Bulgogi (Korean BBQ beef) is one of the most iconic Korean foods of all time. I’ve done so many good recipes using bulgogi, but I don’t think I’ve shared a recipe where this classic beef bulgogi is the main star of the show. So, today, with this iconic Korean dish, let’s make a beautiful rice bowl. Don’t worry! As always, with me, it will be simple, easy and delicious!
Bulgogi (4 servings)
Ingredients:
- 1.3 lb (600g) thinly sliced beef (or ribeye, tenderloin, etc.)
- 5 green onions
- 1 yellow onion
- 1/2 carrot, about 4 oz (120g) in total
- 2 tbsp neutral-tasting oil, divided
- Generous pinch of toasted sesame seeds, to garnish
- 4 cups hot rice, about 1 cup (210g) for each serving
- Any kind of greens (such as microgreens, lettuce, etc.), to serve
- Soft-Boiled Eggs (optional), to garnish
- Cherry tomatoes (optional), to garnish
Bulgogi Marinade:
- 2.5 tbsp soy sauce
- 2.5 tbsp oyster sauce
- 2.5 tbsp sugar
- 2.5 tbsp mirin
- 2 tbsp minced garlic
- 2 tsp toasted sesame oil, plus more to coat
- Black pepper, to taste
Instructions:
MARINATE BEEF
1. Cut the beef into bite-sized pieces. (If you can’t get thinly sliced beef, get yourself some steak and freeze for about 30 minutes. When it’s partially frozen, it will be a lot easier to slice.) Transfer to a mixing bowl.
2. To make the marinade, in a small container, add the soy sauce, oyster sauce, sugar, mirin, minced garlic, sesame oil, and black pepper to taste. Mix together until the sugar is dissolved.
3. Pour it over the beef and gently massage it. Cover and let it marinate in the fridge for 15 minutes or overnight.
PREP VEGETABLES
1. Cut the green onions into strips about 2 inches (5 cm) long. (If the white parts of the green onions are too thick, you can cut them in half lengthwise.)
Here, if you want to upgrade your bulgogi, thinly slice some white parts of the green onions and add them to the marinade. Or make green onion oil before you cook the beef. Trust me, that will be the best decision that you’ve ever made.
2. Thinly slice the onion. Cut the carrot into thin matchsticks.
COOK BULGOGI
NOTES:
- I cooked in two batches to get the best result, but if you’re cooking for a family and this sounds like a hassle, you can totally cook them all at once. Don’t worry!
- You can store any marinated, uncooked bulgogi in the fridge for up to 3 days or freeze it.
1. In a wok (or pan), add 1 tablespoon of oil. Heat it over medium heat. Once the oil is heated, add half of the green onions, half of the onion, and half of the carrot. Saute for 2 to 3 minutes.
2. Once the vegetables start to soften, increase the heat to medium-high. Add half of the beef. Cook for 4 to 5 minutes or until the beef is cooked through.
3. Place it on a serving plate. (Repeat with the remaining ingredients.) Sprinkle with sesame seeds. Serve with hot rice, lettuce, kimchi, and ssamjang (Korean dipping sauce).
4. Or you can make a beautiful rice bowl: Get yourself a small ttukbaegi (Korean clay pot) or cast iron pan. Lightly coat it with some sesame oil to prevent any sticking. Add some rice and bulgogi.
Put it back on the stovetop and place it over low heat. Once you hear the sizzle, turn the heat off. Garnish with greens, soft-boiled egg (if using), green onions, sesame seeds, and cherry tomatoes (if using). Enjoy!
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Bulgogi (Korean BBQ Beef)
4
servingsIngredients
1.3 lb (600g) thinly sliced beef (or ribeye, tenderloin, etc.)
5 green onions
1 yellow onion
1/2 carrot, about 4 oz (120g) in total
2 tbsp neutral-tasting oil, divided
Generous pinch of toasted sesame seeds, to garnish
4 cups hot rice, about 1 cup (210g) for each serving
Any kind of greens (such as microgreens, lettuce, etc.), to serve
Soft-Boiled Eggs (optional), to garnish
Cherry tomatoes (optional), to garnish
- Bulgogi Marinade:
2.5 tbsp soy sauce
2.5 tbsp oyster sauce
2.5 tbsp sugar
2.5 tbsp mirin
2 tbsp minced garlic
2 tsp toasted sesame oil, plus more to coat
Black pepper, to taste
Directions
- Marinate Beef
- Cut the beef into bite-sized pieces. (If you can’t get thinly sliced beef, get yourself some steak and freeze for about 30 minutes. When it’s partially frozen, it will be a lot easier to slice.) Transfer to a mixing bowl.
- To make the marinade, in a small container, add the soy sauce, oyster sauce, sugar, mirin, minced garlic, sesame oil, and black pepper to taste. Mix together until the sugar is dissolved.
- Pour it over the beef and gently massage it. Cover and let it marinate in the fridge for 15 minutes or overnight.
- Prep Vegetables
- Cut the green onions into strips about 2 inches (5 cm) long. (If the white parts of the green onions are too thick, you can cut them in half lengthwise.)
- Optionally, thinly slice some white parts of the green onions and add them to the marinade. Or make green onion oil before you cook the beef. That will upgrade your bulgogi.
- Thinly slice the onion. Cut the carrot into thin matchsticks.
- Cook Bulgogi
- In a wok (or pan), add 1 tablespoon of oil. Heat it over medium heat. Once the oil is heated, add half of the green onions, half of the onion, and half of the carrot. Saute for 2 to 3 minutes.
- Once the vegetables start to soften, increase the heat to medium-high. Add half of the beef. Cook for 4 to 5 minutes or until the beef is cooked through.
- Place it on a serving plate. (Repeat with the remaining ingredients.) Sprinkle with sesame seeds. Serve with hot rice, lettuce, kimchi, and ssamjang (Korean dipping sauce).
- Or you can make a beautiful rice bowl: Get yourself a small ttukbaegi (Korean clay pot) or cast iron pan. Lightly coat it with some sesame oil to prevent any sticking. Add some rice and bulgogi. Put it back on the stovetop and place it over low heat. Once you hear the sizzle, turn the heat off. Garnish with greens, soft-boiled egg (if using), green onions, sesame seeds, and cherry tomatoes (if using). Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- I cooked in two batches to get the best result, but if you’re cooking for a family and this sounds like a hassle, you can totally cook them all at once. Don’t worry!
- You can store any marinated, uncooked bulgogi in the fridge for up to 3 days or freeze it.