Get ready to ignite your taste buds and embark on a culinary journey to Korea, right from your kitchen! Today, we're diving into the legendary world of Bulgogi, often affectionately known as "fire meat." This iconic dish isn't just a meal; it's a symphony of flavors that has captivated palates worldwide, and it's surprisingly simple to master. Imagine tender slices of beef, marinated to perfection, then quickly seared or grilled to caramelised glory.

What makes Bulgogi so irresistibly delicious? It all starts with a magical marinade – a harmonious blend of soy sauce, a touch of sweetness often from pear or apple, fragrant garlic, nutty sesame oil, and a hint of ginger. This potent mixture tenderises the meat while infusing it with its signature sweet and savory notes. The joy of Bulgogi lies in its versatility; whether pan-fried in your kitchen or sizzling on a barbecue, it promises an unforgettable experience of rich, umami-packed deliciousness with every bite.

Traditionally served wrapped in crisp lettuce leaves with a dollop of rice and various colourful side dishes, Bulgogi offers a delightful interactive eating experience. It’s a dish that brings people together, perfect for sharing with friends and family. So, prepare to transform humble ingredients into a Korean masterpiece that will undoubtedly become a new favourite in your recipe repertoire. Your adventure into the heart of Korean home cooking begins now!

Fun Fact: Did you know that while the name "Bulgogi" literally translates to "fire meat," referring to its traditional cooking method over an open flame, the modern preparation often uses a pan? Also, historically, there are regional variations like *Eonyang Bulgogi*, which is shaped into patties, and *Gwangyang Bulgogi*, known for its very thin slices quickly grilled!

Serves

For 2 Persons Preparation Time ca. 30 Minuten

Ingredients

• 500g (1 lb) Beef sirloin or ribeye, thinly sliced
• 4 tablespoons Soy sauce
• 2 tablespoons Sugar
• 2 tablespoons Mirin or rice wine
• 1 tablespoon Sesame oil
• 2 tablespoons Minced garlic
• 1 teaspoon Grated ginger
• 1/2 teaspoon Black pepper
• 1/2 medium Onion, thinly sliced
• 1 Green onion (scallion), chopped
• 1/2 Asian pear or apple, grated (optional)
• 1 tablespoon Sesame seeds (for garnish)

Instructions

• Prepare the Beef: If not already thinly sliced, cut the beef against the grain into very thin pieces. Gently pat the slices dry with paper towels to remove excess moisture.
• Make the Marinade: In a large mixing bowl, combine the soy sauce, sugar, mirin or rice wine, sesame oil, minced garlic, grated ginger, and black pepper. Whisk these ingredients thoroughly until the sugar completely dissolves.
• Marinate the Beef: Add the prepared thinly sliced beef to the bowl with the marinade. Incorporate the sliced onion and the grated Asian pear or apple, if you are using it. Mix everything well, ensuring each beef piece is fully coated.
• Refrigerate: Cover the bowl securely with plastic wrap or a lid. Place it in the refrigerator for a minimum of 30 minutes, or ideally for 2-4 hours to allow the flavors to fully develop. Marinating overnight yields even better results.
• Cook the Bulgogi: Heat a large skillet or grill pan over medium-high heat. If needed, add a small amount of cooking oil. Cook the marinated beef in a single layer; if you have a large quantity, cook in batches to prevent overcrowding.
• Stir-Fry: Stir-fry the beef for about 3-5 minutes, turning the pieces occasionally, until they are cooked through and have achieved a slight caramelization. Be careful not to overcook, as this will ensure the beef remains tender.
• Serve: Transfer the freshly cooked bulgogi to a serving platter. Garnish generously with the chopped green onion and a sprinkle of sesame seeds. Serve immediately, typically accompanied by steamed rice and various Korean side dishes (banchan).