Korean Beef Bulgogi Classic Style by @chefamirgani

55 min

4 servings

🥢

60 ml

Soy sauce

🍬

13 g

Brown sugar

🫗

15 ml

Sesame oil

🧅

0.5

Onion

🧅

3 stalks

Spring onion

🧄

12 g

Garlic

⚫

1 g

Black pepper

🍐

100 g

Korean pear

🥩

500 g

Ribeye beef

🫗

15 ml

Oil

🌱

9 g

Sesame seeds

  1. Chop
    • yellow onion
    • spring onion
    • garlic

    Roughly chop the yellow onion, spring onion, garlic, and Korean pear.

  2. Blend
    • yellow onion
    • spring onion
    • garlic

    Blend the chopped produce with light soy sauce, brown sugar, sesame oil, and black pepper until smooth.

  3. Place
    • thinly sliced ribeye beef

    Place the thinly sliced ribeye beef in the mixing bowl.

  4. Pour
    • thinly sliced ribeye beef

    Pour the blended marinade over the beef and mix until every slice is coated.

  5. Wrap
    • thinly sliced ribeye beef

    Cover the bowl with plastic wrap and refrigerate for 30 min.

  6. Heat
    • cooking oil

    Heat the cooking oil in a pan over medium heat.

  7. Cook
    • thinly sliced ribeye beef

    Cook the marinated beef in the hot pan until browned and cooked through.

  8. Add
    • yellow onion

    Add the remaining yellow onion slices and cook until lightly caramelized.

  9. Transfer
    • toasted sesame seeds
    • spring onion

    Transfer the bulgogi to a serving dish and garnish with toasted sesame seeds and spring onion.

Korean Beef Bulgogi Classic Style by @chefamirgani

55 min

4 servings

🥢

60 ml

Soy sauce

🍬

13 g

Brown sugar

🫗

15 ml

Sesame oil

🧅

0.5

Onion

🧅

3 stalks

Spring onion

🧄

12 g

Garlic

⚫

1 g

Black pepper

🍐

100 g

Korean pear

🥩

500 g

Ribeye beef

🫗

15 ml

Oil

🌱

9 g

Sesame seeds

Preparation Steps

  1. Step 1/9

    Roughly chop the yellow onion, spring onion, garlic, and Korean pear.

    🧅yellow onion
    🧅spring onion
    🧄garlic
    🍐Korean pear
    🔪knife
    🪵cutting board

  2. Step 2/9

    Blend the chopped produce with light soy sauce, brown sugar, sesame oil, and black pepper until smooth.

    🧅yellow onion
    🧅spring onion
    🧄garlic
    🍐Korean pear
    🥢light soy sauce
    🍬brown sugar
    🫗sesame oil
    ⚫black pepper
    🥤blender
    🥄measuring cup
    🥄measuring spoon

  3. Step 3/9

    Place the thinly sliced ribeye beef in the mixing bowl.

    🥩thinly sliced ribeye beef
    🥣mixing bowl

  4. Step 4/9

    Pour the blended marinade over the beef and mix until every slice is coated.

    🥩thinly sliced ribeye beef
    🥣mixing bowl
    🥄spatula

  5. Step 5/9

    Cover the bowl with plastic wrap and refrigerate for 30 min.

    🥩thinly sliced ribeye beef
    🥣mixing bowl
    🧻plastic wrap

  6. Step 6/9

    Heat the cooking oil in a pan over medium heat.

    🫗cooking oil
    🥄spatula

  7. Step 7/9

    Cook the marinated beef in the hot pan until browned and cooked through.

    🥩thinly sliced ribeye beef
    🥄spatula

  8. Step 8/9

    Add the remaining yellow onion slices and cook until lightly caramelized.

    🧅yellow onion
    🥄spatula

  9. Step 9/9

    Transfer the bulgogi to a serving dish and garnish with toasted sesame seeds and spring onion.

    🌱toasted sesame seeds
    🧅spring onion
    🥄spatula
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Sweeteners, Oils, Vegetables, Spices, Fruits

Ingredients

Soy sauce, Brown sugar, Sesame oil, Onion, Spring onion, Garlic, Black pepper, Korean pear, Ribeye beef, Oil, Sesame seeds

Notes

Soy sauce (kicap cair), Brown sugar (gula perang), Sesame oil (minyak bijan), Onion (bawang besar, for the marinade), Spring onion (daun bawang, for the marinade, sliced, for garnish, amount not given), Garlic (bawang putih), Black pepper (sedikit lada hitam), Korean pear (buah pear korea, any pear can be substituted), Ribeye beef (sliced thinly), Oil (sedikit minyak, for frying), Sesame seeds (toasted, for garnish, amount not given)

Allergens

Sesame

Dietetics

Dietary regimen

High protein, Dairy free

Calories

390 kcal

Macro nutrients

Protein: 31g, Fat: 23g, Carbohydrates: 14g, Fiber: 1.2g, Sugar: 11g

Nutritional Information

Minerals

Iron: 3.8mg, Potassium: 520mg, Sodium: 970mg, Zinc: 6.1mg

Vitamins

Vitamin B12: 2.3mcg, Vitamin B6: 0.55mg, Vitamin C: 4mg, Vitamin K: 25mcg

Preparation

Time Information

Preparation

40 minutes

Cooking

15 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

blender, mixing bowl, measuring cup, measuring spoon, knife, cutting board, spatula, plastic wrap

Appliances

Refrigerator, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Iftar

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Korean

Geographic

South Korea, East Asia

Various

Aspect

Texture

Tender, Juicy, Caramelized

Flavors

Savory, Sweet, Umami, Nutty, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at or below 4°C), freezer : 90 days (Store in a freezer-safe airtight container,Freeze cooked bulgogi after cooling)