Crispy Bulgogi: Chef Ryu Soo-young’s Signature Recipe
Recreating Chef Ryu Soo-young’s ‘Crispy Bulgogi’ from ‘Shiksin-ryu’ (The God of Cooking)
I tried making Chef Ryu Soo-young’s famous Crispy Bulgogi. This recipe promises a delightful contrast of textures – a wonderfully crisp exterior and a tender, juicy interior. It’s perfect for a quick side dish or to impress guests!
Ingredients- 600g thinly sliced beef for bulgogi
- 1 Tbsp minced garlic
- 3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 Tbsp sugar
- 1 Tbsp oyster sauce
- 1/2 Tbsp vinegar
- About 20 twists of black pepper (adjust to taste)
- Cooking oil (generous amount)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the thinly sliced beef for bulgogi. Cut it into pieces about 2cm in size. Place the beef in a bowl and add all the prepared marinade ingredients: minced garlic, soy sauce, sesame oil, sugar, oyster sauce, vinegar, and pepper. Mix the ingredients thoroughly by hand, as if you’re washing laundry, ensuring there are no clumps and the marinade is evenly distributed. This step is crucial for tenderizing the meat and allowing the flavors to penetrate deeply.
Step 2
Take about 200g of the marinated beef and form it into a portion. Place this portion onto a sheet of parchment paper and spread it out thinly. Spreading the meat as thinly as possible will make it easier to cook and achieve that signature crispy texture. Make sure there are no overlapping pieces.
Step 3
Carefully fold the parchment paper with the thinly spread beef and place it into a zip-top bag. Seal the bag tightly. By storing this in the freezer, you’ll have a quick and convenient meal ready whenever you need a side dish or when unexpected guests arrive. Pre-portioning it this way makes it even more practical.
Step 4
Before cooking, shape the beef on the parchment paper for easy transfer to the pan. Add about 1 tablespoon of cooking oil to a frying pan and preheat it over medium heat. Gently separate the beef from the parchment paper and place it in the hot pan. Pan-fry, flipping occasionally, until both sides are golden brown and crispy. Be mindful of the heat to prevent burning. Ensuring the exterior becomes nicely crisp is the key to this dish.
Step 5
Transfer the perfectly cooked crispy bulgogi to a serving plate. Finish by sprinkling a pinch of toasted sesame seeds over the top for added flavor and aroma. Your delicious Crispy Bulgogi, following Chef Ryu Soo-young’s method, is now ready! It’s fantastic as a side dish with rice or as a savory snack.
Step 6
▲ Here’s the final look of Chef Ryu Soo-young’s ‘Crispy Bulgogi’. It’s mouthwateringly good!
