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grilled beef in a white bowl set on a table with kimchi, rice, and scallions set around it

Beef Bulgogi

  • Author: Lauren Grant
  • Prep Time: 15 minutes + 2 hours marinating time
  • Cook Time: 12 minutes
  • Total Time: 2½ hours
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Korean
  • Diet: Gluten Free

Description

Incredibly savory and slightly sweet, this beef bulgogi recipe (Korean bbq) is so satisfying.  Serve over rice in lettuce cups with kimchi, or make it a bowl meal with rice and tons of crunchy veggies.


Scale

Ingredients

Beef

  • ¼ cup low-sodium soy sauce, of tamari if gluten-free*
  • ¼ cup grated white or yellow onion
  • 3 tablespoons honey
  • 1 tablespoon gochujang, gluten free if needed
  • 1 tablespoon minced garlic
  • 1 tablespoon mirin or rice wine**
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons grated fresh ginger
  • ¼ teaspoon cracked black pepper
  • 1 pound boneless rib-eye or top sirloin, cut into ¼-inch thick slices
  • 2 teaspoons grapeseed oil, or other neutral oil

To serve:

  • Cooked rice or quinoa
  • Lettuce cups
  • Kimchi
  • Sliced green onions
  • Sesame seeds
  • Ssamjang

Instructions

Whisk together soy sauce, onion, honey, gochujang, garlic, mirin, sesame oil, ginger and black pepper in a large bowl until combined. Add beef and toss to coat; cover and refrigerate for at least 2 hours, ideally 4 hours, or up to overnight.

Grill method

Heat a grill to medium-high. Brush grill grate clean; brush grate with grapeseed oil to coat. Working in batches if needed, arrange sliced beef on grill grate and cook just until cooked through and browned, about 1½ minutes per side.

Stove-top method

Heat a cast-iron grill pan (or cast-iron skillet) over medium high for 5 minutes. Brush grates of pan with grapeseed oil and, working in batches, arrange beef in a single layer in pan, making sure not to over crowd. Cook beef until charred and just cooked through, 1½–2 minutes per side; transfer to a serving platter. Repeat cooking process with remaining beef.

Optional: reserve the marinade and transfer to a small saucepan. Bring mixture to a boil over medium-high heat; cook until slightly thickened, about 3 minutes. Serve sauce with bulgogi.

Serve bulgogi with rice, butter lettuce cups, kimchi, scallions, sesame seeds, and ssamjang, if desired.

 



Notes

*If you use tamari, decrease the amount to 3 tablespoons as it is much saltier than low-sodium soy sauce.

**If you don’t have mirin or rice wine, you can use rice vinegar and a bit more honey.


Nutrition

  • Calories: 272
  • Sugar: 7g
  • Sodium: 645mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Carbohydrates: 8g
  • Fiber: 0g
  • Protein: 35g
  • Cholesterol: 101mg

Keywords: bulgogi, beef bulgogi, korean bbq