Let's Bulgogi!

Bulgogi is a Korean meat dish, often made with beef. It has a sweet and savory flavor that nicely accompanies rice, a bed of greens, or even corn tortillas and salsa for a fusion flare. For this recipe, I will show you the easiest way to make it using store-bought ingredients that don't sacrifice flavor. Bulgogi is also a good choice for meal prepping, so I will include links below to show other bulgogi-related recipe ideas.

First, let me introduce you to thinly sliced beef brisket--one of the most versatile meats I keep stocked in my freezer. This cut of meat is often used in Korean barbecue or for shabu-shabu (hotpot), but its potential is endless. I've used it for stir fries, curries, sandwiches (think Philly cheese), and tacos, just to name a few. It's my go-to meat if I need a quick thaw and marinate time.

Ingredients:

Brisket 

Bulgogi sauce (see below)

2 tbsp cooking oil

For this recipe I used a pre-made bulgogi sauce that I purchased at Hmart. Most Asian markets carry a version and all of the ones I've tasted have been good. Amazon carries a selection, as well. This recipe is very forgiving, so you don't need to measure out the sauce. Just cover the amount of meat you want to make with enough sauce to coat it. I marinated this batch overnight, but even one hour is fine since the meat is so thin.

Heat 2 tbsp of oil in a pan at medium-high heat. Once hot, place the meat into the pan carefully. Do not put the excess marinade into the pan because your meat will boil instead of brown. Occasionally flip the meat with your spatula to ensure even cooking. 

Since bulgogi can be used for a variety of dishes, it lends nicely to meal prepping. Click here for bulgogi meal prep ideas.