Korean Gangwon-Style Soy Bulgogi
Gangwon-style soy bulgogi marinates thin-sliced beef in a blend of soy sauce, pear juice, sugar, and garlic before stir-frying over high heat. The pear juice tenderizes the meat while lending a gentle fruit sweetness that balances the salty soy base. Shiitake mushrooms and onion cook alongside the beef, absorbing the marinade and building layers of umami. A final toss of diagonally sliced green onion adds a bright, fresh note. This regional take on bulgogi is lighter and cleaner in flavor compared to many other versions.
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Instructions
- 1
Blot beef with paper towel to remove excess moisture.
- 2
Mix soy sauce, pear juice, sugar, garlic, and sesame oil.
- 3
Marinate beef for 10 minutes.
- 4
Thinly slice onion and mushrooms; diagonally slice green onion.
- 5
Add beef to a hot pan and stir-fry on high for 2 minutes.
- 6
Add onion and mushrooms and cook until softened.
- 7
Finish with green onion and cook 30 seconds more.
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Nutrition (per serving)
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