Authentic Korean Bulgogi
This is the Korean Bul-Go-Gi recipe I’ve learned from a friend who lives in Korea. I’ve made this dish many times and got raves every time. Yummy!
Ready in 2 hours 40 minutes
Serves : 4
1 1/2 pounds beef top sirloin; thinly sliced
1 cup pear juice
1 teaspoon ground black pepper
1/4 cup soy sauce
1 tablespoon white sugar
2 tablespoons Asian (toasted) sesame oil
1 tablespoon minced garlic
2 tablespoons chopped green onion
1 tablespoon sesame seeds
1/2 pound fresh mushrooms; halved (optional)
1/2 onion; chopped (optional)
lettuce; for wrapping
Place the beef in a bowl, and pour in pear juice, and black pepper.
Stir to combine, and allow to marinate for 30 minutes.
Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
Preheat an outdoor grill for medium-high heat.
Remove the beef from the marinade, and discard the marinade.
Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil.
Place the mushrooms and onion on another part of the foil.
Cook the beef slices until they are evenly brown, 3 to 5 minutes per side.
Serve with cooked mushrooms and onion with rice, or for even more authenticity, wrap it all up in a large lettuce leaf.
You can substitute 2 shredded fresh pears for the pear juice.
For better taste, soak beef in cold water for a couple of hours. Change water occasionally.
Serve with a handful of Korean sweet-potato noodles, if you can find them.
If pan-frying the beef (optional); you can add 1/2 cup of beef broth to make a sauce to go over rice!
By Danica Paz