Kim Dae-seok's Old-fashioned Beef Bulgogi
A mountainous old-style beef bulgogi simmered with a rich broth, enhanced by pear and seasoning to eliminate gamey odors while preserving tender meat texture.
Ingredients needed 4 servings
Recipe
Cooking tips
- Fermented mustard seed is key—it removes beef’s gamey odor and enhances umami depth.
- At home, no need to make stock separately; just use plain water and let the beef and vegetables release their flavors during a 30-minute soak.
- Slice green onions very thin at an angle and add generously—their refreshing aroma and sweetness blend perfectly into the broth.
- If the broth reduces too much while cooking, add water gradually to maintain balance and adjust seasoning.
Recommended for
- Those who want to enjoy professional-style mountainous bulgogi at home with a soft, tender texture.
- People looking to master a non-chewy, tender beef bulgogi seasoning method.
- Fans of dipping rice into sweet-savory broth or enjoying chewy glass noodles straight from the pot.
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