Korean Beef Bulgogi is a tasty dish made with thinly sliced beef, marinated in a sweet and savory sauce. It cooks quickly and is super juicy, making it a hit for dinner!
This dish is so delicious, you’ll want to have it again and again! I love serving it with rice and maybe some veggies on the side. It’s a guaranteed smile-maker at the dinner table!
Key Ingredients & Substitutions
Beef: Ribeye is a fantastic choice for bulgogi because it’s tender and fatty. If you can’t find ribeye, sirloin works well too. For a leaner option, flank steak is also a good substitute!
Asian Pear or Apple: This helps tenderize the meat. If you can’t find either, a regular pear or peach can also add sweetness. Just make sure it’s ripe for the best results!
Soy Sauce: Use low-sodium soy sauce if you’re watching your salt intake. Tamari is a great alternative for a gluten-free option. You might even try coconut aminos for a sweeter flavor.
Gochugaru: This spicy Korean chili flakes add a lovely heat. If you don’t have it, use crushed red pepper flakes, but adjust to your taste since they may be spicier.
How Can I Achieve the Best Marinade?
Marinating is key to bulgogi’s amazing flavor! Start by mixing your marinade ingredients thoroughly. Make sure not to rush this step; the longer the beef rests in the marinade, the more flavorful it will become. Ideally, refrigerate it for at least 2 hours or overnight for maximum flavor.
- After marinating, you don’t need to rinse the meat; just remove and cook as is for that rich flavor.
- When cooking the beef, ensure the pan is hot before adding the meat. This allows for a great sear and caramelization!
The marination process is also what allows the beef to absorb all those wonderful flavors. Don’t skip it! Happy cooking!
How to Make Korean Beef Bulgogi
Ingredients You’ll Need:
For the Bulgogi:
- 1 lb (450 g) thinly sliced beef ribeye or sirloin
- 4 green onions, thinly sliced (separate white and green parts)
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 3 tbsp soy sauce
- 1.5 tbsp sugar or honey
- 1 tbsp sesame oil
- 2 tbsp rice wine or mirin
- 1 tbsp grated Asian pear or apple (for tenderizing)
- 1/4 tsp black pepper
- 1 tbsp sesame seeds
- 1 tsp gochugaru (Korean red chili flakes) or to taste (optional)
For Serving:
- 1 egg yolk (for topping)
- 2 cups cooked short-grain white rice
- Optional side: Kimchi
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and marinate, plus an additional 10-15 minutes for cooking. If you choose to marinate overnight, it will enhance the flavor even more. All in all, you’re looking at approximately 30 minutes to enjoy this amazing dish, excluding any additional marinating time.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, combine the soy sauce, sugar or honey, sesame oil, rice wine, grated pear or apple, minced garlic, grated ginger, black pepper, and gochugaru if you like a bit of spice. Mix everything well to create a delicious marinade that will flavor the beef wonderfully!
2. Marinate the Beef:
Add the thin slices of beef and the white parts of the sliced green onions to the marinade. Make sure all the beef is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. For the best flavor, most people prefer to let it marinate for 2 hours or even overnight!
3. Cook the Beef:
Once your beef has marinated, heat a large skillet or grill pan over medium-high heat until hot. Add the marinated beef slices in a single layer—don’t overcrowd the pan! If needed, cook the beef in batches. Cook for about 2-3 minutes on each side until the beef is nicely browned and cooked through. The sugars from the marinade will caramelize as it cooks, creating a fantastic glaze!
4. Finish and Serve:
Once the beef is done, remove it from the heat and toss it with the green parts of the sliced green onions and toasted sesame seeds. To serve, place the bulgogi over bowls of steamed short-grain white rice. For an extra touch, add a raw egg yolk on top. This is traditional and adds excellent richness!
5. Garnish and Enjoy:
Finally, garnish the bulgogi with extra sesame seeds and green onions. Serve it with some delicious kimchi or any of your favorite Korean side dishes. Enjoy your flavorful, tender Korean Beef Bulgogi!
Can I Use Different Cuts of Beef for Bulgogi?
Absolutely! While ribeye and sirloin are traditional choices, you can also use flank steak or even tender cuts like filet mignon. Just make sure the beef is thinly sliced for the best results!
How to Store Leftover Bulgogi?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently in a skillet or microwave, adding a splash of water or broth to help retain moisture.
Can I Make Bulgogi Spicier?
Yes! You can increase the amount of gochugaru in the marinade or add some sliced fresh chili peppers when cooking. Adjust to your heat preference!
Is it Necessary to Marinate Overnight?
While marinating for at least 30 minutes is essential, overnight marination allows the flavors to penetrate deeper into the meat, making it even tastier. If you have time, go for the longer marination!