Korean Kimchi Bulgogi (Kimchi Stir-Fried Marinated Beef)

Name: Korean Kimchi Bulgogi (Kimchi Stir-Fried Marinated Beef)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Thinly sliced beef 250 g; Aged kimchi 150 g; Soy sauce 2 tbsp; Sugar 1 tbsp; Korean pear juice 2 tbsp; Minced garlic 1 tbsp; Sesame oil 1 tbsp; Cooking oil 1 tbsp

Marinate 250 g separated beef slices for 20 minutes, and shake excess liquid off the aged kimchi if it is very wet. In a wide pan over high heat, lay the beef in a thin layer and leave it mostly undisturbed for the first 30 seconds until the edges begin to brown. Loosen the slices when about half of the red color has faded, add the kimchi and cook 2 to 3 minutes on high, then turn off the heat and mix in 1 tbsp sesame oil.

Quick answer

Total time: 40 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Beef marinated with pear juice and sugar is stir-fried over high heat with aged kimchi.

The kimchi's sourness and salt make it less sweet than ordinary bulgogi, and its juices soak into the meat as they cook together. Regular napa cabbage kimchi works if there is no aged kimchi on hand.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Mix 2 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons Korean pear juice, and 1 tablespoon minced garlic.

Separate the 250 g sliced beef so the marinade reaches between the pieces, then let it sit for 20 minutes.
2

Cut the 150 g aged kimchi into bite-size pieces and keep a little of its liquid for seasoning the pan.

If the kimchi is very wet, shake off excess liquid so the stir-fry does not turn watery.
3

Place a wide pan over high heat with 1 tablespoon cooking oil and heat until the oil moves loosely and looks glossy.

Add the marinated beef in a thin layer so it sears quickly instead of steaming.
4

Leave the beef mostly undisturbed for the first 30 seconds, until the edges begin to brown.

When about half of the red color has faded, loosen the slices and stir-fry to separate clumps.
5

Add the kimchi and keep the heat high for 2 to 3 minutes.

Stir and scrape the pan as the kimchi aroma sharpens and the sauce clings to the beef, preventing the sugary marinade from sticking.
6

Turn off the heat and drizzle in 1 tablespoon sesame oil, mixing with the remaining heat so the aroma stays fresh.

Serve once the beef is cooked through and the kimchi has softened, preferably over hot white rice.