Crispy Stir-Fried Bulgogi
Crispy Bulgogi Stir-Fried Immediately Without Marinating
A meat side dish that children absolutely love! Beef bulgogi is a common dish, but perhaps not made as often as pork bulgogi. Korean beef can be a bit pricey. So today, we’ll be making a super simple crispy bulgogi using thinly sliced beef. Instead of marinating it, we’ll stir-fry the beef directly and then add the sauce to cook it down until wonderfully crispy, with no excess liquid. This dish is so delicious, you’ll find yourself scraping the plate clean!
Main Ingredients- 1 cup dried shiitake mushrooms
- 1/4 carrot
- 1 stalk green onion
- 600g thinly sliced beef for bulgogi
Cooking Instructions
Step 1
First, prepare the dried shiitake mushrooms. Soak 1 cup of dried shiitake mushrooms in warm water for about 15-20 minutes until rehydrated. Squeeze out excess water thoroughly. It’s best to remove the tough stems and slice the mushroom caps.
Step 2
Now, let’s prep the vegetables. Slice 1 green onion thinly on the bias, separating the white and green parts. Wash and peel 1/4 carrot, then slice it into thin matchsticks. Having your ingredients prepped beforehand will make the cooking process much smoother.
Step 3
Let’s start stir-frying! Heat 1 Tbsp of sesame oil and 1/2 Tbsp of cooking oil in a pan over medium heat. Pat the 600g of thinly sliced beef dry with paper towels to remove excess moisture, then add it to the pan. Removing excess blood is key to a clean flavor and preventing any gamey smell.
Step 4
As the beef starts to cook, add 1 Tbsp of minced garlic and a pinch of black pepper. Stir-fry everything together. The garlic will help eliminate any odors from the meat and add a wonderful aroma.
Step 5
Continue to stir-fry the beef over medium heat until it’s nicely browned and cooked through. Cooking over medium heat rather than high heat ensures the beef cooks evenly and stays tender.
Step 6
Once the beef is almost cooked, add the julienned carrots, rehydrated shiitake mushrooms, and the white parts of the green onion. Stir-fry briefly, just until the vegetables are slightly tender but still have a bit of a crisp bite. We don’t want to overcook the vegetables.
Step 7
Now it’s time for the delicious sauce! Add 6 Tbsp soy sauce, 3 Tbsp rice wine (or mirin), 1 Tbsp plum extract (or corn syrup), and 1 Tbsp oligosaccharide (or corn syrup). Stir-fry quickly to coat all the ingredients evenly with the sauce. You’ll achieve a beautiful glossy finish.
Step 8
Finally, add the green parts of the sliced green onion and stir-fry for another 30 seconds to a minute, just until wilted. This adds a lovely fresh aroma and vibrant color. Your delicious crispy bulgogi is now ready!
