Where to Shop for Thin Sliced Beef for Bulgogi

Beefiness Bulgogi to rival any Korean restaurant is easy to melt at home!

Beef Bulgogi is crazy tender and juicy seeping with mildly sweet, savory, smoky flavors from the soy, sesame, garlic, ginger marinade.  Information technology is intensely flavorful, and tantalizingly delicious.  This Bulgogi cooks super fast, then one time your steak is done marinating, information technology's 15 minutes to dinner!

Beef Bulgogi (Korean Beef BBQ) is one of the most popular Korean dishes.  And shortly y'all will gustation why. Bulgogi can exist barbecued on superlative of a charcoal grill (in which case yous will want a fine mesh sieve) or pan-fried.  I've chosen the pan-fried version for this recipe for convenience and ease – as in soooo easy!   You may never desire to swallow any other Bulgogi again!

What is Bulgogi?

Beef Bulgogi is one of the nigh popular Korean dishes.  It is tender, thinly sliced, caramelized beef normally rib eye, simply I have had keen success with flank steak equally well.   The marinated beefiness is slightly sweet, savory and characteristically seasoned with soy sauce, ginger, garlic, sesame and scallions also equally a freshly grated ripe pear to tenderize the meat.

Bulgogi literally means "burn" and "meat" and is traditionally grilled on a barbecue or on a stove-top griddle.  Modernistic interpretations, withal, oft cook Bulgogi in a screaming hot cast fe or stainless steal skillet then the edges caramelize like they would on a grill.

What kind of meat practise you use for beef bulgogi?

Bulgogi is typically made with virtually paper-sparse slices of the virtually tender cuts of beef. Rib-eye is the well-nigh mutual cut of beef with acme sirloin coming in a close second.

That being said, I accept used both rib-center and flank steak for this Beef Bulgogi recipe and honestly, I could barely tell a difference! So, if y'all are looking for a more economical style to make Bulgogi, I highly propose either flank steak or skirt steak and then marinate for a few hours to ensure your beef is cook-in-your-mouth-tender.

WHAT IS BULGOGI SAUCE Fabricated OF?

Bulgogi sauce is intensely flavorful and irresistible.  It is a soy based marinade/sauce flavored with ginger, garlic, sesame and Asian pear (more on pear below).  Brownish saccharide is added for sugariness as well as sweet rice cooking wine.  I've too added Gochuchang to the Beef Bulgogi marinade for a subtle sweet heat and dimension of flavor.

If you aren't familiar with rice wine  – rice vino is Non rice vinegar- Practise NOT switch them out.  Rice wine adds a sweet and depth of flavor while too tenderizing the beef.  Rice vinegar, on the other mitt will add an acidic flavor.  I use "Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning" which is unremarkably found in the Asian section of most grocery stores or you tin Amazon it.  I highly suggest you google epitome before you head off to the grocery shop so you know exactly what you are looking for.  The all-time substitute for rice wine is pale dry out sherry.

WHAT IS GOCHUJANG AND WHERE Can I Buy IT?

Gochujang is a Korean BBQ Sauce that's the perfect alloy of savory, sweet and spicy and one of my absolute favorite Asian condiments.  By adding it to the marinade, the resulting beefiness Bulgogi isn't spicy at all, by our standards, but boasts fabulous dynamic flavors.

If you don't want to buy Gochujang but for this recipe, and so I suggest adding 1-3 teaspoons of an culling Asian hot chili sauce.  Even so, I as well use Gochujang in my Korean BBQ Burgers, Korean Meatballs, Korean Beef Stir Fry and Korean Beefiness  Bowls, so it is fabulous to have on mitt and won't go to waste!

I apply Annie Chun's Sweet and Spicy Gochujang Sauce located in the Asian department of my grocery shop, but you lot can also hands buy it on Amazon.  I practise recommend looking to encounter what Annie Chun'due south Gochujang Sauce looks similar so you can hands spot it at the grocery store (non an affiliate, just will make your life easier).

Asian Pear and Asian Pear Substitutes

The Korean/Asian pear is round and pale yellow.  Essentially, information technology looks like a yellowish-ish apple.   To me, it tastes like a cantankerous betwixt an apple and a pear and is one of my favorite fruits!  It is sweet and juicy with the firm texture of an apple.

We grate ¼ of an Asian pear and add it to the marinade.  The grated pear not only adds sweetness just more importantly, tenderizes the meat as well.

Asian pears are more than readily bachelor in the fall and winter months (sometimes even Costco carries them), only I easily plant mine at Sprouts in July!  So if you aren't sure if your store carries them, simply ask!  If yous can't notice Asian pears, yous can substitute a sugariness apple like Fuji or Bosc pear.

Is Bulgogi spicy?

Although Bulgogi means "burn meat," it is not spicy.  The literal translation in reference to the cooking style of being fried in a skillet or tabletop grill.  Beefiness Bulgogi is more on the sweet side, fifty-fifty with the addition of Gochujang.

