Ground beef has many benefits. First of all, it's cheap. And it can be used subtly for simple cooking. Most beef, except for high-quality steak cuts, is much tougher than expected, so even bulgogi made by slicing it very thinly often fails. But that doesn't happen with ground beef. You can make soft and delicious bulgogi at any time.
The bulgogi seasoning ratio is the same as in my last bulgogi burger video. This is a perfect ratio, so once you know it, you can use it comfortably for the rest of your life. If you add an egg yolk at the end, you can enjoy the same feeling as Japanese gyudon with a slightly softer texture, so give it a try. Well then, have a happy day today!
[ingredient]
500g Ground beef
30g sugar (2T)
30g (1.5T) of starch syrup - can be replaced with 30g of sugar or honey
20g (1T) finely ground onion
20g (1T) minced garlic
60g (4T) soy sauce
30g (2T) sesame oil
1g (1/2t) pepper
Half an onion, finely chopped, about 120g
About 120g chopped green onions
1-2 red peppers finely chopped
[Optional ingredients]
40g mushrooms
egg yolk
[how to make]
1. Season the minced beef with sugar and starch syrup first.
2. Make seasoning for bulgogi with soy sauce, sesame oil, finely grated onion, minced garlic, and pepper.
3. Finely chop the onion and green onion and add them to the bowl where the meat was marinated, then add the bulgogi seasoning and mix well.
4. Heat the pan well, add the seasoned meat and fry well over high heat.
5. When the meat is all stir-fried, add the chopped green onion and chopped red pepper and mix once.
6. Place well-stir-fried bulgogi on top of warm rice and garnish with chopped green onions and sesame seeds.
7. If you eat it with egg yolk on top, it becomes more moist and flavorful.
8. Enjoy your meal
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