It’s week 272375081 of quarantine and we’re all dreaming about the day we can eat at our favorite restaurants again. One of the things most people seem to miss is Korean BBQ, and I’m here to show you how easy it is to make a popular dish right in your kitchen!
Bulgogi is made with super thin sliced beef, which is then marinated in a soy-sauce based sauce and quickly sautéed. It comes up in no time and the ingredients are minimal.
You are more than welcome to use thicker cuts of beef if you can’t find thin sliced ribeye, but I find it’s best with this cut:
You will need:
- 1 pound rib eye, sliced thin
- 1/2 cup soy sauce
- 3 tablespoons honey
- 4 garlic gloves, chopped fine
- 1 tablespoon ginger, chopped fine or grated
- 1/2 of a medium onion, sliced thin
- 2 tablespoons brown rice vinegar
- 1 tablespoon fish sauce
- 1/3 cup water
- sesame seeds (optional for garnish)
- green onions (optional for garnish)
Whisk the soy sauce, fish sauce, honey, brown rice vinegar, garlic, ginger, and water together. If you’re using thicker cut beef you can omit the water and use all soy sauce, but if your beef is cut as thin as mine you’ll need to water the marinade down a little so it’s not overly salty. Give your marinade a quick taste and add more honey if it’s too salty. If it’s too sweet, add a couple dashes of fish sauce.
Put the sliced and beef onions in your marinating vessel of choice, cover with the sauce you just made and let it hang out for at least two hours, but preferably overnight.
When it’s time to cook, just heat up a pan with a little oil and add the meat, making sure to let any excess marinade drip off the meat before you add it to the pan. This will only take a few minutes to cook since the beef is cut so thinly, so you’ll just want to cook it until the meat caramelizes and turns a beautiful deep brown color.
Top with sesame seeds and thinly sliced green onions (optional), get a bowl of rice and your favorite banchan. Enjoy!