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Bulgogi derives from Korea. Bul means “fire” and gogi is “meat”. It is believed to have originated during the Goguryeo era (37 B.C. – 668 A.D.) from a dish called maekjeok, where the beef was grilled on a skewer. Bulgogi is made of thin slices of beef that have been marinated. Sirloin, brisket, and rib-eye are commonly used cuts for this dish. Bulgogi is usually grilled and then eaten with rice or lettuce.
As a child it was always exciting for me to go to the Korean super market. I ogled at the exotic fruits, said “hello” to the fish swimming in the tanks at the butcher, and perused the snack section for Korean sweet or salty treats I could never find at the local grocery store. After we were finished shopping my family and I would sit at the casual canteen attached to the grocery store, and I would devour a plate of bulgogi, rice, and pickled radishes.
Bulgogi Recipe
Serves 3
Prep Time 5 min
Inactive Time 1 hour
Cook Time 10 minutes
Beer Pairing Suggestion: Lager
Ingredients
1/2 pound thinly sliced nicely marbled beef, rib eye preferred
2 scallions, chopped
1 carrot, julienned
1/4 onion, sliced
2 teaspoons vegetable oil
2 teaspoons roasted white sesame seeds
Serve with: Lettuce leaves
Marinade Ingredients:
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
4 cloves of garlic, minced
1 tablespoon lemon juice
Freshly ground black pepper
Directions
Mix all the marinade ingredients together in a bowl. Add beef, scallions, carrot, and onion to the bowl. Marinate in the refrigerator for at least 1 hour, overnight preferred.
Add oil to a saute pan. Heat up the pan to medium heat. Add bulgogi to pan, shake off any excess marinade beforehand. Cook bulgogi in batches for 4 minutes at a time.
Garnish with sesame seeds.
Serve hot with lettuce, rice, kimchi, gamja potato salad or scallion pancakes.
Shaking the marinade off the bulgogi is important. If the meat is too wet it will now brown properly.
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