You lot can certainly make your beefiness spicier by adding additional Gochujang or Asian hot chili sauce.

How Long to do you marinate Bulgogi?

If yous choose to utilize flank steak or skirt steak, I suggest marinating the beef longer because these are tougher meats to kickoff with.  I would marinate flanks and skirt steak for at to the lowest degree two hours only overnight is best.

If you lot are using rib-eye or top sirloin, yous tin can get away with marinating for equally little as a 30-minutes at room temperature, but 2-iii hours in the refrigerator is optimal.  The meat is sliced and then thinly and information technology'southward already so tender so you don't need much more iii hours, simply you are welcome to marinate longer.

Helpful Tips to make Like shooting fish in a barrel Beef Bulgogi

• Freeze beef. You can purchase pre-sliced Beef Bulgogi meat at Korean grocery stores, otherwise, the easiest style to thinly slice beefiness is while it is partially frozen.  Wrap beef in plastic wrap and freeze 1-two hours until it is business firm plenty to hold shape simply yet soft enough to slice.  I like to cutting the beef in half and place one half in the freezer until I am finished slicing the first half and then it doesn't outset to defrost on the cutting board.
• Cut beef thin. Slices should be less super thin – even more thin than the beefiness in Beef and Broccoli or Spicy Korean Noodles.  Beef Should be sliced less than 1/8" thick if cooking in a skillet and 1/eight" thick if cooking on the grill.  Don't worry if the edges look a chip ragged.
• Cut beef across the grain. You can encounter the "grain" running through the meat in 1 direction. The grain is essentially the muscle fibers running through the meat.  Y'all desire to cut perpendicular to the muscle fibers then they get as short as possible as opposed to long muscle fibers. Long muscle fibers will requite you chewy, rubbery tough meat – and then cutting AGAINST the grain.
• Butcher'southward help. You tin ask your butcher to piece the meat thinly for you!

• Beef Substitutes. You tin mix upward the meat in this Bulgogi and apply boneless pork loin, boneless brusque rib, skinless, boneless chicken breasts or thighs.
• Bring meat to room temperature.  Let beef sit down at room temperature for thirty minutes.  This mode your beef won't be cold when it touches the hot skillet and immediately reduce the skillet temperature.  Chilled meat also will releases more of its juices, which we don't desire.

• Utilize tongs. We don't want excess moisture/marinade in our skillet in guild for the beefiness to sear and caramelize instead of but steam, so use a pair of tongs to transfer your beef from the marinade to the skillet, letting excess marinade baste off.  If there is excess moisture left in your skillet later on you cook you first batch, wipe it out with a newspaper towel.
• Employ a hot skillet. Your pan should be hot plenty and so that the meat sizzles as shortly as it touches the pan. We desire the outside of our meat to develop a dainty sear while the inside remains tender, this ensures juicy steak. To do this, use a wok, cast fe or stainless steal pan, make sure your skillet is dainty and hot.
• Don't overcrowd your pan. Melt your steak in four batches and so you don't overcrowd your skillet which volition steam instead of sear your beefiness. The hot skillet will evaporate whatever extra wet as it sears the meat and leave y'all with beautifully caramelized Beef Bulgogi.  It only takes a few minutes to cook each batch, and then please do not try to rush the procedure and oversupply your pan or your beef will suffer season and tenderness.
• Add together additional saccharide to taste. Beefiness Bulgogi is mildly sugariness, but simply how sweet is subjective.  I think the recipe is perfect equally written, but you tin can add more sugar while you're cooking if you like sweeter Bulgogi.   To do this add sprinkle ½-1 teaspoon brown sugar over your meat then stir fry.

WHAT SIDE DISHES TO SERVE WITH BULGOGI?

Bulgogi is usually served with rice and kimchi.  It is also served as a wrap.  To make a wrap, use whole, fluffy lettuce go out such every bit light-green leaf or romaine and add any of the post-obit: rice, hot peppers, carrots, cucumbers, edible bean paste.

Bulgogi can besides be easily turned into a Beef Bulgogi stir fry by adding whatever of your favorite veggies.  I recommend stir frying your veggies separately after the beef so they don't overcrowd the pan and release excess moisture with the beef.  Bulgogi can also be turned into delectable Korean Tacos.  I serve mine with Asian Pear Mango Slaw and they are divine!

LOOKING FOR MORE ASIAN RECIPES?

• Beefiness and Broccoli
• General Tso'southward Craven
• Mongolian Chicken
• Cashew Chicken
• Pineapple Ginger Craven

Desire TO Endeavour THIS BULGOGI RECIPE?

PIN IT TO YOUR ASIAN, BEEF OR DINNER Lath TO Relieve FOR LATER!

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Effort this Beef Bulgogi in my new Korean Tacos!

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• 1 one/two pounds rib eye, peak sirloin or flank steak THINLY sliced across the grain (less than ane/8″)
• Vegetable oil

• Add all of the marinade ingredients to a shallow bowl or freezer bag (whatever you are going to marinate your steak in) and whisk to combine. Add steak and turn to coat. Comprehend and marinate 30 minutes at room temperature (simply an choice if using rib eye or height sirloin) or refrigerate up to overnight.

