Beef Bulgogi
소불고기·(so-bul-go-gi)
The Always-On Zojirushi: Weeknight Banchan & Bap
Forget the tabletop charcoal grills and hours spent grating expensive Asian pears on a standard box grater. On a busy Tuesday night in the suburbs, shave a half-frozen block of ribeye to beat the Zojirushi timer, summoning the caramelized aroma of beef bulgogi hitting a ripping hot pan with a technique that commands sweet before salty to open the meat fibers, and a quick splash of fish sauce to cheat time itself. Get the cast-iron smoking, drop the beef, and do not step away.
Before you start
Blot the beef completely dry.
Meticulously removing the blood and surface moisture is non-negotiable; press the raw beef firmly between heavy paper towels to prevent any gamey, off-flavors when pan-frying.
Ingredients
- beef ribeye or flank steak1 1/2 lb
- yellow onion1 med
- scallions3 med
- shiitake or button mushrooms1 cup
- brown sugar3 tbsp
- apple juice or pineapple juice3 tbsp
- rice wine or mirin1 tbsp
- white vinegar1 tbsp
- soy sauce7 tbsp
- anchovy fish sauce1 tbsp
- garlic2 tbsp
- toasted sesame oil1 tbsp
- black pepper1 tsp
- toasted sesame seeds1 tbsp
Method
- 01
Massage the sweet ingredients into the meat.
Add the brown sugar, fruit juice, rice wine, and white vinegar to the dried beef, massaging deeply with your hands for a minute. Let sit for 15 minutes to relax the meat fibers, ensuring the final dish is melt-in-your-mouth tender.
- 02
Add the savory umami elements.
Fold in the soy sauce, fish sauce, minced garlic, black pepper, sliced onions, mushrooms, and scallions. Finish with a drizzle of toasted sesame oil and sesame seeds, tossing gently to combine.
- 03
Sear over high heat in uncrowded batches.
Heat a heavy cast-iron skillet until smoking hot, add a splash of neutral oil, and lay the meat flat in a single layer. Let it sear untouched for 1 to 2 minutes until beautifully caramelized, then toss and cook for another minute until just done. Overcrowding the pan will cause the meat to boil in its own juices and turn a dismal, chewy gray.
Notes
The fish sauce is the secret weapon.
Do not skip it; the fish sauce acts like an aged soy sauce, imparting a profound, cooked-all-day depth of flavor in just a thirty minute marinade.
In a pinch, use soda.
If you do not have fruit juice on hand, 3 tablespoons of Sprite or Coca-Cola is a classic immigrant mom trick for tenderizing the beef.
From Cook Korean in America.