Bulgogi
Prepared in 10 minutes, bulgogi is one of the most traditional Korean dishes, featuring thinly sliced, tender beef marinated in a sweet and savory sauce. Grill it on a barbecue or cook it in a cast iron pan for an extra smoky flavor.
Yield: 2
Calories: 823kcal
Ingredients
- 450 g beef | ribeye or top sirloin
- 1 small onion
- 2 green onions
- 1 tbsp toasted sesame seeds
- cooking oil
Marinade for the beef:
- 2 cloves garlic
- ¼ nashi pear | or ½ kiwi or ⅛ red apple + ⅛ pear (Note 1)
- 3 tbsp soy sauce
- 2 tbsp white sugar
- 1 tbsp honey
- 2 tbsp mirin
- 1 tbsp sesame oil
- ½ tsp black pepper powder
Instructions
- Crush the garlic, grate the nashi pear, and slice the onion and the green onions.
- Prepare the marinade by combining all marinade ingredients together.
- Chop the beef into large strips (+- 0.8 inch / 2cm). Add the beef to the marinade and massage it well. Then, add the sliced onion to the marinade and beef and massage again. Let it sit in the fridge for at least 30 minutes.
- Heat a pan over medium-high heat with some cooking oil, then add the beef and green onions. Cook the marinated beef for about 5 minutes, or until fully cooked (Note 2).
- Once ready, sprinkle with sesame seeds.
Notes
1. Nashi pear can be substituted with 1/2 kiwi or a mix of 1/8 red apple (such as Gala) + 1/8 pear. Both options tenderize the beef and add sweetness. If using kiwi, do not let the beef marinate for more than 1 hour, as kiwi is a strong tenderizer and could make the meat too soft.
2. Bulgogi is also delicious when cooked on a Korean barbecue.
Nutrition
Serving: 1 serving | Calories: 823kcal | Carbohydrates: 41g | Protein: 43g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 3g | Cholesterol: 160mg | Sodium: 1819mg | Potassium: 848mg | Fiber: 3g | Sugar: 30g | Vitamin A: 130IU | Vitamin C: 8mg | Calcium: 117mg | Iron: 6mg
