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Korean Beef Bulgogi Recipe
Smoky, juicy, somewhat sweet, and melt-in-your-mouth tender describe beef bulgogi. In only 15 minutes, using the most delicious marinade and thinly cut meat. Enjoy this delectable Korean meal alone, with hot white rice, or with kimchi wrapped in fresh lettuce!
This meal, which is also known as “Korean BBQ beef” and means “fire meat” in Korean, has recently become incredibly popular. Usually, tender flank steak is used to make it. But you can also prepare it using chicken or even pork.
Everyone I know, including myself, seems to enjoy Korean barbecue. It’s so much fun to make food together around the grill, try new sides, and enjoy some real Korean food!
Naturally, it didn’t take me long to attempt Beef Bulgogi. I was surprised to see that this dish came together so quickly. You might need to look for uncommon items like rice vinegar, sesame oil, and Asian pears unless you routinely prepare foods with Asian influences.
Recipe variations:
- Meat: Apart from beef, you can use pork, chicken, or even shrimp to make this recipe.
- Noodles: Serve it over soba noodles instead of rice.
- Add veggies: Feel free to add some fresh veggies to the pan. Some great mix-ins would be Bok choy, broccoli, or green beans.
- Spicy: To make it extra spicy, use more red pepper flakes. Also, top it with sriracha sauce – extra yummy!
What is beef bulgogi?
The name of this recipe directly translates to “fire meat,” which refers to the way it’s traditionally cooked over a fire. While it can be made from chicken or pork, bulgogi is generally made of tender beef.
This traditional Korean dish has been around for thousands of years and remains one of the most requested dishes in Korean BBQ joints.
Try Our Instant Pot Beef and Broccoli
Ingredients
- 2 pounds flank steak
- 2tablespoonsvegetable oil divided
- 2green onions thinly sliced.
- 1teaspoontoasted sesame seeds
Marinade:
- 1/4 cup reduced-sodium soy sauce.
- 1 tablespoon rice vinegar
- 3 tablespoons light brown sugar
- 2 tablespoons sesame oil
- 5 cloves garlic minced.
- 1tablespoonfreshly grated ginger
- 1/2 cup Asian pear grated.
- 1/8 teaspoon red pepper flakes
Instructions
Chill the steak:
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Wrap the flank steak in plastic wrap, and place in the freezer for 30 minutes.
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Unwrap and slice across the grain into 1/4-inch thick slices.
Marinate:
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In a medium bowl, combine all the “Marinade” ingredients. Add them to gallon size Ziploc bag, and add the steak slices.
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Marinate for at least 2-3 hours or overnight, turning the bag occasionally.
Cook:
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Place a large cast-iron grill pan over medium-high heat and once heated through add 1 tablespoon of vegetable oil.
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Once the oil is hot, working in batches, add the steak slices to the pan in a single layer and cook until charred, flipping once, it takes about 2-3 minutes per side to cook.
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Add the remaining 1 tablespoon of vegetable oil and cook the rest of the steak.
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Serve immediately over white rice. If desired, garnished it with chopped green onions and toasted sesame seeds.
