Bulgogi, Korean Barbecued Beef
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
3
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Calories
471 kcal
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Course
Main Course
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Cuisine
Korean
Bulgogi, Korean Barbecued Beef
Description
The Bulgogi recipe calls for marinating thinly sliced beef—or alternatives like shaved beef, short ribs, or chicken breast—with a sauce of soy sauce, toasted sesame oil, sugar, diced garlic, freshly ground black pepper, and optionally fresh ginger juice, Asian pear, and thinly sliced onion. The marinade balances salty, sweet, and savory notes.
After marinating for 2 to 6 hours in the refrigerator, the beef cooks rapidly over direct heat, using a grill, griddle, frying pan, or broiler, often alongside the onions, which add mild sweetness and help create a layered flavor. The quick cooking preserves the meat’s tenderness while caramelizing sugars in the marinade.
Bulgogi is typically served hot and accompanied by various Korean side dishes known as banchan, including kimchi, steamed rice, pickled radish, spinach, potato salad, seaweed, and fresh salad. This makes it suitable for main meals where different textures and tastes complement each other.
Marinating the meat ahead of time enhances the depth of flavor. Thin even slices ensure quick, uniform cooking. Adjust the amount of sugar and seasoning to taste depending on preference.
Ingredients
- 3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp sugar
- 3 cloves garlic (diced)
- ½ tsp black pepper (finely ground)
- 1 tsp ginger optional, juice from fresh ginger
- 2 Tbsp Asian pear (crushed, optional)
- 1 onion (thinly sliced, optional)
- 1 lb beef or shaved beef like for Philly cheesesteak, or thinly sliced cross-cut beef short ribs, or sliced chicken breast, thinly sliced
Instructions
- Place all the ingredients, except the meat, in a large bowl and mix together.
- Then add the meat and coat well with the marinade. Set aside, covered, in refrigerator for about 2-6 hours before cooking.
- When ready to cook, barbecue on grill, or use griddle, fry in saute pan or cook under the broiler. Onions are often fried with the meat, to add flavor.
- Serve hot, with banchan: kimchee, steamed rice, spinach, pickled radish, potato salad and seaweed and/or salad.
Notes
- For best flavor, marinate the beef overnight or for several hours before cooking.
- Use thin, uniform slices of meat for even cooking.
- Grilling or pan-frying quickly over high heat helps preserve tenderness.
- Include sliced onions with the meat during cooking to add sweetness and texture.
- Serve Bulgogi with traditional Korean side dishes like kimchi and steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 471kcal | 24% |
| Carbohydrates | 9g | 3% |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 107mg | 36% |
| Sodium | 1109mg | 46% |
| Potassium | 531mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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