Making Bulgogi Recipe, Its Instructions, And Ingredients

Korean Beef Bulgogi is prepared by swiftly pan-searing tender steak pieces in batches on a cast iron skillet until they are properly browned. The beef is marinated in a fragrant marinade sauce.

In a pale blue bowl, rice is served with meat bulgogi.

Describe Beef Bulgogi.

A common Korean barbecue dish called “bulgogi,” which translates to “fire meat” is made with beef cuts like top sirloin, ribeye, or tenderloin.

Thinly chopped into bite-sized pieces, the beef is then marinated in a straightforward bulgogi sauce that combines sweetness and savoriness.

Then, depending on the method, it is either grilled over charcoal or gas, pan seared on a griddle, or stir-fried in a skillet until the outside is barely browned and caramelized.

Bulgogi is pronounced bull-GOH-ghee in English, although the Korean pronunciation emphasizes the “p” sound more than the “b.”

It’s a recipe that everyone of all ages can agree on, and it’s really simple to prepare, making it ideal for a quick weekday family dinner or entertaining friends on the weekend.

Bulgogi is displayed above in a white serving dish with rice, green onions, wooden chopsticks, and a blue towel on the side.

Recipe Ingredients For Bulgogi

• 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

Potential Alternatives

• 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 a 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.

Recipe For Bulgogi

1. Freeze steak for 1 to 2 hours for easier slicing. Slice the steak into long strips (if the steak isn’t already narrow) about 1 to 1 1/2 inches wide. Then thinly slice beef against the grain about 1/8-inch thick, and cut slices into 2-inch pieces.
2. Make bulgogi sauce: In a mixing bowl whisk together pear, green onion light portion (1/3 cup), garlic, ginger, soy sauce, rice wine, sesame oil, sugar, and black pepper.
3. Marinade beef:  Toss beef with marinade mixture. The cover bowl then transfers to the fridge and let steak marinade for at least 1 hour and up to 24 hours.
4. Preheat a skillet: Heat a cast iron skillet over moderately high heat. Once the skillet is just smoking add 2 tsp vegetable oil then carefully tilt the pan (using hot pads) to coat the bottom surface with oil.
5. Quickly sear half of the steak at a time: Quickly add half of the steak and spread out even (be sure pieces aren’t overlapping or they won’t cook). Let sear until browned on the bottom for about 30 to 60 seconds. Quickly flip pieces and sear on opposite sides until browned about 30 to 60 seconds longer.
6. Transfer beef to a plate. Using a few paper towels that have been balled up and lightly dampened with water wipe the skillet clean. Return to moderately high heat and let heat again.
7. Add the remaining 2 tsp vegetable oil and the remaining half of the beef and repeat the cooking process.
8. Garnish bulgogi and serve: Serve bulgogi right away garnished with a few tablespoons of sliced green onion greens and toasted sesame seeds to taste

Serving Suggestions For 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
• A fried egg or steamed egg
• Gochujang hot sauce

The Best Beef Bulgogi Recipe Tips

• Make use of a beef cut of high quality. Here, a tender steak with a lot of fat marbling works well.
• Don’t rush the marinating process (be sure to plan). It must soak up flavor for at least an hour. Up to a day in advance, marinate.
• For the best flavor, stick with fresh garlic and ginger. Don’t use dried powders as a substitute.
• Warm up the pan. If you don’t do this, the steak will be overcooked by the time the outside is browned.
• To improve the atmosphere for browning rather than overcrowding and steaming, pan-sear the steak in batches and spread it out evenly.
• picture of beef bulgogi being served with white rice in a pale blue dish and chopsticks on the side from above.

Bulgogi

Made with soft steak pieces that have been swiftly pan-seared in batches until evenly browned and marinated in a delicious bulgogi marinade. To finish it off, serve it in lettuce leaves or with steamed rice.

4 servings

Prep

15-20 minutes

Cook

two minutes

Freeze

1 hour

Finished in 1 hour 17 minutes

Ingredients

• 1 1/4 pounds of top sirloin, tenderloin, or ribeye steak
• 1/3 cup sweet apple or pears, grated
• Green onions, thinly chopped into 1/3 cup; save the sliced greens for serving.
• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons freshly minced ginger
• 3 tablespoons of soy sauce
• 1 tablespoon mirin or rice wine
• toasted sesame oil, 1 tablespoon
• Granulated sugar, 2 tablespoons
• Black pepper, 1/2 teaspoon
• 4 teaspoons vegetable oil
• Sesame seeds, toasted, as a garnish (optional)

Instructions

Notes

• *For the most tender results, look for top sirloin steak with good fat marbling throughout. Your best option will be prime quality, which I can buy at Costco at a reasonable price.
• You can add 1 tsp red pepper flakes to the marinade for spicier bulgogi.