Growing up in a somewhat large Asian population in the DC area, there are numerous Korean restaurants and BBQ restaurants that serve up traditional Korean dishes. One infamous dish in particular is bulgogi. It’s marinated barbecued beef, although you may substitute chicken or pork, as well. Bulgogi in Korean means “fire meat,” which refers to the cooking technique of an open-flame. Obviously, you don’t have the luxury of cooking it that way at home, but it still tastes pretty good, regardless of how you cook it.
Whenever my friends and I went to the mall, they would always go to the food court and go get bulgogi at this Korean stand.
Well, save your money, my friends. Use this recipe and you won’t have to waste your money on dining out. Save the money for something else!
- 1lb. thinly sliced ribeye (I went and got this in the frozen section of the Asian mart. It’s the meat you would use for hot pot, it’s pretty decent & works perfectly)
- 1 cup soy sauce (more or less)
- 5 tbsp. sesame oil
- 1/2 an onion
- 5 cloves of garlic, minced or sliced
- 2 stalks of green onions, cut into 1/2 inch lengths
- Couple tbsp. of sugar
- In a large tupperware container, separate the slices of meat and place them in the tupperware container.
- Put the garlic, green onions, and onions in the tupperware, as well.
- Pour soy sauce all over the meat. When I say 1 cup (more or less), I really don’t know how much I put in there. It’s more of an eyeball. Start slowly and coat almost all the meat once through, and then do a smidge bit more, depending on how salty you like your food. You don’t want it super runny/watery because that means you’ve poured too much and it’ll be way too salty.
- Pour in the sesame oil.
- Sprinkle the sugar over the meat.
- Close the lid of the tupperware container and shake vigourously for a few seconds to mix everything together and get everything coated in the mixture.
- Open it and smell. Use your judgement if you think it needs more of something.
- Marinate in the fridge for 1-2 days, shaking the container every now and then to re-coat everything.
- When ready, cook and serve over white rice.
If this is your first time making this and you aren’t sure about eyeballing the ingredients like I did. The best thing to do is to mix the liquids and sugar in a separate bowl. That way, you can taste it and adjust the mixture without getting sick. Please let me know if you have any questions about this dish. I’d be happy to answer your inquiries!
Thanks to my Korean friend, Pam, for this recipe from which I slightly adapted.