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Korean BBQ Beef (Bulgogi) Recipe

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4.1 from 23 reviews

This Korean BBQ Beef recipe showcases tender slices of beef marinated in a flavorful blend of soy sauce, honey, gochujang, garlic, ginger, and sesame oil. Perfectly cooked on the stovetop to achieve a savory and slightly sweet flavor, this dish is ideal for serving with rice, lettuce wraps, kimchi, and other traditional Korean sides.

Ingredients

Beef Bulgogi Marinade

  • ¼ cup low-sodium soy sauce
  • ½ large white or yellow onion, grated on a large-hole grater
  • 3 tablespoons honey or brown sugar
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon mirin (sweet rice wine)
  • 1 tablespoon toasted sesame oil
  • ¼ teaspoon cracked black pepper

Main Ingredient

  • 1 pound boneless rib-eye or top sirloin, cut into ⅛–¼-inch thick slices
  • Vegetable oil, for cooking

To Serve (Optional)

  • Cooked rice
  • Bibb lettuce leaves
  • Kimchi
  • Chopped scallions
  • Sesame seeds
  • Ssamjang (Korean dipping sauce)

Instructions

  1. Prepare the marinade: In a bowl, combine the low-sodium soy sauce, grated onion, honey or brown sugar, gochujang, minced garlic, grated fresh ginger, mirin, toasted sesame oil, and cracked black pepper. Stir well to create a smooth marinade.
  2. Marinate the beef: Add the thinly sliced beef rib-eye or top sirloin into the marinade, making sure each piece is evenly coated. Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
  3. Heat the pan: Warm a large skillet or pan over medium-high heat. Add a small amount of vegetable oil to prevent sticking and to give a good sear to the beef.
  4. Cook the beef: Add the marinated beef slices to the hot pan in a single layer. Do not overcrowd the pan; cook in batches if necessary. Sear the beef for about 2-3 minutes on each side until it is nicely browned and cooked through but still tender.
  5. Serve: Transfer the cooked beef to a serving plate. Garnish with optional sesame seeds and chopped scallions. Serve immediately with cooked rice, bibb lettuce leaves for wraps, kimchi, and ssamjang on the side to enjoy an authentic Korean BBQ experience.

Notes

  • For a spicier kick, increase the amount of gochujang.
  • Using rib-eye provides more tenderness and flavor, but sirloin is a leaner alternative.
  • Make sure to slice beef thinly for quick cooking and optimum texture.
  • Do not overcrowd the pan to ensure proper browning instead of steaming.
  • Leftover bulgogi can be stored in an airtight container in the fridge for up to 3 days.

Find it online: https://justsosavory.com/korean-bbq-beef-bulgogi-recipe/