Another Filipino favorite is this Korean beef dish called beef bulgogi. I think in my opinion this is a Korean version of our very own beef bistek and the cooking is almost the same except the ingredients are very oriental. Sesame seeds, rice wine and sesame oil are common in oriental dishes which are seldom found on Filipino cuisines. But maybe will ask, what makes this a Pinoy version of bulgogi? You guess it right! 7-up and annato seeds! But don’t fear, this beef bulgogi is an easy to cook version and if you can cook beef bistek, then cooking this will be easy for you.
To cook beef bulgogi; Marinate the beef with all marinate ingredients and mix very gently. In a large pan, heat 1 tablespoon of oil and saute garlic and onion until fragrant. In a same pan, set it to medium heat, and another 2 to 3 tablespoon of oil then add beef and fry until brown for at least 10 minutes. Pour marinade sauce and let it simmer and absorb the flavor using low heat about 15 minutes. Once sauce has slightly evaporated, add 1 cup of water and let it simmer in very low heat for another 30 minutes. Pour in soy sauce and vinegar. Let it simmer in low heat and cover pan without stirring for a few minutes. Then add sliced mushrooms, annatto water, dried chili, patis, sugar and salt to taste. Stir cook and continue to simmer until beef is tender enough and sauce is thick.
How to Cook Beef Bulgogi Pinoy Style
Ingredients
- 1 kilo beef sirloin cut into thin strips
- 1 medium white onion chopped
- 5 cloves garlic minced
- 1 tsp annatto seeds soaked in 3 Tbsp water
- 1 can sliced button mushrooms drain
- 1 cup soy sauce
- 4 Tbsp. cane vinegar
- 1 cup water
- 3 Tbsp patis or fish sauce
- 1 Tbsp sugar
- salt and pepper to taste
- 1 tsp dried red chili peppers optional
- cooking oil
For the Marinade:
- 5 Tbsp. sugar
- 1 tsp ground black pepper
- 3 tsp cooking rice wine
- 4 Tbsp. sesame oil
- 2 tsp sesame seed
- 1/3 cup soy sauce
- 1/3 cup soft drinks 7-up
Instructions
How to cook Beef Bulgogi:
- Marinate the beef with all marinate ingredients and mix very gently.
- Let the ingredients tenderize the beef. Marinate in the refrigerator for at least an hour. Better if you can leave it overnight.
- In a large pan, heat 1 tablespoon of oil and saute garlic and onion until fragrant.
- Drain the beef from marinade, and set aside marinade for later use.
- In a same pan, set it to medium heat, and another 2 to 3 tablespoon of oil then add beef and fry until brown for at least 10 minutes.
- Pour marinade sauce and let it simmer and absorb the flavor using low heat about 15 minutes.
- Once sauce has slightly evaporated, add 1 cup of water and let it simmer in very low heat for another 30 minutes.
- Pour in soy sauce and vinegar. Let it simmer in low heat and cover pan without stirring for a few minutes. Then add sliced mushrooms, annatto water, dried chili, patis, sugar and salt to taste. Stir cook and continue to simmer until beef is tender enough and sauce is thick.
- Turn off heat and serve with cooked rice. Garnish sliced spring onion if desired.
