Bulgogi (Korean Grilled Beef)
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
30 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
480 kcal
-
Course
Main Course
-
Cuisine
Korean
Bulgogi (Korean Grilled Beef)
Description
Bulgogi (Korean Grilled Beef) starts with thinly sliced beef such as chuck, ribeye, or tenderloin, which is marinated in a blend of soy sauce, toasted sesame oil, brown sugar, minced garlic, and grated Asian pear. The pear tenderizes the meat and adds a light sweetness. Vegetables like thinly sliced onions, green onions, and carrot ribbons join the marinade, giving added texture and flavor complexity. The marinade also includes freshly ground black pepper for a mild spice.
The beef and vegetables are marinated for at least 30 minutes, preferably overnight, to absorb the flavors well. Cooking involves heating toasted sesame oil in a hot skillet or grill pan and quickly searing the beef and vegetables over medium-high heat until the beef is cooked through and slightly caramelized from the sugars in the marinade.
This dish can be enjoyed as a main course accompanied by rice and traditional Korean side dishes. Its balance of sweet, savory, and umami notes paired with tender meat texture makes it versatile for various meals or gatherings.
Ingredients
- ½ onion
- 3 green onion or scallions
- 4 inches carrot
- 1½ lb beef chuck or use tenderloin or top sirloin; if you can’t find thinly sliced beef, see how to thinly slice meat at home, thinly sliced, or ribeye as alternative
- 1 Tbsp sesame oil toasted
- ½ Tbsp white sesame seeds for the garnish, toasted
Bulgogi Marinade
- 4 Tbsp soy sauce Korean
- 2 Tbsp sesame oil toasted
- 3 Tbsp brown sugar (don’t substitute with honey as it burns easily)
- 8 cloves garlic (4 tsp, minced)
- ½ Asian pear (4 Tbsp, grated; or substitute with Fuji apple, kiwi, or fresh (not canned) pineapple)
- black pepper freshly ground
Instructions
- Gather all the ingredients.
- Make the bulgogi marinade. To a large bowl, add 4 Tbsp Korean soy sauce, 2 Tbsp toasted sesame oil, 3 Tbsp brown sugar, and 8 cloves garlic (crushed or minced).
- Grate ½ Asian pear into the bowl.
- Add freshly ground black pepper and mix it all together.
- Cut ½ onion into thin slices. Cut 3 green onions/scallions into 2-inch (5-cm) pieces and then cut in half lengthwise.
- Using a peeler, peel 4 inches carrot into thin ribbons or strips (or slice thinly). Add the onion, green onions, and carrot to the marinade, and mix all together.
- Add 1½ lb thinly sliced beef (chuck or ribeye) to the marinade, separating each slice. Mix it all together to coat with the marinade. I wear plastic gloves and mix thoroughly by hand.
- Set aside to marinate for at least 30 minutes or overnight (recommended).
To Cook
- Heat a large skillet (I use a cast iron grill pan here) over medium-high eat. When it‘s hot, add 1 Tbsp toasted sesame oil.
- Add the marinated beef in a single layer. Grill until cooked through, about 5 minutes. Transfer the meat to a plate and sprinkle with ½ Tbsp toasted white sesame seeds.
To Serve
- If you have a single-serving cast iron plate, you can use it to keep the meat warm for a longer time. Enjoy!
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for 3 days. You can also freeze it for up to a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 14g | 5% |
| Protein | 36g | 72% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 104mg | 35% |
| Sodium | 582mg | 24% |
| Potassium | 603mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 2215IU | 44% |
| Vitamin C | 7mg | 8% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
