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Beef bulgogi

This beef bulgogi is easy to prepare and quick to cook, with hands-off marinating in between. It's a great dish for meal prep and loved by all the family.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 477 kcal
Course: Main Course
Cuisine: Korean

Ingredients

For beef - marinated ahead of time
  • ¼ cup soy sauce
  • 2 tablespoon sesame oil
  • 2 tablespoon maple syrup
  • ½ Asian pear peeled, core removed and grated
  • 2 scallions thinly sliced
  • 1 tablespoon garlic minced (1tbsp is approx 3-4 cloves)
  • 1 ½ lb lean beef eg sirloin tips, tenderloin
To serve
  • ¾ cup rice or slightly more if you want a higher proportion of rice
  • 4 oz cucumber cut julienne (thin batons)
  • ½ teaspoon salt approx
  • 4 oz carrots peeled and cut julienne (thin batons)
  • 4 oz shitake mushrooms tough stem removed and sliced

Instructions

Ahead of time
    Cup of Yum
  1. In a medium bowl, mix together the soy sauce, sesame oil, maple syrup, Asian pear, scallions, garlic and ginger if using. Cut the beef into thin slices, trimming any fat as you go. Cut the slices into bite sized pieces if too long then add to the marinade and mix. Leave to marinade a few hours or overnight.
When ready to cook
  1. I'd recommend cooking your sides first as the beef cooks quickly. Set the rice to cook, according to package instructions.
  2. Sprinkle salt over the sliced cucumber and leave to sit for a few minutes. Then gently squeeze out excess water.
  3. Warm a little oil in a medium skillet and add the carrots. Cook for a couple minutes until they are just soft, then remove and set aside. Add the sliced mushroom, adding a little more oil if needed, and cook for a minute or two so they soften. Set aside.
  4. When ready to cook beef, preheat a grill pan to a medium-high heat. Take slices of the beef, shaking off excess marinade, and cook in a single layer in batches on the grill pan, turning as you see the first side is starting to cook then just a minute or two more on the other side. They will cook quickly, so watch closely. As each batch cooks, set aside and keep it warm.
  5. Put together the bowls with some rice, beef and some of each of the vegetables. Top with a pinch of sesame seeds, if desired. This dish is great enjoyed warm but is also good cold.

Notes

  • If you will be reheating, don't add the cucumber until after you have reheated the rest. Another way to help your meal prep, you can add the beef to the marinade, freeze it then when you defrost it the beef will take on the marinade as it defrosts.

Nutrition Information

Calories 477kcal (24%) Carbohydrates 45g (15%) Protein 42g (84%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 103mg (34%) Sodium 1224mg (51%) Potassium 1007mg (29%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 4815IU (96%) Vitamin C 5.3mg (6%) Calcium 53mg (5%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 477

% Daily Value*

Calories 477kcal 24%
Carbohydrates 45g 15%
Protein 42g 84%
Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 103mg 34%
Sodium 1224mg 51%
Potassium 1007mg 21%
Fiber 3g 12%
Sugar 11g 22%
Vitamin A 4815IU 96%
Vitamin C 5.3mg 6%
Calcium 53mg 5%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.