Cookbook:Bulgogi

Bulgogi
Category	Beef recipes
Servings	6
Difficulty

Cookbook | Ingredients | Recipes | Korean Cuisine

Ingredients

• 1 lb (450 g) beef suitable for grilling, sliced as thin as possible
• 3 green onions, sliced on the bias
• 4 button mushrooms (optional), sliced
• ½ onion (optional), thinly sliced
• ¾ cup soy sauce
• ¼ cup white granulated sugar
• ¼ cup (4 tbsp) sesame oil
• 4 tsp pepper
• 1–2 tbsp minced garlic
• 1 tbsp mirin (optional)

Procedure

1. Combine all the ingredients in a big bowl. Marinate for at least 30 minutes, but marinating overnight will get the best flavor and tenderization.
2. Grill the beef.
3. Serve with rice.

Notes, tips, and variations

• Use same amount of soy sauce and sugar.
• If you do this a day ahead, reduce the amount of soy sauce and don't forget to put it in a refrigerator.
• Use thinly-sliced beef, available specifically for Bulgogi in some grocery stores, for best results.
• You can grill this on a table top, with a shallow pan. You can also use just a normal fry pan.
• Grill over medium-high heat and have the juice of beef and vegetables on rice.
• You may marinate the beef in cola (Coca-Cola works best) instead of using just sugar. The extra liquid helps the meat to absorb the marinade more quickly.
• You can also add 1 finely-chopped or grated Korean pear to your marinade overnight in lieu of sugar or cola. This will help tenderize the meat.