Lunar New Year年夜饭Korean韩式
Beef Bulgogi韩式烤牛肉
A 4-serving recipe with a 45-minute beginner workflow, exact seasoning and visible checkpoints.薄牛肉片和洋葱裹上梨泥、酱油调成的咸甜腌料，冷藏后分批快炒，配米饭和生菜。可短腌15分钟，也可提前冷藏准备。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Buy 1½ lb / 680 g thinly sliced ribeye (sold as bulgogi or shabu beef, 2–3 mm thick). If you buy a ribeye steak instead, freeze it 20 minutes and slice 3 mm thin across the grain. Grate ½ pear (Asian pear if you can). Mince 4 garlic cloves and 1 tsp ginger. Thinly slice ½ onion; cut 3 scallions into 4-cm lengths. Measure ⅓ cup soy sauce, 2 tbsp brown sugar and 1 tbsp sesame oil. Cook rice ahead: 4 cups hot cooked rice. Optional: 1 head lettuce for wrapping and 1 cup kimchi.买1½磅（680克）肋眼薄片（标bulgogi或火锅肥牛，2–3毫米厚）。若买整块肋眼，冷冻20分钟后逆纹切3毫米片。擦½个梨（最好是亚洲梨）。4瓣蒜、1小匙姜切末。½个洋葱切细丝，3根葱切4厘米段。量⅓杯酱油、2大匙红糖、1大匙香油。提前煮好4杯热米饭。可选：1颗生菜包着吃、1杯泡菜。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Thinly sliced ribeye肋眼薄片1.5 lb磅
- Soy sauce酱油0.333333 cup杯
- Brown sugar红糖2 tbsp大勺
- Pear梨0.5
- Garlic大蒜4 cloves瓣
- Ginger生姜1 tsp小勺
- Sesame oil香油1 tbsp大勺
- Scallions葱3
- Onion洋葱0.5
- Cooked white rice熟白米饭4 cups杯
- Lettuce for wrapping (optional)包肉生菜（可选）1 head头
- Kimchi (optional)泡菜（可选）1 cup杯
Method做法
In a large bowl, stir together the grated pear, soy sauce, brown sugar, garlic, ginger, and sesame oil.
大碗里把梨泥、酱油、红糖、蒜、姜和香油拌匀。
The dressing is smooth and evenly cloudy, without lumps.汁顺滑均匀微浑，没有结团。
Common mistake & quick fix容易错在哪，怎么补救
If thick or lumpy, stir 20 more seconds; add water 1 tsp at a time, at most 3 extra tsp. Oil separation is normal: stir again before pouring.稠或结团就再搅20秒，每次加1小匙水，最多3小匙。油水分层正常，倒前再搅。
Pull the beef slices apart, add them to the marinade with the onion, toss to coat, then cover and refrigerate.
把牛肉片抖散，和洋葱一起放进腌料里抓匀，盖好放冰箱冷藏。
Every slice is coated and looks darker.每片都裹上腌料，颜色变深。
Common mistake & quick fix容易错在哪，怎么补救
Marinate in the fridge, never on the counter. Wash hands 20 seconds after raw beef.在冰箱腌，不放台面。碰生牛肉后洗手20秒。
Get a 30-cm skillet very hot, then cook ⅓ of the beef in a single layer, turning once with tongs; do the rest in two more batches.
30厘米锅烧到很热，先下⅓的牛肉单层铺开，用夹子翻一次面；剩下的分两批照样煎。
Edges are caramelized brown and no red or pink remains; a thick piece reads 160°F (71°C).边缘焦糖色，没有红或粉色；厚片测得160°F (71°C)。
Common mistake & quick fix容易错在哪，怎么补救
Gray and watery means the pan was crowded: pour off the liquid and cook smaller batches.发灰出水是锅太挤：倒掉汁，减小每批量。
Put all the beef back in the pan, add the scallions, and toss.
牛肉全部倒回锅里，加葱段翻匀。
Scallions are bright green and just wilted.葱段翠绿刚软。
Common mistake & quick fix容易错在哪，怎么补救
Do not reuse the raw marinade as a sauce unless you boil it 1 full minute first.生腌汁不能直接当酱，须先煮滚整1分钟。
Spoon the beef over rice and serve with lettuce leaves for wrapping and kimchi.
把牛肉浇在米饭上，配生菜叶包着吃，再来点泡菜。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Brown sugar红糖Brown sugar adds caramel notes and moisture; pack firmly into the cup. Light is milder, dark more molasses-y.红糖带焦糖香、更湿润，量时压实。浅色温和，深色糖蜜味更重。
Pear梨Ripens off the tree from the neck down—press near the stem.离树后从颈部往下熟——按蒂附近判断。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Ginger生姜Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
- Sesame oil香油
Toasted sesame oil is for finishing, not high-heat frying; seeds add crunch. Store oil in a cool, dark spot.烤芝麻油用于出锅提香，不宜高温炒；芝麻粒增加口感。香油避光阴凉存放。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Large bowl, 30-cm skillet, tongs, box grater, food thermometer大碗、30厘米锅、夹子、擦丝器、食品温度计
Make it a balanced meal营养搭配建议
Korean table: rice + one protein + 2 banchan (cucumber salad, kimchi). Kimchi adds probiotics; veg sides fill half the table.韩式一桌：米饭＋一道蛋白＋两样小菜（拌黄瓜、泡菜）。泡菜带益生菌，蔬菜小菜占半桌。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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