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Fermented Beef Bulgogi with Soft Egg
Deeply satisfying Beef Bulgogi with Soft Egg, layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb beef bulgogi
- 1/4 cup soy sauce
- 2 tbsp gochujang
- 1 cup garlic
- 3 cloves scallions
- 1 tsp toasted sesame oil
- 1/2 cup sugar
- to taste good finishing oil
Method
Step by step
- Pat the beef bulgogi dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the beef bulgogi, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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