Korean Beef Bulgogi
Strips of beef are marinated in gochujang, toasted sesame oil, and many other flavors!
Ingredients
Marinade:
- 1/3 cup low sodium soy sauce
- 3 tablespoons dark soy sauce
- 1 tablespoon dark brown sugar
- 2 tablespoons gochujang
- 1 1/2 tablespoons garlic, grated on a zester
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated on a microplane
- 1/2 Asian pear peeled and grated
- 1/2 onion, peeled and grated
- 1 tablespoon mirin
- 1/4 teaspoon freshly-cracked black pepper
- few drops Maggi seasoning, optional
Steaks/Serving:
- 1 1/2-2 pounds flank steak, thinly sliced (or ribeye or top sirloin)
- 2 tablespoons avocado oil
- steamed rice or Jasmine rice, for serving
- 2 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
Instructions
- Combine all of the marinade ingredients in a medium bowl and whisk well to combine. Alternatively, you can place the ingredients in a blender and puree.
- In a gallon zip top plastic bag or 9x9” dish, add the marinade and sliced steak. Toss to cover the strips of steak.
- Marinate for at least an hour, up to overnight.
- Heat a grill pan or cast iron skillet over medium-high heat. Add 1 tablespoon of oil.
- When the oil is hot, cook the beef in batches, laying in a single layer. Place the cooked pieces on a plate or in a bowl loosely covered with foil, until all pieces are cooked.
- Add the resting meat back into the pan just until reheated.
- Serve with steamed rice and Korean Cucumber Slaw.
Notes
I have a microplane for grating ingredients like garlic and fresh ginger when I do not want chunks (no matter the size) in my prepared food. It is a very handy and fairly inexpensive tool. If you don’t have one and don’t plan on attaining one, finely (and I mean finely) mince the garlic and ginger for your dressing and marinade. Or, you can place the marinade ingredients in a blender and puree until smooth.
I LOVE gochujang. I generally add more than two tablespoons the recipe lists. It just adds more heat and some extra chile flavor. Adjust as you desire.
Can’t find an Asian pear locally? Substitute with a ripe Bosc or Bartlett pear, or an apple like Fuji. They will not impart a ton of flavor, but add a tenderizing element to the marinade.
Nutrition Facts
Korean Beef Bulgogi
Amount per Serving
Calories
433.43
% Daily Value*
Fat
21.85
g
34
%
Saturated Fat
5.1
g
32
%
Polyunsaturated Fat
3.67
g
Monounsaturated Fat
10.31
g
Cholesterol
105.46
mg
35
%
Sodium
1423.16
mg
62
%
Potassium
1324.45
mg
38
%
Carbohydrates
17.14
g
6
%
Fiber
2.05
g
9
%
Sugar
9.28
g
10
%
Protein
40.94
g
82
%
Vitamin C
3.96
mg
5
%
Calcium
69.11
mg
7
%
Iron
3.62
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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