Golden Ratio Bulgogi
The Ultimate Homemade Bulgogi Recipe with a Perfectly Balanced Marinade
Bulgogi is a beloved dish, but achieving that perfect, restaurant-quality flavor at home can sometimes be tricky. The secret lies in the marinade! This recipe shares a golden ratio for bulgogi sauce that will make you a master. Get ready to create a sweet, savory, and utterly irresistible dish that’s sure to become a family favorite and a true rice-thief!
Main Ingredients- Beef, thinly sliced for bulgogi (600g)
- Onion, 1/2 medium
- Cooking oil, 2 Tbsp
Golden Ratio Bulgogi Marinade- Pear juice (e.g., “Bae Eumryo” or any pureed pear drink), 200ml
- Soy sauce, 6 Tbsp
- Cooking wine (Mirin or similar), 2 Tbsp
- Plum extract, 1 Tbsp
- Minced garlic, 1 Tbsp
- Chopped green onion, 3 Tbsp
- Black pepper, a pinch
- Sesame oil, 2 Tbsp
- Pear juice (e.g., “Bae Eumryo” or any pureed pear drink), 200ml
- Soy sauce, 6 Tbsp
- Cooking wine (Mirin or similar), 2 Tbsp
- Plum extract, 1 Tbsp
- Minced garlic, 1 Tbsp
- Chopped green onion, 3 Tbsp
- Black pepper, a pinch
- Sesame oil, 2 Tbsp
Cooking Instructions
Step 1
Pat the beef slices dry with paper towels to remove any excess blood. This step is crucial for a cleaner flavor and to prevent any gamey taste.
Step 2
In a mixing bowl, combine the pear juice, soy sauce, cooking wine, plum extract, minced garlic, chopped green onion, a pinch of black pepper, and sesame oil. Whisk everything together until well combined to create your golden bulgogi marinade. The pear juice provides natural sweetness, so you likely won’t need added sugar, but feel free to add a teaspoon of sugar if you prefer a sweeter taste. Adjust the pepper to your liking.
Step 3
Slice half of the onion into thick strips. Cutting them a bit thicker will help them retain a pleasant bite after cooking.
Step 4
Add the beef to the prepared marinade and gently toss to coat each slice evenly. Once the beef is marinated, add the sliced onions and mix them in.
Step 5
Heat a skillet or frying pan over medium heat and add the cooking oil. Carefully place the marinated beef and onions in the hot pan, spreading them out in a single layer. Tip: Don’t discard the leftover marinade in the bowl! You’ll add it back later for extra flavor. Cook until the underside of the beef is nicely browned, then flip and continue to cook, allowing some of the moisture to evaporate. Once the liquid has reduced slightly, pour in all the reserved marinade from the bowl. Continue to stir-fry over medium-low heat until the sauce thickens and coats the meat beautifully, leaving it moist but not swimming in sauce. Your tender and delicious bulgogi is ready!
