Seasoned sliced beef or boolgogi or often seen as bulgogi on the menu is a thinly sliced beef that is seasoned and then traditionally cooked on an open fire, which is what the term boolgogi literally means “fire meat”. Bulgogi is also available to order from the barbecue menu if you choose to do Korean barbecue.
In the modern day now, bulgogi is also cooked on a skillet, which was what I did again. I really enjoy Korean cooking because they are pretty simple (at least the ones I cooked from Quick and Easy Korean cookbook by Cecilia Hae-Jin Lee), few main ingredients and seasonings are predictable: sesame oil, sesame seeds, soy sauce, lots of garlic and spring onions and Korean chili powder and chili paste and you are pretty much good to go. You will see what I’m talking about as I post more of the Korean recipes 😉
This dish is also good when served with kimchi, steamed rice, and other side dishes.
- 2 lbs rib-eye or tender beef, thinly sliced
- 2 Tbsp soy sauce
- 2 tsp Asian sesame oil
- 1 Tbsp sugar
- 1 bulb garlic, minced
- Freshly ground black pepper to taste
- 3 green onions, cut into 1-inch pieces
- 1 zucchini (thinly sliced-optional)
- 1 carrots (coarsely grate)
- Toasted sesame seeds for garnish
- Marinate the beef in the soy sauce, sesame oil, sugar and garlic for at least 30 minutes or overnight if you can
- Heat a large skillet over medium-high heat. Add the beef and stir-fry until completely browned, 5 to 7 minutes. Add in the zucchini and carrots and cooked until soft
- Add the black pepper and green onions and cook until the green onions are slightly limp but still retain their color, 1 to 2 minutes. Sprinkle with sesame seeds if you like and serve immediately