Best Bulgogi Recipe – How To Make Homemade Bulgogi

bulgogi

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MARY RUPP

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Yields:

4 – 6


servings

Prep Time:

0

hours

15

minutes

Total Time:

4

hours

0

minutes

1 1/4 lbs.

rib eye or sirloin steak

1


large yellow onion, 1/2 finely chopped, 1/2 thinly sliced

1 c.

finely chopped Fuji apple

1/4 c.

finely chopped kiwi

5


scallions, cut into 2″ pieces, plus more thinly sliced ​​for serving

2 tbsp.

mirin (sweet rice wine)

1 tbsp.

toasted sesame oil

Freshly ground black pepper

Toasted white sesame seeds, crushed, for serving (optional)

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  1. Freeze steak until semi-frozen, at least 2 1/2 hours or up to 5. Slice 1/8″ thick against the grain and transfer to a large bowl.
  2. In a food processor, puree chopped onion, apple, kiwi, and garlic until smooth, about 1 minute. Pour over meat, then add sliced ​​onions, scallions, brown sugar, soy sauce, mirin, oil, and 1/4 teaspoon black pepper.
  3. Using your hands, massage the marinade into the meat, about 2 minutes. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
  4. Heat a large nonstick skillet over medium-high heat. Working in 3 batches, arrange meat in a single layer without overcrowding. Cook, turning once and using tongs to move meat along sides of pan if pan becomes too dark, until meat develops a dark, caramelized crust on both sides, 3 to 4 minutes per side. Continue to cook, flipping and tossing the meat so it picks up any caramelization from the bottom of the pan, until parts of the meat look charred, about 1 minute more. Transfer to a large platter; repeat with remaining meat. If pan gets too dark, clean out pan between batches. Discard excess marinade.
  5. Top bulgogi with scallions and sesame seeds, if using, and serve with rice.

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bulgogi

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MARY RUPP

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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