By Jessica B. •
6 min read
Korean beef bulgogi is a dish that instantly takes me back to my travels in South Korea. This popular barbecue delight, meaning “fire meat,” is a flavorful mix of thinly sliced beef marinated in a savory blend of soy sauce, sesame oil, garlic, and ginger. The marinade not only adds flavor but also makes the meat incredibly tender.
I remember sitting at bustling Korean restaurants, grilling bulgogi right at the table, and wrapping the sizzling beef in crisp lettuce with spicy sauces. It’s a dish that combines sweet, salty, and savory notes perfectly. At home, I enjoy making bulgogi with top sirloin or ribeye, serving it with hot rice and veggies for a simple yet satisfying meal.
Whether you grill it outdoors or cook it on a skillet, beef bulgogi is a quick and easy way to bring the tastes of Korea to your table.
Ingredients & Substitutes
Here are the ingredients I use to make delicious Korean beef bulgogi along with some substitutes you might find handy:
- 1 pound beef sirloin or ribeye, thinly sliced
- Substitute: Chicken or pork can be used if you want a different taste.
- 1/4 cup soy sauce
- Substitute: Tamari can be used for a gluten-free option.
- 2 tablespoons brown sugar
- Substitute: Honey or white sugar can work, but adjust the sweetness to your taste.
- 2 tablespoons sesame oil
- Substitute: Olive oil can be used, though the flavor will vary slightly.
- 3 cloves garlic, minced
- Substitute: 1 teaspoon garlic powder if fresh garlic is unavailable.
- 1 tablespoon ginger, grated
- Substitute: 1 teaspoon ground ginger if you do not have fresh ginger.
- 1/4 teaspoon black pepper
- 1 small onion, thinly sliced
- 1 carrot, julienned
- Substitute: Bell peppers can be used for a different texture and color.
- Substitute: Omit if not available.
These ingredients capture the traditional essence of bulgogi, but the substitutes ensure flavor variety and flexibility.
Instructions
- Slice the Beef: Take 1.5 pounds of beef sirloin or ribeye and place it in the freezer for about 30 minutes. This makes it easier to slice. After chilling, cut the beef into thin strips, about 1/8 inch thick. Set aside.
- Make the Marinade: In a large bowl, mix 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of sesame oil, 3 minced garlic cloves, 1 teaspoon of grated ginger, and 1/4 teaspoon of black pepper. Stir until the sugar dissolves.
- Add Ingredients: Peel and slice 1 medium onion and 1 large carrot into thin pieces. Add these to the marinade. Toss in the sliced beef, and ensure each piece is coated with the marinade. Cover the bowl and refrigerate for at least 1 hour or up to overnight for best results.
- Cook the Bulgogi: Heat a large skillet over medium-high heat. Once hot, add the marinated beef and vegetables in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned and cooked through.
- Serve: Transfer the Korean beef bulgogi to a serving plate. Enjoy it with steamed rice and fresh lettuce leaves for wrapping. Optionally, add some kimchi or garnish with chopped green onions for extra flavor.
FAQ
What Cuts of Beef Are Best for Bulgogi?
For the best flavors, I use top sirloin or ribeye. These cuts are tender and hold the marinade well. If you prefer other options, brisket or flank steak can also work.
Can I Use a Different Protein Instead of Beef?
Yes, you can! Chicken or pork are great alternatives and will still soak up that delicious bulgogi marinade. Just adjust the cooking time to make sure the meat is fully cooked.
How Long Should I Marinate the Beef?
I recommend marinating the beef for at least an hour to let the flavors develop. If you have time, marinating overnight in the fridge makes it even tastier.
What Can I Use If I Don’t Have Soy Sauce?
If you need a gluten-free substitute, tamari is a great option. It offers a similar taste and can be used in the same measurements.
Are There Sugar Substitutes I Can Use in the Marinade?
Absolutely! While I usually use brown sugar, honey, or maple syrup can be good alternatives. Use them in equal amounts to match the sweetness.
Is the Recipe Spicy?
Traditional bulgogi is not spicy. If you like heat, add a dash of gochujang, a Korean chili paste, for extra kick.
Can I Cook Bulgogi Without a Grill?
Certainly! Cooking bulgogi on a skillet works perfectly. Simply heat the skillet on medium-high and follow the cooking steps as normal.
Korean Beef Bulgogi Recipe: Easy, Delicious, and Perfect for Any Occasion
Ingredients
- 1 pound beef sirloin or ribeye, thinly sliced
- Substitute: Chicken or pork can be used if you want a different taste.
- Substitute: Tamari can be used for a gluten-free option.
- 2 tablespoons brown sugar
- Substitute: Honey or white sugar can work, but adjust the sweetness to your taste.
- 2 tablespoons sesame oil
- Substitute: Olive oil can be used, though the flavor will vary slightly.
- 3 cloves garlic, minced
- Substitute: 1 teaspoon garlic powder if fresh garlic is unavailable.
- 1 tablespoon ginger, grated
- Substitute: 1 teaspoon ground ginger if you do not have fresh ginger.
- 1/4 teaspoon black pepper
- 1 small onion, thinly sliced
- 1 carrot, julienned
- Substitute: Bell peppers can be used for a different texture and color.
Instructions
- Slice the Beef: Take 1.5 pounds of beef sirloin or ribeye and place it in the freezer for about 30 minutes. This makes it easier to slice. After chilling, cut the beef into thin strips, about 1/8 inch thick. Set aside.
- Make the Marinade: In a large bowl, mix 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of sesame oil, 3 minced garlic cloves, 1 teaspoon of grated ginger, and 1/4 teaspoon of black pepper. Stir until the sugar dissolves.
- Add Ingredients: Peel and slice 1 medium onion and 1 large carrot into thin pieces. Add these to the marinade. Toss in the sliced beef, and ensure each piece is coated with the marinade. Cover the bowl and refrigerate for at least 1 hour or up to overnight for best results.
- Cook the Bulgogi: Heat a large skillet over medium-high heat. Once hot, add the marinated beef and vegetables in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned and cooked through.
- Serve: Transfer the Korean beef bulgogi to a serving plate. Enjoy it with steamed rice and fresh lettuce leaves for wrapping. Optionally, add some kimchi or garnish with chopped green onions for extra flavor.
Nutrition
Exploring Korean beef bulgogi has been a delightful journey into a world of flavors and culinary traditions. Whether you’re reminiscing about travels or trying it for the first time, bulgogi offers a delicious and adaptable way to enjoy Korean cuisine at home. With its quick preparation and rich taste, it’s perfect for any occasion. I’d love to hear how your bulgogi turned out or any variations you tried. Feel free to share your experiences and tips in the comments below. Let’s celebrate the joy of cooking and savoring this iconic dish together!
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