Do you know that there are more than one way of enjoying bulgogi in Korean cuisine? You can grill bulgogi and wrap it with lettuce. You can have some broth and cellophane noodles in your bulgogi. Your buglgo can have several vegetalbes in it to fry together such as onion and carrot. Today, I will share a delicious way to enjoy your bulgogi. This type calls BaSsak Bulgogi in Korean and bassak means “dry off” in English. So this specific bulgogi originated from EonYang city in Korea has no broth or liquid. It has great flavor as other bulgogi has but it will have it’s own good texture to make it more tasty. In addition to the bulgogi, I will share a declious Korean spicy green onion salad you eat with your Korean B.B.Q dishes. The raw green onion with spicy, sweet, and sour sauce give wonderful taste for your bulgogi when you eat with it.
Yield: 2 Servings
Short Korean Lesson
- BaSsak (바싹) = Dry Off
- PaJeolI (파절이) = Korean Spicy Green Onion Salad
- 1 lb Shaved Beef (3 Cups)
- ¼ Cup Green Onion
- 2 Tbsp Soy Sauce
- 2 Tbsp Cooking Wine or Water
- 1 Tbsp Garlic, Minced
- 2 tsp Sugar
- ½ Tbsp Sesame Oil
- 2 Pinches Black Pepper
- 1 Tbsp Cooking Oil
Green Onion Salad Ingredients
- 1 Cup Green Onion
- 2 tsp Hot Pepper Powder
- ½ Tbsp Soy Sauce
- 1 tsp Vinegar
- 1 tsp Sugar
- 1 tsp Sesame Seeds
- ½ Generous tsp Sesame Oil
Obtain 1 lb of shaved beef or thinly sliced beef for bulgogi. If you go to a Korean grocery store, you will find this special type for bulgogi. I found my shaved beef from a normal American grocery store. I think this cut is for cheesesteak sandwiches. It worked really well for bulgogi, so you can try it too.
Cut the beef into ¼ inch pieces.
Mix ¼ cup of finely chopped green onion, 2 Tbsp soy sauce, 2 Tbsp cooking wine (or Water), 1 Tbsp minced garlic, 2 tsp sugar, ½ Tbsp sesame oil, and 2 pinches of black pepper in a bowl to make the delicious bulgogi sauce.
Pour the bulgogi sauce on the beef. You can use this sauce for other types of meat as well. If you’re a vegetarian, you can replace the meat with tofu or mushroom. I particularly recommend using oyster mushrooms for a good matching of flavor and texture.
Mix the sauce and beef together so that all the bulgogi will get enough flavor when it’s marinated.
Cover the bowl with some plastic wrap and keep it in the refrigerator for at least 30 minutes.
Meanwhile, you can prepare the green onion salad. To do that, first cut some green onions into very thin strips about 2 inches long. You will need about 1 cup for this recipe.
Some people might have a problem eating spicy raw onion. My tip for reducing that heat is to soak the onion in ice water for about 5 minutes.
Next, let’s make the special sauce for the green onion salad. Add 2 tsp hot pepper powder, ½ Tbsp soy sauce, 1 tsp vinegar, 1 tsp sugar, and 1 tsp Sesame Seeds in a bowl.
Mix everything together.
Drain the green onion and set it aside for later.
When the beef is done marinating, preheat an 11-inch nonstick pan with 1 Tbsp of cooking oil. Put the beef in the pan and flatten the beef with your fingers or a spatula. It can be like making a giant beef patty. lol
Fry it on medium-high. While it’s frying, you might get these yucky jelly-like chunks that come from the beef.
Get rid of them by soaking them up with a paper towel. Just gently touch the chunks with the paper towel, and they will disappear.
Fry for about 5 minutes on one side and then flip it. Don’t worry if you break the beef patty. We will break it up later anyway.
Fry the other side for another 5 minutes. Occasionally press down on the beef to get a better texture for this dish. You will still see the broth from the beef.
5 minutes later, start to break the beef into bite-sized pieces. Continuously fry the beef. You can flip the pieces or press down on the pieces with a spatula to dry off the beef.
When the liquid has dried up, and the beef has a nice golden brown color, it is done.
Right before serving the bulgogi, put the drained green onions into the sauce.
Mix the green onions and sauce gently. The green onions will become soggy very quickly, so make sure that you do this step right before eating. If you love to eat a lot of this green onion salad, like my husband, you can double the green onion salad recipe for your bulgogi.
Eat the bulgogi and green onion salad together. You can also wrap them with lettuce. The flavor combination is perfect. I’m so happy to share this delicious recipe with you. Let me know what you think if you try this recipe.