Korean Beef Bulgogi
Korean Beef Bulgogi
Ingredients
For the Bulgogi
- 2 pounds beef steak, thinly sliced
- 1 white onion, small, thinly sliced
For the Marinade
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons gochujang paste
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
For Cooking and Garnish
- 1 tablespoon olive oil, as needed, for cooking
- 1 teaspoon sesame seeds, for garnish
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, gochujang paste, rice vinegar, and black pepper until well combined. This is your bulgogi marinade.
⏱️ 5 min
- 2
Place the thinly sliced beef steak and thinly sliced white onion in a large container or a zip-top bag. Pour the prepared marinade over the beef and onions. Mix well with your hands or by shaking the bag until the beef and onions are evenly coated.
⏱️ 5 min
- 3
Cover the container or seal the bag and marinate in the refrigerator for at least 2-3 hours. For the best flavor, marinate overnight (8-12 hours). If you are short on time, you can cook it right away, but marinating significantly enhances the flavor and tenderness.
⏱️ 120 min
- 4
When ready to cook, heat a large skillet or wok over medium-high heat. Add a drizzle of olive oil to coat the bottom of the pan.
⏱️ 1 min
- 5
Add the marinated beef and onions to the hot skillet in a single layer, if possible, to avoid overcrowding. Cook for 6-8 minutes, stirring occasionally. The beef will release liquid at first; continue cooking until most of the liquid evaporates and the beef is fully cooked and slightly caramelized.
⏱️ 8 min
- 6
Once the beef is cooked through, stir in the chopped green onions. Transfer the bulgogi to a serving platter and sprinkle with sesame seeds for garnish.
⏱️ 1 min
- 7
Serve the Korean Beef Bulgogi immediately over steamed rice, perhaps alongside a chili oil cucumber salad for a complete and balanced meal. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Korean Beef Bulgogi
For the Bulgogi
- 2 pounds beef steak, thinly sliced
- 1 white onion, small, thinly sliced
For the Marinade
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons gochujang paste
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
For Cooking and Garnish
- 1 tablespoon olive oil, as needed, for cooking
- 1 teaspoon sesame seeds, for garnish
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, gochujang paste, rice vinegar, and black pepper until well combined. This is your bulgogi marinade.
⏱️ 5 min - 2
Place the thinly sliced beef steak and thinly sliced white onion in a large container or a zip-top bag. Pour the prepared marinade over the beef and onions. Mix well with your hands or by shaking the bag until the beef and onions are evenly coated.
⏱️ 5 min - 3
Cover the container or seal the bag and marinate in the refrigerator for at least 2-3 hours. For the best flavor, marinate overnight (8-12 hours). If you are short on time, you can cook it right away, but marinating significantly enhances the flavor and tenderness.
⏱️ 120 min - 4
When ready to cook, heat a large skillet or wok over medium-high heat. Add a drizzle of olive oil to coat the bottom of the pan.
⏱️ 1 min - 5
Add the marinated beef and onions to the hot skillet in a single layer, if possible, to avoid overcrowding. Cook for 6-8 minutes, stirring occasionally. The beef will release liquid at first; continue cooking until most of the liquid evaporates and the beef is fully cooked and slightly caramelized.
⏱️ 8 min - 6
Once the beef is cooked through, stir in the chopped green onions. Transfer the bulgogi to a serving platter and sprinkle with sesame seeds for garnish.
⏱️ 1 min - 7
Serve the Korean Beef Bulgogi immediately over steamed rice, perhaps alongside a chili oil cucumber salad for a complete and balanced meal. Enjoy!