Aromatic Pachae Beef Bulgogi (Beef Bulgogi with Green Onions)
A sweet and savory beef bulgogi stir-fry made with generous amounts of shredded large green onions for a clean, refreshing flavor.
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 is a one-plate dish of lean beef marinated with pear juice and onion juice, stir-fried until tender and juicy. Thinly shredded large green onions with their sharp bite are added at the end, creating a harmony of subtle onion aroma and a sweet-savory sauce. Serving 2 to 3 people, it is great to enjoy with family.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef for bulgogi300 g
- Large green onion (daepa)3 stalks (up to the middle part)
Seasoning
- Pear juice (or pear juice)1/2 cup
- Onion juice3 tbsp
- Brewed soy sauce (yangjo-ganjang) or regular soy sauce (jin-ganjang) (or gin)3 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1 tbsp
- Ground black peppera little
- For the beef, you can buy sliced lean cuts such as round or chuck.
- Add all the marinade ingredients to the beef with blood drained, mix thoroughly, and let marinate for about 1 hour. Adjust the marinating time according to the thickness of the meat; very thin cuts like shabu-shabu meat are fine with just 30 minutes.
- For the large green onion (daepa), exclude the dark green parts that produce a lot of sap, use the white stalk up to the middle section, and shred it.
Steps
For the beef, you can buy sliced lean cuts such as round or chuck. Press with paper towels to remove the blood well. Doing just this helps eliminate the gamey odor from the meat.
Cut it into bite-size pieces.
Grate the onion on a fine grater and strain out only the clear juice. If you include the onion pulp, the broth from the meat becomes thick and loses its clean finish.
Add all the marinade ingredients to the meat with blood drained, mix thoroughly, and let marinate for about 1 hour.
Since plenty of shredded green onion will be added at the end for the stir-fry, minced green onion was left out of the marinade.
Adjust the marinating time according to the thickness of the meat; very thin cuts like shabu-shabu meat are fine with just 30 minutes.
For the large green onion (daepa), exclude the dark green parts that produce a lot of sap, prepare the white stalk up to the middle section, and shred it.
If you do not have a green onion shredder knife, you can slice it by hand: instead of cutting the green onion all the way through, slit it halfway to the core and roll it up snugly.
Shred it as thinly as possible, rinse in cold water to remove the pungent bite, and drain the water.
Add the meat to a pan and stir-fry briskly, tossing evenly. Once the color of the meat turns dark, it is fully cooked. Taste the meat, and if it is bland, adjust with soy sauce or salt.
Without boiling down the liquid any further at this point...
Add about half of the shredded green onion and cook briefly so the flavors soak into the meat and broth.
If you stir-fry it leaving the sauce moist and saucy, you can also enjoy a rich broth full of green onion aroma.
Turn off the heat, and you can top your meal with the remaining shredded green onion to let it wilt in the residual heat, or serve it fresh on the side, which is also delicious.
Ppunwife's tips
- If you include the onion pulp, the broth from the meat becomes thick and loses its clean finish.
- Shred it as thinly as possible, rinse in cold water to remove the pungent bite, and drain the water.
- If you stir-fry it leaving the sauce moist and saucy, you can also enjoy a rich broth full of green onion aroma.
FAQ
Can I include the onion pulp when grating onion into the marinade?
If you add the onion pulp, the meat broth becomes thick, so it is cleaner to grate it and strain out only the clear juice to use.
Which part of the large green onion should I use?
It is best to leave out the dark green leaf parts that produce a lot of sap, and shred the section from the white stalk up to the middle part.
How do I shred the green onion if I don't have a green onion shredder knife?
Without cutting the green onion completely in half, make a lengthwise slit halfway into the core, roll it up, and slice it thinly.
