Beef Bulgogi

Beef Bulgogi originated from Pyongan Province of North Korea, but is a very popular dish in South Korea. Most commonly marinated slices of beef meat, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. You can substitute minced meat with any of those cuts, if you aim for fancier version of beef bulgogi, optionally you can grill beef bulgogi on the griddle.

 300 g Beef Mince(you can substitute with beef slices or 100g with dry aged mince)
Marinade (at least 30m)
 1 Shitake Mushroom(diced)
 1 Garlic(minced)
 2 ½ tbsp Soy Sauce
 1 tbsp Sugar
 1 tbsp Mirin
 1 tbsp Oyster Sauce
 ½ tbsp Toasted Sesame Seed Oil
 1 pinch Black Pepper
 1 pinch Salt
 1 pinch MSG
Saute
 1 Green Onion(white part)
 ½ Small Onion(diced)
Finish
 Fried Egg
 2 tsp Toasted Sesame Seed Oil
 Green Onion(geen part)
 Toasted Sesame Seeds

1

  • Prepare marinade and place meat mince in.
  • Marinate for at least 30 minutes in fridge or overnight in the fridge.

Cooking
2

  • Prepare deep frying pan, preferably thick walled wok.
  • Saute the onions until slightly browned.
  • Add the marinated meat and cook on medium-high heat 8 minutes or so.
  • At very end add Toasted Sesame Seed Oil.

Finish
3

  • Serve on rice. Preferably add fried egg on top (sunny side up).
  • Sprinkle with green onions and Toasted Sesame Seeds.