Korean Beef Bulgogi
User Reviews
5
Korean Beef Bulgogi
Description
This Korean Beef Bulgogi recipe centers on marinating ribeye steak slices in a flavorful mix including soy sauce, brown sugar, mirin, sesame oil, and crushed garlic and ginger, with grated Asian pear and onion adding natural sweetness and helping tenderize the meat. After marinating for at least six hours, the beef is cooked in a hot skillet with vegetable oil and thinly sliced onions, which soften and add aroma during cooking. The stir-frying process develops slight caramelization, enhancing the dish's depth. Finished with a garnish of thinly sliced green onions and toasted sesame seeds, bulgogi offers an intricate but accessible flavor profile.
Bulgogi pairs well with steamed rice and can be served alongside vegetables or wrapped in lettuce leaves as is traditional in Korean meals. It also holds versatility in serving styles, whether grilled or pan-seared, each method imparting slight flavor variations like char notes or pan juices.
For best results, use boneless ribeye for marbling and tenderness. The marinade can be prepared in advance and the beef frozen for up to two months after marinating. When slicing your own beef, partially freezing the meat assists in achieving thin, even slices. Leftover bulgogi reheats well in a hot skillet, retaining its texture and flavor.
Ingredients
beef
- 1½ pounds ribeye steak shaved or very thinly sliced, boneless
- ½ yellow onion thinly sliced, small
- 2 tbsp vegetable oil
beef marinade
- 1/2 cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp mirin (rice wine)
- 1 tbsp sesame oil
- ¼ tsp black pepper cracked
- 1 Asian pear peeled cored and chopped (or 1 sweet apple such as gala, small, about 6 ounces
- ½ yellow onion chopped, small
- 2 garlic cloves
- 1 tsp ginger minced
garnish
- 1 green onion thinly sliced
- 1 tsp sesame seeds toasted
Instructions
beef
- Place beef and thinly sliced onion into a mixing bowl and toss together.
marinade
- Place all marinade ingredients into a blender and blend until smooth.
- Pour marinade over beef and onion mixture and mix together until all beef is well and evenly coated.
- Cover beef and refrigerate for at least 6 hours and up to 24 hours.
- Place a large skillet over medium-high heat. Once skillet is hot add half vegetable oil and swirl to coat. Add half beef and onion mixture and cook for 4 to 6 minutes, stirring beef as needed until cooked through. Transfer beef to a plate. Add remaining oil to skillet followed by remaining beef and onion and repeat until beef has just cooked through and sliced onions just begin to soften. Remove from heat and combine with rest of the cooked bulgogi.
- Top bulgogi with remaining green onion and sesame seeds and serve with rice.
Notes
- Boneless ribeye provides optimal tenderness and marbling for bulgogi, but sirloin or flank steak can be used with some textural difference.
- Pre-shaved beef is preferable and can be found at most Asian markets; if slicing at home, partially freeze the steak for 15–30 minutes to ease thin slicing.
- Marinate beef for a minimum of 6 hours, up to 24 hours for maximum flavor penetration.
- After marinating, beef can be frozen in an airtight bag for up to 2 months; thaw overnight in the refrigerator before cooking.
- Bulgogi can be cooked either on a grill for charred flavor or in a skillet to retain natural pan juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Sodium | 1580mg | 66% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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