Bulgogi (불고기)
Bulgogi (불고기)
Ingredients
For the Bulgogi
- 1 1/2 pounds beef chuck rolls, thinly sliced
- 1/2 onion, sliced (optional)
- 1 tablespoon cooking oil, as needed
For the Marinade
- 5 tablespoons soy sauce
- 2 tablespoons organic brown sugar
- 2 tablespoons honey
- 3 tablespoons water
- 1 tablespoon garlic, minced
- 1/2 teaspoon black pepper, or to taste
- 1/2 tablespoon Korean-style toasted sesame oil
For Serving
- 1 head lettuce leaves, washed and separated
- 1/4 cup ssamjang, as needed
Instructions
- 1
In a large mixing bowl, combine the soy sauce, organic brown sugar, honey, water, minced garlic, black pepper, and Korean-style toasted sesame oil. Whisk thoroughly until the sugar is completely dissolved.
⏱️ 3 min
- 2
Add the thinly sliced beef chuck rolls to the marinade. Using clean hands (or wearing plastic gloves), massage the marinade into the beef, ensuring every piece is thoroughly coated.
⏱️ 2 min
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the beef to marinate and absorb the flavors. For best results, marinate for 4 hours or overnight.
- 4
When ready to cook, heat a large skillet or non-stick pan over medium-high heat. Add cooking oil to coat the bottom of the pan.
⏱️ 1 min
- 5
If using, add the sliced onions to the hot pan and cook for 1-2 minutes until they begin to soften and get some color.
⏱️ 2 min
- 6
Add the marinated beef (and onions, if used) to the pan in a single layer, avoiding overcrowding. You may need to cook the bulgogi in batches.
⏱️ 1 min
- 7
Cook the beef for 3-5 minutes, stirring occasionally, until it is fully cooked through and the sauce has reduced slightly and thickened. Repeat with remaining beef if cooked in batches.
⏱️ 5 min
- 8
Serve the bulgogi immediately with fresh lettuce leaves and ssamjang. To eat, place a piece of cooked bulgogi and some onions into a lettuce leaf, add a dollop of ssamjang, and enjoy in one perfect bite.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bulgogi (불고기)
For the Bulgogi
- 1 1/2 pounds beef chuck rolls, thinly sliced
- 1/2 onion, sliced (optional)
- 1 tablespoon cooking oil, as needed
For the Marinade
- 5 tablespoons soy sauce
- 2 tablespoons organic brown sugar
- 2 tablespoons honey
- 3 tablespoons water
- 1 tablespoon garlic, minced
- 1/2 teaspoon black pepper, or to taste
- 1/2 tablespoon Korean-style toasted sesame oil
For Serving
- 1 head lettuce leaves, washed and separated
- 1/4 cup ssamjang, as needed
Instructions
- 1
In a large mixing bowl, combine the soy sauce, organic brown sugar, honey, water, minced garlic, black pepper, and Korean-style toasted sesame oil. Whisk thoroughly until the sugar is completely dissolved.
⏱️ 3 min - 2
Add the thinly sliced beef chuck rolls to the marinade. Using clean hands (or wearing plastic gloves), massage the marinade into the beef, ensuring every piece is thoroughly coated.
⏱️ 2 min - 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the beef to marinate and absorb the flavors. For best results, marinate for 4 hours or overnight.
- 4
When ready to cook, heat a large skillet or non-stick pan over medium-high heat. Add cooking oil to coat the bottom of the pan.
⏱️ 1 min - 5
If using, add the sliced onions to the hot pan and cook for 1-2 minutes until they begin to soften and get some color.
⏱️ 2 min - 6
Add the marinated beef (and onions, if used) to the pan in a single layer, avoiding overcrowding. You may need to cook the bulgogi in batches.
⏱️ 1 min - 7
Cook the beef for 3-5 minutes, stirring occasionally, until it is fully cooked through and the sauce has reduced slightly and thickened. Repeat with remaining beef if cooked in batches.
⏱️ 5 min - 8
Serve the bulgogi immediately with fresh lettuce leaves and ssamjang. To eat, place a piece of cooked bulgogi and some onions into a lettuce leaf, add a dollop of ssamjang, and enjoy in one perfect bite.
⏱️ 1 min