Bulgogi Beef Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
16 mins
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Total Time
31 mins
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Servings
5
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Calories
295 kcal
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Course
Main Course
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Cuisine
Korean
Bulgogi Beef Recipe
Description
The Bulgogi Beef Recipe starts by slicing partially frozen New York strip steak paper-thin, which aids in ease of slicing and texture. The steak is marinated in a blend of soy sauce, brown sugar, sesame oil, garlic, freshly grated ginger, and a touch of heat from sriracha. Chopped white parts of green onions and black pepper add further aroma and depth. The meat is left to thaw and absorb flavors for 45-60 minutes.
Cooking involves searing the strips in a very hot wok or skillet to develop caramelization on all sides, evaporating juices, and creating a tender yet slightly crisp texture typical of bulgogi. Toasted sesame seeds and chopped green onion greens are added at the end for garnish and subtle nutty and fresh notes.
This dish is commonly served warm and works well as a main protein with rice or alongside vegetables. The marinating step is key to achieving the sweet-savory flavor and tender texture Bulgogi is known for.
Leftover bulgogi should be stored in airtight containers and can be refrigerated up to three days or frozen for longer preservation.
Ingredients
- 1 1/2 pounds lean steak frozen (I used New York Strips)
- 1/3 cup soy sauce
- 2 1/2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 bunch green onions whites and greens separated, chopped
- 1/2 teaspoon black pepper ground
- 1 teaspoon sriracha or gochujang Korean chile paste
- 1 tablespoon sesame seeds toasted
Instructions
- While the steak is frozen, trim the fat and slice paper-thin. Frozen meat is much easier to cut thin than thawed meat.
- Place the steak strips in a large bowl and top with: Soy sauce, brown sugar, sesame oil, garlic, ginger, chopped onion whites, pepper, and sriracha. Toss to coat and allow the steak to thaw and marinate for 45-60 minutes.
- Heat a wok (or large skillet) to high heat. Use tongs to transfer half of the meat to the hot wok. Spread the steak pieces around the skillet and allow them to sear on one side before using the tongs to move them around and caramelize on all sides. Once the juices have evaporated and the steak has a nice brown color, remove from the wok, 5-8 minutes.
- Cover the cooked steak to keep warm. Repeat with the remaining meat, and throw out the leftover marinade. Serve warm, sprinkled with the reserved green onion tops and sesame seeds.
Notes
- Store leftover bulgogi in an airtight container and refrigerate for up to three days or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 295kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 34g | 68% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 83mg | 28% |
| Sodium | 971mg | 40% |
| Potassium | 567mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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