Cook it on a grill pan for the best char.
At home, cook the bulgogi on a hot cast iron grill pan.
All you need is a warm bowl of rice on the side for the most satisfying dinner.
Ciara Kehoe / Simply Recipes
The Best Beef for Bulgogi
Thinly sliced ribeye is the best cut of beef for bulgogi.
If you have a Korean grocery store nearby, youll find pre-sliced bulgogi beef in varying grades.
I think it pays to spend a little more and get the best quality beef.
Ciara Kehoe / Simply Recipes
Itll be beautifully marbled without excess fat or gristle around the edges, so it will be tastier.
Freeze it whole for a couple of hours until its firm but not too hard to cut through.
Itll be easier to slice when its a little firm.
Ciara Kehoe / Simply Recipes
Since the beef is sliced so thinly, it absorbs the marinade quickly and cooks very fast.
What is in the Bulgogi Marinade?
The acid helps tenderize the meat.
Ciara Kehoe / Simply Recipes
Can You Make Bulgogi with Other Meats?
Bulgogi implies the use of beef.
If made with chicken, its called dak bulgogi and with pork its called dwaeji bulgogi.
Ciara Kehoe / Simply Recipes
A cast iron skillet, a regular grill pan, or even an outdoor grill could work.
Itll still taste good.The key is to cook the bulgogi over high heat without overcrowding the pan.
A classic way to serve it:use fresh perilla or lettuce leaves for wrapping the bulgogi.
Ciara Kehoe / Simply Recipes
Wrap the leaf up and stuff it in your mouth for the tastiest bite youll ever have.
Pine for Leftover Bulgogi
Nothing is quite as exciting as leftover bulgogi.
Its packed with so much flavor.
Ciara Kehoe / Simply Recipes
Use it as a filling for tacos orPhilly cheesesteaks.
Stir it into fried rice or bibimbap, a popular Korean mixed rice dish.
Stir until the sugar dissolves.
Ciara Kehoe / Simply Recipes
Add the beef and toss until it is evenly coated with the marinade.
Heat the canola oil in a large cast iron grill pan over medium-high heat.
ensure the pan is hot before you add the bulgogi.
Add the bulgogi in a single layer.
You may need to cook it in batches.
The meat should not overlap so that it chars nicely without steaming and releasing liquid.
Cook until lightly charred and cooked through, 2 to 3 minutes on each side.
Transfer the bulgogi onto a serving platter or serve it straight from the pan.
Sprinkle the green onions and sesame seeds on top.
Serve it while hot with cooked rice on the side.
Leftovers can be tightly covered and refrigerated for up to 5 days.
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