Golden recipe for Jongwon Baek Korean beef bulgogi
The soup is so soft that it tastes good to eat anytime, but it's chewy with enoki mushrooms, so even if you scoop up the soup with a spoon, it's chewy and savory. Jongwon Baek You marinated Korean beef and ate it deliciously.
4 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • Beef bulgogi
    600g
  • onion
    1ea
  • leek
    1/2ea
  • ship
    1ea
  • thick soy sauce
    6TS
  • Sugar
    2TS
  • cooking wine
    2TS
  • crushed garlic
    1.5TS
  • Sesame oil
    2TS
  • Sesame
    1TS
  • ground pepper
    suitably
Cooking Steps
STEP 1/11
I bought 2 servings of Korean beef bulgogi. Marbling is good, and we prepare it by cutting it into thin and easy-to-eat sizes for bulgogi. Tap it with a kitchen towel to remove the blood.
STEP 2/11
The most basic ingredient for beef bulgogi is the ratio of soy sauce and sugar to 600g of bulgogi. Add all the seasoning ingredients and stir until the sugar dissolves.
STEP 3/11
Grind 1/2 onions and pears in a blender. You can replace it with two 100% pear juice instead.
STEP 4/11
Mix the meat with the ground pear and onion and the amount of seasoning.
STEP 5/11
Slice the remaining 1/2 onion and green onion diagonally.
STEP 6/11
Mix the mixed meat with green onions and onion slices.
STEP 7/11
Put it in a container, put it in a kimchi refrigerator, and let it ripen for about a day You can eat it or stir-fry it right away.
STEP 8/11
Stir-fry bulgogi in a pan heated over medium heat. Add half a cup of water with a paper cup and stir-fry together.
STEP 9/11
Stir-fry the meat with wooden chopsticks while stirring well so that it doesn't clump together
STEP 10/11
When the meat is cooked, add about half a bag of enoki mushrooms and stir-fry it. If the meat is cooked for a long time, the meat becomes tough, so if the color changes and it is cooked, stir-fry it for another minute.
STEP 11/11
When it's all fried, add 1 tablespoon of sesame oil to your liking and mix it evenly.
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