Bulgogi

Posted in Asian Recipes
Bulgogi
Embrace the vibrant flavors of Korea with this Bulgogi recipe, featuring thinly sliced beef marinated in a sweet and savory sauce, then grilled to achieve a delightful char and tender texture. Bulgogi, meaning "fire meat," is a testament to the joy of sharing food, inviting everyone to partake in the communal experience of Korean BBQ. Whether you're a seasoned grill master or new to Korean cuisine, this Bulgogi recipe promises a culinary adventure that's both delicious and accessible.

Ingredients

For the Marinade:

  • ½ ripe pear, grated
  • 4 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 tbsp mirin
  • Black pepper, to taste

For the Bulgogi:

  • 1½ lbs ribeye steak, thinly sliced
  • 1 onion, thinly sliced
  • 2 green onions, chopped
  • 1 tbsp sesame seeds

Instructions

  1. Prepare the Marinade: In a bowl, combine the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, mirin, and black pepper to create a rich marinade.

  2. Marinate the Beef: Add the thinly sliced beef to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

  3. Grill the Beef: Heat a grill or skillet over medium-high heat. Cook the marinated beef in batches, turning once, until nicely charred and cooked through, about 1-2 minutes per side.

  4. Serve: Serve the grilled bulgogi on a platter, topped with sliced onions, green onions, and a sprinkle of sesame seeds. Enjoy with steamed rice, lettuce wraps, or your favorite Korean side dishes.

Korean BBQ Favorite

I fell in love with bulgogi the first time I tried it in New York City during grad school. It had that perfect Korean BBQ balance: sweet, savory, garlicky, slightly smoky, and tender enough to disappear fast. This version keeps the same spirit at home with thinly sliced beef, pear in the marinade, soy sauce, sesame, garlic, ginger, and a quick hot cook.

Serve it over steamed rice, tuck it into lettuce wraps, or make it part of a larger Korean-style spread with kimchi, spicy cucumber salad, seasoned bean sprouts, and ssamjang. It is especially fun as a build-your-own dinner because everyone can make their own rice bowl or lettuce wrap.

Tips

  • Slice the beef very thinly so it cooks quickly and stays tender.
  • Marinate for at least 2 hours if you can. Overnight gives the beef more flavor.
  • Cook in batches over high heat. Crowding the pan makes the beef steam instead of char.
  • A grill or very hot skillet gives the best browned edges.

Variations

  • Use sirloin or tenderloin instead of ribeye if you want a leaner cut.
  • Add sliced mushrooms or carrots to stretch the dish.
  • Serve with lettuce leaves, sliced garlic, chile peppers, and ssamjang for a hands-on wrap dinner.

Nutrition Facts

  • Serving Size: 1 serving
  • Servings Per Recipe: 4
  • Calories: 350

% Daily Value

  • Total Fat: 20g (26% DV)
  • Saturated Fat: 8g (40% DV)
  • Cholesterol: 90mg (30% DV)
  • Sodium: 700mg (30% DV)
  • Total Carbohydrates: 12g (4% DV)
  • Dietary Fiber: 1g (4% DV)
  • Total Sugars: 9g
  • Protein: 30g
  • Vitamin A: 30mcg (3% DV)
  • Vitamin C: 7mg (8% DV)
  • Calcium: 55mg (4% DV)
  • iron: 3.5mg (19% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.