Korean Seoul-style Soy Bulgogi
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Because its soy and pear-juice marinade still tastes right once cold, Seoul-style bulgogi often goes into lunchboxes.
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Apple juice can replace the pear juice and tenderizes the beef much the same way.
Ingredients
Instructions
- 1
Loosen the 350 g thin-sliced beef so the marinade can reach between the folds.
Add 2 tbsp soy sauce, 80 ml pear juice, 1 tbsp sugar, and 1 tsp minced garlic, then massage evenly and marinate for 15 minutes.
- 2
Slice 120 g onion into 0.5 cm strips and cut 60 g green onion into 5 cm lengths.
Keep them beside the stove so they can go into the hot pan quickly without cooling the beef too much.
- 3
Preheat the pan well over high heat.
When faint smoke rises, spread the marinated beef in a single loose layer and leave it mostly untouched for about 1 minute so it sears instead of steaming.
- 4
When the surface browns and about 70 percent of the beef has changed color, turn and loosen the slices.
If liquid collects in the pan, keep the heat high and let the moisture cook off before adding vegetables.
- 5
Add the onion and stir-fry over medium-high heat for about 1 minute to draw out its sweetness.
When the onion turns slightly translucent and the sauce starts to reduce, add the green onion.
- 6
Stir-fry the green onion for only about 30 seconds, just until it softens slightly.
Turn off the heat, toss in 1 tsp sesame oil, and serve when the beef looks glossy with no watery sauce pooling underneath.
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Korean Andong-style Soy Bulgogi
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