Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, korean bulgogi. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Korean Bulgogi is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Korean Bulgogi is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook korean bulgogi using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Korean Bulgogi:
- Get Steak of Choice Sliced Thin (I used Flank Steak)
- Make ready Marinade
- Make ready Light Soy Sauce
- Get Light Brown Sugar
- Get Rice Wine or Mirin
- Get Garlic Minced
- Take Sesame Oil
- Get Raw Honey
- Make ready Pear Puree
- Prepare Green Onion Chopped
- Make ready Ginger Grated (Optional)
- Get Gochujang (Adds Heat, Optional)
- Make ready Veg Oil of Choice (For Frying)
- Take Sesame Seeds Toasted
- Take Black Pepper
Steps to make Korean Bulgogi:
- Using a knife or meat scissors, slice or cut meat across the grain into 1/4 inch strips.
- In a Medium sized bowl, combine all Marinade ingredients. Pour Marinade and Sliced Steak into a Large Gallon sized Ziploc Bag. Get air out and seal. Put into refrigerator for at least 2 hours, up to overnight.
- Heat 1 Tbsp of Veg Oil in a Cast Iron Grill Pan to Medium-High Heat. Add Steak in one layer, with some space in between. Don't overfill pan. Cook 2-4 Minutes on each side, until charred. Repeat with rest of Steak.
- Serve over Rice, Noodles, Veggies, or in Wraps.
So that is going to wrap it up with this special food korean bulgogi recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
