1
Remove blood from the beef for bulgogi by pressing with a paper towel.
Beef Bulgogi
Instant beef bulgogi made with Chef Jung Ho-young's golden sauce recipe.
KoreanOther
📝 7 steps
What You'll Need
Beef for bulgogi600g
Onion1/2 piece
Green onion1 stalk
Carrot1/4 piece
Shiitake mushrooms3 pieces
Soy sauce14 tbsp
Oyster sauce2 tbsp
Sugar6 tbsp
Cooking wine4 tbsp
Pear puree drink1/2 can (approx. 170ml)
Minced garlic2 tbsp
PepperAppropriate amount to taste
Sesame oilAppropriate amount at the end
Instructions
2
In a bowl, mix soy sauce, oyster sauce, sugar, cooking wine, pear puree drink, minced garlic, and pepper to make the bulgogi sauce.
3
Cut the onion, green onion, carrot, and shiitake mushrooms into bite-sized pieces.
4
Heat a pan with oil, then add the beef for bulgogi and stir-fry lightly.
5
When the beef is partially cooked, add the sliced onion, green onion, carrot, and shiitake mushrooms and stir-fry until the vegetables wilt.
6
Pour the prepared bulgogi sauce into the pan and stir-fry with the meat and vegetables.
7
Once the sauce has reduced to a thick consistency, add sesame oil at the end and stir-fry one more time to finish.