Today, let’s make Bulgogi (Korean BBQ Beef). There’re a lot of good recipes out there, but as always, let me show you the simplest bulgogi recipe. Believe it or not, with this recipe, you can make bulgogi in 5 minutes! Plus, let’s enjoy it in 3 different ways.
MAKE BULGOGI SAUCE
Ingredients:
- 1 yellow onion
- 1/2 Korean pear (or Asian/ Nashi pear) or red apple
- 1/2 kiwi
- 1 cup (240ml) soy sauce
- 1/2 cup (120ml) sugar
- 2 cups (480ml) water
- 2 tbsp mirin
- 1 tbsp oyster sauce
- 3 tbsp minced garlic
- Black pepper, to taste
Instructions:
1. Peel and roughly chop the onion, pear (or apple) and kiwi. Put them in a blender.
2. Add the soy sauce, sugar, water, mirin, oyster sauce, minced garlic and black pepper to taste. Blend it up until nice and smooth. Transfer to an airtight container. Cover and store in the refrigerator.
NOTES:
- I recommend using it within 7 days. It will taste better as time goes on.
- If you can’t use it all, marinate the beef, portion into ziplock bags, and freeze.
#1 5-MINUTE BULGOGI (1 serving)
Ingredients:
- 1/4 yellow onion
- 2 green onions
- 1/3 carrot
- 7 oz (200g) thinly sliced beef (meat for bulgogi, shabu shabu, or sukiyaki)
- 1 tbsp vegetable oil
- 1/2 cup (120ml) bulgogi sauce
- 1/2 tbsp toasted sesame oil (optional)
To Serve (optional):
Instructions:
1. Thinly slice the onion and green onion. Cut the carrot into thin matchsticks.
2. Cut the beef into bite-sized pieces. (If you can’t get at your local Asian markets, just take a regular steak and freeze for 20-30 minutes. Then, slice it thinly against the grain.)
3. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the vegetables and stir-fry for 1 minute. Add the beef and 1.5 ladles bulgogi sauce. Cook until the beef is cooked but the vegetables are still crunchy.
4. Turn off the heat. Drizzle with sesame oil. Give it a final mix. Place on a serving plate and serve with a bowl of hot rice and kimchi. Enjoy~!
#2 BULGOGI SANDWICH (1-2 servings)
Ingredients:
- 1/4 yellow onion
- 1-2 green onions
- 1/3 carrot
- 7 oz (200g) thinly sliced beef (meat for bulgogi, shabu shabu, or sukiyaki)
- 1 tbsp vegetable oil
- 1/2 cup (120ml) bulgogi sauce
- 1/2 cup shredded mozzarella cheese
- Parmesan cheese powder (optional)
- Kewpie mayo (or unsalted butter)
- 1 ciabatta bread (or bread of choice)
- 2 lettuce leaves (or salad mix)
- 1/2 avocado
Instructions:
1. Thinly slice the onion and green onion. Cut the carrot into thin matchsticks.
2. Cut the beef into bite-sized pieces. (If you can’t get at your local Asian markets, just take a regular steak and freeze for 20 to 30 minutes. Then, slice it against the grain.)
3. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the vegetables and stir-fry for 1 minute. Add the beef and 1.5 ladles bulgogi sauce. Cook until the beef is cooked but the vegetables are still crunchy.
4. Sprinkle generously with shredded mozzarella and Parmesan cheese powder (if using). Give it a final mix until the cheese is melted. Turn off the heat and set aside.
5. Spread some mayonnaise (or softened butter) on the bread. Top with lettuce, sliced avocado, and bulgogi. Enjoy~!
#2 BULGOGI HOT POT (2 servings)
Ingredients:
- 1/2 yellow onion
- 4 green onions
- Mushroom mix (shiitake, enoki, oyster mushrooms, etc.)
- 5 oz (150g) firm tofu
- 7 oz (200g) thinly sliced beef
- 1.5 cups (360ml) bulgogi sauce
- 1.5 cups (360ml) water
Dipping Sauce:
- 1 tsp Korean chili pepper flakes (gochugaru)
- 1/2 tsp minced garlic
- 1/2 tsp sliced green onion
- 1/2 tsp sliced chili pepper
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp white vinegar
Instructions:
1. Prepare the dipping sauce. In small mixing bowl, add all the ingredients for the dipping sauce. Mix together. Set aside.
