Although I do love pasta and pizza, Korean food will always be my favorite. It’s in my hapa blood and now my husband craves all things Korean bbq. Bulgogi literally translates to “fire meat”. We often grill bulgogi at our table grill when we’re dining outside, but sometimes it’s just too darn cold or too much work to get the grill going. I’ve got a super simple and crazy delicious pan cooked bulgogi recipe with a sauce reduction that makes it even more amazing.
- ¾ cups reduced sodium soy sauce
- ½ cup light brown sugar (packed)
- ⅛ cup dry white wine or rice wine (chardonnay works well)
- 6 cloves garlic (minced)
- 2 teaspoons roasted sesame oil
- 1 teaspoon sesame seeds
- Stir ingredients until brown sugar is dissolved.
- Add marinade to beef and let it sit in the fridge at least 24 hours.
- 1lb beef ribeye (very thinly sliced)
- 1 recipe for Korean beef marinade (recipe above)
- 1 Medium carrot (julienned)
- 1 Small onion (thinly sliced)
- 2 tablespoons light brown sugar (packed)
- 2 tablespoons olive oil (split in two for cooking beef)
- sliced scallions (garnish)
- rice (to serve)
- Mix the beef and marinade together. Add carrots and onions (optional) for a more traditional bulgogi.
- Let the beef marinade for at least 24 hours.
- Heat a saucepan over medium low heat for the marinade.
- Remove the beef from the marinade.
- Heat the marinade and extra brown sugar in the saucepan until it bubbles for 3-4 minutes. Stir frequently. Set aside.
- Heat a large skillet with 1 tablespoon of the olive oil. Cook half the beef until it's cooked through. Repeat with remaining beef.
- Toss the beef with the sauce reduction.
- Serve over rice and garnish with scallions.
If the sauce reduction gets too thick as it cools, slowly add a spoonful of water until it loosens up.
If you're concerned about cross contamination with the sauce, just double the marinade recipe. Reserve half specifically for the sauce reduction and toss the marinade that was used for the beef.
Traditional pan cooked bulgogi usually has carrots and onions in it. I chose to skip them because they tend to make the beef “soupy” instead of getting a nice caramelization from the pan. I have a different bulgogi recipe with a shabu style twist that uses the carrots and onion. I’ll try to get that one up soon.
My kids typically eat this in a bowl with a side of white kimchi or pickled daikon radish. My husband and I do the “beef and leaf” (what westerners in Korea call it), which is basically a lettuce wrap. Rice, beef, kimchi, a slice of garlic and a bit of soy bean curd paste based sauce all wrapped up in a little red leaf lettuce. So good.
My husband will be home from deployment soon and I’m pretty we’ll be eating this on repeat. I’m not mad about it.
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