Main ingredients 🥩
beefonioncarrotshiitake mushroomgreen onionsoy sauceoyster saucestrained pear juiceminced garliccooking winesesame oil
Jung Ho-young's Instant Beef Bulgogi
Simple and quick beef bulgogi that requires no marinating—sear the meat first to enhance flavor, then stir in sauce right away.
🙋 Recommended for
- ⭐ Those who want to enjoy delicious bulgogi in just 20 minutes without waiting to marinate
- ⭐ Those who prefer bulgogi with crisp, crunchy vegetables and a satisfying chew
Ingredients needed 🛒3 servings
- beef for bulgogi 600g
- onion 1/2 medium
- carrot 1/3 medium
- shiitake mushroom 2 pieces
- green onion 1/2 bunch
- soy sauce 9 tablespoons
- oyster sauce 1.5 tablespoons
- sugar 3 tablespoons
- strained pear juice 1/2 can
- minced garlic 1.5 tablespoons
- cooking wine 2 tablespoons
- ground black pepper a pinch
- sesame oil 1 tablespoon
Recipe 🍳
- Pat the beef dry with kitchen paper to remove excess blood and moisture.
- Cut the onion, carrot, shiitake mushrooms, and green onion into thick, bite-sized pieces.
- In a bowl, mix soy sauce, oyster sauce, sugar, strained pear juice, minced garlic, cooking wine, and a pinch of black pepper to make the sauce.
- Add the beef to a hot dry pan without oil and sear until nicely browned, allowing the surface to develop a deep color and undergo sweating.
- Once the beef is partially cooked, add the prepared vegetables (onion, carrot, mushrooms) and the sauce, then stir-fry together.
- When the vegetables just begin to soften and the sauce is well combined, sprinkle in the green onion and sesame oil, then gently toss to finish.
- Remove blood from the beef and cut vegetables into thick slices.
- Mix soy sauce, oyster sauce, sugar, strained pear juice, and other seasonings to prepare the sauce.
- Sear the beef in a dry pan until golden, then quickly stir in vegetables and sauce.
Cooking tips 💡
- Skip the hassle of juicing fresh pears by using store-bought 'strained pear juice' for easy tenderizing and natural sweetness.
- Since the meat isn't marinated, it's best to use tender cuts such as thinly sliced bulgogi-grade beef (like seol-doo or Hanwoo sirloin).
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