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Bulgogi (Korean BBQ beef)
- Da-Hae West
Published: September 13, 2022 at 4:13 PM
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Serves 4
Easy
Prep: 10 mins
Cook: 5 mins
plus 40 mins freezing
A star rating of 5 out of 5.3 ratingsRate
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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
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Recreate bulgogi, a popular Korean dish, then check out our steak bulgogi bowl, bulgogi cheese steak sandwich, homemade kimchi recipe 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
Nutrition
-
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
Nutrition: Per serving
- kcal256
- fat11.8g
- saturates3.6g
- carbs11.6g
- sugars10.7g
- fibre1g
- protein25.3g
- salt2.2g
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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.
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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.
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Korean gochujang paste adds a chilli kick to these beef burgers, served with pickled Lebanese cucumbers and shredded cabbage for extra crunch.
Check out more of our favourite steak recipes
Authors
Da-Hae West
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A star rating of 5 out of 5.3 ratings
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