How to Make Authentic Korean Beef Bulgogi at Home

You can use strawberries, presumably, if you wanted a more red colour. No. No. Sprite, yes. Hi guys, welcome back to What Will They Say? I'm Lance from School of Wok, London's best Asian cookery school. Today we're doing Korean beef bulgogi. Today I'm going to show you the secret ingredients we use for bulgogi, which makes it tender and delicious. First thing, we chop the vegetables, which is your onions. These are going to add into the stir-fry. Separate. Back on the plate. And a bit of chilli, just for the colour. So I'm taking the seeds out. Half. Just going to mash this. The bulgogi we're making today, it's more on the sweet side. It's not a gochujang-based marinade, so we are just adding a tiny bit of red colour into it. And spring onions. Stems. Smash. Slice at an angle. It's for garnish. Kojet. Half. Slice it first. Stick them together. Again, mash this. Carrots. Again, julienne. With the kojet. And now we make the marinade. Okay, let's start with the marinade. The first bit of ingredients you might have come across this. Here's the Asian pear, Chinese pear, or Korean pear. Many names. A bit confusing. But it's basically this kind of yellow-skinned pear with a bit of, you see the dots on the skin. And we don't want the skin for the marinade because it's too tough. What the Korean pear do here is to tenderise the meat and also gives the dish a really nice fruitiness. We're only using half of this pear. Not just because I want to eat the other half. And you want to take the core out. The core is a bit kind of sour and bitter. You want to just give it a rough chop because we're going to add it into the blender. Just really puree them. And the other two things we want to puree is the garlic and your ginger. Just garlic. Give a smack. Smack. Just give a smash. I want to tell people I find cooking therapeutic. I usually mean this. Just put it in. Same for your ginger. Puree them. Just chunks. And we're going to add in some sauce. A bit of light soy. One and a half tablespoon. For the saltiness. Some mirin here. For the nice kind of fragrance and also a bit of sweetness. Just a tablespoon of oyster. And a tablespoon of brown sugar. And some sesame oil for the fragrance. Now we blend. Okay, we have pureed all the sauce and all the aromatics. I'm going to just pour in these lovely sliced ribeye here. You can use any cuts. Rump. Salami. Ribeye. And I'm going to also add in lovely sliced onions and spring onions here. I didn't puree them because it's just nice for presenting. Just cut it. Slice it. Just give it a gentle massage. Okay. Mix it well. And we're going to cling film it. Leave it in the fridge at least two hours. Now I'm going to wash my hands and change a new set of chopping boards and knives. So we've been marinating this beef for about three and a half hours. You can leave it overnight. So as you can see the beef has nicely absorbed most of the sauce. And you can actually see the pear puree. Okay, sometimes if I can't find Chinese pear, I will use a bit of Sprite, 7-Up, lemonade for the substitute. Let us know what other mass suggestion you've got for the marinade. The cameraman Arthur just said strawberry, which is wrong. Anyway, let's start cooking. Hot pan. Oil. I'm going to fry the aromatics first. As always. Okay, spring onions. I'm going to do my vegetables. I just did this dish last Friday in our foodie Korean class. Everyone loved it. Make sure to book up if you're interested. Okay, chilies. Because I've got quite a small pan here, I'm going to cook all the vegetables first and then transfer it onto the plate. And then I cook the meats. Because when you're using a small pan like this, you only get a certain amount of heat, which I want. But for Bulgogi, you want it to be charred slightly. So you don't want to overcrowd your pan too much. I'm going to put these back onto my plate. Don't forget a tiny bit of oil. Now all the meats in. Spread it out and leave it. Once you pan fry one side, you want to flip it over. When you're charring on the other side, all the vegetables go back in. The beef doesn't take long to cook. So on the other side, maybe another two minutes. This will be ready to be tossed and served. Mix it well. Lovely. Okay, now we serve. For Bulgogi, you can eat it with plain steamed sushi rice or on your bibimbap. If you've got any left over, you can put it into your kimbap as well, which is kind of like a rice roll. Make your own rice roll. Or put it in your sandwich. Okay, let's chug it. Really tender. You get a bit of fat from the ribeye. Got a fruitiness and a sweetness in the background from the Asian pear. We love making these videos for you. Thank you so much for watching. Let us know down below what would you like us to cook for next week. And I will see you next time. Bye!