How to Make Korean Bulgogi (Marinated Grilled Beef)

 

🥩 How to Make Korean Bulgogi (Marinated Grilled Beef)

A classic and beloved Korean dish made with thinly sliced beef, marinated in a savory-sweet sauce and grilled or stir-fried with vegetables.

Serves 2–3 people

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📌 Step 1: Prepare the Ingredients

Main Ingredient

• 500g (about 1 lb) thinly sliced beef (ribeye, sirloin, or chuck is ideal)

Vegetables

• 1 onion (thinly sliced)

• 1 green onion (cut diagonally into 2-inch pieces)

• 1/3 carrot (julienned, optional)

• A handful of shiitake or oyster mushrooms (optional)

Marinade Sauce

• 5 tbsp soy sauce

• 1.5 tbsp sugar

• 1 tbsp minced garlic

• 1 tbsp sesame oil

• A pinch of black pepper

• 1 tbsp rice wine or cooking wine

• 2 tbsp chopped green onion

• 3 tbsp grated Korean pear (or apple/onion as a substitute)

• 3 tbsp water or beef broth

• A sprinkle of roasted sesame seeds

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📌 Step 2: Prepare the Beef

1. Trim the beef
   Use thinly sliced beef, cut into bite-sized pieces if necessary.
   Gently blot with paper towels to remove excess blood and reduce gaminess.

2. Optional tenderizing tip
   To make the beef even more tender, you can add a small amount of grated kiwi or pineapple juice to the marinade—but only marinate for 10 minutes to avoid mushy texture.

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📌 Step 3: Make the Marinade

1. In a large bowl, mix together:
   Soy sauce, sugar, garlic, green onion, sesame oil, pepper, rice wine, grated pear, and water/broth.

2. Let the marinade sit for about 10–15 minutes to allow the flavors to blend.

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📌 Step 4: Marinate the Beef

1. Add the sliced beef to the bowl of marinade.
   Mix thoroughly so the beef is well coated.

2. Add the vegetables (onion, green onion, etc.) and gently mix again.

3. Cover and let it marinate in the refrigerator for at least 30 minutes (1 hour or longer is better).

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📌 Step 5: Cook the Bulgogi

1. Preheat a large pan over medium heat.
   No oil is needed—there’s oil in the marinade.

2. Add the marinated beef and vegetables to the pan.
   Stir-fry gently over medium to low heat, allowing the meat to cook through and the sauce to simmer.

3. If the marinade is watery, it will cook down into a slightly soupy bulgogi.
   If the marinade is light, it will cook more like a dry stir-fry.

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📌 Step 6: Finish & Serve

1. Once the beef is fully cooked and the sauce thickens a little, turn off the heat.

2. Add a drizzle of sesame oil and a sprinkle of sesame seeds for finishing touch.

3. Serve hot with steamed rice, lettuce wraps, or side dishes (banchan).

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💡 Tips

• For a brothy-style bulgogi, add ½ cup of water or beef stock while cooking.

• Leftovers can be used in fried rice, gimbap (Korean sushi rolls), or japchae (glass noodles).

• You can make a spicy pork version by using gochujang (Korean red chili paste) instead of soy sauce.