불고기 (Bulgogi - Korean Marinated Beef) Recipe

Name: 불고기 (Bulgogi - Korean Marinated Beef)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds ribeye Choice, thinly sliced; 1 onion I normally use White, but Yellow onion is fine; 3 tablespoons sake or soju., I normally get a large bottle of cheap sake and put one whole ginger, julienne, and store it in the fridge for cooking; 1 cup soy sauce depending on the volume of meat and personal preference, you may want to increase or decrease the amount; 1/2 cup sugar can add more to taste; 2 1/2 tablespoons garlic add/subtract per taste, minced; 1 leek Korean, 2 in. long, some asian markets will just call it green onions. Look for the one that's bigger than scallions, but not American Leek; 3 scallions diced; 3 tablespoons sesame seeds roasted; 4 tablespoons sesame oil; 2 carrots jullienne; 2 tablespoons extract fermented soy, optional. Sold in Korean markets. Look for . It gives more umami. If not you can just add mushrooms for added umami, or omit completely; 1 tablespoon black pepper fine ground, I wouldn't use fresh ground, because the pepper will overpower the marinade. The marinade does not have strong flavors. This is not the same as fermented soyb…

Servings: persons

4 pounds ribeye Choice, thinly sliced
1 onion I normally use White, but Yellow onion is fine
3 tablespoons sake or soju., I normally get a large bottle of cheap sake and put one whole ginger, julienne, and store it in the fridge for cooking
1 cup soy sauce depending on the volume of meat and personal preference, you may want to increase or decrease the amount
1/2 cup sugar can add more to taste
2 1/2 tablespoons garlic add/subtract per taste, minced
1 leek Korean, 2 in. long, some asian markets will just call it green onions. Look for the one that's bigger than scallions, but not American Leek
3 scallions diced
3 tablespoons sesame seeds roasted
4 tablespoons sesame oil
2 carrots jullienne
2 tablespoons extract fermented soy, optional. Sold in Korean markets. Look for . It gives more umami. If not you can just add mushrooms for added umami, or omit completely
1 tablespoon black pepper fine ground, I wouldn't use fresh ground, because the pepper will overpower the marinade. The marinade does not have strong flavors. This is not the same as fermented soybean paste.

1
In a large bowl (biggest bowl you have), place the sliced choice ribeye and separate the slices. Make sure they are not stuck together.
2
Pour cold water into bowl and drain liquid and remove as much blood as possible. (The blood will coagulate when cooked and will leave a pungent taste to the Bulgogi. Remember, Bulgogi is not meant to have strong flavors) You may need to repeat this step two times to get enough blood out.
3
Put the sake into the bowl and mix with meat well and let it rest for 30 min.
4
While the meat is sitting, in another bowl, place the garlic, soy sauce, sesame oil, sesame seeds, sugar, and fermented soy extract and mix well.
5
Put the rest of the ingredients with the bowl containing the ribeye
6
Pour the sauce into the meat and mix it well so the meat is equally covered and the vegetables are evenly mixed.
7
Cook a small amount to taste and fix to taste. (more sugar, soy sauce, etc. If it is too salty, pour some water)
8
If the Bulgogi tastes good, you can cook it right away on a frying pan on medium-high heat. But for best flavor, let the marinade sit for at least overnight to let all the ingredients fuse well and deepen its flavor.
9
Sprinkle some scallions, sesame seeds, and/or red pepper (chiffonade) for garnish.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 pounds ribeye Choice, thinly sliced, 1 onion I normally use White, but Yellow onion is fine, 3 tablespoons sake or soju., I normally get a large bottle of cheap sake and put one whole ginger, julienne, and store it in the fridge for cooking, 1 cup soy sauce depending on the volume of meat and personal preference, you may want to increase or decrease the amount, and more.

Yes, 불고기 (Bulgogi - Korean Marinated Beef) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

불고기 (Bulgogi - Korean Marinated Beef)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions