1
Ask the butcher to slice the beef for bulgogi thinly.
Beef Bulgogi
A recipe for restaurant-style beef bulgogi that is tender, odorless, and melts in your mouth.
KoreanOther
📝 14 steps
What You'll Need
Beef for bulgogi600g
Onion120g
Carrot30g
Shiitake mushroom120g
Green onion1 stalk
Pear juice100ml (5 tbsp)
White sugar1.5 tbsp
Cooking wine2 tbsp
Soy sauce4 tbsp
Starch syrup1 tbsp
Minced garlic1 tbsp
Sesame oil½ tbsp
Pepper powdera little
Instructions
2
Place the beef on paper towels, roll it up, and squeeze firmly to remove the blood.
3
Thinly slice the onion.
4
Clean the shiitake mushrooms by gently wiping them with a dry cloth instead of soaking them in water, then slice them thinly.
5
Slice the carrot thinly and then julienne it.
6
Split the green onion in half and cut it into long strips.
7
Separate the beef slices one by one after removing the blood.
8
Pour the pear juice into a bowl.
9
Add the sugar and mix well.
10
Add the soy sauce, starch syrup, minced garlic, sesame oil, and pepper powder to make the marinade.
11
Heat a wide pan over high heat, add the beef, and stir-fry for a while.
12
When liquid comes out of the meat, push the meat to one side and stir-fry the carrots and shiitake mushrooms in the liquid.
13
Once the mushrooms and carrots have wilted, combine them with the meat and stir-fry together over high heat.
14
Add the onion and green onion, add half a tablespoon of sesame oil and a dash of pepper, then turn off the heat and stir to finish.