Korean Bulgogi (불고기)
My notes for this recipe
The cut and preparation of the meat are very important for bulgogi. Butchers outside Korea may not recognize the term “bulgogi meat,” because thinly sliced beef is often sold specifically for this dish in Korea. In my opinion, short ribs are an excellent choice, but ribeye or entrecôte also works well.
The most important thing is to slice the beef as thinly as possible. I often prepare a larger amount of thinly sliced meat in advance and use it for bulgogi or shabu-shabu.
Glucose syrup can be used instead of corn syrup.
If you add dangmyeon, Korean glass noodles, soak them in cold water for at least 1 hour. Boil them for about 4 minutes, drain them, and add them near the end of cooking.
How I cook it
Prepare the beef
Slice the beef as thinly as possible. Very thin slices are important for bulgogi because they absorb the marinade well and cook quickly. If the beef is too soft to slice thinly, you can partially freeze it first to make slicing easier.
Add the sugar first
Place the thinly sliced beef in a large bowl. Add the sugar and corn syrup and mix them thoroughly with the meat. Adding the sugar first helps it distribute evenly and begin seasoning the beef.
Add the seasonings
Add the minced garlic, soy sauce, and a little pepper. Add the plum extract as well if you have it. Mix everything thoroughly and gently massage the marinade into the beef so that all the slices are evenly coated.
Add the vegetables and marinate
Add the sesame oil last. Slice the onion and daepa, then add them to the marinated beef together with the enoki and shiitake or button mushrooms. Mix gently, cover, and marinate in the refrigerator for at least 1 hour.
Prepare the dangmyeon
If using dangmyeon, soak the glass noodles in cold water for at least 1 hour. Then boil them for about 4 minutes and drain well. Keep the noodles aside and add them to the bulgogi near the end of cooking.
Cook the bulgogi
Heat a large frying pan and add the marinated beef together with the vegetables and mushrooms. Cook, stirring regularly, until the beef is fully cooked and the vegetables are tender. If you prepared dangmyeon, add the noodles near the end and toss them briefly with the bulgogi sauce. Serve hot with rice.
