Easiest Korean BBQ Bulgogi / No Need to Marinade Bulgogi by Chef Jia Choi | Simple and Easy Recipe
This bulgogi recipe cooks very fast because there’s no need to marinate the beef. It is important to thinly slice the beef and cook in medium-high or high heat, so cooking time is quick and flavor is vibrant. I added a bit of an intense sauce, oyster sauce in this recipe.
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Bulgogi (no need to marinade)
Ingredients
300g rib eye, thinly sliced beef
1/2 medium onion, thinly sliced
1 stalk green onion, thinly sliced
3 cloves garlic, minced
1 tablespoon brown sugar
1/2 teaspoon ground black pepper
2 1/2 tablespoons dark soy sauce
1 teaspoon oyster sauce
1 tablespoon canola oil
1 tablespoon sesame oil
Instructions
1. Slice the beef as thin as possible or prepare or 3/8 inch to 3/4 to 1 inch thick (from 10 to 25mm thick.)
2. Mince the garlic, thinly slice onion and green onion.
3. Heat oil in a skillet over medium high heat. Sear the beef and onions. Add brown sugar to the meat when the meat starts to get cooked.
4. Make a small hole in the middle of the pan. Add soy sauce, oyster sauce, garlic and ground black pepper to the hole and let it bubble to make a smoked flavor to bulgogi.
5. When the sauce bubbles, add garlic and green onion to the pan. Mix the sauce with the meat. Cook for about 2 minutes until fully cooked.
6. Turn off the heat. Sprinkle sesame oil. Serve.
More information
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Easy Bulgogi (Korean beef BBQ: 막불고기)
This is a simple, quick, and delicious version of Korean bulgogi BBQ (Mak-bulgogi 막불고기). Full recipe:
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Fischer & Wieser Korean BBQ Sauce Review
Flavor: 8/10
Heat: 1/10
Barbecue (known as Bulgogi in Korea) is a delicacy there, served only on special occasions. But we present our authentic Korean BBQ Sauce for everyday use as a marinade, basting sauce, or stir-fry sauce for beef, pork or chicken. Once tried, it will become a pantry staple that will liven up any meal---whether grilling, stir-frying, or roasting! Enjoy!
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How to make bulgogi (불고기) to perfection! Also try serving it Seoul-style.
Bulgogi (Korean beef BBQ) is easy to make at home with a few basic ingredients. The thinly sliced beef doesn’t take long to marinate and cook. This bulgogi recipe shows you everything you need to know about how to make authentic, delicious bulgogi! You can grill the meat over charcoal or wood charcoal (sootbul, 숯불). If pan-frying, you have two options I'm showing in this video. This video also shows you how to make highly popular Seoul-style bulgogi (서울식 불고기), which is how I used to eat bulgogi growing up. It’s also known as yetnal bulgogi (옛날불고기), meaning old-style or from the past, with nostalgic connotations.
►Full recipe:
►INGREDIENTS:
2 pounds thinly-sliced beef
2 to 3 scallions
1/2 medium onion
Marinade:
6 tablespoons soy sauce
3 tablespoons water
2 tablespoons sugar 2 tablespoons honey ( or 2 more tablespoons sugar )
2 tablespoons rice wine (or mirim or mirin)
2 tablespoons sesame oil2 tablespoons minced garlic
1/4 Korean/Asian pear
1/8 teaspoon pepper
To serve bulgogi Seoul-style
3 ounces potato starch noodles (soaked in hot water for 20 minutes and drained)
3 scallions
2 ounces garlic chives (buchu) - optional
1 pack enoki mushrooms (stems removed)
2 cups dashima broth (or beef broth, anchovy broth, vegetable broth, etc.)
1 teaspoon soy sauce (or to taste)
►Scallion salad (pa muchim) recipe:
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►Beef broth recipe:
►Handmade brassware bulgogi pan:
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Kogi Grill - Our Kogi Grind
A Compilation of videos taken during the first 7 months of our store opening. Our Second Video released on Facebook @KOGIGRILLBBQ, July 30, 2018.
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Korean Food 101 | Episode #8: Bulgogi
The most popular meat dish in Korea is definitely Bulgogi. This thinly sliced marinated beef dish can be grilled, pan-fried or boiled. Any way you have it, it is all delicious.