Beef Bulgogi Without Sesame
Ingredients:
For Marinade:
- 250 grams of thinly sliced beef
- 1 thumb-sized piece of ginger, crushed
- 1 tablespoon soy sauce
- 1 tablespoon barbecue sauce
- 1 tablespoon honey
- 1 tablespoon oyster sauce
- 3 tablespoons sweet soy sauce (kecap manis)
- 3 tablespoons lime juice
- ½ tablespoon granulated sugar
- ½ tablespoon black pepper (white pepper can be used as an alternative)
For Stir-Frying:
- 1 tablespoon margarine
- 4 cloves garlic, thinly sliced
- 1 onion, sliced lengthwise
- 1 stalk green onion, thinly sliced
- 13 bird’s eye chilies (optional, adjust to taste)
- 200 ml water
Instructions:
-
Prepare the Marinade:
In a large bowl, combine all the marinade ingredients: soy sauce, barbecue sauce, honey, oyster sauce, sweet soy sauce, lime juice, sugar, and black pepper. Add the thinly sliced beef and crushed ginger. Mix well, ensuring that the beef is evenly coated with the marinade. For enhanced flavor absorption, cover the bowl and refrigerate or freeze for about 30 minutes to 1 hour. -
Cook the Beef:
Heat margarine in a large skillet or wok over medium heat. Add the thinly sliced garlic and optional bird’s eye chilies, cooking until they are fragrant. Then, add the marinated beef along with the marinade. Pour in 200 ml of water to create a sauce. -
Add Vegetables:
Once the beef is halfway cooked, add the sliced onion. Stir briefly to combine. -
Finish Cooking:
When the beef is tender and cooked through, stir in the sliced green onion. Let it cook for a few more minutes to allow the flavors to meld together. -
Serve:
Your Beef Bulgogi is now ready to be served. Enjoy this flavorful dish with steamed rice or as part of your favorite Korean meal spread.
Feel free to adjust the spiciness by modifying the amount of bird’s eye chilies or omit them entirely based on your preference.
