Tender Beef Bulgogi (Using Shabu-Shabu Sliced Beef)
Enjoy incredibly tender Beef Bulgogi, perfect for kids, made easily with shabu-shabu sliced beef!
Tired of tough bulgogi that’s hard for kids to chew? This recipe uses thinly sliced shabu-shabu beef, ensuring a melt-in-your-mouth experience for everyone. It’s a perfect dish for special occasions or a quick, delicious weeknight meal.
Main Ingredients- Shabu-shabu sliced beef 600g
- 1/2 Onion
- A little Carrot (julienned)
- 1 Leek
- 1/2 package Enoki mushrooms
Basic Bulgogi Marinade- 1 cup Soy sauce (200ml)
- 1 cup Water (200ml)
- 1/2 cup Cooking syrup or Oligodang (100ml)
- 5-7 cloves Garlic (minced)
- 1 piece Ginger (about 1cm, minced)
- 1/4 Apple (cored and blended)
- 1/2 Onion (blended)
- 2 Tbsp Cooking oil (for stir-frying)
Additional Seasonings (Flavor Boost!)- 2 Tbsp Tuna extract (for umami)
- 1 Tbsp Minced garlic
- 1 Tbsp Sesame oil
- A pinch of Black pepper
- A pinch of Sesame seeds
- 1 cup Soy sauce (200ml)
- 1 cup Water (200ml)
- 1/2 cup Cooking syrup or Oligodang (100ml)
- 5-7 cloves Garlic (minced)
- 1 piece Ginger (about 1cm, minced)
- 1/4 Apple (cored and blended)
- 1/2 Onion (blended)
- 2 Tbsp Cooking oil (for stir-frying)
Additional Seasonings (Flavor Boost!)- 2 Tbsp Tuna extract (for umami)
- 1 Tbsp Minced garlic
- 1 Tbsp Sesame oil
- A pinch of Black pepper
- A pinch of Sesame seeds
Cooking Instructions
Step 1
If your shabu-shabu beef is frozen, let it thaw completely before using. Lightly patting it with a paper towel to remove excess blood will result in a cleaner flavor.
Step 2
Prepare the bulgogi marinade. Combine soy sauce, water, cooking syrup (or Oligodang), minced garlic, minced ginger, and the blended apple and onion in a blender. Mix well. This marinade can be made in larger batches and stored in the refrigerator for use in various dishes.
Step 3
Pour a generous amount of the prepared bulgogi marinade over the thawed beef, enough to submerge it slightly. Add 2 tablespoons of tuna extract for an extra boost of savory flavor.
Step 4
For enhanced aroma, add an additional 1 tablespoon of minced garlic.
Step 5
Sprinkle a pinch of black pepper while mixing the beef with the marinade. This helps to eliminate any gamey odor and further enhances the taste.
Step 6
Finally, drizzle in 1 tablespoon of sesame oil and gently massage the marinade into the beef with your hands. For the best flavor, let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld. However, if you’re short on time, you can cook it immediately.
Step 7
Prepare the vegetables to accompany the dish. Slice the onion and carrot thinly into matchsticks. Cut the leek diagonally, and separate the enoki mushrooms by removing the base.
Step 8
Heat 2 tablespoons of cooking oil in a deep pan or wok over medium heat. Add the sliced onion, carrot, and leek, and stir-fry until fragrant. Important: Do not add the enoki mushrooms at this stage as they can become mushy; they will be added later.
Step 9
Once the vegetables are slightly softened and translucent, add the marinated beef to the pan. Increase the heat to high and stir-fry quickly, using chopsticks or tongs to separate the meat and ensure it cooks evenly without clumping.
Step 10
When the beef and vegetables are almost cooked, taste and adjust the seasoning. If it’s not salty enough, add a little more soy sauce. If you prefer it sweeter, add another tablespoon of cooking syrup (or Oligodang) to suit your taste.
Step 11
Finally, add the prepared enoki mushrooms to the pan.
Step 12
Gently mix the mushrooms into the bulgogi. They will cook quickly from the residual heat. Be careful not to overcook them, as they can release too much water.
Step 13
Just before turning off the heat, stir in 1 tablespoon of sesame oil, a sprinkle of sesame seeds, and a little more black pepper if desired. Your delicious Beef Bulgogi is now complete! Serve hot with rice.
