Experience the authentic flavors of Korea with this mouthwatering bulgogi recipe. This traditional Korean BBQ beef features tender, thinly sliced sirloin marinated in a perfect blend of soy sauce, brown sugar, and aromatic spices. The result is a sweet and savory dish that’s both satisfying and incredibly flavorful, making it perfect for weeknight dinners or special occasions.
Ingredients:
- 1 pound beef sirloin, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 carrot, julienned
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions:
- In a large bowl, combine the soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and black pepper. Add the sliced beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Heat vegetable oil in a large skillet or grill pan over medium-high heat. Add the marinated beef in a single layer, cooking for about 2-3 minutes on each side until browned and cooked through.
- Add the sliced onion and carrot to the pan, stirring frequently until the vegetables are tender, about 3-4 minutes.
- Remove from heat and garnish with chopped green onions and sesame seeds before serving.
- Serve the bulgogi with steamed rice and your choice of side dishes, such as kimchi or pickled vegetables.
Variations
- Chicken Bulgogi: Substitute the beef sirloin with boneless, skinless chicken thighs or breasts, sliced thin. Reduce cooking time to 5-6 minutes total as chicken cooks faster than beef.
- Vegetarian Bulgogi: Replace the beef with thick slices of portobello mushrooms or extra-firm tofu. Press tofu for 30 minutes before marinating and increase cooking time slightly for mushrooms to develop a meaty texture.
- Spicy Bulgogi: Double the gochujang amount and add 1-2 thinly sliced fresh chilies to the marinade for those who enjoy extra heat and authentic Korean spice levels.
Cooking Notes
- Meat Preparation: Partially freezing the beef for 30-45 minutes before slicing makes it much easier to achieve paper-thin cuts. Always slice against the grain for maximum tenderness.
- Heat Management: Cook the beef in batches if necessary to avoid overcrowding the pan. Overcrowding will cause the meat to steam rather than develop the desired caramelized exterior.
- Marinade Time: While 30 minutes is the minimum, marinating overnight allows the flavors to penetrate deeper into the meat, resulting in more flavorful bulgogi.
Serving Suggestions
- Traditional Korean Style: Serve with steamed white rice, kimchi, pickled radish, and lettuce leaves for wrapping the bulgogi into fresh, crisp parcels.
- Modern Fusion: Use the bulgogi as a filling for soft tacos with Asian slaw, or serve over cauliflower rice for a low-carb option with steamed broccoli on the side.
- Complete Korean Meal: Pair with Korean side dishes like seasoned spinach, bean sprouts, and miso soup, along with steamed rice for an authentic Korean dining experience.
Tips
- Perfect Slicing: Ask your butcher to slice the beef thinly, or use a sharp knife and steady hand. Consistent thickness ensures even cooking throughout.
- Marinade Enhancement: Reserve a small portion of the marinade before adding raw meat to use as a finishing sauce after cooking for extra flavor boost.
- Storage and Reheating: Leftover bulgogi keeps well in the refrigerator for 3 days and reheats beautifully in a skillet over medium heat with a splash of water to prevent drying out.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus 30 minutes marinating time)
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 25g
- Sodium: 850mg
Frequently Asked Questions
- Can I use a different cut of beef for bulgogi? Yes, ribeye, tenderloin, or even flank steak work well. The key is slicing the meat very thinly against the grain. Ribeye will be more tender, while flank steak is more economical but requires longer marinating.
- How long can I marinate the beef? You can marinate the beef for as little as 30 minutes or up to 24 hours. Longer marinating times will result in more flavorful and tender meat, but avoid marinating for more than 24 hours as the acids can break down the meat too much.
- What can I substitute for gochujang if I can’t find it? Mix 1 teaspoon of sriracha with 1/2 teaspoon of miso paste, or use 1/2 teaspoon of red pepper flakes mixed with 1 teaspoon of tomato paste as alternatives that provide similar heat and umami depth.
- Can I make bulgogi ahead of time? Absolutely! You can marinate the beef up to 24 hours in advance, and the cooked bulgogi can be stored in the refrigerator for up to 3 days. It reheats well in a skillet or microwave, making it perfect for meal prep.
Conclusion
This authentic bulgogi recipe brings the beloved flavors of Korean BBQ right to your kitchen. The tender, marinated beef combined with the perfect balance of sweet and savory seasonings creates a dish that’s both comforting and exciting. Whether you’re serving it for a weeknight family dinner or entertaining guests, this bulgogi delivers restaurant-quality results with simple home cooking techniques. The versatility of this recipe allows you to customize it to your taste preferences while maintaining the authentic Korean flavors that make bulgogi so special. Enjoy this delicious journey into Korean cuisine!
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Bulgogi
- Total Time: 25 minutes (plus marinating)
- Yield: 4 servings 1x
Description
Experience the authentic flavors of Korea with this mouthwatering bulgogi recipe. This traditional Korean BBQ beef features tender, thinly sliced sirloin marinated in a perfect blend of soy sauce, brown sugar, and aromatic spices. The result is a sweet and savory dish that’s both satisfying and incredibly flavorful, making it perfect for weeknight dinners or special occasions.
Ingredients
- 1 pound beef sirloin, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 carrot, julienned
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- In a large bowl, combine the soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and black pepper. Add the sliced beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Heat vegetable oil in a large skillet or grill pan over medium-high heat. Add the marinated beef in a single layer, cooking for about 2-3 minutes on each side until browned and cooked through.
- Add the sliced onion and carrot to the pan, stirring frequently until the vegetables are tender, about 3-4 minutes.
- Remove from heat and garnish with chopped green onions and sesame seeds before serving.
- Serve the bulgogi with steamed rice and your choice of side dishes, such as kimchi or pickled vegetables.
Notes
For best results, freeze the beef for 30 minutes before slicing to achieve paper-thin cuts. If gochujang is unavailable, substitute with 1 teaspoon of sriracha mixed with 1/2 teaspoon of miso paste. The longer marinating time will enhance the flavors significantly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-frying/Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: bulgogi, Korean BBQ, beef, Asian cuisine, marinated beef, quick dinner