AI-generated imageEonyang-Style Crispy Pan Bulgogi (3 Servings)
Small-cut beef is seasoned and flattened into thin patties before pan-searing, without broth.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Pat cold beef dry and cut into short 1–2 cm strips, using a separate board for raw meat.
- 02
Mix beef with sugar, garlic and pepper, then coat with soy sauce, oyster sauce, vinegar and sesame oil.
- 03
Divide into three pieces and press each flat to about 5–7 mm. Refrigerate until cooking.
- 04
Lightly oil a skillet over medium heat. Sear the patties without overlap, turning once the base browns.
- 05
Lower heat if browning too fast. Check 71°C (160°F) at the thickest part of the formed finely cut meat.
- 06
Plate the browned beef, top with sesame and chopped scallion, and serve warm.
Helpful source links
Before you cook
Keep beef chilled; separate raw-meat utensils. Cook the finely cut formed meat to 71°C. Refrigerate leftovers below 4°C within 2 hours and reheat to 74°C. Check soy, wheat, oyster and sesame allergens.
Allergens: 대두/soy/大豆, 밀/wheat/小麦(간장·굴소스 표시 확인), 굴/oysters/かき類(굴소스), 참깨/sesame/ごま
Image & source credits
AI-generated image.
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