韓式烤牛肉 是什麼？
這是什麼料理
韓式烤牛肉是把薄切牛肉用加了大蒜和香油的甜醬油醃過，再烤或煎熟。它是韓國最有名的肉類料理之一，在國外常常直接被稱為韓式烤肉。
料理的由來
它的前身是「neobiani」，把調味過的大片牛肉放在炭火上烤，這個名稱用於宮廷和首爾的兩班人家，最早記載於 1800 年代末的《是議全書》；也有人把韓式烤肉一路追溯到高句麗的醃烤肉「貊炙」。「bulgogi」(「火烤的肉」) 這個詞則很新：詩人 Kim Ki-rim 在 1947 年寫道，它才剛從平壤傳來，幾乎一夜之間就在首爾流行開來，1950 年首次以詞條收錄於辭典。
來源：Encyclopedia of Korean Folk CultureEncyclopedia of Korean CultureEncyclopedia of Korean Folk Culture (neobiani)
食材
재료每樣韓國食材都有替代品，以防你買不到。
付費連結 · 此清單中的商店連結為聯盟連結：透過這些連結購買時，K for All 會獲得佣金。銷售、配送和退款由各商店負責。
- 2 lb (900 g)Thinly sliced beef (rib eye or top sirloin) 불고기용 소고기
替代： About ⅛ inch (2–3 mm) thick. Korean grocers sell it pre-sliced for bulgogi.
一般超市 - ½Korean (Asian) pear, grated or blended 배
替代： A Bosc pear or a sweet apple such as Fuji or Honeycrisp works too.
一般超市 - 1 smallOnion, thinly sliced 양파一般超市
- 2Scallions, cut into 2-inch pieces 대파一般超市
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- 4 tbsp糖 설탕
替代： Or 2 tbsp sugar plus 2 tbsp honey. For a less sweet marinade, use 3 tbsp in total.
家裡常備 - 2 tbsp米酒或味醂 맛술
Kikkoman Manjo Aji-Mirin · 10 fl oz × 4
替代： Korean cooking wine (mirim) or Japanese mirin both work.
在 Amazon 查看價格 Amazon US - 2 tbsp (5–6 cloves)蒜末 다진 마늘一般超市
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- ⅛ tsp black pepper, and a little cooking oil for the pan家裡常備
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- 搭配食用 (可省略)包飯醬，搭配包肉用的生菜 쌈장
Chung Jung One O’Food Ssamjang (Seasoned Soybean Paste), Mild · 500 g
替代： 用生菜包幾片烤牛肉，再點一點包飯醬。用紫蘇葉包也很好吃。
在 Amazon 查看價格 Amazon US - 快速版 (可省略)現成的韓式烤肉醬 불고기 양념
Sempio Korean BBQ Original Bulgogi Marinade · 500 g
替代： 用它取代步驟 2 的自製醃醬，用量依瓶身標示。
在 Amazon 查看價格 Amazon US
作法
만드는 법作法來源：MaangchiMy Korean Kitchen10000recipe
- 1
Separate and dry the beef
If the beef is pre-sliced, peel the slices apart. Blot off any blood with paper towels and cut very large slices in half. Thinly slice the onion and cut the scallions into 2-inch pieces.
- 2
Mix the marinade
Grate or blend ½ pear. In a bowl, mix it with 6 tbsp soy sauce, 3 tbsp water, 4 tbsp sugar, 2 tbsp rice wine, 2 tbsp minced garlic, 2 tbsp sesame oil, 2 tsp sesame seeds and ⅛ tsp black pepper until the sugar dissolves.
For a smoother marinade, My Korean Kitchen blends the soy sauce, sugar and rice wine with the pear (or an apple), half an onion, the garlic and 1 tsp ginger, and adds the sesame oil to the meat separately, after the marinade.
- 3
醃漬
Put the beef, onion and scallions in a large bowl, pour over the marinade and toss gently with your hands until every slice is coated. Cover and refrigerate for 30 minutes to an hour, or up to overnight.
The longer it sits, the deeper the flavor: My Korean Kitchen marinates for at least 4 hours.
- 4
Sear in a very hot pan
Heat a skillet over high heat until very hot and add a little oil. Cook the beef in batches without crowding the pan, turning it, until cooked through and caramelized at the edges, 3–5 minutes per batch. Or crowd the pan on purpose, pour in all the marinade and let the beef cook in its own juices until no longer pink, for a saucier bulgogi.
For Seoul-style bulgogi, season 2 cups of water or broth with 1 tsp soy sauce. Cook the beef topped with sliced scallions and enoki mushrooms, pour about half the broth around the edges with 3 oz glass noodles soaked in hot water for 20 minutes, and add more broth as it cooks down.
- 5
Serve with rice and lettuce
Scatter over a few more sesame seeds and serve hot with steamed rice and kimchi. To eat it as ssam, wrap a few slices in a lettuce leaf with a little ssamjang.
在《請回答1988》裡，烤牛肉不會只待在一戶人家：一盤送到隔壁，別的菜又送回來。多做一點拿去分享吧。
用韓文說
한국어로 말해 보세요在烤肉餐廳，或在餐桌上分享時用得到。
需要的廚具
조리 도구任何厚底平底鍋或烤架都行。我們連結的是這款 12 吋平底鍋 (適用瓦斯爐與電爐，不適用電磁爐)。
