Quick Korean Beef Recipe (2024)

FAQs

What is bulgogi sauce made of? ›

It typically consists of soy sauce, sugar, mirin (sweet rice wine), sesame oil, garlic, and green onions, along with other ingredients such as ginger, pear juice, or rice wine vinegar. The sauce is used to flavor and tenderize thinly sliced beef that is then grilled, pan-fried, or stir-fried.

Bulgogi is typically made with almost paper-thin slices of the most tender cuts of beef. Rib-eye is the most common cut of beef with top sirloin coming in a close second. That being said, I have used both rib-eye and flank steak for this Beef Bulgogi recipe and honestly, I could barely tell a difference!

Serving Suggestions:

We love to build these Korean beef bowls using veggies like cucumbers, carrots, radishes, and greens. Put your beef and veggies over rice with a fried egg and some additional sriracha! YUM! Other optional yummy additions are avocado, cilantro, mint, and sesame seeds.

In South Korea, locally bred Hanwoo is the meat of choice – and it's priced accordingly. It's more expensive than wagyu of comparable quality, but not as expensive as Kobe (bred in Japan's Hyogo prefecture), and it's double the price of a comparable cut of US or Australian beef.

It is sweet and savory and adds a vibrant flavor to any dish. Meishi Bulgogi sauce is a Korean style BBQ sauce for BBQs and grilling. Its an Ideal addition to your marinades or stir-fry's and makes a superb dipping sauce for burger and nuggets.

Bulgogi is a sweet, salty beef dish that is comparable to teriyaki but much more rich and flavorful. Whereas teriyaki is solely sweetened with sugar, bulgogi relies also on fruit sugar to add an extra depth of flavor.

There are three types of bulgogi that are typically served at restaurants today – Gwangyang-style of South Jeolla Province, Eonyang-style of South Gyeongsang Province and last but not least, the Seoul-style.

Yes! As meat marinates, the reason it becomes tender is because it's actually breaking down. It's possible to break down the meat too much by marinating it too long. I like to marinade beef bulgogi for 4 hours, but up to 8 hours is fine.

Hanwoo beef is highly nutritious, packed with protein, vitamins, and minerals. It is a breed of cattle that is native to Korea and is known for its high quality and flavor. Hanwoo beef is leaner than other types of beef and has less cholesterol and saturated fat.

Hanwoo cattle are known for their high marbling, beefy flavour and slightly sweet aftertaste. The secret to its perfect balance lies in how the cattle are raised and fed. Hanwoo has all the flavor and juiciness of a Prime Beef without being overpowered by the excessive marbling and oily Wagyu aftertaste.

What is special about Korean beef? ›

Korean beef is an emerging luxury meat less fatty, more chewy and beefier than its Japanese counterpart. While France and China ranked third and fourth after Korea and Japan – where a sirloin steak costs US$100 per kg on average – the average price of French and Chinese beef was much lower at US$27 per kg.

There are a few reasons why Korean beef is so expensive to buy in Korea. Production costs: Korean beef is raised in a very specific way that is labor-intensive and expensive. The cows are fed a special diet of rice straw and other grains, and they are massaged daily to break up the fat and make the meat more tender.

According to the 19th century cookbook Siuijeonseo (시의전서, 是議全書), thin slices of tender beef are soaked to remove blood before being finely shredded. The shredded beef is then marinated in a mixed sauce of chopped spring onion, minced garlic, pepper, oil, honey, pine nuts, sesame, and salt.

Despite its high price, Hanwoo beef is preferred in Korean cuisine, as it is typically fresher and of better quality than cheaper imported substitutes. Kim et al. (2001) noted, "Hanwoo is regarded as a premium beef because of its high palatability and desired chewiness".

What does bulgogi sauce taste like? Bulgogi sauce is considered being the BBQ sauce of Asian and Korean cuisine. It's sweet, smoky, and slightly tangy, and has a subtle spice hit thanks to the chili sauce. In many Korean restaurants, they actually serve this as a dipping sauce too!

The word bulgogi is derived from two Korean words; bul which means fire and gogi is the Korean term for meat. So a direct translation to bulgogi is fire meat. While this sauce can be made spicy and hot, the fire refers to the cooking method, as it's usually cooked over an open flame, or on a Korean Barbecue.

Korean bulgogi sauce is a great marinade for grilled beef. It's also absolutely awesome brushed on burgers, on chops or as a stir fry sauce. Or even just drizzled on rice.

Bulgogi, or Korean beef barbecue, is undoubtedly one of the most quintessentially Korean dishes there are: gorgeously thin slices of ribeye, tenderloin, or sirloin marinated in a savory-sweet sauce and quickly cooked over flame.