Bulgogi Korean beef is grilled slices of beef in a classic marinade of soy sauce, garlic, chili pepper and sesame oil. Tender cuts of beef such as steak and tenderloin are best for preparing this Korean dish, although you can also use beef neck and sirloin. Thinly sliced meat is often served with vegetables and rice. Popular additions to bulgogi is kimchi, pak choi cabbage and a selection of your favourite vegetables. This dish is perfect for taking it to work for lunch, packed in a lunchbox, served for dinner or as a snack. I encourage you to try this recipe for bulgogi. Enjoy.
Ingredients for bulgogi Korean beef.
- 3 tablespoons of soy sauce
- 1 teaspoon of chili flakes or gochujang paste
- 1/2 teaspoon of grated ginger
- 2 big cloves of garlic
- 1 tablespoon of sesame oil
- 2 tablespoons of oil
- 1 tablespoon of brown sugar
- 300 g beef (steak, sirloin or other delicate piece)
- 100 g carrot
- 1 big pak choi cabbage
- 2 green onions
- 1 teaspoon of sesame seeds (white + black)
- 100 g red rice
- 1 lime (optional)
- a small bunch of radish
- 2 tablespoons of oil
- 3 tablespoons of sriracha mayonnaise
How to make bulgogi.
Pour soy sauce and sesame oil into a bowl, add chili flakes, grated ginger, mashed garlic and brown sugar. Mix. Place the beef in a plastic bag and transfer it in the freezer for 30 minutes. After that half an hour, remove it from the freezer and cut it into thin slices, place them in a bowl with the marinade and mix thoroughly. Cover the bowl with foil and put it in the fridge for 3 hours. Place the grill pan or wok on the heat, warm it up well, pour in the oil and when hot, add the slices of marinated meat. Grill over a high heat until the meat is lightly browned and caramelized on both sides. Place it on a plate.
Cut the pak choi into four parts and cut out the hard core at the base of each piece. Pour a tablespoon of oil into a grilling pan, heat it up and put the cabbage in it. Grill for about three minutes until lightly browned on all sides. Transfer it on a plate. Pour a tablespoon of oil into the same pan, heat it up and add the carrots cut into sticks. Fry for two minutes, then remove to a plate.
Cut the radish into thin slices, finely cut the green onion, cook the rice until soft and let it cool. Place the cooked rice, grilled pak choi cabbage, meat, carrots and radish in a deep bowl. Pour sriracha mayonnaise on it, and sprinkle it with green onions and sesame seeds. Optionally, you can sprinkle the whole thing with a little lime juice.
Good to know when making bulgogi.
I prepared bulgogi with red rice, which I boiled for 30 minutes.
I cooked the meat and vegetables on a grill pan.
You can find the recipe for homemade sriracha mayonnaise HERE.
I marinate the meat for three hours, but you can marinate it overnight.
I do not fry all the meat at once, but in two rounds. Each time, I use one tablespoon of oil for frying each portion of meat.
Do you like dishes with beef? If so, then try our recipe for Slow cooked beef cheeks in red wine sauce.