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Are you craving for Bulgogi, but don't have the time to make the bulgogi marinade and wait 24 - 48 hours for the bulgogi to marinade in the refrigerator?!? Well, you came to the right place today! I'm going to show you how to make this delicious bulgogi that is super simple and fast! Yes, it requires about 3 minutes of cooking time to make this delicious bulgogi WITHOUT compromising on its authentic bulgogi that we all love😋
🇰🇷맛있고 정말 쉽게 불고기 만드는 법: 초간단 3분 불고기 (꿀팁 초간단 불고기 레시피)
🥟BONUS RECIPE/보너스 레시피:
How to make bulgogi lettuce wrap
🇰🇷맛있는 불고기 쌈밥 만드는 법.
🌟Below You'll Find:
INGREDIENTS
KOREAN PRODUCT LINKS
RECIPE INSTRUCTION
FREQUENTLY ASKED QUESTIONS
RECIPES mentioned in today's video recipe
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Thanks for watching!
Helen
1 teaspoon 작은 술 = 5 ml
1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc
1 lb = 450 grams
🥬INGREDIENTS/재료
(Serving Size: 2 Adults)
1 lb Thinly Sliced Beef Ribeye (or any beef slices with some marbling) 쇠고기 등심 또는 안심
1/3 Cup Boiling Water/끓는 물
1/4 Medium-Sized Onion (medium-thick slices)/양파
2 Tablespoon Soy Sauce/(All-Purpose)/간장
1 Tablespoon Extra Virgin Olive Oil/식용유
1 Tablespoon Minced Scallions/다진 파
1/2 Tablespoon Brown Sugar/흑설탕
1/2 Tablespoon Minced Garlic/다진 마늘 (use fresh garlic)
1/2 Teaspoon Beef Dashida (optional) *If you don't use Beef Dashida, season to taste with more salt
1 Generous Pinch Of Salt/소금 큰꼬집
1/2 Pinch Of Black Pepper/10-12 Turns on the Peppermill/후춧가루 작은 꼬집
Optional for garnishing
1/2 Tablespoon Sesame Oil (ChamGheeLeum)/참기름
Sprinkle Sesame Seed Salt (KkehSohGeum)/깨소금
INGREDIENT PRODUCT LINKS
For more Korean ingredients and kitchen gadgets, CLICK HERE to shop at Modern Pepper Store
Oils/식용유
Frying/프라이팬
RECIPE INSTRUCTIONS
If you can't get to a Korean market to buy pre-sliced beef ribeye,
ask your local butcher to slice the beef ribeye for you
OR
Freeze the block of beef for about 20 to 30 minutes or until it is soft icy. Using a sharp knife or a serrated knife, thinly slice the half-frozen beef block.
3 Minute Bulgogi Stir-Fry
Preheat your non-stick frying pan on high heat for a good minute or so. It is critical to start stir-frying on a preheated pan.
(The stove heat remains at HIGH throughout)
Add the olive oil, onion slices, a generous pinch of Kosher salt, and black pepper. Stir fry the onions for about 15 - 30 seconds or until slightly charred.
Hand tare the beef slices and add to the frying pan. Stir-fry for about 1.5 to 2 minutes OR until 2/3 of the beef is cooked (2/3 brown & 1/3 red).
Add the boiling water, soy sauce, garlic, brown sugar, and beef Dashida. Mix to dissolve the ingredients. Continue mixing the beef and the ingredients in the frying pan for about 1 minute.
Then turn off the stove heat.
Now, taste it. See if the beef is salty enough for you.
Season to taste with more salt.
If too salty, add a bit of boiling water and mix in the frying pan.
As for the sweetness, bulgogi is NOT meant to be sweet-tasting. BUT if you prefer a sweeter taste, add a bit more of the brown sugar to the liquid in the pan and mix well.
Now, the bulgogi au jus should be somewhat salty so that when eaten with warm Korean rice, the saltiness will be perfectly balanced.
Transfer the bulgogi to a serving plate.
Add the minced scallions on top. Then sprinkle a pinch of toasted sesame seed salt. TIP - When it comes to garnishing with sesame seeds, less is more. Adding lots of sesame seeds will not make your dish taste better😭. I have seen so many Korean recipes out there where sesame seeds have massive explosions on the dish😂.
Drizzle about less than 1/2 tablespoon of sesame oil on top. Adding the sesame oil to this hot bulgogi that just came off the frying pan, will create this instant bulgogi aroma that is just simply divine😋. (TIP - Sesame oil has a low threshold for heat, and will burn and create a rancid burnt taste if you add it to a hot frying pan. In general, sesame oil is used for drizzling and added to dishes as a frequent seasoning, not as a cooking oil.)
You must have warm Korean rice with Bulgogi.
If you can't make Korean rice because you are in a pinch, try these cooked microwavable Korean rice packaged bowls. They are super moist and delicious.
If you want to learn how to make Korean rice, it really is simple to do, and not complex as some may believe. Here is my Soybean Sprouts Rice Pot that includes how to make Korean rice (small portion).
FREQUENTLY ASKED QUESTIONS
Can I use other beef parts, other than the ribeye?
Yes! But avoid heavy fatty beef parts. Try to get a block of beef that has some marbling of fat. If you want to use the chewer parts, like the shoulder, follow the regular bulgogi recipe and let it soak in the bulgogi marinade for 48 hours. Here is the Bulgogi Marinade Recipe
Can I use pork slices instead of beef?
Yes! Follow the same recipe using thinly sliced pork AND add 1/2 teaspoon of freshly grated ginger. Pork belly or any fatty blocks of pork will NOT with this recipe.
🥬Korean Lettuce Wraps/상추쌈
Bulgogi and other Korean BBQ meats are commonly enjoyed with lettuce wraps.
And lettuce wraps are made to include Korean rice, condiments (SsamJang 쌈장), and scallion salad (PaMuChim 파무심). Watch at 8:00 of this 3 Minute Bulgogi recipe for how to make lettuce wraps.
Watch the video below to learn how to make Scallion Salad (PaMuChim 파무심) and Korean BBQ condiments (SsamJang 쌈장)
Other recipes included in today's video:
Korean BBQ [LA Galbi] Beef Short Ribs Restaurant-Style Galbi Recipe, LA갈비 황금레시피, Kalbi + Mukbang 먹방
JAPCHAE: EASY RECIPE (NEW) + Japchae Dumpling🥟(Korean Glass noodles w vegetables) 초간단 잡채+🥟잡채만두 チャプチェ
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