Chewy, Broth-Free Bassak Bulgogi (Crispy Grilled Bulgogi)
A special meat dish made by marinating beef in a flavorful sauce and pan-frying it dry without broth for a pleasantly chewy texture.
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 bassak bulgogi for 2 to 3 servings is cooked dry without broth to bring out a rich smoky flavor and chewy texture. The secret is to cook it over medium heat until the juices release, then raise the heat to high and stir-fry quickly until it turns a deep brown. Served with a tangy, sweet-and-spicy green onion salad, it makes a wonderful centerpiece for holiday tables or weeknight dinners.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef for bulgogi300 g
- Large green onion (daepa)1/2 stalk, 100 g
Meat seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tbsp
- Minced green onion2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Pear juice3 tbsp
- Onion juice2 tbsp
- Minced ginger1/3 tsp
- Toasted sesame oil1/2 tbsp
- Ground black peppera little
Green onion salad seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Vinegar1 tbsp
- Sugar1 tsp
- Toasted sesame oil1 tsp
- Toasted sesame seedsa little
- Combine all meat seasoning ingredients, mix well, and let marinate for about 1 hour.
- It is very convenient to season a large batch of meat and freeze it divided into 1-portion servings.
Steps
Prepare the beef for bulgogi, dab away the blood with paper towels,
and cut it into strips about 1.5cm wide so the pieces separate easily when cooked.
Add all the meat seasoning ingredients, mix thoroughly, and let marinate for about 1 hour
so the flavors soak in evenly and the meat becomes tender.
If you want the meat to hold its shape like tteokgalbi or sanjeok skewers, knead it well until it turns sticky.
Also, seasoning a large batch of meat, portioning it into 1-serving portions, and storing it in the freezer comes in very handy.
Place the meat in a heated pan and stir-fry, flipping it back and forth.
Do not start over high heat; keep it over medium heat until the meat is cooked to some extent.
I did not knead the meat because I wanted to stir-fry it into loose crumbles,
but if you knead it after seasoning and shape it, you can cook it without it falling apart.
When the juices from the meat pool up, raise the heat slightly and fry it down quickly until it turns a deep brown without burning, and it is done.
Though cooked in a regular pan since an open flame is difficult at home, the bulgogi still gets a wonderful smoky flavor.
Now make the green onion salad to serve alongside the meat.
Shred the green onion into thin strips, soak in cold water to remove the sticky sap and sharp pungency, then drain in a colander.
Add all the green onion salad seasoning ingredients and toss to finish.
Prep the shredded green onions ahead of time, then toss with the seasoning right before serving so they taste fresh and crisp.
Ppunwife's tips
- Do not start over high heat; keep it over medium heat until the meat is cooked to some extent.
- When the juices from the meat pool up, raise the heat slightly and fry it down quickly until it turns a deep brown without burning, and it is done.
- Prep the shredded green onions ahead of time, then toss with the seasoning right before serving so they taste fresh and crisp.
- If you season it a little more mildly, it is perfect as a side dish for children or a bar snack for adults.
FAQ
How can I cook the meat so it holds its shape instead of crumbling?
Knead the seasoned meat thoroughly until it becomes sticky, then shape it before cooking so it holds together well without breaking apart.
How should I control the heat when cooking bulgogi?
Rather than cooking over high heat right from the start, maintain medium heat until the meat is cooked through. Once the juices begin to release, raise the heat slightly and quickly stir-fry until it turns a deep brown and cooks down dry.
How else can I use the bassak bulgogi seasoning in other dishes?
You can shape the seasoned meat into thick, round patties to grill as tteokgalbi or use as homemade hamburger patties.
How do I tone down the pungency of the shredded green onions for the salad?
Soaking the shredded large green onion in cold water for a short time removes the sticky sap and harsh bite. Simply drain through a colander and toss with the seasoning.
