0 from 318 votes
Bulgogi (Korean BBQ Beef)
How to make the most delicious bulgogi (Korean BBQ beef) from scratch. Don't forget to read my best cooking tips from above!
Prep Time
10 mins
Cook Time
10 mins
Marinating time
4 hrs
Total Time
4 hrs 20 mins
Servings: 4 to 6
Calories: 436 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
MAIN
- 800 g rib eye (1.76 pounds) or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness
- 1 onion (130 g / 4.6 ounces), optional, peeled & thinly sliced
- 2 stalks green onion (55 g / 2 ounces), optional, thinly sliced
- 1/2 carrot (55 g / 2 ounces), optional, peeled & thinly sliced
- 1 Tbsp toasted sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp cooking oil (I used rice bran oil)
BULGOGI MARINADE
- 6 Tbsp soy sauce (I use regular Kikkoman soy sauce)
- 3 Tbsp brown sugar
- 2 Tbsp rice wine (mirin)
- 1 red apple or asian pear (155 g / 5.5 ounces)
- 1/2 onion (80 g / 2.8 ounces)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1/8 tsp ground black pepper
Instructions
- Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
- Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).
- Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and optional vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.
- Serve the bulgogi with steamed rice and other Korean side dishes. You can also use some lettuce leaves and perilla leaves to wrap the bulgogi. Don't forget to pair it with some Korean ssamjang (Korean bbq dipping sauce) and some kimchi (spicy kimchi or white kimchi) too!
Cup of Yum
Notes
- * 1 Tbsp = 15 ml
- ** If you want to learn more about Korean cooking ingredients, check my essential Korean cooking ingredients list!
- Store cooked bulgogi in the fridge for a few days. For uncooked, marinated bulgogi, keep it fresh in the fridge for 3 to 4 days, or it can be frozen for a few weeks, ensuring it's placed in an airtight container.
Nutrition Information
Calories
436kcal
(22%)
Carbohydrates
18g
(6%)
Protein
47g
(94%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
122mg
(41%)
Sodium
1633mg
(68%)
Potassium
864mg
(25%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
1335IU
(27%)
Vitamin C
5.4mg
(6%)
Calcium
108mg
(11%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 436
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 47g | 94% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 122mg | 41% |
| Sodium | 1633mg | 68% |
| Potassium | 864mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1335IU | 27% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 108mg | 11% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.