• When ready to cook, let beef sit at room temperature for 30 minutes. Heat one tablespoon vegetable oil over medium high heat in a large cast atomic number 26 skillet, wok or stainless steal pan.

• Working in 4 batches, add meat (grabbing meat with tongs so excess marinade drips off) in a single layer and let sear 1-2 minutes. Flip and melt and add-on 1-two minutes or until browned but barely cooked through then add sesame seeds and stir to combine. Transfer to a plate and cover tightly with foil. Repeat.

• Garnish with additional sesame seeds and green onions if desired. Serve with additional Gochuchang if you lot would similar it spicier.

• Korean/Asian pear. Asian pears wait similar a pale, yellow apple.  Asian pears are more readily available in the autumn and wintertime months (sometimes fifty-fifty Costco carries them), just I easily constitute mine at Sprouts in July!  Then if y'all aren't sure if your shop carries them, just ask!
• Asian pear Substitute. If you can't find Asian pears, you tin substitute a sugariness apple similar Fuji or Bosc pear.
• Rice wine is NOT rice vinegar– DO NOT switch them out.    I use "Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning" which is commonly found in the Asian section of most grocery stores or yous can Amazon it.  I highly suggest you google image before you lot caput off to the grocery shop so you know exactly what you are looking for.  The best substitute for rice wine is pale dry sherry.
• Gochuchang is a sweetness and spicy Korean Barbecue Sauce and is one of my favorite condiments.  I utilize Annie Chun'due south Sweet and Spicy Gochujang Sauce located in the Asian section of my grocery store, but you can also easily buy it on Amazon.  I do recommend looking to meet what Annie Chun'southward Gochujang Sauce looks like so you can hands spot information technology at the grocery store (not an affiliate, just will make your life easier). If you don't want to purchase Gochuchang just for this recipe, and then I suggest adding an 1-3 teaspoons of an alternative Asian hot chili sauce.
• Freeze beef. You tin can buy pre-sliced Beef Bulgogi meat at Korean grocery stores, otherwise, the easiest way to thinly slice beef is while it is partially frozen.  Wrap beefiness in plastic wrap and freeze 1-2 hours until it is firm enough to hold shape but even so soft plenty to slice.  I like to cut the beef in half and identify ane half in the freezer until I am finished slicing the kickoff half.
• Cutting beef across the grain. Yous tin can meet the "grain" running through the meat in one direction. The grain is essentially the muscle fibers running through the meat.  You want to cutting perpendicular to the muscle fibers so they go as short as possible as opposed to long musculus fibers. Long muscle fibers will give you chewy, rubbery tough meat – so cutting AGAINST the grain.
• Butcher'due south assistance. Y'all can ask your butcher to slice the meat thinly for you lot!
• Beef Substitutes. Yous can mix up the meat in this Bulgogi and apply boneless pork loin, boneless brusk rib, skinless, boneless chicken breasts or thighs.
• Marinating Times.  If you choose to apply flank steak or skirt steak, I suggest marinating the beefiness longer because these are tougher meats to first with.  I would marinate flanks and skirt steak for at to the lowest degree 2 hours but overnight is best.  If you are using rib-eye or top sirloin, you tin can get away with marinating for as little equally a 30-minutes at room temperature, but 1-2 hours in the fridge is optimal.  The meat is sliced so thinly and these cuts of meat are already so tender you lot don't demand much more than than 3 hours, but you are welcome to marinate longer.
• Utilise tongs. We don't want excess wet/marinade in our skillet in order for the beefiness to sear and caramelize instead of just steam, then apply a pair of tongs to transfer your beef from the marinade to the skillet, letting excess marinade drip off.  If there is excess moisture left in your skillet after yous cook you lot first batch, wipe it out with a newspaper towel.
• Use a hot skillet. Your pan should exist hot enough so that the meat sizzles as before long as it touches the pan. We want the outside of our meat to develop a squeamish sear while the within remains tender, this ensures juicy steak. To do this, use a wok, cast iron or stainless steal pan, make sure your skillet is nice and hot.
• Don't overcrowd your pan. Cook your steak in 4 batches so you don't overcrowd your skillet which volition steam instead of sear your beefiness. The hot skillet will evaporate any extra moisture every bit information technology sears the meat and leave you with beautifully caramelized Beefiness Bulgogi.  It merely takes a few minutes to cook each batch, and then please do not attempt to rush the process and crowd your pan or your beefiness will suffer season and tenderness.
• Add boosted sugar to taste. Beef Bulgogi is mildly sweet, merely just how sweet is subjective.  I think the recipe is perfect as written, but you lot tin add together more than saccharide while you're cooking if yous like sweeter Bulgogi.   To practice this add together sprinkle ½-1 teaspoon brown sugar over your meat then stir fry.

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