Korean Bulgogi, Easy Recipe
Bring home the flavor and fire of Korean BBQ with this easy recipe for Korean Bulgogi that you can cook on the stovetop, in the oven, or your backyard grill.
Servings: 4 -6 servings
Calories: 520kcal
Ingredients
- 2 pounds ribeye or sirloin steak, sliced across the grain into ⅛-inch wide slices or pre-sliced from the Asian grocery store
- ½ onion, cut lengthwise into ½-inch wide slices
Bulgogi Marinade Ingredients
- ⅓ cup soy sauce
- 3 tablespoons maple syrup or brown sugar
- 2-3 tablespoons unsalted beef broth or water
- 1 tablespoon sesame oil
- 1 stalk green onion, finely chopped
- 6-8 cloves garlic, grated
- 1 teaspoon fresh ginger, grated from 1-inch piece
Instructions
Prep bulgogi beef
- Have the butcher make paper-thin cross-cut slices of ribeye; or partially freeze it and slice it yourself; or go to a Korean grocery store, where they sell "bulgogi meat" already sliced.
Make Bulgogi Marinade and Marinate Beef
- In a small bowl, combine soy sauce, bone broth or water, maple syrup, garlic, ginger, green onion (including white parts), and sesame oil.
- Pour the seasoning marinade over sliced meat and sliced onions. Give the beef and onions a gentle stir to make sure all of the beef is coated with the marinade. Let the beef and onions marinate for at least 1 hour. Overnight in the refrigerator is even better.
Cook Bulgogi
- Grill marinated bulgogi over medium high flame until brown on both sides, or in single layer in a cast iron skillet until browned and beginning to caramelize. The onions will char and wilt and caramelize into fucking fantastic-ness.
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Notes
Nutrition information based on 6 servings, using strip steak
Nutrition
Calories: 520kcal | Protein: 46g