A recipe from Gemo
Bulgogi
A Korean barbecue classic of thin-sliced beef marinated with soy sauce, pear, garlic, sugar, sesame oil, and scallions, then cooked quickly until savory-sweet and lightly caramelized.
Method
- 01
Put the beef in the freezer for 20-30 minutes if it is not already thinly sliced, then slice it very thinly across the grain. Grate the pear and onion, mince the garlic, grate the ginger, and slice the green onions.
⏱ 30 min
- 02
In a bowl, mix 80 ml soy sauce, 1 grated pear, 1/2 grated onion, 4 garlic cloves, 10 g ginger, 2 tablespoons brown sugar, 1 1/2 tablespoons sesame oil, most of the green onion, and 1/2 teaspoon black pepper until the sugar dissolves.
- 03
Add 600 g sliced beef to the marinade and turn until every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱ 30 min
- 04
Heat a large skillet, grill pan, or barbecue grate over high heat. Add 1 tablespoon vegetable oil if using a skillet, then cook the beef in a thin layer in batches for 2-3 minutes per batch, turning once, until the edges caramelize and the beef is just cooked through.
⏱ 8 min
- 05
Return all the beef to the pan for 30 seconds if needed to warm it through. Sprinkle with sesame seeds and the remaining green onion, then serve hot with cooked rice and romaine lettuce leaves for wrapping.
Nutrition
