Tender Beef Bulgogi (Marinated Grilled Beef)
Holiday beef bulgogi stir-fried after tenderizing the meat in pear and onion juice.
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 →
Marinated in a soy sauce base with pear and onion juice, the beef turns out tender and delicate. Letting shredded green onions cook in the residual heat keeps their fresh crunch and aroma. Serving 4 to 5 people with mild, sweet flavors, it is perfect for holidays or family gatherings.
- Servings
- 4–5 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef for bulgogi500 g
- Onion1/2
- Carrota little
- Large green onion (daepa)1 stalk
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))5 tbsp
- Minced green onion4 tbsp
- Minced garlic2 tbsp
- Minced ginger1 tsp
- Mirin (cooking rice wine)3 tbsp
- Corn syrup (mulyeot)2 tbsp
- Pear juice (or pear juice drink 1 cup)1 cup
- Onion juice1/2 cup
- Ground black pepper1/2 tsp
- Toasted sesame oil1 tbsp
- If you want it spicy, Cheongyang chili peppers work well, or you can add mushrooms.
- Press the meat firmly with paper towels to remove excess blood.
- Pour the marinade over the meat and marinate for about 1 hour before stir-frying. You can also marinate it overnight and cook it the next day.
Steps
Prepare the ingredients
This is Korean beef bulgogi cut. It is about 500 g in two packs.
For vegetables, keep it simple with onion, carrot, and large green onion.
I prepared one stalk of large green onion plus a bit more of the white part for the marinade.
If you want it spicy, Cheongyang chili peppers work well, or you can add mushrooms.
Slice the ingredients
Finely julienne the onion and carrot.
Finely mince enough large green onion to yield about 4 tbsp for the marinade, and cut the rest into thin strips or thin diagonal slices.
Make the bulgogi marinade
For the beef bulgogi marinade, simply mix together 5 tbsp regular soy sauce, 4 tbsp minced green onion, 2 tbsp minced garlic, 1 tsp minced ginger, 3 tbsp mirin, 2 tbsp corn syrup, 1 cup pear juice, 1/2 cup onion juice, 1/2 tsp ground black pepper, and 1 tbsp toasted sesame oil.
It is the exact same marinade as the LA galbi recipe I posted a few days ago. You can use this marinade for braised beef short ribs as well.
Marinate the bulgogi
Press the meat firmly with paper towels to remove excess blood.
Pour the marinade over the meat and marinate for about 1 hour before stir-frying. You can also marinate it overnight and cook it the next day.
Stir-fry the bulgogi
Add the meat and the marinade liquid together into a pan and stir-fry.
Once the meat is mostly cooked, add the onion and carrot and stir-fry until slightly wilted...
Turn off the heat and let the shredded green onions cook in the residual heat to preserve their aroma and texture.
If you are adding sweet potato glass noodles, soak them thoroughly in water first, then add water or anchovy broth when stir-frying with the vegetables and bring to a boil.
Finish by seasoning with salt to taste if it needs more salt.
Complete the dish
The beef bulgogi is finished simply without glass noodles.
I made this yesterday when visiting my mother's house.
The meat is tender and the seasoning is mild, so my mother kept reaching for more with her chopsticks.
This version was made today by soaking glass noodles and adding a bit of water to simmer it hot-pot style.
It tastes even better if you leave the shredded green onions slightly undercooked or top with some raw ones right before eating.
The pleasant sweetness and aroma keep it from feeling greasy all the way to the end.
After finishing all the meat and glass noodles like this, mix rice into the leftover broth to clean your plate completely.
Solve your holiday menu worries with beef bulgogi.
Ppunwife's tips
- Turn off the heat and let the shredded green onions cook in the residual heat to preserve their aroma and texture.
- It tastes even better if you leave the shredded green onions slightly undercooked or top with some raw ones right before eating.
FAQ
How long should I marinate the meat?
Pour in the marinade and let it sit for about 1 hour before cooking, or marinate it overnight and cook it the next day.
How do I make it hot-pot style with glass noodles?
Soak the sweet potato glass noodles thoroughly in water, add water or anchovy broth when stir-frying with the vegetables, bring to a boil, and adjust any missing seasoning with salt.
Can I substitute anything for the pear juice?
You can use an equal amount of 1 cup store-bought canned pear drink instead of freshly pressed pear juice.
Can I use this marinade for other meat dishes?
You can use this exact same marinade containing regular soy sauce and pear juice for LA galbi or braised beef short ribs.
