Korean Beef Bulgogi Recipe

Name: Korean Beef Bulgogi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb thinly sliced beef sirloin (sliced about 2-3mm thick, against the grain-it is easier to slice when partially frozen. Use a sharp); garlic, 5 minced cloves (I used a garlic press); ginger, fresh 1/2-1 inch piece (if you like lots of ginger, go for the 1in piece); 1 medium yellow onion, peeled; 2/3 cup soy sauce; 2 tablespoons toasted sesame seed oil; 2 -4 tablespoons white sugar (I like mine on the sweeter side, I went with 4); cracked pepper, to taste; 1 onion (this one is for cooking); 1/2 cup shredded carrot; crushed red pepper flakes, to taste

Servings: persons

1 lb thinly sliced beef sirloin (sliced about 2-3mm thick, against the grain-it is easier to slice when partially frozen. Use a sharp)
garlic, 5 minced cloves (I used a garlic press)
ginger, fresh 1/2-1 inch piece (if you like lots of ginger, go for the 1in piece)
1 medium yellow onion, peeled
2/3 cup soy sauce
2 tablespoons toasted sesame seed oil
2 -4 tablespoons white sugar (I like mine on the sweeter side, I went with 4)
cracked pepper, to taste
1 onion (this one is for cooking)
1/2 cup shredded carrot
crushed red pepper flakes, to taste

1
Using an very fine grater, grate the onion and ginger (alternatively, you can just blend till liquid but this makes the marinade a bit watery).
2
Mix together with the soy sauce and minced garlic, and 2 T sugar then taste for sweetness. If it's not quite sweet enough for your tastes, add all of the sugar.
3
Put the sliced meat into a bowl, then pour the marinade over the top, add the sesame seed oil, and cracked pepper to taste.
4
massage all the marinade into the meat for about 1-2 minutes, making sure none of the slices of beef are stuck together and that the marinade has been distributed evenly throughout.
5
Cover and store in the fridge for at least a few hours, preferably overnight.
6
When it's time to cook: Cut the second onion in half lengthwise and slice into thin strips.
7
Heat an unoiled non-stick frying pan at med-hi heat. Add beef with marinade, red pepper if using, carrot and onion. Cook till done, about 10-15 minutes.
8
Serve over rice.

571

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 11 ingredients. The key ingredients include: 1 lb thinly sliced beef sirloin (sliced about 2-3mm thick, against the grain-it is easier to slice when partially frozen. Use a sharp), garlic, 5 minced cloves (I used a garlic press), ginger, fresh 1/2-1 inch piece (if you like lots of ginger, go for the 1in piece), 1 medium yellow onion, peeled, and more.

Yes, Korean Beef Bulgogi 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!

Korean Beef Bulgogi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions