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Easy to Make Beef Bulgogi

Updated on June 28, 2018
Joe Andover profile image

Retired after 40 years in management, Ken has been happily married for 43 years. He and his wife have 3 children and 2 grandchildren.

Mouth watering delicious.

Ingredients

  • 2 pounds Flank Steak, Thinly sliched across the grain.
  • 10 Tablespoons Soy Sauce
  • 5 Tablespoons Brown Sugar
  • 2 Tablespoons White Sugar
  • 3/4 Cup Green Onions, Sliced thin, white and green parts.
  • 4 Tablespoons Minced Garlic
  • 4 Tablespoons Sesame Seeds
  • 4 Tablespoons Sesame Oil
  • 1 Tablespoon Black Pepper

What it means to slice across the grain

A suggestion that I followed was to freeze the flank steak first and letting it half-thaw, which makes the required thin slicing easier.

Slice across the width of the flank rather than the lengh. "Across the grain" means to cut across the fibers of the meat, rather than with them. Cutting across the fibers makes them shorter so the meat is easier to chew. For most flank steaks, this will always make the cut not as chewy when it’s time to eat.


Instructions

  1. Combine soy sauce, sugars, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl.
  2. Pour over beef. Cover with saran wrap and refrigerate for at least 4 hours but preferably overnight.
  3. To Cook the beef bulgogi, drizzle 1-2 tablespoons of vegetable oil to a hot pan. Add the marinated bulgogi AND the marinade to the pan and cook the beef in batches, not to overcrowd the pan. The beef only needs about three minutes to cook. The bulgogi should be cooked through, no medium rare beef.

Some history about Bulgogi

Bulgogi is very popular in South Korea. In fact, bulgogi is often found at fancy restaurants and at local supermarkets selling in pan-ready kits. Traditional Bulgogi is usually served over rice with the purpose of using the rice to soak up the juice of the delicious marinade.

Bulgogi used to be eaten only on special occasions such as; birthdays, weddings and at home, mainly served to guests. Today it is one of the most recognized Korean foods.

The word itself is pronounced "buul-GOH-ghee". Interestingly enough, Bulgogi literally means fire meat -- bul is fire and gogi is meat in Korean. 1 However, it's not quite spicy in taste but somewhat on the sweet side.

During the 20th century, Korean barbeque became widespread and popular fare in Japan, most notably after the Second World War. Bulgogi has become known as one of the most famous Korean dishes.


1) "The Dish Bulgogi" in Food & Drink section of The Wall Street Journal



I neglected to add that this is my in-laws recipe. Fourteen years ago my daughter married a wonderful man of Korean descent. His Mom made this dish and it took me to heaven and back. I have been hooked ever since!

Nutrition Facts
Serving size: 6
Calories 232
Calories from Fat117
% Daily Value *
Fat 13 g20%
Saturated fat 3 g15%
Carbohydrates 12 g4%
Sugar 8 g
Fiber 2 g8%
Protein 16 g32%
Cholesterol 27 mg9%
Sodium 1157 mg48%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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    • Joe Andover profile imageAUTHOR

      Ken Ratajczak 

      13 months ago from North Ridgeville, Ohio

      Attn peachy, this is the one I am used to. My son-in-laws Mom gave me this recipe. I bet that you can modify the marinade if you like spicy foods. Maybe a recipe search on Google would help. Thanks for starting to follow me too.

    • peachpurple profile image

      peachy 

      13 months ago from Home Sweet Home

      Is there a spicy version?

    • Joe Andover profile imageAUTHOR

      Ken Ratajczak 

      13 months ago from North Ridgeville, Ohio

      I neglected to add that this is my in-laws recipe. 14 years ago my daughter married a wonderful man of Korean descent. His Mom made this dish and it took me to heaven and back.

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