Beef Bulgogi

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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 755kcal

Ingredients

Beef Marinade

  • 2 TBSP Reduced-sodium soy sauce
  • 1 TBSP Brown sugar
  • ½ TBSP Honey
  • 2 tsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 1 TBSP Garlic minced
  • 1 TBSP Scallions chopped
  • 8 oz Sirloin steak sliced very thin

Beef Bulgogi

  • ½ cup White rice rinsed
  • 1 tsp Cornstarch dissolved in an equal amount of water
  • 1 TBSP Extra-virgin olive oil
  • ½ cup Onion sliced
  • Salt to taste
  • Black pepper to taste
  • 1 cup Kimchi

Potato Salad

  • 1 lb Potatoes peeled and diced into bite sized pieces
  • 1 TBSP Extra-virgin olive oil
  • ¼ cup Carrot peeled and shaved
  • ¼ cup Celery diced small
  • 2 TBSP Mayonnaise use more or less as needed

Seasoning

  • Salt to taste
  • Black pepper to taste

Chai Milk Tea

US Customary - Metric

Instructions

  • Make the Beef Marinade: Mix the reduced-sodium soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, and scallions in a bowl big enough to hold the beef.
  • Make the Rice: Rinse the rice under cold water until the water appears clear. Cook the rice according to the directions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm until serving.
  • Rinse the potatoes and cook them in salted boiling water. Halfway through cooking, reduce the heat to simmer and cook until the potatoes are fork tender. This will take anywhere from 15 to 18 minutes. Drain the potatoes and place into a bowl. Refrigerate to cool.
  • Heat a large skillet or non-stick pan over medium-high heat. Remove the beef from the marinade, reserving the marinade.
  • Strain the marinade into a saucepan over medium heat and bring to a simmer. Slowly stir the dissolved cornstarch into the marinade a little at a time (you may not need it all) until the marinade thickens to a smooth consistency, then remove and set aside.
  • Add the oil to the heated skillet or pan and sauté the onions for 2 - 3 minutes. Your pan should be hot enough so that the meat sizzles as it touches the pan.
  • Add the beef (in batches if needed) and pan-fry/stir-fry the meat until slightly brown on both sides. Avoid overcrowding the pan to prevent excessive moisture leakage.
  • Pour the thickened marinade into the pan with the beef and set aside until you are ready to serve.
  • Mix the potatoes with carrot, celery, mayo, and season with salt and pepper.
  • Make the chai milk: Heat the chai concentrate and milk in a saucepan until hot. Then remove from the heat.
  • Serve the bulgogi with rice, kimchi, potato salad , and chai tea milk.

Nutrition

Calories: 755kcal | Carbohydrates: 71g | Protein: 35g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 90mg | Sodium: 1091mg | Potassium: 948mg | Fiber: 3g | Sugar: 28g | Vitamin A: 3021IU | Vitamin C: 6mg | Calcium: 254mg | Iron: 4mg

Beef Bulgogi

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings 2
Calories 755 kcal

Ingredients
 
 

Beef Marinade

  • 2 TBSP Reduced-sodium soy sauce
  • 1 TBSP Brown sugar
  • ½ TBSP Honey
  • 2 tsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 1 TBSP Garlic minced
  • 1 TBSP Scallions chopped
  • 8 oz Sirloin steak sliced very thin

Beef Bulgogi

  • ½ cup White rice rinsed
  • 1 tsp Cornstarch dissolved in an equal amount of water
  • 1 TBSP Extra-virgin olive oil
  • ½ cup Onion sliced
  • Salt to taste
  • Black pepper to taste
  • 1 cup Kimchi

Potato Salad

  • 1 lb Potatoes peeled and diced into bite sized pieces
  • 1 TBSP Extra-virgin olive oil
  • ¼ cup Carrot peeled and shaved
  • ¼ cup Celery diced small
  • 2 TBSP Mayonnaise use more or less as needed

Seasoning

  • Salt to taste
  • Black pepper to taste

Chai Milk Tea

Instructions
 

  • Make the Beef Marinade: Mix the reduced-sodium soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, and scallions in a bowl big enough to hold the beef.
  • Make the Rice: Rinse the rice under cold water until the water appears clear. Cook the rice according to the directions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm until serving.
  • Rinse the potatoes and cook them in salted boiling water. Halfway through cooking, reduce the heat to simmer and cook until the potatoes are fork tender. This will take anywhere from 15 to 18 minutes. Drain the potatoes and place into a bowl. Refrigerate to cool.
  • Heat a large skillet or non-stick pan over medium-high heat. Remove the beef from the marinade, reserving the marinade.
  • Strain the marinade into a saucepan over medium heat and bring to a simmer. Slowly stir the dissolved cornstarch into the marinade a little at a time (you may not need it all) until the marinade thickens to a smooth consistency, then remove and set aside.
  • Add the oil to the heated skillet or pan and sauté the onions for 2 - 3 minutes. Your pan should be hot enough so that the meat sizzles as it touches the pan.
  • Add the beef (in batches if needed) and pan-fry/stir-fry the meat until slightly brown on both sides. Avoid overcrowding the pan to prevent excessive moisture leakage.
  • Pour the thickened marinade into the pan with the beef and set aside until you are ready to serve.
  • Mix the potatoes with carrot, celery, mayo, and season with salt and pepper.
  • Make the chai milk: Heat the chai concentrate and milk in a saucepan until hot. Then remove from the heat.
  • Serve the bulgogi with rice, kimchi, potato salad , and chai tea milk.

Nutrition

Calories: 755kcalCarbohydrates: 71gProtein: 35gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 0.03gCholesterol: 90mgSodium: 1091mgPotassium: 948mgFiber: 3gSugar: 28gVitamin A: 3021IUVitamin C: 6mgCalcium: 254mgIron: 4mg
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