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A bowl of Bulgogi topped with sliced spring onions

Bulgogi (Korean BBQ beef)

Published: September 13, 2022 at 4:13 pm
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 40 mins freezing
  • Easy
  • Serves 4

Bulgogi is one of the best loved dishes in Korean cuisine. The sweet and salty soy sauce marinade adds a real depth of flavour and makes the beef incredibly tender. Cook in a pan or on a barbecue to add smokiness

Nutrition: Per serving
NutrientUnit
kcal256
fat11.8g
saturates3.6g
carbs11.6g
sugars10.7g
fibre1g
protein25.3g
salt2.2g
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Recreate bulgogi, a popular Korean dish, then check out our steak bulgogi bowl, bulgogi cheese steak sandwich and more Korean recipes.

What is bulgogi?

Recipe author Da-Hae West says, "Bulgogi is one of the best loved dishes when it comes to Korean cuisine. It literally translates as fire (bul) meat (gogi) which originates from being cooked over an open fire, but nowadays the word bulgogi really refers to the marinade. This sweet, soy sauce marinade makes the beef incredibly tender and is incredibly versatile as it tastes great cooked in a pan at home or even better when the meat is cooked over a bbq or grill to get that extra smoky flavour."


Bulgogi recipe

Ingredients

  • 500g sirloin steak, trimmed
  • 3 garlic cloves, peeled
  • 1 apple, peeled and cored
  • 1 tbsp light brown sugar
  • 60ml Korean or Japanese soy sauce
  • 2 tsp sesame oil
  • fresh ginger (approx. 10g), peeled and roughly sliced
  • ½ tsp ground black pepper
  • ¼ onion, thinly sliced
  • 3 spring onions, cut into 5cm lengths plus extra, finely sliced, to garnish
  • 1 tbsp vegetable oil
  • 1 tsp sesame seeds
  • lettuce leaves, to serve
  • rice, to serve

Method

  • STEP 1

    Place the beef in the freezer for 30-40 minutes to firm up which will make it easier to slice. Add the garlic, apple, sugar, soy sauce, sesame oil, ginger and ground black pepper to a food processor and blitz until smooth.

  • STEP 2

    Slice the beef into wafer thin strips, across the grain and put in a bowl with the onion and spring onion. Add the marinade and mix – this is best done by hand to make sure the sauce is fully mixed into the beef.

  • STEP 3

    Oil a cast iron griddle pan with the vegetable oil using a pastry brush and place over a high heat. When hot, spread the beef and onions evenly over the top of the griddle using a pair of tongs, and cook for 2-3 minutes on each side until cooked through and the beef starts to caramelise.

  • STEP 4

    Serve immediately with freshly steamed rice and lettuce leaves to wrap, garnishing with sesame seeds and sliced spring onions.

BULGOGI COOK'S TIP

After pouring the marinade over the beef, leave to marinate overnight for maximum flavour. Bulgogi can also be cooked in a frying pan which will result in a saucier dish (delicious over rice).

Try our bulgogi recipe twists

Bulgogi bowl

Rump steak is marinated in Korean red pepper paste for extra flavour, and then served in a bowl of fresh veggies and steamed brown rice.

Korean Beef Bulgogi Bowl Recipe

Bulgogi steak sandwich

Philly cheese steak + Korean bulgogi is a marriage made in heaven sometimes known as a koagie. This is indulgent sandwich is super easy to make.

Bulgogi cheese steak sandwich

Bulgogi burgers

Korean gochujang paste adds a chilli kick to these beef burgers, served with pickled Lebanese cucumbers and shredded cabbage for extra crunch.

Korean Burger Recipe For Bulgogi Burgers with Gochujang

Check out more of our favourite steak recipes

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