Bulgogi Korean Bbq With Tofu Dip Recipe

Name: Bulgogi Korean Bbq With Tofu Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients for Bulgogi:; 1 lb of thinly sliced tri tip or sirloin; 1 lb of thinly sliced beef ribs (aka LA kalbi); 1 TBSP, chopped/minced garlic; 1 TBSP, chopped/minced ginger; 1 TBSP, concentrated lemon juice or 1/2 fresh lemon; 3 TBSP of splenda or sugar; 5-6 TBSP of low sodium soy sauce; 3 TBSP of sesame oil; 1 TBSP of sesame seed; 1 tsp of ground pepper; Vegetables; 1 korean squash (hobak) or Zuccini; 1 brown onion; 2 pieces of oyster mushrooms; 1 Potato/sweet potato (optional); 1-2 pieces of Korean put-kochu or green pepper (optional); 8-10 pieces of fresh lettuce; 1 bunch of fresh sesame leaves; 2 TBSP of cooking/olive oil; Steamed rice:; Rice cooker or sauce pan; 2 cups of calrose rice; 6 cups of water for rice cooker / 8 cups of water for sauce pan; Ingredients for Ssam-Jang (Tofu & Dwenjang (Miso) Dip for lettuce wrap); 4-6 oz of medium firm soy bean curd (Doo-boo or Tofu); Kochu Jang - Korean chili paste (1 TBSP); Dwenjang soy bean paste (1 TBS); 1 TBSP of sesame oil; 1/2 tsp of chopped garlic

Try this homemade Bulgogi Korean Bbq With Tofu Dip recipe the whole family will love. Made with Ingredients, sirloin, beef and garlic. Easy step-by-step…

This Bulgogi Korean Bbq With Tofu Dip relies on simple, everyday ingredients such as ingredients for bulgogi:, tbsp, chopped/minced garlic, tbsp, chopped/minced ginger and of splenda or sugar. It comes together quickly and makes 4 servings, at about 2179 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

Ingredients for Bulgogi:
1 lb of thinly sliced tri tip or sirloin
1 lb of thinly sliced beef ribs (aka LA kalbi)
1 TBSP, chopped/minced garlic
1 TBSP, chopped/minced ginger
1 TBSP, concentrated lemon juice or 1/2 fresh lemon
3 TBSP of splenda or sugar
5-6 TBSP of low sodium soy sauce
3 TBSP of sesame oil
1 TBSP of sesame seed
1 tsp of ground pepper
Vegetables
1 korean squash (hobak) or Zuccini
1 brown onion
2 pieces of oyster mushrooms
1 Potato/sweet potato (optional)
1-2 pieces of Korean put-kochu or green pepper (optional)
8-10 pieces of fresh lettuce
1 bunch of fresh sesame leaves
2 TBSP of cooking/olive oil
Steamed rice:
Rice cooker or sauce pan
2 cups of calrose rice
6 cups of water for rice cooker / 8 cups of water for sauce pan
Ingredients for Ssam-Jang (Tofu & Dwenjang (Miso) Dip for lettuce wrap)
4-6 oz of medium firm soy bean curd (Doo-boo or Tofu)
Kochu Jang - Korean chili paste (1 TBSP)
Dwenjang soy bean paste (1 TBS)
1 TBSP of sesame oil
1/2 tsp of chopped garlic
1 TBSP of chopped green onion (optional)
Ground beef (optional)
Clay pot or sauce pan

1
Step 1: Start by making steamed rice
2
Make rice in rice cooker or sauce pan as this takes about 22 minutes. If using sauce pan on the stove, make sure you start in med-high heat until it starts to boil. Then switch to medium heat and boil for 5-6 minutes. When the rice is almost completely soaked with water, lower the heat to medium-low and boil for 8-10 minutes, then in very low heat for additional 3 minutes.
3
Step 2: Make the Bulgogi BBQ marinade in a bowl
4
Add all the ingredients and stir properly.
5
Place the thinly sliced bulgogi beef in a deep bowl and pour half the marinade over. Mix properly with hand (using sanitary kitchen gloves)
6
Place the beef ribs on a separate plate. Pour the remaining marinade evenly over the beef ribs on both sides.
7
Leave the marinated beef aside for 10-15 minutes
8
Step 3: Prepare the vegetables
9
Slice the onion, zucchini, oyster mushroom and green pepper in thin pieces and place them on a plate
10
Step 4. Prepare the lettuce wrap Ssam-jang paste
11
Chop up the tofu and place them in the clay pot or sauce pan.
12
Add sesame oil, kochujang, dwenjang, pepper and garlic and mix properly.
13
Cook in med-low heat, covered for 10 minutes. (15 minutes if adding beef)
14
Step 5: Prepare the portable grill or skillet on the dining table with the vegetables, ssam jang, steamed rice and enjoy!
15
* Remember to pour 1 TBS of cooking/olive oil on the grill before adding vegetables and beef to prevent them from sticking or getting burned
16
Useful tips:
17
*Key to tender, delicious Bulgogi is to marinate the beef for at least 40 minutes before cooking. Ginger and lemon are used as meat tenderizers.
18
* Follow the 5 steps in the order as described above to keep the preparation and cooking time to 30 minutes.
19
* Recommended wine: Chilled Soju (Korean wine) with sliced lemon!

2179

kcal

Calories

Fat

335

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.

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Frequently Asked Questions

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

You need 33 ingredients. The key ingredients include: Ingredients for Bulgogi:, 1 lb of thinly sliced tri tip or sirloin, 1 lb of thinly sliced beef ribs (aka LA kalbi), 1 TBSP, chopped/minced garlic, and more.

Yes, Bulgogi Korean Bbq With Tofu Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
2179 kcal
Category
Vegetarian

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