Korean-style BBQ Beef Bulgogi ????, the most popular Korean dish you can make at home ❗ | 불고기|韓式炒牛肉

Korean-style BBQ Beef Bulgogi ????, the most popular Korean dish you can easily make at home ❗ | 불고기|韓式炒牛肉
♡For more detailed recipes, please click on the down below♡

Hi guys, 안녕하세요 (“annyeonghaseyo” – Hello)! 동동입니다(dongdong-ibnida-This is Dong Dong) Welcome to Asian D’lite kitchen! Today we are going to make, “Beef Bulgogi”- a sweet, savory, and tender Korean-style BBQ that is very easy to make and delicious.

INGREDIENTS:
2 - 4 servings
1 lb. beef ribeye thin slices
For the Marinate mixture:
½ peeled Asian pear
1/8 onion
2 slices of ginger
4 slices of carrot
1 stalk of green onion
3 cloves garlic
2 tbsp of soy sauce
1 tbsp of Gochujang sauce (Korean Chili Paste)
1 tbsp of fish sauce
1 tsp of sesame oil
1 tablespoon of brown sugar

For cooking:
2-4 tbsp Canola or any high burning point oil
DIRECTIONS:
1. Grind all marinate mixture ingredients finely.
2. Combine marinate mixture and beef in a container or Ziploc bag at least 2 hours to overnight, flip the meat/turning the bag once.
3. Heat 1 tablespoon oil in a casting iron skillet/wok or grill over high heat.
* Working in batches, add beef slices to the pan in a single layer and cook, flipping over the meat and fry until both sides color change. Casting iron pan heats up rapidly and could be over heated easily, keep an eye on the heat, turn to medium heat if you feel the heat is too high. Take the beef out into a container and drain the remaining sauce, then set aside.
4. Cook the beef again to slightly charred before serving.
5. Reheat the sauce to serve on the side.
6. Garnished with green onions and sesame seeds, serve with rice, kimchi, side dishes or wrap in lettuces.

Tips:

1. If you are slicing your beef at home, place in the freezer for 30 minutes. slice across the grain into thin slices (2 mm is the best).
2. You can use other kinds of meat as well, such as chicken and pork. Fattier meat is recommended.
3. Brown sugar will help caramelizing the meat while cooking try not to substitute with white sugar.
4. Casting iron pan heats up rapidly and could be over heated easily, if you are using a casting iron pan, keep an eye on the heat, turn to medium heat if you feel the heat is too high.

配料：
2 - 4 份
1 磅肉眼薄牛肉片
醃料：
½ 個去皮亞洲梨
1/8 個洋蔥
2 片姜
4 片胡蘿蔔
1 根蔥
3瓣大蒜
2 湯匙醬油
1 湯匙 Gochujang 醬（韓國辣椒醬）
1 湯匙魚露
1 茶匙麻油
1 湯匙紅糖

烹煮需要：
2-4 湯匙菜籽油或任何高燃點油
步骤：
1. 將所有醃料食材混合磨碎。
2. 將醃料和牛肉混合在容器或密封袋中至少 2 小時或者過夜，其中翻轉肉/轉動袋子一次。
3. 在鑄鐵煎鍋/炒鍋或烤架中用大火加熱 1 湯匙油。
* 分开量来煎，將牛肉片放入鍋中煮熟，將肉翻面煎至兩面變色。鑄鐵鍋升溫快，容易過熱，注意火候，如果覺得鍋太熱就轉中火。將牛肉取出放入容器中，瀝乾剩餘的醬汁，然後放在一邊。
4. 將牛肉再次煮至微焦後食用。
5. 將醬汁重新加熱或者倒入肉中。
6. 撒上蔥花和芝麻，搭配米飯、泡菜、小菜或做生菜包吃。

提示：

1. 如果您在家切牛肉，請將肉放入冰箱中大概30 分鐘。將肉切成薄片（大概 2 毫米）。
2. 您也可以使用其他肉類，例如雞肉和豬肉。脂肪比较高的肉会比较嫩。
3. 紅糖有助於使肉焦糖化，烹飪時盡量不要用白糖代替。
4.鑄鐵鍋升溫快，容易過熱，如果你用的是鑄鐵鍋，要注意火候，如果覺得太熱就轉中火。


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#bulgogi #불고기 #|韓式炒牛肉