Korean Bulgogi
The Heart and Soul of Korean Cuisine: Korean Bulgogi
When people think of Korean food, the iconic Korean Bulgogi Recipe often comes to mind. I lived in South Korea for four years, and during that time, I had my fill of Bulgogi in street stalls and local restaurants. There’s something special about enjoying it on plastic stools, under the hanging vents that pull the rich aroma out of the restaurant and into the night air. However, when I tried to recreate the dish in America, it never quite tasted the same. This Korean Bulgogi Recipe was taught to me during my time in South Korea, and it’s as close as you can get to the real thing. Simple, authentic, and perfect to make at home, this recipe brings the true flavors of Korea right to your kitchen. If you didn’t know, this was also one of Anthony Bourdain’s favorite Korean dishes that he enjoyed every time he visited South Korea.
Bringing the True Flavor of Korea Back Home
But when you’re back in America, something gets lost in translation. The flavors just don’t hit the same way when you’re far from Seoul’s buzzing streets. That’s why I had to learn how to bring a piece of Korea back with me. This Korean Bulgogi Recipe was passed down to me by locals who knew what they were doing—people who could take the most basic ingredients and turn them into something that transcends simple sustenance.
Authentic Bulgogi: A Dish You Can Trust
This isn’t the Bulgogi you’ll find in a trendy fusion restaurant. This is the real deal—simple, honest, and true to its roots. And the best part? You can make it right at home. It’s a little taste of South Korea, wherever you are in the world.
You can check out some of my other recipes that I have learned over my time living abroad at TravelingAmerican/Recipes Â
Korean Bulgogi
Servings:
INGREDIENTS
A bowl large enough to hold the marinade and the beef together.
2Â pounds of thinly sliced rib eye steak or boneless country pork ribs.
6 tablespoon of Soy Sauce
3 tablespoons of Sugar
2 tablespoons of Honey (2 teaspoons of sugar will substitute)
4 tablespoons of cooking wine (sake or soju will substitute)
2 tablespoons of Sesame Oil
2 tablespoons of Minced Garlic
1 tablespoon of Black Pepper
2 teaspoons of toasted sesame seeds
1/2 of a yellow onion (a whole onion if you like onions)
1 tablespoon of chopped Green Onion
1/3 of a pear (Korean pear would be best, but a soft green pear will substitute)Â
Marinade
6 tablespoon of Soy Sauce
3 tablespoons of Sugar
2 tablespoons of Honey (2 teaspoons of sugar will substitute)
4 tablespoons of cooking wine (sake or soju will substitute)
2 tablespoons of Sesame Oil
2 tablespoons of Minced Garlic
1 tablespoon of Black Pepper
2 teaspoons of toasted sesame seeds
US Customary – Metric
Instructions
1. Cut meat and then put it into a bowl of cold water for 15 minutes to draw out the rest of the blood.
2. Make the marinade by mixing all of the marinade ingredients together. Except for the onions.
3. Mix the meat into the bowl that you made the marinade in. Make sure that the meat and marinade are mixed together well. You     should use your hands to massage the marinade and the meat.
4. Heat up a frying pan on high heat and just stir fry meat until it is it’s slightly brown on both sides. The pan should be hot enough    that the meat sizzles as soon as it touched the pan. Never crowd the meat. The meat pieces should not be touching other meat in   the pan. If you cook it too low of a temperature or too much meat, you are just going to boil your bulgogi in the juices when you     should be trying it.
5. If you have some kimchi and and sliced garlic, cook themselves.
