Korean Beef Bulgogi
Korean Beef Bulgogi
Ingredients
For the Bulgogi
- 1 pound sirloin steak, sliced thin
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons garlic, minced
- 1/2 onion, sliced
- 1/2 apple, grated
- 1 tablespoon ginger, grated
- 1 teaspoon black pepper
For Serving and Garnish
- 2 green onions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
- 3 cups cooked rice, for serving
Instructions
- 1
In a large bowl, combine the thinly sliced sirloin steak, soy sauce, brown sugar, sesame oil, minced garlic, sliced onion, grated apple, grated ginger, and black pepper.
⏱️ 5 min
- 2
Using your hands or a spoon, mix all the marinade ingredients thoroughly with the steak until every piece is well coated. Ensure the marinade is evenly distributed.
⏱️ 5 min
- 3
Cover the bowl tightly with plastic wrap and let the steak marinate in the refrigerator for at least 1 hour. For best flavor, you can marinate it overnight (up to 12 hours).
⏱️ 60 min
- 4
When ready to cook, heat a large skillet or wok over medium-high heat. Add a small amount of cooking oil if your pan is not non-stick.
⏱️ 2 min
- 5
Once the pan is hot, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Overcrowding can steam the meat instead of browning it.
⏱️ 2 min
- 6
Cook the beef for 3-5 minutes per side, or until it is browned, slightly caramelized, and cooked through. Stir occasionally to ensure even cooking.
⏱️ 6 min
- 7
Once cooked, remove the bulgogi from the pan and transfer it to a serving platter. Repeat with any remaining batches of beef.
⏱️ 1 min
- 8
Serve the hot Korean Beef Bulgogi immediately over freshly cooked rice.
⏱️ 1 min
- 9
Garnish generously with chopped green onions and a sprinkle of sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Beef Bulgogi
For the Bulgogi
- 1 pound sirloin steak, sliced thin
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons garlic, minced
- 1/2 onion, sliced
- 1/2 apple, grated
- 1 tablespoon ginger, grated
- 1 teaspoon black pepper
For Serving and Garnish
- 2 green onions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
- 3 cups cooked rice, for serving
Instructions
- 1
In a large bowl, combine the thinly sliced sirloin steak, soy sauce, brown sugar, sesame oil, minced garlic, sliced onion, grated apple, grated ginger, and black pepper.
⏱️ 5 min - 2
Using your hands or a spoon, mix all the marinade ingredients thoroughly with the steak until every piece is well coated. Ensure the marinade is evenly distributed.
⏱️ 5 min - 3
Cover the bowl tightly with plastic wrap and let the steak marinate in the refrigerator for at least 1 hour. For best flavor, you can marinate it overnight (up to 12 hours).
⏱️ 60 min - 4
When ready to cook, heat a large skillet or wok over medium-high heat. Add a small amount of cooking oil if your pan is not non-stick.
⏱️ 2 min - 5
Once the pan is hot, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Overcrowding can steam the meat instead of browning it.
⏱️ 2 min - 6
Cook the beef for 3-5 minutes per side, or until it is browned, slightly caramelized, and cooked through. Stir occasionally to ensure even cooking.
⏱️ 6 min - 7
Once cooked, remove the bulgogi from the pan and transfer it to a serving platter. Repeat with any remaining batches of beef.
⏱️ 1 min - 8
Serve the hot Korean Beef Bulgogi immediately over freshly cooked rice.
⏱️ 1 min - 9
Garnish generously with chopped green onions and a sprinkle of sesame seeds before serving.
⏱️ 1 min