Sobre esta receta

Bulgogi — literalmente "carne al fuego" — es el plato de parrilla más amado de Corea. La carne de res finamente rebanada se marina en una salsa dulce, salada y con ajo hecha con salsa de soja, pera asiática, aceite de sésamo y azúcar, luego se cocina rápidamente a fuego alto hasta caramelizarse y quedar tierna. Esta versión amigable para el hogar ofrece los sabores auténticos de la parrilla coreana directamente desde tu estufa o parrilla, sin requerir equipos especiales. Sirve con arroz al vapor, lechugas crujientes para envolver y banchan (platos secundarios coreanos) para una comida completa que toda la familia adorará.

Instrucciones

1. 1

   In a large mixing bowl, combine the soy sauce, grated Asian pear peeled, brown sugar, sesame oil, minced garlic, grated ginger, mirin, gochujang, and black pepper. Whisk together until the sugar is fully dissolved. The pear acts as a natural tenderizer — don't skip it.

2. 2

   If slicing your own beef, place the ribeye in the freezer for 20–30 minutes until it is firm but not fully frozen. This makes it much easier to cut into very thin slices (about 1/8 inch thick) against the grain. If using pre-sliced bulgogi beef, skip this step.

3. 3

   Add the sliced beef, sliced medium yellow onion thinly, and green onions pieces directly to the bowl with the marinade. Toss well with your hands or tongs to ensure every piece is evenly coated. Cover and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor. Do not marinate longer than 8 hours — the pear enzymes can make the meat mushy.

4. 4

   When ready to cook, remove the beef from the refrigerator and let it sit at room temperature for 10 minutes. Heat a large cast iron skillet or heavy-bottomed skillet over ^[high heat] until very hot — almost smoking. Add the neutral oil such as vegetable or canola oil and swirl to coat.

5. 5

   Working in two or three batches (do NOT crowd the pan), add the marinated beef and onions in a single layer. Cook undisturbed for 1–2 minutes until the bottom is nicely caramelized and browned. Flip and cook for another 1 minute. Remove to a plate and repeat with remaining batches. Crowding the pan causes steaming instead of searing — batches are key to getting that beautiful char.

6. 6

   Once all the beef is cooked, return everything to the pan for 30 seconds over ^[high heat] to bring it all together and let any accumulated juices caramelize slightly.

7. 7

   Transfer the bulgogi to a serving platter. Scatter sliced green onions and toasted sesame seeds over the top. Serve immediately with steamed rice and lettuce leaves for wrapping.