Beef Bulgogi

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Prep Time: 45 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 537kcal

Ingredients

Beef Marinade

  • 2 TBSP Reduced-sodium soy sauce
  • 1 tsp Brown sugar
  • 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

  • 1/3 cup Brown rice rinsed
  • 1 tsp Cornstarch dissolved in equal amount of water
  • 1 tsp Extra-virgin olive oil
  • ½ cup Onion sliced
  • Salt to taste
  • Black pepper to taste

Korean Braised Potatoes

  • 1/4 cup Reduced-sodium soy sauce
  • 2 TBSP Rice wine vinegar or Mirin
  • 1 tsp Sugar
  • 2 cloves Garlic minced
  • 2/3 cup Water
  • 1 tsp Avocado oil
  • 6 oz Baby potatoes cut in half if too big
  • 1 tsp Sesame oil
  • 1 tsp Sesame seeds

Kimchi

  • 1/2 cup Kimchi

Coconut Water

  • 16 oz Coconut water
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed.
  • Make the Beef Marinade: In a bowl, combine soy sauce, brown sugar, rice wine vinegar, sesame oil, garlic, and scallions. Add the thinly sliced beef and toss to coat. Let marinate while preparing the remaining components.
  • Cook the Rice: Rinse rice under cold water until the water runs clear. Cook according to package directions. Once tender, season lightly with salt and pepper, fluff with a fork, cover, and keep warm.
  • Prepare the braised potatoes: In a bowl, mix soy sauce, rice wine vinegar (or mirin), garlic, sugar, and water. In a nonstick pan, heat the oil over medium-high heat. Sauté the potatoes for 4–5 minutes until golden.
  • Pour the sauce over the potatoes. Simmer until fork-tender but not mushy. If too watery, increase the heat and reduce the sauce until caramelized. Set aside. Garnish with sesame oil and sesame seeds.
  • Cook the Beef Bulgogi: Heat olive oil in a skillet or wok over medium-high heat. Add marinated beef and sliced onions. Sauté until beef is browned and cooked through. Stir in the cornstarch slurry and cook briefly until the sauce thickens slightly. Season with salt and pepper to taste.
  • Serve the beef bulgogi with rice, kimchi, braised potatoes, and coconut water.

Nutrition

Calories: 537kcal | Carbohydrates: 62g | Protein: 36g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 69mg | Sodium: 2184mg | Potassium: 1712mg | Fiber: 7g | Sugar: 13g | Vitamin A: 60IU | Vitamin C: 28mg | Calcium: 170mg | Iron: 6mg

Beef Bulgogi

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 45 minutes
Cook Time 35 minutes
Servings 2
Calories 537 kcal

Ingredients
 
 

Beef Marinade

  • 2 TBSP Reduced-sodium soy sauce
  • 1 tsp Brown sugar
  • 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

  • 1/3 cup Brown rice rinsed
  • 1 tsp Cornstarch dissolved in equal amount of water
  • 1 tsp Extra-virgin olive oil
  • ½ cup Onion sliced
  • Salt to taste
  • Black pepper to taste

Korean Braised Potatoes

  • 1/4 cup Reduced-sodium soy sauce
  • 2 TBSP Rice wine vinegar or Mirin
  • 1 tsp Sugar
  • 2 cloves Garlic minced
  • 2/3 cup Water
  • 1 tsp Avocado oil
  • 6 oz Baby potatoes cut in half if too big
  • 1 tsp Sesame oil
  • 1 tsp Sesame seeds

Kimchi

  • 1/2 cup Kimchi

Coconut Water

  • 16 oz Coconut water

Instructions
 

  • Prepare the ingredients as instructed.
  • Make the Beef Marinade: In a bowl, combine soy sauce, brown sugar, rice wine vinegar, sesame oil, garlic, and scallions. Add the thinly sliced beef and toss to coat. Let marinate while preparing the remaining components.
  • Cook the Rice: Rinse rice under cold water until the water runs clear. Cook according to package directions. Once tender, season lightly with salt and pepper, fluff with a fork, cover, and keep warm.
  • Prepare the braised potatoes: In a bowl, mix soy sauce, rice wine vinegar (or mirin), garlic, sugar, and water. In a nonstick pan, heat the oil over medium-high heat. Sauté the potatoes for 4–5 minutes until golden.
  • Pour the sauce over the potatoes. Simmer until fork-tender but not mushy. If too watery, increase the heat and reduce the sauce until caramelized. Set aside. Garnish with sesame oil and sesame seeds.
  • Cook the Beef Bulgogi: Heat olive oil in a skillet or wok over medium-high heat. Add marinated beef and sliced onions. Sauté until beef is browned and cooked through. Stir in the cornstarch slurry and cook briefly until the sauce thickens slightly. Season with salt and pepper to taste.
  • Serve the beef bulgogi with rice, kimchi, braised potatoes, and coconut water.

Nutrition

Calories: 537kcalCarbohydrates: 62gProtein: 36gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 69mgSodium: 2184mgPotassium: 1712mgFiber: 7gSugar: 13gVitamin A: 60IUVitamin C: 28mgCalcium: 170mgIron: 6mg
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