How to Make Beef Bulgogi (Sbulgogi)

1. 1

   1. Preparation Separate the thinly sliced beef into bite-sized pieces to prevent clumping during cooking [02:54]. Thinly slice the shiitake mushrooms and onions, diagonally slice the green onion, and slice the red chili for garnish [05:06].

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   2. Marinating Add sugar and corn syrup to the meat first and mix well; this allows the sweetness to penetrate the large molecules of the meat before adding salty seasoning [04:07]. Add minced garlic and let the meat sit for a moment to absorb the base flavors [04:52]. Add soy sauce, sliced onions, mushrooms, green onions, and red chili to the bowl [06:24]. Season with black pepper and finish the marinade by adding sesame oil for a rich aroma [07:07].

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   3. Cooking and Finishing Heat a frying pan without adding oil and add the marinated bulgogi mixture [07:44]. Stir-fry over medium-high heat, making sure to break up any remaining clumps of meat so it cooks evenly [08:20]. Continue cooking until the meat is fully browned and the vegetables have softened and released their juices [08:47]. Transfer the bulgogi to a serving plate and sprinkle with toasted sesame seeds for the final touch [09:26].