Moist, Saucy Beef Bulgogi (Marinated Grilled Beef)
A 2-serving stir-fried beef bulgogi seasoned with pear juice and onion juice so it stays tender and juicy with a light, flavorful sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This stir-fried side dish features beef marinated in a soy sauce mixture enriched with pear juice and onion juice, keeping the meat exceptionally tender and moist. Adding the vegetables when the meat is halfway cooked keeps them crisp and prevents the beef from toughening. The light, shallow sauce that cooks out is also wonderful spooned over warm rice.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef for bulgogi300 g
- Onion1/4
- Carrot1/4
- Enoki mushrooms1/2 pack
- Baby oyster mushrooms1/4 pack
- Julienned large green onion (daepa)a little
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Pear juice3 tbsp
- Onion juice2 tbsp
- Minced garlic1 tbsp
- Minced green onion2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1 tbsp
- Minced ginger1/3 tsp
- Ground black peppera little
- Marinate thicker cuts of beef for at least 3 hours, and thinly sliced bulgogi cuts for about 1 hour.
- Choose vegetables to your liking, aiming for about two large handfuls in total.
Steps
1. Press the beef with paper towels to remove any residual blood.
Cut it into bite-sized pieces.
2. Prepare vegetables to your liking.
Altogether, they should come to about two large handfuls.
Thinly slice the onion and carrot, trim off the root ends of the baby oyster mushrooms and enoki mushrooms and tear them into small clusters, and finely julienne the large green onion (daepa).
3. Add all the seasoning ingredients together and mix well.
4. Coat the meat in the marinade and let it sit for at least 3 hours so the flavors soak in.
If your meat is on the thicker side like mine, marinate it for at least 3 hours; even thinly sliced bulgogi beef should be marinated for about 1 hour.
5. Add the beef to a pan and stir-fry. Once it is more than halfway cooked through, add all the vegetables and cook until fully done, then serve.
If the meat or vegetables are overcooked, the meat becomes tough and the vegetables lose their crispness, so be careful not to stir-fry them for too long.
Ppunwife's tips
- If the meat or vegetables are overcooked, the meat becomes tough and the vegetables lose their crispness, so be careful not to stir-fry them for too long.
FAQ
How long should the beef be marinated?
Thicker cuts of beef should be marinated for at least 3 hours so the seasoning penetrates properly, while thinly sliced bulgogi meat needs only about 1 hour.
How do I keep the best texture when stir-frying the meat and vegetables?
Stir-fry the meat first and add the vegetables only when the meat is more than halfway cooked. Overcooking will make the beef tough and cause the vegetables to wilt too much, so keep the cooking time brief.
How should I prep the beef before cooking to remove excess blood?
Gently press the beef with paper towels to blot away surface blood, then slice it into bite-sized pieces.
