Baek Jong Won’s Bulgogi recipe has garnered nearly 1 million views on his YouTube channel and here is a quick go-to bookmark for his recipe. This is not my recipe, but a recipe I will use from time to time to make this version of bulgogi. My version of bulgogi is a bit more of a deeper taste from using mushroom-based soy sauce and also using pureed pear rather than pureed onion.
Baek Jong Won is a celebrity-chef from South Korea who owns a bunch of restaurants and has been the main host of a number of cooking television series such as Baek Jong-won’s Top 3 Chef King, Baek Jong-won’s Food Truck, and Baek Jong-won’s Alley Restaurant.
Baek Jong Won Bulgogi RecipeCourse: Korean RecipesCuisine: KoreanDifficulty: Easy
Baek Jong Won shares his bulgogi recipe on his YouTube channel and this recipe is his recipe with no alterations of mine.
- Marinade for 10 minutes
3 cups (500g) of sirloin beef or flank steak, sliced
2.5 tbsp brown sugar
1 tbsp mulyut 물엿 (corn/starch syrup)
½ cup onion pureed
6 tbsp soy sauce
2 tbsp pureed onion
1 tbsp minced garlic
3 tbsp sesame oil
½ tsp black pepper
- Stir Fry
Marinated beef from above
1 cup onion, sliced
1/3 cup green onions (use mostly white parts, if can)
1 red pepper, sliced
1 shitake mushroom, sliced
- Cut green onion and red pepper at an angle and slice shiitake mushrooms thinly.
- Cut onion into thicker slices, and chop some into small pieces to blend.
- In a mixing bowl, add beef, sugar, and starch syrup, and marinate for 10 minutes.
- In the marinated meat, add dark soy sauce, pureed onion, minced garlic, pepper, and sesame oil.
- Add onion, red pepper, shitake mushroom, and green onion to the seasoned meat.
- Stir-fry bulgogi in a heated pan and finish with a sprinkle of sesame seeds.
- I don’t add in the shitake mushroom because I’m not a huge fan of shitake mushroom!