So-bulgogi (Beef Bulgogi)

How to make it

1. 1

   Prep

   • Blot the blood off the beef with paper towels. / • Julienne the onion and slice the green onions on the diagonal. / • Mix all the marinade ingredients together.

2. 2

   Add the marinade to the beef and toss until evenly coated.

3. 3

   Add the onion and green onions and marinate for 30 minutes.

4. 4

   Heat the pan over medium, then spread the beef out and stir-fry.

5. 5

   When liquid comes out, raise the heat and stir-fry until the beef is cooked through.

6. 6

   Finish with a sprinkle of sesame seeds.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Marinating the beef too long can leave the texture mushy.
• Putting the beef into a cold pan boils it instead of searing it.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Add more onion or mushrooms and keep stir-frying. Too much liquid? Finish over high heat for a minute to reduce.
• There is little liquid here, so water thins the meat flavor along with the salt. If it is too salty, stretch it with stock only, a little at a time.

Storage

Marinated beef keeps 1 day refrigerated. Once cooked, it keeps 3 days refrigerated.