Make 10-minute one-pan beef bulgogi with thinly sliced beef, vegetables, and a sweet-savory sauce. No marinating needed, with less washing up.
Total Time:10
Yield:2 servings
Ingredients
Main Ingredients
200g thinly sliced beef
1 onion
1 Korean green onion (daepa)
½ carrot
6 tbsp olive oil (or cooking oil)
About 1 tbsp sesame oil, to finish
Bulgogi Sauce
3 tbsp soy sauce
½ tbsp oyster sauce
1 tbsp sugar
1 tbsp cooking wine
About 6 tbsp Korean pear drink (aka. IdH)
½ tbsp minced garlic
Black pepper, to taste
Instructions
Pat the beef dry with paper towels.
Slice the onion and Korean green onion. Cut the carrot into thin matchsticks.
Mix the soy sauce, oyster sauce, sugar, cooking wine, pear drink, minced garlic, and black pepper.
Heat the cooking oil in a pan over medium heat. Add the beef and cook briefly, leaving it partially cooked.
Add the prepared vegetables and stir-fry until they soften slightly.
Pour in the sauce, reserving about 3–4 tbsp, and stir-fry with the beef and vegetables.
Cook for 2–3 minutes, stirring to distribute the sauce evenly, until the beef is fully cooked. Taste and add the reserved sauce a little at a time as needed.
Turn off the heat and finish with about 1 tbsp sesame oil.
Notes
Carrot: Thin matchsticks help the carrot cook at about the same rate as the onion and green onion.
Pear drink substitute: Replace the pear drink with 1 additional tbsp sugar.
Beef: Avoid cooking the beef fully before adding the vegetables, as thin slices can become tough if cooked too long.
