Bulgogi (Korean BBQ Beef)

Name: Bulgogi (Korean BBQ Beef)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 2 pounds thinly-sliced beef (rib eye or top sirloin) - see note; 3 scallions; 1 small onion; 1 small carrot; 6 tablespoons soy sauce; 3 tablespoons water; 4 tablespoons sugar (or you can use 2 T sugar 2 T honey); 2 tablespoons rice wine or mirin; 2 tablespoons minced garlic (about 5 to 6 plump cloves); 2 tablespoons sesame oil; 2 teaspoons sesame seeds; 1/2 Korean/Asian pear, blended/grated; ⅛ teaspoon pepper; 3 ounces potato starch noodles (soaked in hot water for 20 minutes and drained); 3 scallions; 1 pack enoki mushrooms (stems removed); 2 cups water, dashima broth, or beef broth; 1 teaspoon soy sauce

User Reviews

4.7

564 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Marinating
1 hr
Total Time
20 mins
Servings
4
Course
Main Course
Cuisine
Asian, Korean

Bulgogi (Korean BBQ Beef)

Michael Cole

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This Korean BBQ beef is very easy to make at home. The marinade is made with a few basic ingredients, and the thinly sliced beef doesn’t take long to marinate and cook.

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Ingredients

Servings

2 pounds thinly-sliced beef (rib eye or top sirloin) - see note
3 scallions, cut into 2-inch pieces
1 small onion, thinly sliced
1 small carrot, thinly sliced - optional

Marinade

6 tablespoons soy sauce
3 tablespoons water
4 tablespoons sugar (or you can use 2 T sugar 2 T honey) Use 3 T total for less sweetness
2 tablespoons rice wine or mirin
2 tablespoons minced garlic (about 5 to 6 plump cloves)
2 tablespoons sesame oil
2 teaspoons sesame seeds
1/2 Korean/Asian pear, blended/grated or bosc pear or apple (sweet variety-honey crisp, Fuji, red delicious, etc.)
⅛ teaspoon pepper

To serve bulgogi Seoul-style (optional)

3 ounces potato starch noodles (soaked in hot water for 20 minutes and drained)
3 scallions
1 pack enoki mushrooms (stems removed)
2 cups water, dashima broth, or beef broth
1 teaspoon soy sauce

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Instructions

If using packaged pre-sliced meat, separate the slices. Remove any excess blood from the pre-sliced meat using paper towels.
Mix all the marinade ingredients in a bowl.
Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight.
Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelized. Do not crowd the skillet.
OR Stir-frying: Preheat the pan, and add the meat over high meat. You can crowd the pan to generate some liquid and let the meat cook in its own juice. Cook until the meat is no longer pink. Use all the marinade if you want some sauce at the end.

To serve Seoul-style (Optional)

Thinly slice the scallions. Season 2 cups of water or broth with 1 teaspoon of soy sauce.
Heat the pan, and add the meat and top it with the scallions and mushrooms. Add about half of the broth around the edges of the pan along with the noodles. Add more liquid when the liquid level goes down as you cook.

Notes

*Pre-sliced bulgogi meat is sold at any Korean market. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about ⅛ - inch thick slices.