Beef Bulgogi Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Marinating Time (Inactive):
1 hr
-
Total Time
15 mins
-
Servings
4 servings
-
Calories
309 kcal
-
Course
Main Course
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Cuisine
Korean
Beef Bulgogi Recipe
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Give your weeknight dinners a glow-up where the marinade does the work and you feast! This melt-in-your-mouth tender Beef Bulgogi recipe is perfect to cook once for the week, then enjoy in salads, rice bowls, or even gooey melty nachos! Because weeknight dinners should be easy, not boring.
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Ingredients
INGREDIENTS:
- 3 tablespoons soy sauce*
- ⅛ cup dark brown sugar packed
- ⅛ cup mirin
- 3 garlic cloves peeled
- ½ ripe kiwi* skin removed
- ¼ small onion peeled
- ½ tablespoon sesame oil
- ⅛ black pepper
- 1 pounds ribeye top sirloin, or flank steak - thinly sliced*
GARNISHES:
- toasted sesame seeds
- green onion thinly sliced
Instructions
- In a blender, toss together the soy sauce, brown sugar, mirin, gochujang (if using), garlic, kiwi, onion, sesame oil, & pepper.
- Transfer ingredients to an airtight container or Ziplock bag, then add in thinly sliced beef. Massage the marinade into the beef and allow it to marinate for at least 1 hour or up to overnight in the fridge.
- Heat a large pan or wok on medium-high heat. Add a little oil, then add bulgogi meat. Spread meat into a single layer along the pan and allow it to cook for 3-5 minutes, or until meat is cooked through & starting to caramelize, stirring occasionally.
- Remove from heat & serve it with rice and/or veggies & enjoy!
Notes
- Easily slice beef thinly while it's still partially frozen & cut against the grain for extra tender cuts. Or, to save time, buy pre-cut thinly sliced beef at Asian or Korean markets labeled “shabu meat”, “hot Pot Meat, or “KBBQ Beef”.
- Kiwi is VERY acidic, so
- ½ kiwi is good for up to 3 pounds of meat. Don’t marinate longer than overnight, otherwise, meat will turn mushy. Asian pear is usually used for bulgogi marinade as a tenderizer, but it's not always available at Asian markets, so kiwi, pineapple, or apple are all great subs.
- Easily slice beef thinly while it's still partially frozen & cut against the grain for extra tender cuts. Or, to save time, buy pre-cut thinly sliced beef at Asian or Korean markets labeled “shabu meat”, “hot Pot Meat, or “KBBQ Beef”.
- Kiwi is VERY acidic, so ½ kiwi is good for up to 3 pounds of meat. Don’t marinate longer than overnight, otherwise, meat will turn mushy. Asian pear is usually used for bulgogi marinade as a tenderizer, but it's not always available at Asian markets, so kiwi, pineapple, or apple are all great subs.
Nutrition Information
Show Details
Serving
0.25recipe
Calories
309kcal
(15%)
Carbohydrates
14g
(5%)
Protein
25g
(50%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
69mg
(23%)
Sodium
873mg
(36%)
Potassium
384mg
(11%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
27IU
(1%)
Vitamin C
10mg
(11%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 309kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 69mg | 23% |
| Sodium | 873mg | 36% |
| Potassium | 384mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 10mg | 11% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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