Korean Beef Bulgogi – it’sec made alongside tender pieces of steak that accept been soaked inwards a flavorful bulgogi marinade sauce, in addition to it’second speedily pan seared inwards a form atomic number 26 skillet inward batches until perfectly browned.
What is Beef Bulgogi?
Bulgogi, which translates to “burn centre,” is a popular Korean barbecue dish made with beef such as height sirlioin, ribeye, or tenderloin. The beef is thinly sliced into bite size pieces and then it’second marinated in a unproblematic, savory too sweetness bulgogi sauce. After that it is either cooked on a charcoal or gas grill, pan seared on a griddle or stir fried in a skillet until the exterior is only browned in addition to caramelized.
Bulgogi is pronounced inward English language buul-GOH-ghee when pronounced inwards Korean yet at that place’sec more of a “p” audio in place of the “b.”
It’sec an incredibly slow dish to make that really wows in flavour in addition to it’sec something people of all ages can concur on, making it perfect for a fast weeknight family unit repast or for entertaining friends on the weekend!
Bulgogi Recipe Ingredients
- one 1/four lbs summit sirloin steak (well marbled amongst fatty throughout)
- i/3 loving cup grated pear
- 1/three cup thinly sliced green onions light component part solely, reserve sliced greens for serving
- ane Tbsp minced garlic (3 cloves)
- ii tsp minced fresh ginger
- 3 Tbsp soy sauce
- one Tbsp rice wine or mirin
- i Tbsp sesame rock oil
- two Tbsp granulated sugar
- one/two tsp dark pepper
- iv tsp vegetable petroleum
- Toasted sesame seeds, for garnish
Possible Substitutes
- Tenderloin, ribeye, or skirt steak will work good here inwards home of pinnacle sirloin.
- A sweetness apple tree tin be used in place of a grated pear. Use something similar gala or fuji.
- Yellow onion (finely chopped) will function inwards home of dark-green onion if that’second what y'all have, just omit the garnish.
- Brown sugar or fifty-fifty dearest will function inward place of white saccharide.
- Make it spicier past adding i tsp blood-red pepper flakes to the marinade.
How to Make Bulgogi
- Freeze steak for 1 to two hours for easier slicing. Slice the steak into long strips (if steak isn’t already narrow) about ane to one 1/2-inches broad. Then thinly piece beef against the grain virtually ane/8-inch thick, cutting slices into ii-inch pieces.
- Make bulgogi sauce: In a mixing bowl whisk together pear, light-green onion calorie-free component (one/iii loving cup), garlic, ginger, soy sauce, rice vino, sesame oil, sugar, as well as black pepper.
- Marinade beef: Toss beef with marinade mixture. Cover bowl then transfer to refrigerator too permit steak marinade for at least i hr together with up to 24 hours.
- Preheat a skillet: Heat a shape atomic number 26 skillet over moderately high heat. Once skillet is but smoking add together ii tsp vegetable crude oil and then carefully tilt pan (using hot pads) to coat bottom surface with rock oil.
- Quickly sear half of the steak at a fourth dimension: Quickly add half of the steak as well as spread out even (be sure pieces aren’t overlapping or they won’t fix). Let sear until browned on bottom near 30 to threescore seconds. Quickly flip pieces together with sear on reverse side until browned almost thirty to sixty seconds longer.
- Transfer beef to a plate. Using a few newspaper towels that take been balled up too lightly dampened with H2O wipe skillet clean. Return to moderately high rut and let estrus over again.
- Add remaining ii tsp vegetable oil and remaining one-half of beef together with repeat cooking process.
- Garnish bulgogi and serve: Serve bulgogi right away garnished with a few tablespoons of sliced light-green onion greens too toasted sesame seeds to sense of taste.
