Beef Bulgogi

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Prep Time: 35 minutes
Cook Time: 50 minutes
Servings: 2
Calories: 679kcal

Ingredients

Beef Marinade

  • 2 TBSP Reduced-sodium soy sauce
  • 1 TBSP Brown sugar
  • 1/2 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 & Rice

  • 1/2 cup White rice rinsed
  • 1 tsp Cornstarch dissolved in equal amount of water
  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Onion sliced
  • Salt to taste
  • Black pepper to taste

Potato Salad

  • 1 1/2 cups Potatoes peeled and diced small
  • 1 TBSP Red onion diced fine
  • 2 TBSP Celery diced fine
  • 2 TBSP Carrots grated
  • 1 tsp Scallions chopped
  • 2 TBSP Mayonnaise or more if needed

Kimchi

  • 1 cup Kimchi

Chai Milk Tea

  • 2 cups Water
  • 2 Chai tea bags
  • 2 tsp Sugar
  • 1 cup Milk
US Customary - Metric

Instructions

  • Marinate beef: Slice beef thinly. Mix soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, and scallions in a bowl. Add thinly sliced beef, toss well, and let marinate while preparing other components.
  • Cook rice: Rinse rice until water runs clear. Cook according to package directions. Season with salt and pepper. Cover to keep warm.
  • Prep all ingredients per the instructions above.
  • Make potato salad: Boil diced potatoes in salted water until fork-tender (6–8 minutes). Drain and spread in a single layer to cool. Mix cooled potatoes with red onion, celery, carrot, scallions, and mayonnaise. Season with salt and pepper. Refrigerate until ready to serve.
  • Cook beef bulgogi: Heat olive oil in a skillet over medium-high heat. Add marinated beef and onions. Stir-fry until beef is browned and cooked through. Stir in cornstarch slurry and simmer until sauce thickens slightly. Season with salt and pepper.
  • Prepare chai milk tea: In a saucepan, bring water to a boil. Remove from the heat. Add tea bags, let steep for 10 minutes. Stir in sugar until dissolved. Add milk and heat over low until hot.
  • Serve: Plate beef bulgogi over rice, serve with potato salad and kimchi, and enjoy with warm chai milk tea.

Nutrition

Calories: 679kcal | Carbohydrates: 68g | Protein: 35g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 90mg | Sodium: 1099mg | Potassium: 943mg | Fiber: 3g | Sugar: 24g | Vitamin A: 2843IU | Vitamin C: 6mg | Calcium: 261mg | Iron: 4mg

Beef Bulgogi

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 50 minutes
Servings 2
Calories 679 kcal

Ingredients
 
 

Beef Marinade

  • 2 TBSP Reduced-sodium soy sauce
  • 1 TBSP Brown sugar
  • 1/2 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 & Rice

  • 1/2 cup White rice rinsed
  • 1 tsp Cornstarch dissolved in equal amount of water
  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Onion sliced
  • Salt to taste
  • Black pepper to taste

Potato Salad

  • 1 1/2 cups Potatoes peeled and diced small
  • 1 TBSP Red onion diced fine
  • 2 TBSP Celery diced fine
  • 2 TBSP Carrots grated
  • 1 tsp Scallions chopped
  • 2 TBSP Mayonnaise or more if needed

Kimchi

  • 1 cup Kimchi

Chai Milk Tea

  • 2 cups Water
  • 2 Chai tea bags
  • 2 tsp Sugar
  • 1 cup Milk

Instructions
 

  • Marinate beef: Slice beef thinly. Mix soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, and scallions in a bowl. Add thinly sliced beef, toss well, and let marinate while preparing other components.
  • Cook rice: Rinse rice until water runs clear. Cook according to package directions. Season with salt and pepper. Cover to keep warm.
  • Prep all ingredients per the instructions above.
  • Make potato salad: Boil diced potatoes in salted water until fork-tender (6–8 minutes). Drain and spread in a single layer to cool. Mix cooled potatoes with red onion, celery, carrot, scallions, and mayonnaise. Season with salt and pepper. Refrigerate until ready to serve.
  • Cook beef bulgogi: Heat olive oil in a skillet over medium-high heat. Add marinated beef and onions. Stir-fry until beef is browned and cooked through. Stir in cornstarch slurry and simmer until sauce thickens slightly. Season with salt and pepper.
  • Prepare chai milk tea: In a saucepan, bring water to a boil. Remove from the heat. Add tea bags, let steep for 10 minutes. Stir in sugar until dissolved. Add milk and heat over low until hot.
  • Serve: Plate beef bulgogi over rice, serve with potato salad and kimchi, and enjoy with warm chai milk tea.

Nutrition

Calories: 679kcalCarbohydrates: 68gProtein: 35gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 90mgSodium: 1099mgPotassium: 943mgFiber: 3gSugar: 24gVitamin A: 2843IUVitamin C: 6mgCalcium: 261mgIron: 4mg
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