What is Beef Bulgogi?
Bulgogi, which translates to “fire meat,” is a popular Korean barbecue dish made with beef such as top sirlioin, ribeye, or tenderloin. The beef is thinly sliced into bite size pieces then it’s marinated in a simple, savory and sweet bulgogi sauce. After that it is either cooked on a charcoal or gas grill, pan seared on a griddle or stir fried in a skillet until the exterior is just browned and caramelized. Bulgogi is pronounced in English buul-GOH-ghee when pronounced in Korean however there’s more of a “p” sound in place of the “b.” It’s an incredibly easy dish to make that really wows in flavor and it’s something people of all ages can agree on, making it perfect for a fast weeknight family meal or for entertaining friends on the weekend!
Bulgogi Recipe Ingredients
1 1/4 lbs top sirloin steak (well marbled with fat throughout) 1/3 cup grated pear 1/3 cup thinly sliced green onions light portion only, reserve sliced greens for serving 1 Tbsp minced garlic (3 cloves) 2 tsp minced fresh ginger 3 Tbsp soy sauce 1 Tbsp rice wine or mirin 1 Tbsp sesame oil 2 Tbsp granulated sugar 1/2 tsp black pepper 4 tsp vegetable oil Toasted sesame seeds, for garnish
Possible Substitutes
Tenderloin, ribeye, or skirt steak will work well here in place of top sirloin. A sweet apple can be used in place of a grated pear. Use something like gala or fuji. Yellow onion (finely chopped) will work in place of green onion if that’s what you have, just omit the garnish. Brown sugar or even honey will work in place of white sugar. Make it spicier by adding 1 tsp red pepper flakes to the marinade.
How to Make Bulgogi
What to Serve with Bulgogi
Steamed white rice or brown rice Lettuce leaves Sautéed Asian vegetables – carrots, mushrooms, bell peppers, pea pods, cabbage or bok choy Fresh vegetables – such as carrots or cucumbers cut into matchsticks Kimchi Fried egg or steamed egg Gochujang hot sauce
Tips for the Best Beef Bulgogi
Use a good quality cut off beef. Tender steak works best here, one with plenty of fat marbling. Don’t skip marinating time (be sure to plan ahead). It needs at least 1 hour to soak up some flavor. You can marinade up to 1 day in advance. Stick with fresh garlic and ginger for best flavor. Don’t substitute dried powders. Preheat the pan. If you skip this step the steak will be far overcooked by the time it’s browned on the exterior. Pan sear the steak in batches and spread it out even, this creates a better environment for browning rather than it being over crowded and steaming.
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