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Korean BBQ Beef
Bulgogi (불고기)
Prep Time
1
hour
hr
Total Time
1
hour
hr
Course:
Main Course
Cuisine:
Korean
Keyword:
Bulgogi
Servings:
4
Calories:
410
kcal
Author:
David
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:
410
kcal
|
Carbohydrates:
12
g
|
Protein:
35
g
|
Sodium:
890
mg
|
Fiber:
1
g
|
Sugar:
8
g