The first time I tried Korean food was at Genwa in Los Angeles while visiting Hillary in UCLA. I was blown away by the bulgogi and a table full of Banchan. Since then, I have yet to find a Korean restaurant in the bay area that is as good as Genwa. We no longer make the trips to LA since Hillary’s graduation. I am really craving beef bulgogi. Time to try it at home! With a pack of sukiyaki beef from the Japanese supermarket and a bottle of Korean soy sauce from Amazon, I was able to whip this up in a skillet. Very tasty indeed. That will do it till I visit LA again.
- 1 lb thin-sliced high-quality beef, buy them pre-sliced from the Japanese supermarket.
- 3 stalks of green onion, cut into 2-inch pieces
- 1 small yellow onions, thinly-sliced
- 1 small carrot, thinly- sliced
- 3 Tbsp Korean Soy Sauce
- 2 Tbsp brown sugar
- 2 Tbsp sesame oil
- 3 tsp minced garlic
- 1/2 grated Korean pear
- ground black pepper
- Combine marinade in a large bowl.
- Add the beef slices one at a time into the marinade, ensuring that each slice is well coated with the marinade.
- Add the sliced yellow onion, green onions, and sliced carrots. Mix with a chopstick until well-combined.
- Cover and refrigerate overnight.
- When ready to serve, brush the skillet with sesame oil over medium-high heat.
- Add the beef slices to the heated skillet in a single layer, cook in multiple batches as needed. Do not move the beef slices until the bottom is lightly charred. Turn the beef slices over and continue to cook on the other side until lightly charred. Transfer to serving dish.
- Repeat until all the beef slices are cooked.
- Serve with jasmine rice and banchan.