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Easy Korean Beef Bulgogi Recipe

Craving Korean food but don’t have the option of having a nearby Korean restaurant in your town? Now you can easily make this  Easy Korean Beef Bulgogi at home anytime you want with this easy to follow recipe you will surely enjoy making as much as you will enjoy having it for dinner.

Easy Korean Beef Bulgogi Recipe. Craving Korean food but don’t have the option of having a nearby Korean restaurant in your town? Craving Korean food but don’t have the option of having a nearby Korean restaurant in your town? Now you can make it right at home.

According to Wikipedia Bulgogi is believed to have originated during the Goguryeo era (37 BCE – 668 CE), when it was originally called maekjeok with the beef being grilled on a skewer.  It was called neobiani meaning “thinly spread” meat, during the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility.

Easy Korean Beef Bulgogi Recipe
 
 
Ingredients
  • 1½ lbs. lean steak, frozen (I used New York Strips)
  • ⅓ cup soy sauce
  • 2½ Tb. brown sugar
  • 2 Tb. sesame oil
  • 3 cloves garlic, minced
  • 1 Tb. fresh grated ginger
  • 1 bunch green onions, chopped, whites and greens separated
  • ½ tsp. ground black pepper
  • 1 tsp. sriracha (or kochujang Korean chile paste)
  • 1 Tb. toasted sesame seeds
  • (Optional) I like to add some other ingredients and some peppers to my taste.
Instructions
  1. While the steak is frozen, trim the fat and slice paper thin. Frozen meat is much easier to cut thin than thawed meat.
  2. Place in a large bowl and top with: Soy sauce, brown sugar, sesame oil, garlic, ginger, onion whites, pepper and sriracha.
  3. Toss to coat and allow the steak to thaw and marinade for 45-60 minutes.
  4. Heat a wok (or large skillet) to high heat. Use tongs to transfer half of the meat to the hot wok. Spread the steak pieces around the skillet and allow them to sear on one side before using the tongs to move them around and caramelize on all sides.
  5. Once the juices have evaporated and the steak has a nice brown color, remove from the wok, 5-8 minutes.
  6. Cover the cooked steak to keep warm.
  7. Repeat with the remaining meat, and throw out the left over marinade. Serve warm, sprinkled with the reserved green onion tops and sesame seeds.

Watch Video Below

Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Before cooking, the meat is marinated to enhance its flavor and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, ground black pepper, and other ingredients such as scallions, ginger, onions or mushrooms, especially white button mushrooms or matsutake. This is one of my favorite Korean Beef Bulgogi Recipe. 

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