Kim Dae-seok's Beef Bulgogi

• beef sirloin 600g
• glass noodles 80g
• onion 1 large (half for blender, half as garnish)
• pear 1/4 large
• green onion 1 bunch
• enoki mushroom 1/2 pack
• oyster mushroom 1 handful
• shiitake mushroom 4 pieces
• carrot 1/4 large
• soy sauce 5 tablespoons (50g)
• sesame oil 1 tablespoon (6g)
• minced garlic 1 tablespoon (24g)
• beef dashi 1/4 tablespoon (2g)
• black pepper 2 pinches
• black sugar 3 tablespoons (32g)
• plum syrup 1 tablespoon (10g)
• sesame salt 1 tablespoon (4g)
• mirin 1/4 cup (40g)
• water 1 cup (160g)

Recipe 🍳

Cooking tips 💡

• Use black sugar instead of white sugar to prevent the bulgogi from turning pale and to achieve a deep, rich brown color typical of authentic Korean restaurants.
• The blended pear and onion juice helps break down proteins in the beef, enhancing tenderness and improving the texture of the sirloin.
• As natural moisture from vegetables creates a slightly thickened sauce, cook quickly over medium-high heat to avoid toughening the beef.

Recommended for 🙋

• ⭐Those who prefer tender beef that melts in the mouth without being tough.
• ⭐Home cooks looking to serve a thoughtful, hearty main course for birthdays, holidays, or housewarming gatherings.
• ⭐Fans of dishes with a variety of mushrooms and glass noodles, enjoyed by mixing everything together with rice and savoring every bit of the savory sauce.