High-Heat Stir-Fried Bassak Bulgogi (Crispy Grilled Bulgogi)
A special dish of seasoned beef stir-fried dry over high heat without vegetables.
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 Eonyang-style beef bulgogi cooked without vegetables over high heat to cook off moisture and bring out a smoky flame-kissed flavor. Seasoned with pear juice and soy sauce for a sweet and savory taste, it is aged briefly and quickly stir-fried, making it an easy recipe perfect for holiday meals or a side dish for children.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef600 g (for bulgogi)
- Onion (or onion juice 1/3 cup)1/4 (1/3 cup)
- White part of large green onion (daepa) (or minced green onion 4 tbsp)4 tbsp
- Pear juice1/2 cup
Meat seasoning
- Gin (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang))2 tbsp
- Minced garlic1 1/2 tbsp
- Minced ginger1/2 tsp
- Mirin (cooking rice wine)3 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tbsp
- Ground black pepper1/3 tsp
- Toasted sesame oil1 tbsp
- You can prepare beef cut for bulgogi that is not too fatty.
- Refrigerate and marinate for 30 minutes to 1 hour so the seasoning permeates the meat evenly.
Steps
Prepare the ingredients
You can prepare beef cut for bulgogi that is not too fatty.
These ingredients go into the marinade, helping tenderize the meat, remove gaminess, and add delicious sweetness.
You just need the white part of large green onion (daepa), 1/2 onion, and pear puree drink (or 1/2 pear).
Grate the onion to make 1/3 cup, use 1/2 cup of pear juice, and finely mince the green onion.
Prepare and season the beef
Press the beef firmly with paper towels to remove the blood.
Chop into bite-sized pieces. You do not need to mince it too finely.
Add all the seasonings to the beef and mix.
Refrigerate and marinate for 30 minutes to 1 hour so the seasoning permeates the meat evenly.
If you season and divide it into portions like this, all you have to do is stir-fry it right away, so try stocking up generously as a standby side dish.
Stir-fry the beef
Put the beef in a pan and stir-fry over medium-high heat or higher.
A lot of meat juices will release as the meat cooks.
Raise the heat to high, cook until the liquid boils down dry and the meat turns a caramel color, then turn off the heat to finish.
Finish
There is no need to marinate it for a long time, so it is great to make and eat on the spot.
You can also shape it into thin, flat patty shapes like bindaetteok (mung bean pancake) and pan-fry it.
Ppunwife's tips
- Since it is stir-fried without vegetables, pairing the meat with lettuce wraps and seasoned garlic chives or seasoned shredded green onions makes a fantastic match.
- If you season and divide it into portions like this, all you have to do is stir-fry it right away, so try stocking up generously as a standby side dish.
- You can also shape it into thin, flat patty shapes like bindaetteok (mung bean pancake) and pan-fry it.
FAQ
How long should the beef marinate after seasoning?
It is good to marinate it in the refrigerator for about 30 minutes to 1 hour so the flavors soak in evenly, but it is also fine to cook and eat it right away without marinating for long.
How should I control the heat when stir-frying?
Stir-fry over medium-high heat or higher, and once juices release from the meat, raise the heat to high and stir-fry until the liquid boils down dry and a caramel color appears.
Can I cook it in another shape besides stir-frying in a pan?
You can shape it thin and flat like a bindaetteok (mung bean pancake) and pan-fry it deliciously in a pan.
What foods pair well with bassak bulgogi?
Because the meat is stir-fried without vegetables, it goes very well paired with lettuce wraps along with seasoned garlic chives or seasoned shredded green onions.
