Korean Beef Bulgogi

Beef bulgogi is a super delicious dish from Korea, and if you like meat, this is something you must try! It is made from thinly sliced slices of beef first marinated in a mixture of soy sauce, sesame oil, garlic, sugar and other flavorings. The meat is then briefly cooked over high heat, giving it a nice caramelization and keeping it deliciously tender and juicy. To make the meat even more tender, enzymes from the Asian pear are used, and if you can’t get that, you can also use kiwi or pineapple juice. These contain the same enzymes.

The dish is usually served with rice and vegetables, such as carrots, onion, mushrooms and spinach. It is a perfect blend of sweet, savory and spicy flavors and has a beautiful texture, making it one of the most popular dishes in Korea.

If you want to make it yourself, you don’t have to be a professional chef to make a delicious bulgogi. The most important thing is to marinate the meat long enough for the flavors to sink in. You can also experiment with different vegetables and herbs to put your own spin on the dish.

Korean Beef Bulgogi

Recipe by Bill

0.0 from 0 votes

Course: Appetizer, Main courseCuisine: KoreanDifficulty: Easy

Persons

2

persons

Preparing

5

minutes

Cookery

10

minutes

Total

15

minutes

This dish is super easy to make, you can substitute the sukade with another steak, for example a side loin or short ribs, if you wish.

BBQ Mode

Houd je scherm aan tijdens de bereiding

Ingrediënten

• 300 grams 300 sukadelappen, thinly sliced

• 2 el 2 soy sauce

• 2 el 2 brown sugar

• 1/4 1/4 Nashi (Asian) pear

• 3 cloves 3 garlic, minced

• 1 st 1 onion, thinly sliced

• 1 el 1 sesame oil

• 1 el 1 sunflower oil

• Black pepper to taste

• 1 st 1 Spring onion

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Instructies

• Grate the pear, and mix with the soy sauce, brown sugar, garlic, onion, sesame oil and black pepper in a large bowl.
• Cut the sukade crosswise on both sides so that you get a diamond/harmonica effect
• Add the mixture to the sukade and marinate the meat for at least 60 minutes, but preferably overnight in the refrigerator.
• Grill the sukade on the direct part of the kamado at high temperature ca.210/230 degrees. Until both sides have a nice golden brown crust.
• Cut the meat into thin strips, chop the spring onion and mix together. Taste, and add salt or pepper to taste.
• Serve the meat immediately, and serve with rice, vegetables or kimchi.

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