Korean Bulgogi (Thinly Sliced BBQ Beef) Recipe

Name: Korean Bulgogi (Thinly Sliced BBQ Beef)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Rib Eye Steak; 4 Tablespoons Gochujang Or Red Pepper Paste, Or To Taste (optional); 1 Tablespoon Gochugaru Or Red Pepper Flakes, Or To Taste (optional); 1 Small Onion Julienned; 1 Small Carrot Julienned; 2 Green Onion, Cut Into 2 Inch Pieces; Sesame Seeds, For Garnish; 5 Tablespoons Sugar; 1/2 cups Soy Sauce; 5 cloves Garlic; 2 Tablespoons Sesame Oil; 2 Tablespoons Mirin Or Cooking Wine; 1 teaspoon Ginger

Servings: persons

2 pounds Rib Eye Steak
4 Tablespoons Gochujang Or Red Pepper Paste, Or To Taste (optional)
1 Tablespoon Gochugaru Or Red Pepper Flakes, Or To Taste (optional)
1 Small Onion Julienned
1 Small Carrot Julienned
2 Green Onion, Cut Into 2 Inch Pieces
Sesame Seeds, For Garnish
5 Tablespoons Sugar
1/2 cups Soy Sauce
5 cloves Garlic
2 Tablespoons Sesame Oil
2 Tablespoons Mirin Or Cooking Wine
1 teaspoon Ginger

1
1.
2
Cut the beef into paper-thin slices, set aside in glass bowl.
3
2.
4
Mix all the sauce ingredients together.
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Add the sauce to the meat, coat well by hand.
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Marinate in the refrigerator for a minimum of a few hours, although overnight refrigeration is recommended.
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3.
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After marinating, cook the meat on medium high heat using a nonstick skillet or frying pan (adding a little oil is optional).
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Add gochujang and/or gochugaru (more if you want it spicier).
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Cook until meat loses its pink color or until browned, about 5 to 7 minutes.
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Add vegetables halfway into cooking, to retain their crispness.
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4.
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Serve hot with rice and banchan (side dishes), including lettuce varieties for wrapping.
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Red leaf lettuce, Boston bibbs, and romaine lettuce work best.
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Nots: 1.
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For easier slicing, stick the beef in the freezer for about 20 to 25 minutes.
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This will make cutting much easier; were looking for paper-thin slices.
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2.
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Although selecting premium cuts of meat is recommended for better taste and quality, my mom often uses cheaper cuts like chuck and blade, which work just fine.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 pounds Rib Eye Steak, 4 Tablespoons Gochujang Or Red Pepper Paste, Or To Taste (optional), 1 Tablespoon Gochugaru Or Red Pepper Flakes, Or To Taste (optional), 1 Small Onion Julienned, and more.

Yes, Korean Bulgogi (Thinly Sliced BBQ 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.

Korean Bulgogi (Thinly Sliced BBQ Beef)

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