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Bulgogi (불고기 or marinated BBQ beef) is a sweet and savoury meat loved by all in Korea. It’s not something to eat only at a BBQ, but in many other dishes – Ttukbaegi-bulgogi (뚝배기불고기 or Korean Beef stew) and even hamburgers such as the Bulgogi Burger in McDonald’s Korea.
Usually, Bulgogi is known to be sweet in taste and needs a spicy dipping sauce like ssamjang. One key ingredient is the marinade sauce. But I’m going to show you a way to make it more peppery. This dish was inspired from a dish that I had at one of my favourite Korean restaurants in London, Assa. The majority of products I used are from Yutaka but feel free to use any that you are used to alternatively.
Ingredients (Serves 2-3)
- 1 jar of Bulgogi Marinade sauce (preferably Daesang Beef Bulgogi Marinade)
- 2 packs of Frozen udon noodles (preferably Yutaka)
- Diced Beef 500G
- 1 Whole onion
- 2 Garlic
- Salt
- Black Pepper
- Mixed Herbs
- Shichimi
- White sesame seeds
- Sweet peppers
How-to Recipe
- Cut up the garlic, onions and peppers and put them to the side.
- The beef needs to brown for 10-15 minutes. Once brown, add the garlic, onions and peppers.
- Afterwards, add water to the level of the beef to soften it for a good 20-25 minutes. You can use a fork to poke the beef to get an idea of how soft it is. The softer, the better.
- While this is softening, remove the water and add the bulgogi sauce as well as the seasoning to cook for 5 minutes.
- I recommend adding the gochujang for a sweeter, spicer taste now if you want more pepper in your cooking. It also makes the dish more thicker in the sauce.
- Prepare the udon noodles in hot, boiling water for 10 minutes then serve on a plate with the bulgogi beef on top. You’ll realise that the sauce will seep into the noodles once adding the beef.
- Add the sesame seeds on the beef for a perfect finish.
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This looks great Nyasha! Never have tried Daesang Beef Bulgogi Marinade, but looks interesting.