Bulgogi - Authentic Korean BBQ Beef Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
249 kcal
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Course
Main Course
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Cuisine
Korean
Bulgogi - Authentic Korean BBQ Beef Recipe
Description
This bulgogi recipe starts by preparing a marinade that blends soy sauce, brown sugar or honey, rice cooking wine, sesame oil, minced garlic, black pepper, toasted sesame seeds, chopped green onion, and pureed pear or fruit substitute like kiwi or onion. The thinly sliced beef sirloin is mixed thoroughly by hand with the marinade to ensure even coating and absorption.
The marinated beef is cooked in a hot pan, ideally so it sizzles immediately, stirring occasionally until the pieces are slightly browned on both sides. Careful heat management avoids excess juice leaking out, which would dilute the flavors. Optionally, sliced vegetables like onions or mushrooms can be cooked alongside. Traditional methods include grilling over charcoal or broiling to achieve authentic smoky flavors and slight charring.
Bulgogi is best served as a main dish with rice and side dishes. The marinade’s balance of sweet, savory, and aromatic elements creates tender, flavorful meat that showcases Korean BBQ style.
Marinate for a minimum of 30 minutes at room temperature or up to 24 hours in the refrigerator. Freezing marinade-coated beef is possible for longer storage. Monitor cooking closely to prevent burning when broiling and ensure meat rests for maximum juiciness.
Ingredients
- 1 lb sirloin top sirloin or any tender loin area, thinly sliced
Marinade
- 3 Tbsp soy sauce
- 2 Tbsp light brown sugar [white sugar ok]
- 1 Tbsp honey [ 2 t sugar is also ok ]
- 2 Tbsp rice cooking wine mirin works too, or red wine
- 1 Tbsp sesame oil
- 2 Tbsp garlic minced
- 1 tsp black pepper ground
- 2 tsp sesame seeds toasted
- 1 Tbsp green onion chopped
- 2 Tbsp pear or 1 Tbs kiwi or 3 Tbs onion puree, puree
Instructions
- Make sauce by mixing all of the marinade ingredients together except for any optional vegetables such as onions or mushrooms.
- Mix in the bulgogi beef into the sauce prepared above – in a bowl big enough to hold the beef. Make sure the sauce is well mixed with the beef. You will need to use your hands here and just massage everything together.
- Heat up your favorite frying pan on high heat and just pan fry/stir fry the meat until it’s slightly brown on both sides.
Notes
- Marinate beef for at least 30 minutes at room temperature or refrigerate up to 24 hours for deeper flavor.
- Substitute 2 tablespoons pear puree with 1 tablespoon kiwi or 3 tablespoons onion puree as an alternative tenderizer.
- Cook bulgogi in a very hot pan to achieve sizzling and caramelization without releasing excess juices.
- Traditional cooking is over charcoal with a fine mesh or foil to prevent pieces falling through the grill.
- You can broil the beef, watching closely to avoid burning, for a similar effect to grilling.
- Optional vegetables like sliced onions, mushrooms, bell peppers, or carrots can be added when pan-frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 26g | 52% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 66mg | 22% |
| Sodium | 747mg | 31% |
| Potassium | 420mg | 9% |
| Sugar | 12g | 24% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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