soy sauce.
Step 6
Cook over medium heat until the broth has reduced to a desirable level, allowing the flavors to meld. The beef should be tender and the vegetables cooked through. Taste and adjust the seasoning with more soy sauce or a pinch of salt if needed. Oops! I almost forgot the glass noodles! Remember to soak them in water beforehand and add them towards the end of cooking. The chewy noodles will soak up the delicious broth, adding another delightful texture and flavor to your dish.
