Main ingredients 🥩
beef brisketpremium soy saucegrated pearseasoned onionyellow sugarminced garliccooking winesesame seedssesame oilcaramelmushroomsgreen onion
Lim Sung-geun's Beef Bulgogi
Authentic beef bulgogi enjoyed with a moist and tender broth, using the precise golden ratio of water, soy sauce, and sugar
🙋 Recommended for
- ⭐ Those who want to make authentic, soft, and juicy Seoul-style bulgogi at home
- ⭐ Those looking to learn a consistent, perfectly measured meat marinade formula that delivers reliable results every time
Ingredients needed 🛒3 servings
- beef brisket (1.5~2mm thickness) 600g
- premium soy sauce 160g
- water 900g
- grated pear 100g
- seasoned onion 150g
- yellow sugar (or yellow refined sugar) 100g
- minced garlic 50g
- monosodium glutamate 15g
- black pepper 5g
- cooking wine (mi-hyang or mirim) 10g
- sesame seeds 10g
- sesame oil 3 tablespoons
- caramel 2g (optional)
- mushrooms (button, shiitake, etc.) to taste
- green onion or scallion to taste
Recipe 🍳
- In a bowl, combine 900g of water, 160g of premium soy sauce, 100g of grated pear, 150g of seasoned onion, and 100g of yellow sugar.
- Add 50g of minced garlic, 15g of monosodium glutamate, 5g of black pepper, and 10g of cooking wine. Crush 10g of sesame seeds with your palms and mix into the marinade for added richness.
- Add 600g of thinly sliced beef brisket to the marinade and toss evenly. (You may add 2g of caramel for a more appetizing color if desired.)
- Transfer the marinated beef and ample marinade liquid into a hot pot.
- Place cleaned mushrooms (wiped gently with a dry cloth or kitchen towel to remove debris) and chopped green onions on top of the meat.
- Turn on the heat and simmer until the meat and vegetables are fully cooked, then drizzle 3 tablespoons of sesame oil around the edges to finish.
- Measure and mix water, premium soy sauce, pear, onion, and sugar to create the golden ratio marinade.
- Add thinly sliced beef brisket to the marinade and toss evenly.
- Place the beef and marinade in a pot, then top with prepared mushrooms and green onions.
- Simmer until ingredients are cooked through, then drizzle with sesame oil to finish.
Cooking tips 💡
- The broth should be generous so the beef stays tender and doesn’t clump or become tough during cooking.
- Do not wash mushrooms under water—this causes them to absorb moisture and lose their aroma. Instead, gently wipe them with a dry cloth or kitchen towel.
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