Quick Beef Bulgogi
Quick Beef Bulgogi
Ingredients
For the Beef
- 1 1/2 pounds beef sirloin, thinly sliced against the grain
For the Marinade
- 1/2 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 Asian pear, grated (or 1/2 small apple)
- 1/2 yellow onion, thinly sliced
- 1/2 teaspoon black pepper
- 1 tablespoon gochujang, optional, for spice
For Cooking and Garnish
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds, toasted
- 2 green onions, chopped
Instructions
- 1
Prepare the beef: If not already thinly sliced, freeze the beef for 15-20 minutes to make it easier to slice very thinly against the grain. Cut into bite-sized pieces.
⏱️ 5 min
- 2
Make the marinade: In a large bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, grated fresh ginger, grated Asian pear (or apple), thinly sliced yellow onion, black pepper, and gochujang (if using). Stir well to combine.
⏱️ 5 min
- 3
Marinate the beef: Add the sliced beef to the marinade, ensuring all pieces are thoroughly coated. For a quick version, marinate for at least 20 minutes at room temperature. For deeper flavor, cover and refrigerate for up to 2 hours.
⏱️ 10 min
- 4
Cook the bulgogi: Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the meat instead of searing it.
⏱️ 3 min
- 5
Sear the beef: Cook each batch for 2-3 minutes per side, stirring occasionally, until the beef is browned and cooked through. Remove cooked beef from the pan and set aside. Repeat with remaining beef.
⏱️ 9 min
- 6
Serve: Transfer the cooked bulgogi to a serving platter. Garnish generously with toasted sesame seeds and chopped green onions. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Beef Bulgogi
Ingredients
For the Beef
- 1 1/2 pounds beef sirloin, thinly sliced against the grain
For the Marinade
- 1/2 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 Asian pear, grated (or 1/2 small apple)
- 1/2 yellow onion, thinly sliced
- 1/2 teaspoon black pepper
- 1 tablespoon gochujang, optional, for spice
For Cooking and Garnish
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds, toasted
- 2 green onions, chopped
Instructions
- 1
Prepare the beef: If not already thinly sliced, freeze the beef for 15-20 minutes to make it easier to slice very thinly against the grain. Cut into bite-sized pieces.
⏱️ 5 min - 2
Make the marinade: In a large bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, grated fresh ginger, grated Asian pear (or apple), thinly sliced yellow onion, black pepper, and gochujang (if using). Stir well to combine.
⏱️ 5 min - 3
Marinate the beef: Add the sliced beef to the marinade, ensuring all pieces are thoroughly coated. For a quick version, marinate for at least 20 minutes at room temperature. For deeper flavor, cover and refrigerate for up to 2 hours.
⏱️ 10 min - 4
Cook the bulgogi: Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the meat instead of searing it.
⏱️ 3 min - 5
Sear the beef: Cook each batch for 2-3 minutes per side, stirring occasionally, until the beef is browned and cooked through. Remove cooked beef from the pan and set aside. Repeat with remaining beef.
⏱️ 9 min - 6
Serve: Transfer the cooked bulgogi to a serving platter. Garnish generously with toasted sesame seeds and chopped green onions. Serve hot.
⏱️ 3 min