BulGoGi 2

This is my another bulgogi recipe for you. With some differences of ingredient ratio or using different ingredients all make delicious bulgogi. This recipe has some more broth than my other bulgogi recipes, so you can add cellophane noodles if you want and make it more special bulgogi. Bulgogi has this sweet and savory flavor of own Korean flavor. You can marinate plenty of the bulgogi and keep it in the freezer. It can be a quick and delicious meal with some rice and other side dishes. I have an exciting upcoming post that I will use this bulgogi in it. So, please don’t miss it. 🙂

Yield: 4 Servings

Short Korean Lesson

Bit (빚) = Debt
Bit (빛) = Light

Video Instructions

⏰ The video for this recipe will be started at 0:17.

Main Ingredients

1½ lb Shaved Beef (4 Cups)
1 Cup Onion
½ Cup Carrot
½ Cup Green Onion
½ Tbsp Sesame Seeds
1 oz Dried Cellophane Noodles (Optional)

Sauce Ingredients

1½ Cups Water
½ Cup Soy Sauce
6 Tbsp Sugar
¼ Cup Sweet Apple (Grated)
2 Tbsp Cooking Wine
1½ Tbsp Garlic, Minced
1 Tbsp Sesame Oil
¼ tsp Black Pepper

Directions

Prepare 1½ lb shaved beef or thin cut beef. I really like to use these shaved beef for Philly steak sandwich. I think it is perfect cut for bulgogi.

Next, grate about ¼ cup worth of a sweet apple. This apple is a secret ingredient for tender and delicious bulgogi. I used an Asian pear before, but an apple can be easier to find for you and the result is pretty good.

Mix all the ingredients for the sauce in a large mixing bowl- 1½ cups water, ½ cup soy sauce, 6 Tbsp sugar, ¼ cup grated sweet apple, 2 Tbsp cooking wine, 1½ Tbsp minced garlic, 1 Tbsp sesame oil, ¼ tsp black pepper.

Cut 1 cup of an onion thinly and julienne ½ cup of a carrot. Cut ½ of green onion into ½ inch pieces.

Add the beef, onion, and carrot to the sauce. Save the green onion for later before cooking.

Mix everything well. Cover it and marinate it for several hours in the refrigerator.You can also put smaller portion of the bulgogi in a ziplock back for freezer. So, whenever you want to eat bulgogi, you can take it out from a freezer and cook it.

Several hours later, I’m going to cook all the bulgogi for my family today. Preheat a pan and fry the marinated bulgogi for about 8 to 10 minutes on medium.

You can see this bulgogi recipe gets good amount of delicious bulgogi broth. So, you can cook about 1 oz of soaked cellophane noodles together with your bulgogi. The noodles in the bulgogi taste amazing.