Do you enjoy trying exciting new dishes from around the world?
I hope so because today I’m sharing this extremely easy and delicious Korean-style marinated beef, also known as bulgogi.
My younger sisters are huge fans of Korean food. They’re always sending me pictures of Korean dishes and laughing at me for never having tried them because I live in a small town. Haha!
They introduced me to Korean Samyang noodles and then to the spicy version.
Have you tried them? What do you think of them?
Samyang noodles aren’t spicy for me. Spicy? Meh!
I mean, I could take it even spicier. (Oooh… how arrogant!)
But I love the flavor. It’s very delicious, and the spiciness is strong and a little different from bird’s eye chili or dried chili.
Okay, where was I? Today’s recipe. Yes, let’s get started.
What is Bulgogi?
In Korean, “bul” means fire and “gogi” means meat.
So, bulgogi literally means meat on fire.
It’s very thinly sliced meat that’s marinated and then cooked on a barbecue or stovetop.
Bulgogi is usually eaten with:
- Rice
- Lettuce
- Kimchi on the side
It is a traditional Korean dish that has been loved for many years.
What Type of Meat to Use?
I recommend using a good cut of meat with fat marbled throughout.
The best options are:
- Boneless ribeye steak
- Beef tenderloin
- Brisket
I used boneless ribeye steak, and the meat turned out beautiful. I removed the extra fat before slicing it.
And yes, you have to cut the meat very thinly — as thin as possible.
How to Cut Meat Very Thinly?
If your butcher can slice it thinly for you, then great. You can skip this part.
If not, here’s the easiest way to do it:
- Put the meat in a plastic bag.
- Freeze it for about 2 hours until semi-frozen.
- Slice the meat very thinly with a sharp knife.
- Cut perpendicular to the grain for tender meat.
Speaking of tenderness, I like using Granny Smith apples in the marinade.
The apple works as a natural meat tenderizer and also gives a slightly tangy flavor.
How to Make an Easy Korean Beef Recipe?
Ingredients
| Ingredient | Quantity |
|---|---|
| Sirloin steak or other lean tender beef | 600 g |
| Gochujang sauce | 2 tablespoons |
| Soy sauce | 2 tablespoons |
| Sesame seeds | To taste |
| Spring onion (green part, chopped) | For garnish |
| Pear, finely chopped | 1/2 |
| Sesame oil | 2 tablespoons |
| Garlic cloves, finely chopped | 2 |
| Fresh grated ginger | 1 small piece (1 cm) |
| Brown sugar | 2 dessert teaspoons |
| Sunflower oil | 1 tablespoon |
Recipe Information
| Detail | Time |
|---|---|
| Difficulty | Medium |
| Preparation Time | 10 minutes |
| Cooking Time | 3 minutes |
| Resting Time | 12 hours |
| Total Time | 13 minutes + marinating |
Instructions
Step 1: Slice the Meat
Cut the meat into thin steaks and then into strips.
To make slicing easier, freeze the meat for about 30 minutes so it becomes slightly firm.
Step 2: Prepare the Marinade
In a bowl, mix:
- Finely chopped garlic
- Grated ginger
- Half a diced pear
- Gochujang sauce
- Soy sauce
- Brown sugar
- Sesame oil
Stir gently until everything is well combined.
Step 3: Marinate the Beef
Place the meat into the marinade and leave it for anywhere between 2 and 48 hours.
Stir occasionally so the meat absorbs all the flavors well.
I marinated mine for 12 hours, and it turned out perfect. The longer it marinates, the richer and darker the flavor becomes.
Step 4: Cook the Bulgogi
Heat a skillet with 1 tablespoon sunflower oil.
Once very hot, add the marinated meat after draining excess marinade.
Cook for about 2 to 3 minutes while stirring so it doesn’t burn or stick.
A cast iron skillet works best, but any hot pan will do.
Serve the bulgogi topped with sesame seeds and sliced spring onion greens.
Video Guide 📺
Nutritional Facts
| Nutrient | Approximate Amount (Per Serving) |
|---|---|
| Calories | 390 kcal |
| Protein | 32 g |
| Carbohydrates | 10 g |
| Fat | 24 g |
| Saturated Fat | 8 g |
| Sugar | 6 g |
| Sodium | 780 mg |
| Fiber | 1 g |
FAQs
Can I use chicken instead of beef?
Yes, you can use chicken, but beef gives the traditional bulgogi flavor and texture.
How long should I marinate bulgogi?
You can marinate it for as little as 2 hours, but 12 hours gives the best flavor.
Is bulgogi very spicy?
This recipe has mild to medium heat. You can add more gochujang if you want it spicier.
What can I serve with bulgogi?
Bulgogi tastes great with steamed rice, lettuce wraps, kimchi, or noodles.
Can I cook bulgogi without a cast iron pan?
Absolutely. Any frying pan or skillet works well if heated properly before cooking.
Conclusion
This easy Korean bulgogi recipe is packed with sweet, savory, and slightly spicy flavors that make every bite delicious. The thinly sliced marinated beef cooks quickly and tastes amazing with rice or fresh lettuce wraps.
If you enjoy trying new foods, this homemade Korean beef bulgogi is definitely worth making at home.
