"Bulgogi is a delicious grilled meat that is great seared on an insanely hot iron pan — or, if you really want that authentic smokey flavour, grilled over fire in a flaming skillet. The marinade is definitely best done the day before and left to develop, but if you want to pull it together in a hurry, it is surprisingly good with as little as half an hour of marinading, so don't be discouraged by time. Additionally, before you consider discarding the leftover ingredients, try frying them in a wok with precooked rice for a great base to the meal."
— The Solid Cookbook
This dish cooks up fabulously in one of our larger AUS-ION™ skillets, like the AUS-ION™ 31cm XHD Frypan.
Prep: 15 mins | Marinate: 30 mins (or overnight) | Cook: 15 mins | Total: 1 hr | Serves: 4
Ingredients
- 700g (1½ lb) thinly sliced beef
- ½ tablespoon white sesame seeds
Bulgogi Marinade
- 4 tablespoons Korean soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons brown sugar
- 8 cloves garlic, crushed
- ½ Korean pear, grated
- 1 carrot, shaved into thin slices
- 3 green spring onions, chopped
- ½ onion, thinly sliced
- Freshly ground black pepper
Equipment
- AUS-ION™ 31cm XHD Frypan or another large AUS-ION™ skillet
- AUS-ION™ 20cm skillet, for toasting the sesame seeds
- Mixing bowl
- Wok, for the optional fried rice
Method
- Marinate the beef. Combine all marinade ingredients in a mixing bowl. Add the thinly sliced beef and turn to coat evenly. Set aside for at least 30 minutes, or refrigerate overnight for more flavour.
- Toast the sesame seeds. In a small skillet (AUS-ION™ 20cm is ideal), gently heat sesame seeds until evenly browned. Set aside.
- Preheat the pan. Preheat a large AUS-ION™ skillet over medium heat until just smoking.
- Sear the beef. Sear the meat over high heat in a single layer with space between each piece, turning over halfway through. Keep the heat high enough to rapidly boil away any moisture. Don't overcrowd the pan — cook in multiple batches if needed.
- Serve. Serve topped with toasted sesame seeds. Use leftover marinade solids to make a fried rice in a wok.
Tips
- The marinade is best done the day before, but it's surprisingly good with as little as 30 minutes of marinating.
- For an authentic smoky flavour, grill over fire in a flaming skillet.
- Don't discard the leftover marinade solids. Fry them in a wok with precooked rice for a great base to the meal.
Recipe from The Solid Cookbook
FAQ
How long should you marinate bulgogi?
The marinade is best done the day before and left to develop overnight in the fridge. If you're short on time, it's surprisingly good with as little as 30 minutes of marinating.
What is the best pan for cooking bulgogi?
Bulgogi is great seared on an insanely hot iron pan, such as a large AUS-ION™ skillet like the 31cm XHD Frypan. For an authentic smoky flavour, grill it over fire in a flaming skillet.
Why should you cook bulgogi in batches?
Searing the meat in a single layer, with space between each piece, keeps the heat high enough to rapidly boil away any moisture. Overcrowding the pan stops the beef from searing properly.
What can you do with leftover bulgogi marinade?
Fry the leftover marinade solids in a wok with precooked rice to make fried rice, a great base to the meal.
