Bulgogi
by Rachel Kim
Servings
4
Active Time
~45 min
Total Time
~54 min
About this Recipe
Bulgogi, literally translated as “fire meat”, is a Korean dish of thinly sliced, marinated beef that is traditionally grilled over charcoal. The sweet, savory marinade of soy sauce, sugar, sesame oil and garlic helps the beef caramelize while cooking. This family recipe by Rachel Kim is intended to be a bit drier than traditional bulgogi. Brava’s final searing step gives the beef it’s trademark sweet BBQ flavor. It’s best to use thinly shaved shabu-shabu beef, which you can find in most Asian markets. If you can’t find thinly shaved beef just put a steak in the freezer for about 30 minutes and then slice as thinly as possible with a sharp knife. Classic accompaniments include steamed rice, ssamjang (condiment), lettuce (for wrapping) and kimchi. Fun fact: Rachel is married to Brava’s original head of software!
About this Recipe
Bulgogi, literally translated as “fire meat”, is a Korean dish of thinly sliced, marinated beef that is traditionally grilled over charcoal. The sweet, savory marinade of soy sauce, sugar, sesame oil and garlic helps the beef caramelize while cooking. This family recipe by Rachel Kim is intended to be a bit drier than traditional bulgogi. Brava’s final searing step gives the beef it’s trademark sweet BBQ flavor. It’s best to use thinly shaved shabu-shabu beef, which you can find in most Asian markets. If you can’t find thinly shaved beef just put a steak in the freezer for about 30 minutes and then slice as thinly as possible with a sharp knife. Classic accompaniments include steamed rice, ssamjang (condiment), lettuce (for wrapping) and kimchi. Fun fact: Rachel is married to Brava’s original head of software!
Ingredients
- 1 lb shaved or thinly sliced shabu-shabu beef, or 1 lb ribeye
- ¼ cup plus 1 tablespoon soy sauce
- 2 tablespoons Asian pear or apple, peeled and grated (optional)
- 2 tablespoons yellow onion, peeled and grated (optional)
- 3 tablespoons granulated sugar
- 3 tablespoons chopped green onions
- 2 tablespoons plus 1½ teaspoons minced garlic
- 2 tablespoons plus 1½ teaspoons sesame oil
- 2 tablespoons mirin (Japanese cooking wine)
- ½ teaspoon ground black pepper
- 1 tablespoon toasted sesame seeds, for garnish
From Your Pantry
None
Equipment
Microplane® grater or box grater
Mixing bowl
Brava metal tray
Nutrition Information
Allergens: Soy, Wheat (Gluten)
-
1
Slice beef
- If using pre-sliced beef, skip this step.
- Place ribeye in freezer for 30 minutes.
- Remove steak from freezer and slice as thinly as possible with a sharp knife; set aside.
-
2
Make marinade
- In medium bowl, stir together soy sauce, pear or apple (if using), onion (if using), sugar, green onion, garlic, sesame oil, mirin and black pepper.
- Transfer sliced beef to bowl; stir until evenly coated.
- Cover bowl and refrigerate for at least 30 minutes.
-
3
Cook beef
- Remove beef from marinade, allowing excess to drip off.
- Evenly spread beef on Zones 1, 2 and 3 of Brava metal tray.
- Slide metal tray into top shelf and press green button to begin cooking.
-
4
Serve
- When your food is done, transfer beef to serving platter.
- Sprinkle with sesame seeds and serve.
