Bulgogi is a Korean beef dish that is both sweet and savory. It makes you want to eat more rice. My mother’s marinade is simple and straightforward and it doesn’t require a food processor. In less than 5 minutes, you can make the marinade. This is a great protein option to have on hand for busy weeknights.
Shabu shabu, the Japanese hot pot dish, is all about thin slices of tender, flavorful beef simmered briefly in broth. The key to maximizing the taste and texture of shabu shabu lies in marinating the beef properly before cooking. Follow this guide to learn tricks and tips for marinating shabu shabu beef to perfection.
Select the Right Beef for Shabu Shabu
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Look for very thinly sliced beef, usually ribeye Thin slices cook quickly and absorb marinade well.
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Pre-sliced “for shabu shabu” beef can be found at Asian markets, or have a butcher thinly slice ribeye.
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Beef should be 1/8 inch thick or less. Slices that are too thick will be chewy when cooked.
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Choose bright red meat with good marbling for tenderness and flavor after cooking.
Prep the Beef Before Marinating
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Place beef slices in freezer for 15-20 minutes until slightly firm but not completely frozen.
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This makes the meat easier to handle for slicing or pounding thinner if needed.
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Do not freeze beef solid, as this can damage the texture when thawed.
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Let meat sit out briefly until just pliable but still cool before marinating.
Select a Marinade That Enhances Beef
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For shabu shabu, salty-sweet marinades work best to season the beef without overpowering it.
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Soy sauce, mirin, sake, sugar, garlic, ginger, sesame oil are common ingredients.
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Avoid marinades with too much acid, like vinegar, which can make beef tough.
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Create a balanced, umami-rich marinade for the best flavor.
Marinating Tips for Maximum Flavor
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Marinate beef for 30-60 minutes for best infusion of flavor. Much longer can make meat mushy.
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Mix marinade ingredients well before pouring over beef.
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Use a shallow dish or resealable bag so all slices are coated in marinade.
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Flip beef halfway through marinating to evenly season both sides.
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Do not reuse marinade after touching raw meat, which can spread bacteria.
Additional Tricks for Tender, Flavorful Meat
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Score beef lightly before marinating so marinade can penetrate deeper.
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Add a teaspoon of kiwi or pineapple juice to help tenderize meat.
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For caramelized flavor, sprinkle a little brown sugar over beef.
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Drizzle sesame oil over beef when done marinating for added richness.
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Let marinated beef rest for 5 minutes before cooking for juicier meat.
Best Practices for Food Safety
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Always wash hands, surfaces, utensils after handling raw meat to prevent germs spreading.
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Marinate beef in the refrigerator, not on the counter, to inhibit bacteria growth.
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Cook beef immediately to medium doneness after marinating for food safety.
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Do not reuse marinade as a sauce after cooking beef unless boiling it first to kill germs.
Cooking and Serving the Marinated Shabu Shabu Beef
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Add beef slices to gently simmering broth or water just until cooked through, about 1 minute.
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Do not overcook the thin slices or they will toughen. Shabu shabu is meant to be lightly cooked.
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Dip cooked beef in sauce like ponzu, sesame dipping sauce, or spicy mustard before eating.
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Accompany with rice or noodles, vegetables, mushrooms to complete the meal.
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Leftover cooked beef can be enjoyed in rice bowls, stir-fries, or sandwiches the next day.
With these handy techniques for marinating shabu shabu beef, you can achieve restaurant-quality results cooking this classic Japanese dish at home. Adjust the marinade to your taste preferences and slice the beef as thin as you like for customized shabu shabu. Gather friends and family around the interactive hot pot table and let the good times and delicious beef rolls dipping commence.
Frequently Asked Questions About Marinating Shabu Shabu Beef
What cut of beef is best for shabu shabu?
Thinly sliced ribeye is traditional and most flavorful. Other good options are tenderloin, top sirloin, flank steak, tri-tip, or chuck eye roll. Avoid tougher cuts like brisket or round.
How long does shabu shabu beef need to marinate?
30 minutes to 1 hour is ideal. Too little time won’t infuse full flavor, but too long can make the meat mushy.
What ingredients tenderize shabu shabu beef?
Kiwi, pineapple, honey, or Asian pears contain enzymes that help break down proteins in meat for tenderness. A little baking soda also helps.
Can I freeze marinated shabu shabu beef?
Yes, freeze in a single layer then transfer to bags or containers once solid. Thaw in fridge before cooking. Marinating helps minimize freezer burn.
What do I do with leftover cooked shabu shabu beef?
Enjoy in fried rice, noodles, sandwiches, or salads the next day. Reheat fully to 165°F. The thin slices won’t take long to reheat.
Sample Shabu Shabu Beef Marinade Recipes
Basic Shabu Shabu Marinade
- 1/4 cup low-sodium soy sauce
- 2 tablespoons mirin or dry sherry
- 1 tablespoon light brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves minced garlic
Spicy Shabu Shabu Marinade
- 1/4 cup soy sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons gochujang or sriracha
- 2 teaspoons honey
- 1 tablespoon sesame oil
- 1 teaspoon grated garlic and ginger
Herb Shabu Shabu Marinade
- 1/4 cup soy sauce
- 3 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
Wine Shabu Shabu Marinade
- 1/4 cup soy sauce
- 3 tablespoons dry red wine
- 2 tablespoons brown sugar
- 1 tablespoon hoisin sauce
- 1 teaspoon five spice powder
- 1 teaspoon sesame oil
The Takeaway
Marinating is the key to making shabu shabu beef juicy, tender and bursting with flavor. Follow these tips for your best beef shabu shabu yet:
- Select very thin slices of ribeye or other tender beef
- Mix a balanced marinade that enhances beef
- Marinate beef for 30-60 minutes in the fridge
- Use kiwi, pineapple or baking soda to tenderize
- Cook the beef for just 1 minute in simmering broth
- Dip in flavorful sauces and enjoy with rice and veggies
key ingredients for bulgogi
Pre-Cut Sliced Ribeye: I usually buy my ribeye pre-cut at the Korean supermarket. It’s usually labeled as “Bulgogi Ribeye Cut” at the meat section. I prefer the ones that are well-marbled because they’re more tender. Another tip is to get the thinnest cut possible. I sometimes choose the “Shabu Shabu” cuts instead of the pre-cut bulgogi at Korean markets because the meat isn’t cut thin enough or has too much marbling. These are very thin slices of ribeye used for hotpot. It’s best to freeze the Shabu Shabu cuts for an hour before putting them in the marinade if you use them. It’s easier to pull apart each slices of meat for the marinade when they are slightly frozen.
DIY Ribeye Slices: If you don’t have access to a Korean market nearby, wrap a a 1. 5″-2″ ribeye steak with cling wrap and freeze it for about 2 hours. Once the steak has slightly hardened, then cut the ribeye into super thin slices. Thinner the better! It should as thin as the cuts you use for a Philly cheesesteak. TIP: Make sure to sharpen your knife well before cutting.
- Soy Sauce
- Sesame Oil
- Granulated Sugar
- Brown Sugar
- Mirin or Matsool? Matsool is a sweetened cooking rice wine that you can get at your local Korean grocery store or on Amazon. Mirin is a great substitute if you can’t find matsool.
- Garlic
- Scallions
- Onions
what is bulgogi (불고기)?
The literal translation of bulgogi is “fire meat” because it was originally grilled over a hot flame. It’s usually made with ribeye but you can also make it with pork and chicken.
Most people cook bulgogi in a pan on the stove these days, but I love it best when I cook it over a wood chip BBQ grill. The smokey flavor makes it taste great.