Name: Weeknight beef bulgogi
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: Thinly sliced beef 300 g; Onion 100 g, sliced; Soy sauce 3 tbsp; Sugar 1 tbsp; Sesame oil 1 tsp; Garlic 2 cloves, minced; Water 2 tbsp; Neutral oil 1 tsp; Black pepper to taste

01 / Before you start

Ingredients

2 servings

1 tbsp = 15 ml · 1 tsp = 5 ml. Use level measuring spoons. Quantities below make 2 servings.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Peel and thinly slice the onion. Separate the beef slices so the marinade can reach each piece; very thin slices cook most evenly. Keep raw beef and its utensils separate from ready-to-eat food.
Step 1 ✓
Step 2

In a bowl, stir together 3 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon sesame oil, 2 minced garlic cloves, 2 tablespoons water and a little black pepper. Stir until most of the sugar dissolves.
Step 2 ✓
Step 3

Add the 300 g beef and 100 g onion. Turn gently until every piece is coated. Cover and refrigerate for 15 minutes; do not leave the raw meat on the counter to marinate.
Step 3 ✓
Step 4

Heat a large skillet over medium-high heat and add 1 teaspoon neutral oil. Spread the oil around the pan. Prepare a clean serving plate and a clean utensil for the cooked meat.
Step 4 ✓
Step 5

Cook the beef and onion in small batches for about 5–7 minutes, stirring and separating the slices. Keep the pan uncrowded so the meat browns rather than steams. Cook fully; if the sauce threatens to burn, lower the heat and add a splash of water.
Step 5 ✓
Step 6

Transfer fully cooked beef to the clean plate and serve immediately, with cooked rice or washed lettuce if you like. Wash the raw-meat board, utensils and your hands before handling anything ready to eat.
Step 6 ✓