Korean Bulgogi beef is so flavorful and easy to make that everyone should add it to their weekday cooking routine.
It tastes unlike anything else, thanks to the special pear- ginger-soy sauce marinade. As a bonus – the active cooking time is just 10 minutes.
Most recipes you’ll find online call for ribeye or tenderloin which are fairly expensive cuts. The truth is – you can use any cut as long as you adjust the thickness of your slices and marinating time accordingly.
How to choose the best cut for Korean Bulgogi beef based on your budget and timeframe:
- Ribeye – the most flavorful and tender option. Unfortunately, it is the most non-budget friendly one.
- Tenderloin – lots of tenderness but very little flavor. Also, lots of money spent.
- Sirloin/striploin – slightly tougher, more affordable and very flavorful option. In my humble opinion – that’s where you get the best bang for your buck.
- Flank or skirt steak – the toughest, hence most budget-friendly cuts. Slicing it as thin as possible (under 4mm) and marinating for at least 4 and up to 48 hours will do the trick.
Most asian stores and Trader Joe’s sell beef sliced specifically for this dish.
If you didn’t find pre-sliced beef – don’t worry. Stick your steak in the freezer for 15 minutes. Once cold and firm, slice it against the grain with the sharpest knife you’ve got. Suggested thickness is: up to ¼ inch (6 mm) for a tender cut and up to ⅙ inch (4 mm) for tougher ones. This is an ideal scenario. The basic idea is to cut it as thinly as possible, so it melts in your mouth after searing.
Make sure to check out more amazing comforting recipes:
- Wild rice and turkey stuffed peppers
- Rich and creamy mushroom pasta
- Leek cannelloni with spinach and ricotta
Knowing that you use my recipes makes me so happy! If you end up making this or any other recipes Korean Bulgogi beef, please tag me @olesia.guts so I can see your creations!
Ingredients
Beef Bulgogi (2-3 servings)
- 1.5 lb beef, very thinly sliced* see notes
Marinade:
-
- 1”x1” piece ginger, finely grated
- 3 garlic cloves, grated
- ½ Asian pear (or any sweet firm pear/apple), grated
- 1 tbsp brown sugar
- 2 tbsp Gochujang (if you don’t like it spicy, use 1 tbsp instead)
- 5 tbsp soy sauce (or 3 tbsp light soy sauce and 2 tbsp dark soy sauce if you happen to have both)
- 1 tbsp sesame oil
- Sesame seeds and scallions for garnish
- Cooked jasmine or basmati rice for serving
Instructions
- If you didn’t find pre-sliced beef - don’t worry. Stick your steak(s) in the freezer for 15 minutes. Once cold and firm, slice it against the grain with a sharpest knife you’ve got -up to ¼ inch(6 mm) thick for a tender cut like ribeye, tenderloin and sirloin, and up to ⅙ inch (4 mm) for tougher cuts like flank or skirt steak. This is an ideal scenario, but the basic idea is to cut it as thinly as you can, so it melts in your mouth after you sear it.
- Mix all the marinade ingredients in a bowl or a large Ziplock (large enough to fit all of the meat + marinade). Add sliced beef and mix until evenly covered with marinade. Marinade a minimum of 30 minutes for tender cuts or a minimum of 4 hours for tougher ones, better - overnight.
- Heat 1 tbsp of oil in a non-stick pan or wok (other pans work too, but don’t caramelize the meat as well). Once hot, place beef slices in the pan in a single layer. You don’t need to dry off the marinade - just lightly shake some of it off, the rest will help create a beautiful dark-brown crust. Sear until just cooked through, 1-2 minutes per side- depending on the thickness of your slices and transfer to a plate. Work in batches, if necessary - too many pieces of beef at once will cool down the pan and will boil rather than simmer - you definitely don’t want that.
- Traditionally, this dish is served over hot rice, sprinkled with sesame seeds and chopped scallions. I love adding pickled carrots, red onions and a drizzle of Gochujang for extra flavor.
Notes
*most asian grocery stores and Trader Joe’s sell beef sliced specifically for this dish, but you can also slice it yourself
