Thinly Sliced Bulgogi Recipe
There is nothing like having a Korean dinner, cooking right at your table, while you eat. This Thinly Sliced Bulgogi Recipe is perfect with banchan.
Equipment
- Portable Butane Burner (Optional)
- Traditional Korean Barbecue Grill (Optional)
- Frying Pan (If not cooking at the table)
- Container big enough to marinate meat
Ingredients
- 2 lbs Thinly sliced Rib eye
Marinade
- 1 Cup Soy Sauce
- ¾ Cup Water room temp
- 4 Tbsp Sesame Oil
- ½ Cup Brown Sugar
- 1 tsp Gochugaru I use fine powder, coarse will do too
- 2 Tbsp Sesame Seeds
- 5 Cloves Garlic Smashed or minced
- 5 Stalks Green Onion Chopped
- 5 Slices of Fresh Ginger Thumb sized
Instructions
Bulgogi Marinade
- In a container mix garlic, brown sugar, gochugaru, water, soy sauce, and sesame oil. Be sure to break apart any bigger chunks of sugar and mix well.
- Add green onions, ginger slices and sesame seeds and mix.
Adding the Sliced Rib Eye
- Individually add slices of rib eye, fully dunking them into the marinade.
- Cover and refrigerate for at least an hour. Meat can sit in marinade overnight without becoming over marinated.
Cooking Instruction
- Preheat pan at a medium low to medium high heat.
- Once cooking surface is heated (Apply oil to pan if your pan consists of it. If using a traditional Korean BBQ grill, oil is not needed) cook meat for a couple of minutes on each side. It is easy to see when slices are cooked. Adjust temp if needed.
Notes
Be sure not to stir during the marinating process. Thinly sliced rib eye is very fragile.
Marinating in a Ziploc bag is an option.
Meat will cook fast. Do not cook at a high temp.
Apply oil to pan if your pan consists of it. If using a traditional Korean BBQ grill, oil is not needed.
Cook meat in manageable portions. Filling the grill or pan can be overwhelming if you are not used to cooking.