Korean Beef Bulgogi Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
6 mins
-
Additional Time
4 hrs
-
Total Time
4 hrs 16 mins
-
Servings
6
-
Calories
397 kcal
-
Course
Main Course
-
Cuisine
Korean
Korean Beef Bulgogi Recipe
Description
The marinade is prepared by blending ingredients including Fuji apple, garlic, sugars, water, sesame oil, and optional plum extract until smooth, creating a flavorful base that tenderizes and seasons the meat. Thinly sliced ribeye and onions are submerged in the marinade and refrigerated for 4 to 6 hours or overnight for optimal absorption.
After marinating, the beef and onions are drained and grilled on foil at high heat for several minutes per side to achieve a light char without overcooking. Alternatively, the beef can be pan-seared in sesame oil. The cooking method ensures a tender interior with a caramelized exterior.
This dish pairs well with rice and stir-fried vegetables, providing a balanced meal with rich, sweet, and savory flavors. Sesame seeds and sliced green onions can be garnished for extra texture and color.
The recipe can be made ahead and kept warm or refrigerated and reheated quickly on a grill or stovetop. Freezing is possible for up to two months, and thawing overnight facilitates reheating.
Ingredients
- 1 Fuji apple cored and peeled
- 4 garlic cloves
- ½ cup soy sauce
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 cups water
- ¼ cup sesame oil
- 3 tablespoons plum extract optional
- ½ yellow onion peeled and thinly sliced
- 2 pounds ribeye steak thinly sliced
Instructions
- Add the apple, garlic, sugars, water, sesame oil, and plum extract to a blender and blend at high speed until smooth. Set it aside.
- Next, add the onions and steak to a plastic zip bag or plastic container and pour in the blended marinade to completely submerge everything.
- Move the meat and onions around to make sure the marinade gets into every crack and crevice of the bag.
- Marinade the meat in the refrigerator for 4-6 hours or recommended overnight.
- Drain the meat and discard the marinade. Place the beef and onions spread out on a hot foil-lined grill at 450° to 550° for 2-3 minutes per side or until a light char has formed on the steak. See note for other ways to cook.
- Serve with optional sesame seeds and sliced green onions.
Notes
- Eat bulgogi immediately after cooking for best tenderness; it can be kept warm at very low oven temperatures for up to an hour before serving.
- Store leftovers in a sealed container in the refrigerator for up to 4 days or freeze for up to 2 months; thaw overnight before reheating.
- Reheat by grilling on foil or pan-searing over medium-high heat for 2-3 minutes until hot.
- When grilling, cook the beef on foil or in a grill basket to prevent sticking.
- Plum extract adds a distinctive flavor and can be found at Asian or Korean markets but is optional.
- For stovetop cooking, heat sesame oil in a pan and cook marinated beef 2-3 minutes per side.
- Serve with rice and stir-fried vegetables for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 31g | 62% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 516mg | 22% |
| Potassium | 443mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
