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Pork ribs is not a common Korean dish. I think. At least I’ve never eaten them at the Korean restaurants I’ve been to. Chime in if I’m mistaken. So, what makes these ribs Korean? To start off, a whole lotta … Continue reading
Bulgogi is a popular Korean dish made with thinly sliced beef, onion, scallions and mushrooms.
It’s marinated mainly with soy sauce, sugar/honey and sesame seeds and oil, which makes it a bit salty and a bit sweet.
According to David, true Koreans eat it straight out of the pan.
This suits me just fine; one less dish for me to wash. Bon appétit!
Recipe (from eating and living):
- 2 pounds thinly sliced beef (rib eye or top sirloin)*
- 3 scallions cut into 2-inch pieces
- 1 small onion thinly sliced
- 10 mushroom caps sliced (optional)
Marinade:
- 6 tbsp soy sauce
- 3 tbsp water
- 2 tbsp sugar
- 2 tbsp honey
- 2 tbsp rice wine (or mirin)
- 2 tbsp garlic
- 2 tbsp sesame oil
- 2 tsp sesame seeds
- 3 tbsp grated Asian pear (optional)
- 1/8 tsp pepper
(*Pre-sliced bulgogi meat is sold at any Korean market. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about 1/8-inch thick slices.)
- Mix all the marinade ingredients in a large bowl.
- If using packaged pre-sliced meat, separate the slices.
- Add the meat and vegetables to the marinade and toss gently to combine everything well.
- Marinate the meat for about an hour.
- Grill over charcoal or a smoked wood fire or pan fry in a skillet over high heat until slightly caramelized. (Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.)