5.0 from 45 votes
Korean Beef Bulgogi Recipe
This delicious marinated and grilled beef bulgogi is incredibly easy to make and is one of the most flavorful steak recipes.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 16 mins
Servings: 6
Calories: 397 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
- 1 cored and peeled fuji apple
- 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 peeled and thinly sliced yellow onion
- 2 pounds thinly sliced ribeye steak
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.
Cup of Yum
Notes
- Make-Ahead: This recipe is meant to be eaten right away after cooking so that the meat stays tender. You could make it up to one hour ahead of time and keep it warm at very low temperatures in the oven, around 175°, until ready to serve.
- How to Store: Place in a plastic container with a lid and keep in the refrigerator for up to 4 days. It will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Place the desired amount back onto a foil-lined grill over high heat and cook for 2-3 minutes or until hot. You can also place the desired amount into a hot sauté pan and cook over medium-high heat for 2-3 minutes or until hot.
- When using a grill, I highly recommend cooking the bulgogi on foil over the grill grates or in a grill basket because the beef will want to stick to the grill.
- The plum extract I used can be found in local Asian or Korean markets.
- If you want to cook this in a pan, heat the pan over medium-high heat and add 1-2 tablespoons of sesame oil. Spread the drained marinated beef around the pan and cook for 2-3 minutes per side, like on the grill.
- I like to serve bulgogi with a side of rice and stir-fried vegetables.
Nutrition Information
Calories
397kcal
(20%)
Carbohydrates
10g
(3%)
Protein
31g
(62%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Cholesterol
92mg
(31%)
Sodium
516mg
(22%)
Potassium
443mg
(13%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
23IU
(0%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 397
% 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.