Korean Andong-style Soy Bulgogi
Quick answer
- Total time
- 37 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
This bulgogi never goes over a flame.
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It simmers down in its marinade in a wide pan and comes to the table still juicy, with about half the liquid left. Soy sauce is the only seasoning, no gochujang or doenjang, in the inland North Gyeongsang manner, and in Andong it has long been set out in its pan at ancestral rites and family gatherings for everyone to serve themselves.
Ingredients
Instructions
- 1
Combine 500g thin-sliced beef with 3 tbsp soy sauce, 3 tbsp pear juice, 1 tbsp sugar, minced garlic, and pepper.
Mix thoroughly and let it marinate for 20 minutes to tenderize the meat.
- 2
Slice 150g of onion into consistent 0.5cm strips and cut 100g of shiitake mushrooms into 1cm thick pieces to preserve their chewy texture and prevent them from shrinking too much during cooking.
- 3
Preheat a wide, flat pan over high heat.
Add the marinated beef and spread it out evenly, then stir-fry rapidly over medium-high heat until the surface of the meat is no longer pink.
- 4
Once the beef is about 70% cooked and turning light brown, add the prepared onion and shiitake mushrooms.
Continue stir-frying until the vegetables release their juices and begin to soften into the meat.
- 5
Add one sliced green onion and simmer the mixture over medium heat until the braising liquid reduces by half.
Ensure the sweet soy glaze thickens enough to coat every ingredient with a glossy sheen.
- 6
Turn off the heat and stir in 1 tbsp of sesame oil using the residual heat to preserve its aroma.
The finished dish should remain moist and strongly seasoned for serving over rice.
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