Bulgogi

Introduction:

Bulgogi, which translates to "fire meat," is a traditional Korean dish made from thinly sliced beef marinated in a savory, slightly sweet sauce. The dish is often grilled, pan-fried, or cooked on a hotplate, giving the meat a smoky and caramelized finish. The marinade typically includes soy sauce, sugar, sesame oil, garlic, and pear juice, which tenderize the beef and infuse it with rich, complex flavors. Bulgogi is commonly served with rice, lettuce wraps, and kimchi.

Ingredients:

• 600g ribeye or sirloin beef, thinly sliced (you can also use flank steak)
• 1 Asian pear (or 1 apple), grated
• 5 tablespoons soy sauce (low sodium)
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon rice wine (mirin or sake)
• 4 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon gochujang (Korean red chili paste, optional for heat)
• 1 tablespoon toasted sesame seeds (for garnish)
• 1 medium onion, thinly sliced
• 2 green onions, finely chopped
• Fresh lettuce leaves (for serving)
• Cooked white rice (for serving)

Instructions:

1. Prepare the beef:
   Thinly slice the beef against the grain. For best results, freeze the beef for about 30 minutes before slicing, as this makes it easier to cut into thin pieces. Set the beef aside in a large bowl.
2. Prepare the marinade:
   In a medium bowl, combine the grated Asian pear (or apple), soy sauce, brown sugar, sesame oil, rice wine, minced garlic, grated ginger, and gochujang (if using). Mix well until the sugar dissolves.
3. Marinate the beef:
   Pour the marinade over the sliced beef and add the sliced onion and chopped green onions. Mix everything thoroughly, ensuring the beef is evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 4 hours for maximum flavor absorption.
4. Cook the bulgogi:
   • Grill method: Preheat a grill or hotplate to medium-high heat. Lightly oil the grill grates to prevent sticking. Cook the marinated beef for 2-3 minutes on each side, until the meat is browned and caramelized.
   • Pan-frying method: Heat a large skillet or non-stick pan over medium-high heat. Add the marinated beef in a single layer (without overcrowding) and cook for 3-4 minutes, stirring occasionally until the beef is cooked through and slightly charred.
5. Serve:
   Transfer the cooked beef to a serving platter. Garnish with toasted sesame seeds and additional chopped green onions. Serve hot with lettuce leaves, steamed rice, and kimchi.

Health Notes:

• Bulgogi is a high-protein dish, but depending on the cut of beef, it can also be high in fat. Opt for leaner cuts of beef if you prefer a lower-fat version. The soy sauce marinade is relatively high in sodium, so use low-sodium soy sauce if you want to reduce salt intake.

Serving Suggestions:

• Bulgogi is traditionally served with fresh lettuce leaves to make wraps. Place a spoonful of bulgogi in a lettuce leaf, add rice and kimchi, then fold the leaf and enjoy. You can also serve it as part of a Korean barbecue meal with side dishes like pickled vegetables, spicy cucumber salad, or japchae (stir-fried glass noodles).

Tips:

• Thin slicing: For the best texture, slice the beef as thinly as possible. Freezing the beef slightly before slicing helps achieve paper-thin cuts.
• Marination time: Marinating for at least 2 hours is essential to tenderize the beef and allow the flavors to penetrate. Marinating overnight will give the best results.
• Cook in batches: If pan-frying, avoid overcrowding the pan to ensure the beef caramelizes and doesn’t steam.