Korean Andong-style Soy Bulgogi
Andong-style bulgogi differs from the Seoul version in one fundamental way: it is not grilled. In Andong - a city in North Gyeongsang Province known for preserving Joseon-era culinary customs - bulgogi is braised in a shallow pan with the marinade and vegetables rather than cooked over open flame. Thinly sliced beef is marinated in soy sauce, sugar, sesame oil, garlic, and pear juice, then layered with glass noodles, onion, scallion, and mushroom in a wide, flat pan. As the liquid simmers down, the sweet soy marinade reduces into a glaze that coats every ingredient. The result is wetter and more intensely seasoned than grilled bulgogi, with the noodles soaking up the concentrated braising liquid. This style appears at Andong's ancestral rite ceremonies and family gatherings, where the dish is served communally from the pan it was cooked in.
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Instructions
- 1
Marinate beef with soy sauce, pear juice, sugar, garlic, and pepper for 20 minutes.
- 2
Slice onion and cut shiitake mushrooms thickly.
- 3
Cook marinated beef in a hot pan over medium-high heat.
- 4
When beef is 70% cooked, add onion and shiitake and continue stir-frying.
- 5
Add green onion and reduce the juices by half while stir-frying.
- 6
Turn off the heat and finish with sesame oil.
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Nutrition (per serving)
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