Quick & Easy Bulgogi (Korean BBQ Beef)
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 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)
Description
The Quick & Easy Bulgogi recipe uses thin slices of rib eye or other tender beef cuts, marinated in a purée of Asian pear, onion, garlic, soy sauce, brown sugar, mirin, sesame oil, honey, and black pepper. This marinade tenderizes and flavors the meat, creating a characteristic savory-sweet profile. After marinating, the beef is pan-fried in batches with some neutral oil until cooked through, optionally browning the edges for added texture and flavor.
The finished bulgogi is garnished with finely chopped green onions and sprinkled sesame seeds, adding freshness and slight nuttiness. It pairs well with rice or can be served wrapped in lettuce with accompaniments.
For slicing, slightly freezing the beef to firm it helps achieve thin consistent cuts. The marinating time can be adjusted based on slice thickness. Leftover cooked bulgogi stores in the refrigerator for up to four days and reheats well in a microwave or stovetop pan. It also freezes well for up to three months.
Ingredients
- 1 lb rib eye beef or Top Sirloin/Tenderloin/Flank steak and thinly slice (see Notes below for tip on slicing, pre-sliced
- 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 soy sauce regular
- 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!
Notes
- Partially freeze the beef for about 45-60 minutes before slicing very thinly against the grain to improve texture.
- Marinate for at least 30 minutes, preferably 1 hour or overnight if slices are not very thin, to enhance flavor absorption.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave or pan over medium heat.
- Cooked bulgogi freezes up to 3 months; thaw fully before reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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