why make this recipe
Korean Beef Bulgogi is a delicious dish that brings a burst of flavor to your table. It highlights the sweetness of the marinated beef and showcases the unique taste of Korean ingredients. The dish is not only easy to prepare but is also perfect for gatherings or weeknight dinners. Plus, the combination of savory and slightly spicy flavors makes it a hit with both kids and adults.
how to make Korean Beef Bulgogi
To make Korean Beef Bulgogi, you’ll want to start with the right cuts of meat and a flavorful marinade. The preparation involves marinating the beef to soak up all the delicious flavors. Then, cooking it quickly on high heat adds a nice char. Follow the steps below for a perfect dish.
Ingredients:
- 1 1/2 pounds boneless rib eye steak
- 1/2 small pear (peeled and coarsely grated)
- 1/4 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.
- Unwrap the steak and slice it across the grain into 1/4-inch thick slices.
- In a medium bowl, combine the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang.
- In a gallon-size Ziploc bag, mix the soy sauce mixture with the sliced steak. Marinate 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.
- Working in batches, add the steak to the grill pan in a single layer. Cook and flip once until charred and cooked through, about 2-3 minutes per side. Repeat with the remaining tablespoon of vegetable oil and steak.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
how to serve Korean Beef Bulgogi
Korean Beef Bulgogi is best served hot. You can enjoy it wrapped in lettuce leaves, made into a burrito with rice, or served over steamed rice. Add some kimchi and pickled vegetables on the side for a complete Korean meal. This dish is versatile, so feel free to make it your own!
how to store Korean Beef Bulgogi
If you have leftovers, let the beef cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days. If you want to store it for a longer period, you can freeze the marinated beef before cooking. Just make sure to thaw it completely in the refrigerator before cooking it.
tips to make Korean Beef Bulgogi
- Use a good cut of beef: Boneless rib eye steak is ideal for this recipe, but you can also use sirloin or flank steak.
- Marinate longer for more flavor: If you can, marinate the beef overnight for the best taste.
- Don’t overcrowd the pan: Cook in batches to prevent steaming the meat. This will give you that charred texture you want.
variation
You can adjust the spice level by adding more or less gochujang. For a sweeter taste, you can add more brown sugar or use honey instead. You can also try adding vegetables like bell peppers or onions to the grill for extra flavor.
FAQs
Can I use chicken or pork instead of beef?
Yes, you can use chicken thighs or pork tenderloin as an alternative. Just adjust the cooking time accordingly.
What can I serve with Korean Beef Bulgogi?
It pairs well with rice, noodles, or in lettuce wraps. You can also serve side dishes like kimchi or pickled vegetables.
Is Korean Beef Bulgogi spicy?
The spice level depends on how much gochujang you add. You can reduce it for a milder flavor, or add more for extra heat.
Korean Beef Bulgogi
Ingredients
Beef and Marinade
- 1.5 pounds boneless rib eye steak Ideal cut for the recipe; can substitute with sirloin or flank steak.
- ½ small pear (peeled and coarsely grated) Adds sweetness.
- ¼ cup reduced sodium soy sauce For marinating the beef.
- 2 tablespoons brown sugar For sweetness in the marinade.
- 2 tablespoons toasted sesame oil Adds a rich flavor.
- 3 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 1 tablespoon gochujang (Korean red pepper paste) For spice; adjust based on preference.
- 2 tablespoons vegetable oil (divided) For cooking the beef.
- 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.
- Unwrap the steak and slice it across the grain into 1/4-inch thick slices.
- In a medium bowl, combine the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang.
- In a gallon-size Ziploc bag, mix the soy sauce mixture with the sliced steak. Marinate 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.
- Working in batches, add the steak to the grill pan in a single layer. Cook and flip once until charred and cooked through, about 2-3 minutes per side.
- Repeat with the remaining tablespoon of vegetable oil and steak.
Serving
- Serve immediately, garnished with green onions and sesame seeds, if desired.