Bulgogi (불고기, bool-goh-gee) is an extremely popular dish, originating from the Korean Peninsula during the Goguryeo era. Interestingly, it was mainly served to the wealthy Korean royalty due to the fact that beef was quite expensive back then. Its meat generally needs to be marinated in a special BBQ sauce mixture for a day, however, there are various alternatives to shorten the process. The delicious dish can be made by anyone who craves a quick and simple Bulgogi for dinner. This recipe makes up 2 to 3 servings.
- 350 g – Beef sirloin or other prime cuts (pork meat is also usable); thinly sliced
- 60 g – White onions; sliced
- 40 g – White onions; diced
- 10 g – Carrots; sliced
- 6 garlic cloves
- Spring onion (scallions); sliced
- 3 tbs – Brown sugar
- 1 tsp – White pepper
- ⅓ cup (just under 79 ml) – Dark soy sauce
- 2 tbs – White sesame
- 3 tbs – Sesame oil
- 2 tbs – Vegetable oil
- Rice or side salad of your choice
- Mix diced onions, garlic cloves, brown sugar, white pepper, dark soy sauce, and sesame oil in a blender. Keep blending until it reaches a sauce-like consistency (if you do not have a blender just mix them well with a spoon).
- Place your meat, sliced onions, and carrots into the sauce and let that marinate for 20 minutes.
- Pour vegetable oil into a non-stick pan, medium heat.
- Stir fry the meat mixture until the onions are caramelized with a thickened sauce (another option is to grill just the meat first then stir fry it later on with the onions). If it gets too dry, you can add more of the left-over marinade sauce.
- Add spring onion and white sesame for garnish.
- Enjoy and serve with rice or salad.
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