Why Make This Recipe
Korean Beef Bulgogi is a delicious and savory dish that brings the flavors of Korean cuisine to your kitchen. This recipe offers tender, marinated beef that is quick to cook and packed with taste. It’s perfect for busy weeknights or family gatherings, and its vibrant flavors are sure to impress your guests. Plus, making bulgogi at home allows you to customize the ingredients to suit your preferences!
How to Make Korean Beef Bulgogi
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Ingredients :
- 1 ½ pounds boneless rib eye steak
- ½ small pear, peeled and coarsely grated
- ¼ cup reduced sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon gochujang, Korean red pepper paste
- 2 tablespoons vegetable oil, divided
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Directions :
- Wrap the steak in plastic wrap and place it in the freezer for 30 minutes. This makes it easier to slice.
- Unwrap the steak and slice it against the grain into 1/4-inch thick pieces.
- In a medium bowl, mix the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang together.
- Combine the soy sauce mixture and the sliced steak in a gallon-sized Ziploc bag. Seal it and marinate in the fridge for at least 2 hours or overnight, turning the bag occasionally.
- Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat.
- In batches, add the marinated steak to the grill pan in a single layer. Cook for about 2-3 minutes per side until charred and cooked through.
- Repeat the process with the remaining tablespoon of vegetable oil and steak.
- Serve immediately, garnished with sliced green onions and sesame seeds if desired.
How to Serve Korean Beef Bulgogi
You can serve Korean Beef Bulgogi with steamed rice, lettuce wraps, or alongside kimchi for a complete meal. It also pairs well with a side of pickled vegetables. The tender beef is delicious on its own or put into a tortilla for a fusion taco!
How to Store Korean Beef Bulgogi
If you have leftovers, let the bulgogi cool completely. Store it in an airtight container in the fridge for up to 3 days. To reheat, warm it in a pan over medium heat or microwave until heated through. You can also freeze the marinated beef before cooking it for later use.
Tips to Make Korean Beef Bulgogi
- To enhance the flavor, let the beef marinate overnight if possible.
- Use rib eye for a tender texture, but other cuts like sirloin can also work.
- Don’t crowd the pan while cooking to ensure the beef gets a nice char.
- Adjust the amount of gochujang to customize the spice level to your liking.
Variation
You can substitute the rib eye with chicken or tofu for a different protein option. Additionally, feel free to add vegetables, such as bell peppers or mushrooms, to the grill pan during cooking.
FAQs
Can I make bulgogi in advance?
Yes, you can marinate the beef a day before and cook it right before serving.
What type of sauce can I use if I don’t have gochujang?
If you don’t have gochujang, you can use sriracha or another hot sauce. Just adjust the amount to taste.
Can I use a different cut of beef?
Yes, you can use other cuts like flank steak or sirloin, but rib eye is preferred for its tenderness and flavor.
Is bulgogi gluten-free?
To make bulgogi gluten-free, use tamari instead of soy sauce. Always check ingredient labels for any gluten-containing items.
Korean Beef Bulgogi
Ingredients
For the marinade
- ½ small pear, peeled and coarsely grated
- ¼ cup reduced sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon gochujang, Korean red pepper paste
For cooking
- 1 ½ pounds boneless rib eye steak Other cuts like sirloin can be used.
- 2 tablespoons vegetable oil, divided For cooking.
- 2 green onions thinly sliced For garnish.
- 1 teaspoon toasted sesame seeds For garnish.
Instructions
Preparation
- Wrap the steak in plastic wrap and place it in the freezer for 30 minutes. This makes it easier to slice.
- Unwrap the steak and slice it against the grain into 1/4-inch thick pieces.
- In a medium bowl, mix the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang together.
- Combine the soy sauce mixture and the sliced steak in a gallon-sized Ziploc bag. Seal it and marinate in the fridge for at least 2 hours or overnight, turning the bag occasionally.
Cooking
- Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat.
- In batches, add the marinated steak to the grill pan in a single layer. Cook for about 2-3 minutes per side until charred and cooked through.
- Repeat the process with the remaining tablespoon of vegetable oil and steak.
- Serve immediately, garnished with sliced green onions and sesame seeds if desired.