Marinated Beef Tenderloin (Bulgogi)
4 servings
10 minutes
Bulgogi is a jewel of Korean cuisine, soaked in a rich marinade that reveals the tenderness of beef tenderloin. The dish's origins date back to ancient times when meat was marinated to enhance its natural flavor and preserve freshness. The harmony of sweet, salty, and spicy in the marinade creates a unique flavor palette: tender beef infused with the aromas of soy sauce, garlic, green onions, and sesame melts delicately in the mouth. Bulgogi pairs perfectly with rice, fresh vegetables, and leafy greens, allowing every gourmet to enjoy the rich and multifaceted taste of Korean culinary art. This dish is not only nutritious but also a symbol of hospitality and warmth in Korean cuisine that combines tradition with modern gastronomic approaches.
1
To tenderize the beef (fillet), cut it into strips, add sugar and rice wine (if rice wine is not available, it can be replaced with sherry or cola). Then place it in the refrigerator for half an hour.
- Beef: 700 g
- Sugar: 1 tablespoon
- Sweet rice wine: 1 tablespoon
2
For the marinade, mix soy sauce, black pepper, squeeze in garlic, add finely chopped green onions and sesame oil (if you want a spicier dish, I recommend using chili-infused sesame oil) and don't forget the sesame seeds.
- Soy sauce: 2 tablespoons
- Ground black pepper: pinch
- Garlic: 4 cloves
- Green onions: 1 bunch
- Sesame oil: 1 tablespoon
- Sesame seeds: 1 tablespoon
3
After half an hour, we take out our meat, add the marinade, mix thoroughly, and put it back in the fridge for an hour (if you want to speed up the process, I tried cooking it after half an hour - it turned out tasty anyway).
- Soy sauce: 2 tablespoons
- Ground black pepper: pinch
- Garlic: 4 cloves
- Green onions: 1 bunch
- Sesame oil: 1 tablespoon
- Sesame seeds: 1 tablespoon
4
Cook on high heat for 5–7 minutes.