Beef Bulgogi, literally, “fire meat”, is often called the gateway to Korean cuisine because it strikes a perfect, addictive balance of flavors that almost everyone enjoys.
Beef Bulgogi (Korean BBQ Beef)
® This is a RAS signature Recipe©
Bulgogi is rarely eaten alone. It’s the centerpiece of a communal experience:
- The Wrap (Ssam): You take a piece of meat, place it in a fresh lettuce or perilla leaf, add a dab of ssamjang(savory bean paste), and maybe a slice of raw garlic.
- The Contrast: The hot, fatty beef paired with cold, crunchy lettuce and spicy kimchi creates a “flavor explosion” that hits every taste bud at once.
♦Prep time:15min ♦Cook time:8min ♦Marination time 30 minutes-3 hours ♦Yield:4Servings.
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Beef Bulgogi (Korean BBQ Beef)
Description
Beef Bulgogi is the undisputed crown jewel of Korean cuisine, loved globally for its addictive "fire-meat" flavor. Thinly sliced ribeye is bathed in a signature marinade of soy sauce, toasted sesame oil, and grated Asian pear, which acts as a natural tenderizer to ensure every bite is incredibly succulent. Whether seared on a high-heat grill or sizzled in a cast-iron skillet, the result is a beautifully caramelized finish that pairs perfectly with steamed rice and crisp lettuce wraps. It’s a fast, flavor-packed meal that brings the authentic Korean BBQ experience right to your dinner table.
Ingredients:
Instructions
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Pat the beef with a cloth to remove blood.
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I rinse my beef very well with a spoon of vinegar to remove any beefy smells. Drain well and pat dry.
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Cut away any of the tough portions and fatty layers.
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Proceed to cut against the grain – If you look closely at the beef you can see the direction in which the fine lines run over the beef. We want to cut across or against these lines and not with them. This ensures that our meat will be more tender.
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Cut into 5 by 4 cm rectangle pieces, that are 3 cm thick , no more.
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Marinate the beef slices with all the ingredients except the sliced onion. Toss well.
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Marinate covered – 3 hours or overnight in fridge.
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Slice the onions very thinly. Add to the meat before cooking and toss well with the marinade.
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Heat the pan/skillet/wok. Lightly oil the surface with vegetable oil.
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When very hot, add the marinated beef and onion.
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Allow to cook, stirring. The juices will be released from the meat.
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Cook on high, stirring/tossing, till the juices run dry and the beef is cooked tender with a few char marks.
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(This does not take too long because the beef is already tender)
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To serve, Preheat an oven to very high and place a sizzler plate on the bottom rack for 20 minutes. Carefully place on wooden tray. Brush with a little oil, so the beef wont stick. Add lettuce leaves and beef on to tray and place a small knob of butter or margerine under the leaf and this creates a sizzling effect as you bring to to the table! Isn’t that awesome?
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