Description
Korean Beef Bulgogi is a traditional Korean dish made with marinated beef, grilled to perfection and served with vegetables and rice.
Ingredients
Scale
- 680 g ribeye or sirloin steak, thinly sliced against the grain
- 90 ml soy sauce
- 36 g brown sugar
- 30 ml sesame oil
- 4 garlic cloves, minced
- 15 g fresh ginger, grated
- 60 g Asian pear or red apple, grated
- 30 ml mirin (optional)
- 15 g gochujang paste (optional, for spice)
- 0.25 g ground black pepper
- 14 g green onion, finely chopped
- 5 g toasted sesame seeds
- 15 ml neutral oil
- 1 small onion, thinly sliced
- 1 medium carrot, julienned
- 100 g mushrooms (shiitake or white button), sliced
- 15 g butter, melted
- 15 g honey
- Cooked rice, for serving
- Lettuce leaves or perilla leaves, for wrapping
- Extra toasted sesame seeds and sliced green onions, for garnish
Instructions
- Place beef in the freezer for 30 minutes to firm. Slice thinly against the grain using a sharp knife.
- In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear or apple, mirin, gochujang, and black pepper. Stir in green onions and sesame seeds.
- Combine sliced beef with marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 60 minutes, or overnight for intensified flavor.
- Slice onion, julienne the carrot, and cut mushrooms while beef marinates.
- Heat a grill pan or cast iron skillet over medium-high heat. Add neutral oil. Add marinated beef in single layers, working in batches to avoid overcrowding. Sear for 2–3 minutes per side until caramelized.
- Before beef finishes cooking, drizzle with melted butter and honey mixture. Toss quickly to glaze, then remove from heat and set aside.
- In the same pan, add onion, carrot, and mushrooms. Sauté for 3–4 minutes until vegetables soften and take on color.
- Arrange beef and vegetables on a platter. Garnish with extra sesame seeds and sliced green onions. Serve alongside steamed rice or wrapped in lettuce or perilla leaves, with kimchi if desired.
Notes
- Marinating the beef overnight will enhance the flavor considerably.
- Feel free to adjust the level of spiciness by omitting or reducing the gochujang paste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg