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Classic Korean BBQ with paper-thin beef slices soaked in sweet and savory marinade, then quickly seared till they're just right.
Key Ingredients:
- Paper-thin beef: Go for sirloin or ribeye
- Asian pear: Makes meat tender naturally
- Soy sauce: Pick low salt version
- Sesame oil: Gives nutty flavor
- Fresh ginger and garlic:
- Brown sugar: Helps meat brown nicely
Step-by-Step Guide:
- Get Beef Ready
- Pop meat in freezer for half an hour
- Cut into super thin pieces
- Wipe off moisture before adding sauce
- Try to make all slices the same size
- Mix Up Sauce
- Shred the pear
- Blend with soy sauce
- Throw in spices
- Stir everything well
- Soak The Meat
- Make sure beef gets coated everywhere
- Wrap and stick in fridge
- Wait 2-4 hours
- Pour off extra sauce
- Fast Cooking
- Heat cast iron till smoking
- Cook small amounts at once
- Brown till edges get crispy
- Leave space between pieces
Keeping It Fresh:
Stays good in the fridge for 2-3 days. Works great frozen before or after cooking.
Great Sidekicks:
Tastes amazing with a scoop of rice, some tangy kimchi, and wrapped in perilla leaves.
Pro Tricks:
- Keep your beef chilled until it hits the pan
- Don't let the temperature drop
- Give your pan time to heat back up between batches
- Let it sit a few minutes after cooking
I've spent years making bulgogi and learned that getting those thin slices right and cooking it fast is how you'll nail that authentic Korean BBQ taste at home.
Common Questions About This Recipe
- → Why freeze beef a little?
- It makes it simple to slice super thin.
- → What does pear do?
- It softens the meat and adds a light sweetness.
- → What replaces gochujang?
- A mix of red chili flakes and miso works well.
- → Best beef to pick?
- Ribeye’s a winner. Sirloin is good too.
- → What goes well with this?
- Kimchi, rice, lettuce, and grilled veggies.