Bulgogi is literally translated into “fire meat”. Bulgogi is traditionally grilled, but pan-cooking has become popular as well. This dish is sometimes served with a side of lettuce with a dab of ssamjang or other side dishes and then eaten together. Using our ingredients makes this marinade sweet and salty, and all you need to add is meat and fire.
Ingredients
- 2 pounds thinly-sliced rib eye beef
- 2 scallions, cut into 2-inch pieces
- ⅓ large onion, thinly sliced
- 1 small carrot, thinly sliced
- 2 teaspoons Roasted Sprouted Sesame Seeds
Marinate the following for at least one hour
- 4 tablespoons Soy Sauce
- 1 tablespoon Jin Tuna Premium Seasoning Sauce
- 3 tablespoons Father’s Hill Whole Grain Syrup
- 1 tablespoon Extra Virgin Sprouted Sesame Oil
- 6 tablespoons water
- 2 tablespoons rice wine or mirin
- 1 teaspoon minced garlic
How to Make
Heat up a pan then add vegetable oil
Throw in the meat and marinade mixture along with the vegetables.
Add another drizzle of Chung-O Extra Virgin Sprouted Sesame Oil before turning off the heat.
Once the cooked meat is moved to a serving plate, sprinkle 2 tablespoons of Chung-O Roasted Sprouted Sesame Seeds to top off.
Serve with rice, a handful of lettuce, and optional ssamjang on the side.
Keywords: South Korea, Korean food, Korean recipes, bulgogi, Korean BBQ, beef, soy sauce, seasoning sauce, sesame oil