Sweet & Savory Korean Beef Bulgogi
The Ultimate Homemade Bulgogi: Unlock the Golden Ratio for a Sweet & Savory Delight!
When a weekend dinner calls for something special but you’re short on ideas, Bulgogi is always a winner! This recipe shares the golden ratio for a perfectly balanced sweet and savory marinade that guarantees delicious results every time. Imagine tender, juicy beef coated in a flavor-packed sauce – it’s a guaranteed hit with the whole family! Preparing it is a breeze: simply marinate the beef in the afternoon, and by dinner time, all you need to do is stir-fry it for a quick and satisfying meal. Get ready for a dish that will have everyone reaching for seconds!
Main Ingredients- Beef, thinly sliced for Bulgogi (approx. 1.2kg / 2.6 lbs)
- Shiitake mushrooms, 5 pieces
Sweet & Savory Bulgogi Marinade- Maesil Cheong (Plum Extract/Syrup), 1 ladleful (approx. 100ml / 3.4 fl oz)
- Onions, 2 medium
- Apple, 1 small
- Soy Sauce, 2 ladlefuls (approx. 200ml / 6.8 fl oz)
- Minced Garlic, 2 Tbsp (approx. 30g)
- Ground Ginger, 2 tsp (or 1 tsp minced fresh ginger)
- Black Pepper, 2 tsp
- Sesame Oil, 2 Tbsp
- Sugar, 1 Tbsp
- Cooking Wine (Mirin, etc.), a splash (approx. 1-2 Tbsp)
- Scallions (Green Onions), 1/2 stalk
- Maesil Cheong (Plum Extract/Syrup), 1 ladleful (approx. 100ml / 3.4 fl oz)
- Onions, 2 medium
- Apple, 1 small
- Soy Sauce, 2 ladlefuls (approx. 200ml / 6.8 fl oz)
- Minced Garlic, 2 Tbsp (approx. 30g)
- Ground Ginger, 2 tsp (or 1 tsp minced fresh ginger)
- Black Pepper, 2 tsp
- Sesame Oil, 2 Tbsp
- Sugar, 1 Tbsp
- Cooking Wine (Mirin, etc.), a splash (approx. 1-2 Tbsp)
- Scallions (Green Onions), 1/2 stalk
Cooking Instructions
Step 1
First, soak the dried shiitake mushrooms in lukewarm water for about 30 minutes until softened. Once rehydrated, gently squeeze out any excess water. Thinly slice one onion and half a carrot. (Tip: Adding carrots adds a beautiful color to the dish!)
Step 2
Quarter the remaining onion and the small apple, removing any seeds. Place them in a blender with 1 ladleful of Maesil Cheong. Blend until smooth. Line a sieve with cheesecloth and strain the mixture to extract the juice. Combine this juice with 2 ladlefuls of soy sauce for the marinade base.
Step 3
To the marinade base, add the ground ginger, sugar, cooking wine, sesame oil, and black pepper. Stir everything well until thoroughly combined. Ensuring all marinade ingredients are evenly mixed is key for uniform flavor distribution on the beef.
Step 4
Gently pat the thinly sliced beef with paper towels to remove any excess blood. Then, separate the slices and place them into the prepared marinade. Use your hands to gently massage the marinade into each slice of beef, ensuring every piece is well-coated.
Step 5
Add the rehydrated shiitake mushrooms and a generous sprinkle of sesame seeds (optional) to the marinated beef. (Tip: For the best flavor, let the beef marinate in the refrigerator for at least 30 minutes, or even a few hours! Marinating in the afternoon makes for a super quick dinner. The result is incredibly tender beef with a perfectly balanced sweet and savory taste that clings to your palate.)
Step 6
Portion out the amount of marinated bulgogi you wish to cook into a wok or a large, wide skillet. Place it over high heat, ready for searing.
Step 7
Once the pan is hot, add the marinated beef and stir-fry over high heat. When the beef is almost cooked through, add the sliced scallions (green onions) and continue to stir-fry. (Tip: The scallions add a wonderful aroma and depth of flavor!) Cook until the juices released during stir-frying have reduced by about half. Your delicious, juicy Bulgogi is ready to serve!
