Korean Gangwon-Style Soy Bulgogi
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The Gangwon version of soy bulgogi includes shiitake.
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Thick slices of the mushroom soak up the marinade along with the onion, and even with pear juice in the mix, the salty soy comes through before any sweetness.
Ingredients
Instructions
- 1
Press 320g bulgogi beef with paper towels to remove excess blood and moisture.
Too much moisture causes steaming instead of searing and prevents the Maillard reaction.
- 2
Combine 2 tbsp soy sauce, 3 tbsp pear juice, 1 tsp sugar, 1 tsp minced garlic, and 1 tsp sesame oil.
Pear juice tenderizes the beef.
- 3
Add sauce to beef, massage gently by hand, and marinate for 10 minutes so the marinade penetrates between the meat fibers.
- 4
Thinly slice half an onion, cut 80g shiitake mushrooms into 5mm slices, and slice half a green onion diagonally.
- 5
Spread marinated beef in a hot pan, sear undisturbed on high heat for 1 minute, then flip and stir-fry 1 more minute.
Look for a golden-brown Maillard color.
- 6
Add onion and mushrooms, reduce to medium heat, and stir-fry for 2 minutes until onion turns translucent and mushrooms release moisture.
- 7
Add green onion and stir-fry for 30 seconds to release its aroma, then turn off heat and serve.
Adding green onion at the end preserves its fragrance.
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