Our authentic DET-K Bulgogi Seasoning brings all the complex flavors of this dish in one blend. Add raw chiles, garlic and perilla (sesame seed leaf) leaves for an authentic Korean BBQ feast. Bulgogi, literally "fire meat", is a gui made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish.
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
1 Pound Thinly Sliced Ribeye
1 Tablespoon Det-K Bulgogi Seasoning
1 Tablespoon Neutral Cooking Oil
Chopped Green Onions
NOTE: This dish is NOT spicy. You can add Sriracha or Gochujang 고추장 is a Korean red pepper paste.
1. Cut your sirloin, rib eye or brisket in to thin strips about 1/8th to 1/4th inch thick.
NOTE: Wrap beef in plastic wrap and freeze 1-2 hours until it is firm enough to hold shape but still soft enough to cut beef across the grain.
2. Place the meat slices in a bowl and sprinkle the Bulgogi Seasoning to coat. Mix gently with hands and set aside for 5 minutes.
3. Just before cooking over a very hot grill or very hot skillet, add the oil to the beef and toss.
Add the slices to the cooking surface individually and sear until charred and crisp, about 1.5 to 3 minutes per side depending on thickness.
NOTE: Your pan should be hot enough so that the meat sizzles as soon as it touches the pan. Cook your steak in 4 batches so you don’t overcrowd your skillet which will steam instead of sear your beef.
4. Remove the beef to a platter lightly season one more time and serve with chopped green onions over rice.
5. For added flavor you can add sriracha or Gochujang 고추장 is a Korean red pepper paste.
If you choose to use flank steak or skirt steak, I suggest marinating the beef longer because these are tougher meats to start with. I would marinate flanks and skirt steak for at least 2 hours but overnight is best.
If you are using rib-eye or top sirloin, you can get away with marinating for as little as a 30-minutes at room temperature, but 2-3 hours in the refrigerator is optimal. The meat is sliced so thinly and it’s already so tender so you don’t need much more than 3 hours, but you are welcome to marinate longer.
2 ½ tablespoons DET-K Bulgogi Seasoning
5 tablespoons soy sauce
1 ½ tablespoons white sugar
¼ cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame oil
Place the beef in a shallow bowl. Combine soy sauce, sugar, green onion, garlic, sesame oil, and DET-K Bulgogi Seasoning in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight depending on thickness and cut of meat.
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