Easy Korean Beef Bulgogi
My guys really enjoy a big skillet full of Easy Beef Bulgogi, an authentic Korean dish that is super easy to make. You can make Korean Beef Bulgogi with just the meat and sauce over rice, or make bulgogi with added vegetables for a low-carb option.
Servings: 6 servings
Chef Alli
Ingredients
- 2 - 2.5 lbs. thinly sliced chuck roast
Marinade Ingredients
- 1 1/2 cups soy sauce
- 1/4 cup dark brown sugar
- 3 Tbs. toasted sesame oil
- 4 cloves garlic, crushed (may substitute 1 tsp. granulated garlic, if preferred)
- 1 1/2 Tbs. minced ginger root
- 2-3 tsp. Korean gochujang ketchup
- 1 yellow onion, sliced fairly thinly
- 1 green bell pepper, seeds and membranes removed, sliced fairly thinly
Garnishments
- 1/4 cup sliced scallions
- sesame seeds optional
- chopped fresh cilantro optional, but please don't skip it!
Other
- 2 cups cooked rice, warm, as a bed for serving the bulgogi
Instructions
- Place the soy sauce, brown sugar, toasted sesame oil, garlic, ginger, and gochujang sauce in a bowl, stirring to combine. Reserve half of the prepared marinade to use as sauce when serving the bulgogi.
- Place a gallon bag into a separate bowl, then pour the remaining half of the prepared marinade into the bag; add the sliced beef, green peppers and onions, then seal the bag, pressing out all of the air as you do so. Massage the bag to distribute the marinade evenly through the beef. Place the bag of beef back into the clean bowl and place it into refrigeration to marinate for 24 hours.
- Two or three hours before you want to cook the bulgogi, remove the bag of meat/marinade mixture from the fridge. Remove the meat and vegetables from the marinade to a colander, letting it rest at room temperature. Toss any marinade that drips from the meat away.
- Preheat a large heavy skillet or indoor grill pan over medium high heat; add a swish of oil. When the oil is nicely hot, add the marinated meat in a single layer on the grill, cooking 1-2 minutes for per side; remove the meat to a warm skillet. Continue to work in batches, taking care not to crowd the pan with each batch of meat.
- Meanwhile, in a small sauce pan, warm the reserved sauce.
- When all the meat is cooked, place warm rice into serving bowls; top with the cooked beef and vegetables, adding sauce over the top, as desired. Garnish the bulgogi with scallions, sesame seeds, and cilantro; serve at once.
Nutrition
Calories: 875kcalCarbohydrates: 41gProtein: 74gFat: 46gSaturated Fat: 18gTrans Fat: 2gCholesterol: 235mgSodium: 3537mgPotassium: 1393mgFiber: 2gSugar: 12gVitamin A: 168IUVitamin C: 19mgCalcium: 99mgIron: 9mg
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