What to Serve amongst Bulgogi
- Steamed white rice or brownish rice
- Lettuce leaves
- Sautéed Asian vegetables – carrots, mushrooms, bell peppers, pea pods, cabbage or bok choy
- Fresh vegetables – such as carrots or cucumbers cutting into matchsticks
- Kimchi
- Fried egg or steamed egg
- Gochujang hot sauce
Tips for the Best Beef Bulgogi
- Use a adept lineament cutting off beef. Tender steak works best hither, one with enough of fat marbling.
- Don’t skip marinating time (be certain to design ahead). It needs at least one hour to soak upwardly close to flavour. You tin marinade up to i mean solar day inwards advance.
- Stick alongside fresh garlic and ginger for best season. Don’t substitute dried powders.
- Preheat the pan. If you skip this stride the steak volition be far overcooked past the fourth dimension it’second browned on the exterior.
- Pan sear the steak in batches in addition to spread it out fifty-fifty, this creates a meliorate surroundings for browning rather than it being over crowded and steaming.
More Tasty Asian Recipes We Think You’ll Love
Bulgogi
Made alongside tender pieces of steak that take been soaked in a flavorful bulgogi marinade, together with it'sec quickly pan seared in a shape atomic number 26 skillet inward batches until perfectly browned. Pair it amongst steamed rice or serve in lettuce leaves to finish it.
Servings: four
Ingredients
- i one/4 lbs superlative sirloin steak,* or tenderloin or ribeye
- i/three loving cup grated pear, or sweetness apple
- one/3 cup thinly sliced dark-green onions light component part exclusively, reserve sliced greens for serving
- one Tbsp minced garlic (3 cloves)
- 2 tsp minced fresh ginger
- three Tbsp soy sauce
- ane Tbsp rice vino or mirin
- ane Tbsp toasted sesame rock oil
- two Tbsp granulated saccharide
- i/2 tsp black pepper
- 4 tsp vegetable oil
- Toasted sesame seeds, for garnish (optional)
Instructions
- Freeze steak for i to ii hours for easier slicing. Slice the steak into long strips (if steak isn't already narrow) nigh 1 to i one/2-inches broad. Then thinly slice beef against the grain almost one/eight-inch thick, cut slices into two-inch pieces.
- In a mixing bowl whisk together pear, dark-green onion low-cal part (ane/three loving cup), garlic, ginger, soy sauce, rice wine, sesame oil, carbohydrate, and dark pepper.
- Toss beef alongside marinade mixture. Cover bowl and then transfer to fridge and allow steak marinade for at least one hr as well as upwardly to 24 hours.
- Heat a shape iron skillet over moderately high heat. Once skillet is only smoking add ii tsp vegetable fossil oil then carefully arguing pan (using hot pads) to coat bottom surface with crude.
- Quickly add together half of the steak as well as spread out fifty-fifty (live sure pieces aren't overlapping or they won't fix). Let sear until browned on bottom well-nigh 30 to threescore seconds. Quickly flip pieces together with sear on contrary side until browned near thirty to 60 seconds longer.
- Transfer beef to a plate. Using a few paper towels that take been balled upward and lightly dampened alongside H2O wipe skillet make clean. Return to moderately high estrus in addition to let oestrus over again.
- Add remaining ii tsp vegetable fossil oil together with remaining half of beef as well as repeat cooking procedure.
- Serve steak correct away garnished amongst a few tablespoons of sliced green onion greens in addition to toasted sesame seeds to taste.
Notes
- *Look for acme sirloin steak amongst skillful fat marbling throughout for the nigh tender effect. Prime grade will be your best bet, I find it at a decent price at Costco.
- For a spicier bulgogi y'all can add together ane tsp cherry-red pepper flakes to marinade.
Nutrition Facts
Bulgogi
Amount Per Serving
Calories 309
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3gxix%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 84mg28%
Sodium 838mg36%
Potassium 634mg18%
Carbohydrates 12giv%
Fiber 1g4%
Sugar 8gnine%
Protein 34g68%
Vitamin A 202IUiv%
Vitamin C 6mg7%
Calcium 58mgsix%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.