Easiest Korean BBQ Bulgogi / No Need to Marinade Bulgogi by Chef Jia Choi | Simple and Easy Recipe
This bulgogi recipe cooks very fast because there’s no need to marinate the beef. It is important to thinly slice the beef and cook in medium-high or high heat, so cooking time is quick and flavor is vibrant. I added a bit of an intense sauce, oyster sauce in this recipe.
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Bulgogi (no need to marinade)
Ingredients
300g rib eye, thinly sliced beef
1/2 medium onion, thinly sliced
1 stalk green onion, thinly sliced
3 cloves garlic, minced
1 tablespoon brown sugar
1/2 teaspoon ground black pepper
2 1/2 tablespoons dark soy sauce
1 teaspoon oyster sauce
1 tablespoon canola oil
1 tablespoon sesame oil
Instructions
1. Slice the beef as thin as possible or prepare or 3/8 inch to 3/4 to 1 inch thick (from 10 to 25mm thick.)
2. Mince the garlic, thinly slice onion and green onion.
3. Heat oil in a skillet over medium high heat. Sear the beef and onions. Add brown sugar to the meat when the meat starts to get cooked.
4. Make a small hole in the middle of the pan. Add soy sauce, oyster sauce, garlic and ground black pepper to the hole and let it bubble to make a smoked flavor to bulgogi.
5. When the sauce bubbles, add garlic and green onion to the pan. Mix the sauce with the meat. Cook for about 2 minutes until fully cooked.
6. Turn off the heat. Sprinkle sesame oil. Serve.
More information
WebSite : www.ongofood.com
Facebook : www.facebook.com/ongofood
Instagram : www.instagram.com/ongofoodkorea
#bulgogi #bbq #noneedtomarinade #simplerecipe
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That raw beef looks 🔥 🔥 🔥
Yes! Enjoyed greatly and will make it shortly… need sesame oil to get down to it 👌👍🧡 thank you so much!
Thank you! This looks delicious.
My son says it looks soooo good!
My other son wants to eat some. 🍽🍽🥢
Thanks a million for all these my favorite korean dishes. Your presentation is also excellent. ❤️ ❤️
since we are on the topic of Asian food. I have a question I hope someone can answer. I have a bottle of Pear river bridge superior dark soy sauce. that I open about 5 months ago. I just notice the label on the side that reads refrigerate after opening. I didn't think you had to? says has soy salt and sugar in it. didn't think you had to refrigerate soy sauces. thanks for any info
Looks so good trying it tonight. thank you. Used to be a Little Korean lady close to where I live and we used to go and eat at her restaurant .she made the best Korean beef and Kim chee I miss her. She was such an inspiration.
Please, can somebody tell me what is the name if frying pan she is using in the video? Thank you
I watched this.
Chef I am one of your fan and I would like to request could you make the version of stir fried beef bulgogi noodles..Thanks!😊
may i know is that non stick or cast iron pan?
Amazing recipe, thank you so much 🙏🏻
Hi Jia! Can you give me some tips on how to cut your meat that thin? Thank you
Awesome. Thank you for sharing your recipe. I am making this for dinner to night.
I guess everyone cuts garlic exactly the same everywhere u less u have butcher knife 😂❤️
If you malaysian the pan can order through LAZADA.
Loving this
Yeah that hole in the middle is cute but unnecessary..lol.. but this sure will taste good. 😉
This looks incredibly appetizing. May I ask what type of flat pan you were using?
This Bulgogi recipe if different than the one you did six years ago.
Love your recipes. Tried the recipe, and it came out great. I added a bit of Sogogi Dasida as restaurant hack. (yup many restaurants do use MSG or dasida).
Delicious 😋🤤☕🇰🇷🌎🇰🇷✌ thank you, wonderful dishes, 10 minutes was fast
OMGosh, I'm trying this. I'm trying to be vegan so my only sub situation will be my potion. I'm so excited. Thank you.
Hi
i am like to make Asian recipes with original recipe do if i use apple or kiwi it will be original recipes do they in south Korea they use kiwi or apple too please reply ? 🥰