Quick & Easy Bulgogi (Korean BBQ Beef)
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
33 mins
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Servings
4
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Calories
404 kcal
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Course
Main Course
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Cuisine
Korean
Quick & Easy Bulgogi (Korean BBQ Beef)
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Tender, succulent beef marinated in a sweet and savory sauce with a smoky flavor! This easy bulgogi recipe beats takeout and is made with simple ingredients in little time compared to other recipes! Great as a main for a busy weeknight meal or for meal prep!
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Ingredients
- 1 lb pre-sliced rib eye beef or Top Sirloin/Tenderloin/Flank steak and thinly slice (see Notes below for tip on slicing)
- 1 tablespoon vegetable oil or any neutral oil
- 1 green onion finely chopped for garnish
- 1.5 teaspoon sesame seeds for optional garnish
Beef Marinade
- 1 ¼ cup Asian pear peeled (or sub with a Bosc pear or any pear/apple)
- ½ cup onion peeled
- 3 cloves garlic peeled
- ¼ cup Regular soy sauce
- 2 tablespoon brown sugar
- 2 tablespoon mirin
- 2 tablespoon sesame oil
- 1 tablespoon honey
- ¼ teaspoon black pepper
Instructions
- Into a blender or food processor, add marinade ingredients as listed above and blend on high until you have a smooth purée. (Or finely grate the onion and pear with a box grater and mince the garlic with a knife. Then combine with other marinade ingredients in a medium bowl).
- In a large bowl, add thin slices of beef and pour the marinade over top. Gently mix until the marinade has thoroughly coated the meat with clean hands - do not be rough or the beef can break apart. Marinate for 30 minutes at room temperature or up to 1 hour or overnight in the fridge.
- Heat vegetable oil or any neutral oil in a large pan on medium-high heat. Remove the marinated meat from the bowl with tongs and shake off excess marinade before frying in small batches and do not overcrowd the pan. Cook beef through, about 3 minutes - stir frying as needed. If you prefer it more browned on the edges, cook for another 1-3 minutes on medium heat.
- Garnish with sesame seeds and green onions. Remove off heat and enjoy!
Equipments used:
Notes
- Freeze the beef steak fully exposed to the cold air for 45-60 minutes. When the exterior becomes hardened, slice against the grain into 3 mm pieces or as thinly as possible with a sharp knife. I recommend marinating for 1 hour or overnight if you're not able to slice the beef thinly enough so the marinade has time to penetrate the beef.
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? Cooked bulgogi can be stored in a freezer friendly bag and frozen up to 3 months or until you see freezer burn. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.
Nutrition Information
Show Details
Calories
404kcal
(20%)
Carbohydrates
25g
(8%)
Protein
25g
(50%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Cholesterol
69mg
(23%)
Sodium
950mg
(40%)
Potassium
457mg
(13%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
61IU
(1%)
Vitamin C
5mg
(6%)
Calcium
40mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 69mg | 23% |
| Sodium | 950mg | 40% |
| Potassium | 457mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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