Kim Ho-yoon's Hanwoo Sobulgogi

Name: Kim Ho-yoon's Hanwoo Sobulgogi
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 300g Hanwoo beef chuck roll; 1/2 onion; 1 stalk of large green onion; 2 shiitake mushrooms; 100g oyster mushrooms; A few perilla leaves; A few ssamchoo; 1 tbsp brown sugar; 0.5 tbsp maesil extract; 3 tbsp brewed soy sauce; 0.5 tbsp sesame oil; 0.5 tbsp minced garlic; 0.15 tbsp black pepper; 0.1 tbsp sesame seeds; 1 tbsp water; A little cooking oil

Hanwoo sobulgogi stir-fried over high heat without water to quickly evaporate moisture, keeping the smoky flavor and juices alive by balancing the ratio of seasoning and beef

20 min Difficulty Easy Meat & mains

Main ingredients

Hanwoo beef chuck roll onion large green onion shiitake mushrooms oyster mushrooms perilla leaves ssamchoo

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Hanwoo beef chuck roll onion large green onion shiitake mushrooms oyster mushrooms perilla leaves ssamchoo

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Quick recipe

Cooking tips

Using 1 tablespoon of soy sauce per 100g of beef and keeping the ratio of salt to sugar at 2:1 creates a foolproof beef bulgogi marinade formula.
Stir-frying vegetables and meat together will turn the dish into a braise due to the liquid released from the vegetables, so the key is to stir-fry the mushrooms and onions separately over high heat to evaporate their moisture.
Reserving 10~20% of the marinade and adding it during the final stage of stir-frying while tasting makes it much easier to adjust the seasoning.

Recommended for

Those who want juicy, high-heat stir-fried bulgogi instead of watery, braised bulgogi.
Those who need a foolproof basic seasoning ratio formula for sobulgogi.

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