Classic Bulgogi

Ingredients

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 2 green onions, chopped 2 green onions, chopped
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, brown sugar, sesame oil, minced garlic, and black pepper. Mix well until the sugar is dissolved.
2. 2.
   Add the sliced beef to the marinade and toss to coat. Let it marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Heat a grill or a skillet over medium-high heat. Cook the marinated beef in batches until browned and cooked through, about 2-3 minutes per side.
4. 4.
   Transfer the cooked beef to a serving plate and garnish with sliced onions, chopped green onions, and toasted sesame seeds.
5. 5.
   Serve hot with steamed rice and your favorite side dishes.

Treat your ingredients with care...

• Beef sirloin — For the best results, choose thinly sliced beef sirloin. If you can't find pre-sliced beef, freeze the beef for 30 minutes to firm it up, then slice it thinly against the grain.
• Mirin — Mirin is a sweet rice wine used in Korean cooking. If you don't have mirin, you can substitute it with a combination of rice vinegar and sugar.

Tips & Tricks

• For extra tenderness, you can add a tablespoon of grated Korean pear or kiwi to the marinade.
• If you prefer a spicier bulgogi, add a teaspoon of gochujang (Korean chili paste) to the marinade.
• Serve the bulgogi with lettuce leaves to make delicious wraps.
• Leftover bulgogi can be used in stir-fries, fried rice, or noodle dishes.
• Don't overcrowd the pan when cooking the beef to ensure it gets nicely caramelized.

Serving advice

Serve the bulgogi hot with steamed rice, kimchi, and a variety of banchan (Korean side dishes). Wrap the beef in lettuce leaves and add a dollop of ssamjang (Korean dipping sauce) for an authentic Korean dining experience.

Presentation advice

Arrange the cooked bulgogi slices on a platter, garnished with sliced onions, chopped green onions, and a sprinkle of toasted sesame seeds. The vibrant colors and enticing aroma will make it an irresistible centerpiece for your table.