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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