Beef bulgogi is one of Korea’s most famous dishes. Now I’m no expert in Korean cooking, but when I made this dish for the first time, I couldn’t get enough. The beef was incredibly tender, and the marinade was sweet, savoury and rich. This one is all about balance and allowing the meat time to soak up all the flavours.
Traditionally speaking, bulgogi beef is cooked over a charcoal grill for deep smokiness, but a ripping hot cast-iron pan or flat-top will do just the trick for an at-home version; and if you follow the steps below, you’ll be able to get proper caramelisation on the meat.
This delicious rice bowl is super simple, very high in protein and aside from the marinating, ultra quick to make.
Now then, let’s get into the good stuff.
A few things to know before you start:
Beef: The cut of beef you choose is important here. Go for something marbled with lots of intra-muscular fat. More on this later.
Slicing: You want ultra-thin slices of beef for this one. I’m going to give you a few tips on how to achieve this + a time-saving hack to get you into the action right away.
Asian pear: This is non-negotiable. It adds sweetness but also tenderises the meat thanks to its natural enzymes. There is a substitute though, which I will discuss below.
Marinate: The longer you marinate, the deeper the flavour, but there’s a sweet spot. Don’t over-do it.
Batches: As always, do not overcrowd the pan. Cook in batches for proper caramelisation if you don’t have a large skillet.
Serves 2
