Bulgogi is a classic in the Korean cuisine that I can never get enough of. There’s something about the sweet, caramelized flavor and tender meat that makes this a fantastic dish for both everyday and special occasions.
I pair this with rice and pickled vegetables for a perfect balance of flavors and textures. This is one of those dishes where you take a bite and wonder why you don’t make it more often!
Korean bulgogi goes perfectly with a delicious, warm serving of homemade garlic bread with cheese and herbs!
Ingredients
- 500 g beef, preferably ribeye or sirloin
- 1 dl soy sauce
- 2 tbsp sugar
- 2 tbsp sesame oil
- 3 cloves garlic, finely chopped
- 1 tsp fresh ginger, grated
- 1 tbsp sesame seeds
- 1 onion, sliced
- 1 pear, grated
- 4 dl jasmine rice
- 2 dl water
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 carrot, thinly sliced
- 1 cucumber, thinly sliced
- 1 red onion, thinly sliced
Instructions
Start by cutting the beef into thin slices. You can also freeze the meat slightly before cutting to make this easier.
Make the marinade by mixing soy sauce, sugar, sesame oil, finely chopped garlic, grated ginger, sesame seeds, sliced onion, and grated pear in a bowl. Place the beef slices in the marinade and let them marinate for at least 30 minutes, preferably overnight for more flavor.
Cook the rice according to the package instructions and set aside.
In a small pot, combine water, rice vinegar, and honey. Bring to a boil, stirring until the honey is dissolved. Add the carrot strips, cucumber slices, and red onion slices. Let them pickle for at least 15 minutes.
Heat a large pan over high heat. Cook the marinated meat in small batches until well-cooked and caramelized. This takes about 5-7 minutes per batch.
Serve the finished bulgogi meat with jasmine rice and the pickled vegetables. Feel free to sprinkle some extra sesame seeds on top for added flavor.
Notes
For an even more authentic experience, try serving with Korean bulgogi with rice and pickled vegetables and a fresh, homemade garlic bread with cheese and herbs.