Korean Beef Bulgogi

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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 2 servings
Calories: 618kcal

Ingredients

Marinate the beef

  • 8 oz Sirloin steaks sliced very thin
  • 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

For the bulgogi

  • 1/2 cup White rice rinsed
  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Onion sliced
  • 1 tsp Cornstarch dissolved in an equal amount of water
  • 1 cup Kimchi

Thai Tea

  • 24 oz Water
  • 1/3 cup Thai tea mix
  • 4 TBSP Granulated sugar
  • Ice cubes
  • 1/4 cup Half and Half
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Make the marinade: Mix the marinade ingredients in a bowl big enough to hold the beef. Add the beef and mix well. Use your hands to massage everything together. Set aside for 30 minutes, or longer if desired.
  • Make the rice: Cook the rice according to the directions on the package.
  • Heat a large skillet or non-stick pan over medium-high heat.
  • Remove the beef from the marinade, reserving the marinade.
  • Make Thai tea: Bring water to a boil and mix in Thai tea. Add sugar and gently stir to dissolve sugar completely. Gently boil tea for about 3 minutes. Remove from heat. Allow the tea to steep for at least 30 minutes and allow it to cool. (The more concentrated the tea flavor, the better the taste).
  • 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. Don't put too much meat into the pan or you will end up with a lot of the meat juice leaking out.
  • Pour the thickened marinade into the pan with the beef and set aside until you are ready to serve.
  • Finish the rice: Once tender, season with salt and pepper to taste. Cover with a lid to keep warm until serving.
  • Finish the Thai tea: Strain the tea (preferred to strain through a traditional re-useable cloth filter to remove any sediment). Fill glasses with ice and pour in Thai tea leaving enough room to top with half-and-half.
  • Portion the beef and rice. Enjoy with kimchi and thai tea.

Nutrition

Calories: 618kcal | Carbohydrates: 81g | Protein: 32g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 80mg | Sodium: 970mg | Potassium: 718mg | Fiber: 2g | Sugar: 38g | Vitamin A: 192IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 4mg

Korean Beef Bulgogi

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings 2 servings
Calories 618 kcal

Ingredients
 
 

Marinate the beef

  • 8 oz Sirloin steaks sliced very thin
  • 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

For the bulgogi

  • 1/2 cup White rice rinsed
  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Onion sliced
  • 1 tsp Cornstarch dissolved in an equal amount of water
  • 1 cup Kimchi

Thai Tea

  • 24 oz Water
  • 1/3 cup Thai tea mix
  • 4 TBSP Granulated sugar
  • Ice cubes
  • 1/4 cup Half and Half

Instructions
 

  • Prep the ingredients per the instructions above.
  • Make the marinade: Mix the marinade ingredients in a bowl big enough to hold the beef. Add the beef and mix well. Use your hands to massage everything together. Set aside for 30 minutes, or longer if desired.
  • Make the rice: Cook the rice according to the directions on the package.
  • Heat a large skillet or non-stick pan over medium-high heat.
  • Remove the beef from the marinade, reserving the marinade.
  • Make Thai tea: Bring water to a boil and mix in Thai tea. Add sugar and gently stir to dissolve sugar completely. Gently boil tea for about 3 minutes. Remove from heat. Allow the tea to steep for at least 30 minutes and allow it to cool. (The more concentrated the tea flavor, the better the taste).
  • 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. Don't put too much meat into the pan or you will end up with a lot of the meat juice leaking out.
  • Pour the thickened marinade into the pan with the beef and set aside until you are ready to serve.
  • Finish the rice: Once tender, season with salt and pepper to taste. Cover with a lid to keep warm until serving.
  • Finish the Thai tea: Strain the tea (preferred to strain through a traditional re-useable cloth filter to remove any sediment). Fill glasses with ice and pour in Thai tea leaving enough room to top with half-and-half.
  • Portion the beef and rice. Enjoy with kimchi and thai tea.

Nutrition

Calories: 618kcalCarbohydrates: 81gProtein: 32gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 970mgPotassium: 718mgFiber: 2gSugar: 38gVitamin A: 192IUVitamin C: 5mgCalcium: 136mgIron: 4mg
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