Description
This Korean Beef Bulgogi recipe offers a savory and slightly sweet marinated beef dish, featuring tender thinly sliced ribeye or sirloin steak cooked to caramelized perfection. Enhanced with a unique honey butter glaze and served alongside sautéed vegetables, it showcases the classic flavors of Korean cuisine with an easy-to-follow stir-fry method, perfect for a flavorful weeknight dinner or special occasion.
Ingredients
Scale
For the Beef:
- 1.5 lbs ribeye or sirloin steak, thinly sliced against the grain
For the Marinade:
- 6 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 Asian pear or red apple, grated
- 2 tbsp mirin (optional)
- 1 tbsp gochujang (optional, for spice)
- 1/4 tsp black pepper
- 2 tbsp finely chopped green onions
- 1 tsp toasted sesame seeds
For Cooking & Serving:
- 1 tbsp neutral oil (for cooking)
- 1 small onion, thinly sliced
- 1 carrot, julienned
- 1 cup mushrooms (shiitake or white button), sliced
- 2 tbsp honey butter (1 tbsp melted butter + 1 tbsp honey, mixed)
- Cooked rice, for serving
- Lettuce leaves or perilla leaves, for wrapping
- Extra sesame seeds and sliced green onions, for garnish
Instructions
- Prepare the Beef: Place the beef in the freezer for 30 minutes to firm up, making it easier to slice. Use a sharp knife to cut it into thin strips against the grain, which helps ensure tenderness.
- Make the Marinade: In a large bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated pear or apple, mirin (if using), gochujang (if using), and black pepper. Stir in the chopped green onions and toasted sesame seeds to build flavor and texture.
- Marinate the Beef: Add the sliced beef to the marinade, making sure every piece is evenly coated. Cover with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for maximum flavor and tenderness.
- Prepare Vegetables: While the beef marinates, thinly slice the onion, julienne the carrot, and slice the mushrooms to have all your vegetables ready for cooking.
- Cook the Bulgogi: Heat a grill pan or cast iron skillet over medium-high heat and add 1 tablespoon of neutral oil. Add the marinated beef in batches to avoid overcrowding the pan. Cook each batch for 2–3 minutes per side until the beef is caramelized and cooked through. Just before removing from the pan, drizzle with the honey butter and toss quickly to coat and develop a beautiful glaze.
- Sauté the Vegetables: In the same pan, add the sliced onion, carrot, and mushrooms. Sauté for 3–4 minutes until the vegetables are softened but still vibrant.
- Serve: Arrange the cooked beef and sautéed vegetables on a plate. Garnish with extra sesame seeds and green onions. Serve with steamed rice or use lettuce/perilla leaves to wrap the beef and vegetables, optionally accompanied by kimchi for a traditional touch.
Notes
- Why the honey butter? It adds an extra depth of caramelization and a beautiful glaze that balances the saltiness of the soy sauce.
- Meat selection: Ribeye is the most tender choice, though sirloin is a leaner alternative.
- Marination tip: Marinate overnight whenever possible to enhance flavor and tenderness.
- Spice level: Gochujang adds heat but is optional depending on your preference.
- Cooking method: Using a grill pan provides caramelization, but grilling over high heat is an alternative for a smoky flavor.
Nutrition
- Serving Size: 1 serving (approximately 1 cup cooked beef with vegetables and rice)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
