Beef Bulgogi

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Prep Time: 10 minutes
Cook Time: 10 minutes
Marinade: 2 hours
Servings: 4 servings

Ingredients

  • 1 lb Sirloin steaks thinly-sliced
  • 3 Scallions cut into 2-inch pieces
  • 1 Onion thinly sliced
  • 1 Carrots thinly sliced - optional

Marinade

  • 6 tbsp Reduced-sodium soy sauce
  • 3 tbsp Water
  • 4 tbsp Sugar or you can use 2 T sugar 2 T honey Use more if not using Korean pear or apple
  • 2 tbsp Rice wine vinegar
  • 2 tbsp Garlic minced
  • 2 tbsp Sesame oil
  • 2 tbsp Sesame seeds
  • 4 tbsp Asian Pear grated

Instructions

  • If using packaged pre-sliced meat, separate the slices. Remove any excess blood from the pre-sliced meat using paper towels.
  • Mix all the marinade ingredients in a bowl.
  • Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight.
  • Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelized. Do not crowd the skillet.
  • OR Stir-frying: Preheat the pan, and add the meat over high meat. You can crowd the pan to generate some liquid and let the meat cook in its own juice. Cook until the meat is no longer pink. Use all the marinade if you want some sauce at the end.

Beef Bulgogi

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinade 2 hours
Servings 4 servings

Ingredients
  

  • 1 lb Sirloin steaks thinly-sliced
  • 3 Scallions cut into 2-inch pieces
  • 1 Onion thinly sliced
  • 1 Carrots thinly sliced - optional

Marinade

  • 6 tbsp Reduced-sodium soy sauce
  • 3 tbsp Water
  • 4 tbsp Sugar or you can use 2 T sugar 2 T honey Use more if not using Korean pear or apple
  • 2 tbsp Rice wine vinegar
  • 2 tbsp Garlic minced
  • 2 tbsp Sesame oil
  • 2 tbsp Sesame seeds
  • 4 tbsp Asian Pear grated

Instructions
 

  • If using packaged pre-sliced meat, separate the slices. Remove any excess blood from the pre-sliced meat using paper towels.
  • Mix all the marinade ingredients in a bowl.
  • Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight.
  • Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelized. Do not crowd the skillet.
  • OR Stir-frying: Preheat the pan, and add the meat over high meat. You can crowd the pan to generate some liquid and let the meat cook in its own juice. Cook until the meat is no longer pink. Use all the marinade if you want some sauce at the end.
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