How to Make Bulgogi

1. 1

   1. Prep and Marinate Beef Remove excess blood from the 600g of beef sirloin using paper towels [00:15]. In a large mixing bowl, combine the beef with ground onion, ground pear, minced garlic, soy sauce, cooking wine, plum extract, sugar, pepper, and 1 tablespoon of sesame oil [00:26]. Mix the ingredients thoroughly by hand and let the beef marinate for 30 to 40 minutes to ensure it becomes tender and flavorful [01:00].

2. 2

   2. Prepare Vegetables Slice 1/4 of an onion into thin strips [01:24]. Julienne 1/3 of a carrot [01:28]. Clean 2 shiitake mushrooms, remove the tough stems, and slice both the caps and the tender parts of the stems [01:40]. Thinly slice 2 red peppers diagonally [01:55]. Cut 1 green onion into approximately 3cm lengths, splitting the thicker white parts down the middle first [02:02].

3. 3

   3. Cooking and Finishing Heat a large pan or wok over medium-high heat and add the marinated beef [02:18]. When the beef starts to brown, add the sliced onions and carrots and stir-fry together [02:26]. Once the beef is mostly cooked, add the prepared shiitake mushrooms, red peppers, and the remaining green onions [02:34]. Add another tablespoon of sesame oil for extra aroma [02:53]. Stir-fry until all vegetables are tender but still vibrant, then finish with a sprinkle of sesame seeds before serving [03:07].