Bulgogi, hmmmm the delicious tender beef eaten with kim chee and steamed rice. I have tried to make bulgogi before and it has never blown my mind like Maangchi’s recipe has. Oh my god, this was the most tender bulgogi I have ever had. Serioiusly, you must make and eat now.
Ingredients:
2 lb of beef sliced thin, tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut, or buy it sliced thin at the Korean market
1/2 cup soy sauce
1/2 cup sugar
12 cloves minced garlic
1 medium size onion (crushed)
1 small size of Asian pear (crushed)
1/2 cup of water (can be replaced with cooking wine)
1 tbs of honey
Use a food processor to make this marinade, it makes everything so easy, you don’t have to crush the pear, or mince the garlic, and you just quarter the onion before adding to the food processor.
After blending all marinade ingredients, put marinade in a large bowl.
Slice the beef thinly the thinnest you can get it! Slice against the grain, to make it tender.
Place the sliced beef into the marinade and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix it by hand and keep it in the refrigerator for at least 3 hours.
After 3 hours, you can grill the meat on charcoal bbq, broil it in oven, or grill it on pan.
I used agave syrup instead of honey when I made this recipe and it was did not make any difference. I also used a regular bosc pear instead of an asian pear, which is used to help tenderize the meat, some people also use kiwis. I really liked how easy making the marinade was by using the food processor, it makes this recipe so simple!
