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.
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.
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