Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Bulgogi (Marinated Grilled Beef)
Thin slices of beef steeped in a sweet soy-and-pear marinade, then grilled until the edges caramelize — the friendliest gateway to Korean barbecue.
Source
Recette de Korean home kitchens · 🏠 Cuisine maison
Korean home-style / 한국 가정식 — Bulgogi ('fire meat') is thinly sliced beef marinated in soy, sugar, sesame and aromatics, then grilled or pan-cooked. It descends from earlier Korean grilled-meat dishes such as neobiani and is one of the most widely known Korean foods.
Watch it being made · 3 videos
⏱ 45 min🍽 4 portions🔥 420 kcal🇰🇷 Corée du Sud
Sans produits laitiers
Étapes
Whisk the soy, sugar, grated pear, grated onion, garlic, ginger, sesame oil, pepper and mirin into a marinade.
Fold the sliced beef, sliced onion and half the spring onion through the marinade and chill for at least 30 minutes (a few hours is better).
💡 Salt and sugar draw moisture out over time, so don't marinate longer than a day or the meat turns mushy.
Heat a wide pan or grill plate until very hot and lay out the beef in a single layer, working in batches.
Cook without stirring for a moment so the edges catch and caramelize, then toss briefly until just cooked through.
Scatter over the remaining spring onion and extra sesame seeds, and serve with rice and lettuce leaves for wrapping.
💡 Astuces
- A very hot pan and thin meat are everything — crowd the pan and the beef steams and stews instead of grilling.
- Freeze the beef for 30 minutes before slicing to get paper-thin, even cuts.
- Leftover bulgogi is excellent tucked into rice bowls, kimbap or a toasted sandwich the next day.
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