2. Thinly slice the onion. Cut the green onions into long strips. Prepare some mushrooms. Cut the tofu into large chunks. Cut the beef into bite-sized pieces.
3. Place the onion on the bottom of a wide pot. (This will prevent other vegetables from sticking.)
4. Divide the section for each ingredient and place them as beautifully as you can. Place the beef in the middle.
5. Add 1.5 cups (360ml) bulgogi sauce and an equal amount of water. Bring it to a boil. Serve with the dipping sauce. Enjoy~!
#3 BULGOGI PASTA
Ingredients:
- 1 serving spaghetti
- Generous pinch of kosher salt
- 1/4 yellow onion
- 1-2 sliced green onions
- 1/3 carrot
- 7 oz (200g) thinly sliced beef
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1/2 cup (120ml) bulgogi sauce
- Parmesan cheese powder
- Parsley flakes (optional), to garnish
- Handful of microgreens (optional), to serve
Instructions:
1. Bring a pot of water to a boil. Add a generous amount of salt. Cook the spaghetti until al dente. Reserve 1 cup pasta water in case you need to thin out the bulgogi sauce later.
2. Thinly slice the onion and green onions. Cut the carrot into thin matchsticks. Cut the beef into bite-sized pieces.
3. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the minced garlic and green onions. Saute for 30 seconds or until fragrant. Add the onion, carrot and beef. Cook until the beef is halfway cooked.
4. Add bulgogi sauce and drained pasta. Toss together. Sprinkle generously with Parmesan cheese powder and add some pasta water (1-2 ladles). Toss together.
5. Add more Parmesan cheese powder to make the sauce thicker. Once the sauce is nice and thick, place on a serving plate and sprinkle with parsley flakes. Enjoy~!
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YOU MAY ALSO LIKE:
- Galbi Rice Bowl (Korean Pork BBQ Rice Bowl)
- Chicken Bulgogi Rice Bowl
- Doenjang Jjigae (Soybean Paste Stew)
Bulgogi (Korean BBQ Beef)
8
servingsIngredients
- Bulgogi Sauce:
1 yellow onion
1/2 Korean pear (or Asian/ Nashi pear) or red apple
1/2 kiwi
1 cup (240ml) soy sauce
1/2 cup (120ml) sugar
2 cups (480ml) water
2 tbsp mirin
1 tbsp oyster sauce
3 tbsp minced garlic
Black pepper, to taste
- 5-Minute Bulgogi (1 serving):
1/4 yellow onion
2 green onions
1/3 carrot
7 oz (200g) thinly sliced beef (meat for bulgogi, shabu shabu, or sukiyaki)
1 tbsp vegetable oil
1/2 cup (120ml) bulgogi sauce
1/2 tbsp toasted sesame oil (optional)
- To Serve (optional):
Lettuce
Directions
- Make Bulgogi Sauce
- Peel and roughly chop the onion, pear (or apple) and kiwi. Put them in a blender.
- Add the soy sauce, sugar, water, mirin, oyster sauce, minced garlic and black pepper to taste. Blend it up until nice and smooth. Transfer to an airtight container. Cover and store in the refrigerator.
- Make 5-Minute Bulgogi
- Thinly slice the onion and green onion. Cut the carrot into thin matchsticks.
- Cut the beef into bite-sized pieces. (If you can’t get at your local Asian markets, just take a regular steak and freeze for 20-30 minutes. Then, slice it thinly against the grain.)
- In a pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the vegetables and stir-fry for 1 minute. Add the beef and 1.5 ladles bulgogi sauce. Cook until the beef is cooked but the vegetables are still crunchy.
- Turn off the heat. Drizzle with sesame oil. Give it a final mix. Place on a serving plate and serve with a bowl of hot rice and kimchi. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- The bulgogi sauce will stay good in the fridge for up to 7 days. It will taste better as time goes on. But if you can’t use it all, you can marinate the beef, portion into ziplock bags, and freeze.