Korean BBQ Beef
Bulgogi (불고기)
Servings: 4
Calories: 410kcal
Ingredients
For the Meat:
- 2 lbs beef sirloin or ribeye, thinly sliced
- 1 onion(s) thinly sliced
- 2 green onion(s) chopped
For the Marinade:
- ½ Asian pear grated
- ½ onion(s) grated
- 6 cloves garlic minced
- 1 tbsp ginger minced
- ½ cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 1 tbsp mirin
- ¼ tsp black pepper
- 1 tbsp sesame seeds
Instructions
- Partially freeze beef for easier slicing (about 2 hours).
- Slice beef thinly against the grain (1/8 inch thick).
- Blend marinade ingredients in a food processor until smooth.
- Combine beef with marinade and vegetables.
- Marinate 4 hours or overnight.
- Heat grill or pan over medium-high heat.
- Cook beef in batches, not overcrowding.
- Cook 2-3 minutes per side until edges caramelize.
Notes
Recipe Tips
- Use high-quality beef
- Slice meat while partially frozen
- Don't skip the Asian pear
- Marinate at least 4 hours
- Cook in batches
- Don't overcook
Serving Suggestions
Serve with:- Steamed rice
- Lettuce wraps
- Kimchi
- Banchan
- Cold Korean noodles
- Ssamjang sauce
Variations
- Pan-fried style
- Spicy version with gochugaru
- Ground beef bulgogi
- Pork bulgogi
- Chicken bulgogi
Storage
- Marinated meat: 2 days refrigerated
- Cooked bulgogi: 3-4 days refrigerated
- Freeze marinated uncooked meat up to 2 months
- Store sauce separately for longer shelf life
Nutrition
Calories: 410kcal | Carbohydrates: 12g | Protein: 35g | Sodium: 890mg | Fiber: 1g | Sugar: 8g
