Bulgogi Marinade

July 14, 2016

Bulgogi Marinade - kvalifood.com

Bulgogi marinade is a Korean sauce for thinly sliced beef. Soy sauce, sesame oil, sugar, garlic, and ginger are mixed with pureed Asian pear and onion, which tenderize the meat and add subtle sweetness. The beef is marinated for at least an hour, then cooked quickly over high heat until caramelized.

Makes enough for 450 g beef

Ingredients

3 tbsp soy sauce
2 tbsp brown sugar (or 1 tbsp brown sugar + 1 tbsp honey)
1 tbsp sesame oil
1 tbsp rice wine (or mirin)
2 tbsp garlic, minced (ca. 4-5 cloves)
1 tsp fresh ginger, minced
60 ml Asian pear puree (ca. 1/4 large pear)
2 tbsp onion puree (ca. 1/4 small onion, blended)
1/4 tsp black pepper
1 tsp toasted sesame seeds

Directions

Peel and core the Asian pear. Blend or grate into a smooth puree along with the onion.
Combine the pear-onion puree with the soy sauce, brown sugar, rice wine, garlic, ginger, pepper, and sesame oil in a large bowl. Stir until the sugar dissolves.
Add 450 g thinly sliced beef (rib eye or top sirloin, 2-3 mm thick). Toss gently, using your hands to ensure every piece is coated.
Cover and refrigerate for at least 1 hour, or up to overnight.
Heat a skillet or grill pan over high heat. Cook the beef in batches without overcrowding, about 2-3 minutes per batch, until caramelized.
Sprinkle with toasted sesame seeds and sliced scallions. Serve with steamed rice, lettuce wraps, and banchan.

Notes

If Asian pear is unavailable, use a ripe Bosc pear, Fuji apple, or 1 tbsp kiwi puree. The fruit both tenderizes and adds sweetness.
Do not marinate longer than 24 hours. The fruit enzymes can make the meat mushy.
Sliced scallions, onion rings, and carrot slices can be tossed with the beef before cooking – traditional Seoul-style.
The marinade (without meat) keeps 1 week refrigerated or freezes for up to 3 months.
Also works on thinly sliced pork shoulder or chicken thighs.