Making Bulgogi (불고기)

One more dish to add to the growing list of Hansik, and this time it’s Kim Hee Chul’s favourite.

The presence of Korean pear in the marinade nearly threw me off because I wasn’t sure how it would contribute flavour-wise (beef and pear didn’t sound like a good pair to me).

But as it turns out the pear purely acts as a tenderizer (and what a tenderizer it was!), leaving the meat super succulent and juicy. Let this marinate for at least 2 hours to get the most out of the flavour and texture and enjoy it in lettuce wraps, on top of rice or add it to tofu soups for a pleasant surprise.

Other Hansik Series (8 members down, 2 more to go):

Choi SiWon’s Pajeon (Scallion Pancakes)

Lee (EunHyuk) HyukJae’s Japchae (Glass Noodles with Beef & Vegetables)

Kim (YehSung) JongWoon’s Dak Kang Jung (Crispy Chicken with Sweet & Spicy Sauce)

Kim RyeoWook & Cho KyuHyun’s approximation to Bibimpab; Kongnamul Bap(Beansprout Rice)

Lee SungMin’s Baechu Kimchi (Whole Spicy Pickled Cabbage)

Park Jung Soo (Leeteuk)’s Tteokbokki (Korean Spicy Rice Cakes)

BEEF BULGOGI:

[ 1 pound rib eye, thinly sliced + 1/4 cup soy sauce + 1/8 cup sugar + 6 cloves garlic + 1 small size onion + 1/2 of a small Asian pear + 1/4 cup of water + 2 tablespoon sesame oil + 1/2 teaspoon freshly ground black pepper ]

In a food processor or a blender, add all the ingredients except the beef. Transfer to a large bowl and add more sesame oil or black pepper to taste.

Toss in the meat, cover, and set in the fridge for at least 2 hours.

Preheat a grill pan or a large iron skillet to high heat.

Remove the meat from the marinade, and then toss in the pan. Cook for a few minutes on each side, until nicely browned.

Serve the beef with lettuce, white rice, kimchi, and hot bean paste.

BEEF BULGOGI:

[ 1 pound rib eye, thinly sliced + 1/4 cup soy sauce + 1/8 cup sugar + 16 cloves garlic + 1 small size onion + 1/2 of a small Asian pear + 1/4 cup of water + 2 tablespoon sesame oil + 1/2 teaspoon freshly ground black pepper ]

In a food processor or a blender, add all the ingredients except the beef. Transfer to a large bowl and add more sesame oil or black pepper to taste.

Toss in the meat, cover, and set in the fridge for at least 2 hours.

Preheat a grill pan or a large iron skillet to high heat.

Remove the meat from the marinade, and then toss in the pan. Cook for a few minutes on each side, until nicely browned.

Serve the beef with lettuce, white rice, kimchi, and hot bean paste.