Korean Bulgoki Recipe

Name: Korean Bulgoki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup soy sauce; 1 cup rice wine such as sake or shaoxing; 1 teaspoon dark sesame oil; 2 jalapeno chiles smalls, thinly sliced; 1 teaspoon fresh ground black pepper; 5 green onions including tops, thinly sliced; 1 tablespoon minced garlic; 1 piece fresh ginger peeled and minced; 4 pounds short ribs meaty thick-cut; 1/4 cup sesame seeds; 2 tablespoons cilantro minced; steamed rice for accompaniment

Servings: persons

3/4 cup soy sauce
1 cup rice wine such as sake or shaoxing
1 teaspoon dark sesame oil
2 jalapeno chiles smalls, thinly sliced
1 teaspoon fresh ground black pepper
5 green onions including tops, thinly sliced
1 tablespoon minced garlic
1 piece fresh ginger peeled and minced
4 pounds short ribs meaty thick-cut
1/4 cup sesame seeds
2 tablespoons cilantro minced
steamed rice for accompaniment

1
1. Mix soy sauce, wine, oil, chiles, black pepper, green onions, garlic, and ginger in large roasting pan. Add ribs, turning them several times in liquid. Cover pan with foil or plastic wrap and let ribs marinate 3 hours at room temperature or overnight in the refrigerator, turning several times to coat meat thoroughly.
2
2. Preheat oven to 375 degrees F. Remove and reserve ribs and pour marinade into bowl. Return ribs to pan, bone side down, leaving some space between them. Bake until tender (40 minutes to 1 hour, depending on thickness), brushing with reserved marinade every 10 minutes.
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3. At the final basting, sprinkle ribs with sesame seed. When done, remove from oven, sprinkle with cilantro, and serve immediately with steamed rice.

365

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 12 ingredients. The key ingredients include: 3/4 cup soy sauce, 1 cup rice wine such as sake or shaoxing, 1 teaspoon dark sesame oil, 2 jalapeno chiles smalls, thinly sliced, and more.

Yes, Korean Bulgoki 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 Bulgoki

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