We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
Just like my Korean mum makes it! It's delicious! Even better if rolled up in lettuce with rice and hot chilli paste. If you want to spice it up just add red chilli powder to your marinade.
638 people made this
- 1 pound flank steak, thinly sliced
- 5 tablespoons soy sauce
- 2 1/2 tablespoons white sugar
- 1/4 cup chopped green onion
- 2 tablespoons minced garlic
- 2 tablespoons sesame seeds
- 2 tablespoons sesame oil
- 1/2 teaspoon ground black pepper
MethodPrep:10min ›Cook:5min ›Extra time:1hr marinating › Ready in:1hr15min
- Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
You can purchase the hot chilli paste and red chilli powder online or at your local Chinese shop.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(987)
Reviews in English (618)
Absolutely delicious!If, like me, you don't have great knife skills, it is certainly worth slicing the beef when it is slightly frozen. Adding some runny honey in place of the sugar also helps to keep the marinade/sauce stuck to the beef.-04 Feb 2018
Accompanied with pickled cucumbers and rice. Good mid-week meal.-03 May 2014
This is the same recipe I have used for years. We love it. The only thing I do different is I use 2 1/2 tablespoons brown sugar instead of white sugar. The same amount. Try it you will like it. My son makes excellent Bulgogi and egg rolls. This is the recipe that we use. We buy a good beef loin and freeze it. That makes it easier to slice. He slices it very thin and then we marinate. We also use this marinade on chicken and pork. It is delicious.-02 Oct 2009
Beef Bulgogi Pinoy Style
Another Filipino favorite is this Korean beef dish called beef bulgogi. I think in my opinion this is a Korean version of our very own beef bistek and the cooking is almost the same except the ingredients are very oriental. Sesame seeds, rice wine and sesame oil are common in oriental dishes which are seldom found on Filipino cuisines. But maybe will ask, what makes this a Pinoy version of bulgogi? You guess it right! 7-up and annato seeds! But don’t fear, this beef bulgogi is an easy to cook version and if you can cook beef bistek, then cooking this will be easy for you.
To cook beef bulgogi Marinate the beef with all marinate ingredients and mix very gently. In a large pan, heat 1 tablespoon of oil and saute garlic and onion until fragrant. In a same pan, set it to medium heat, and another 2 to 3 tablespoon of oil then add beef and fry until brown for at least 10 minutes. Pour marinade sauce and let it simmer and absorb the flavor using low heat about 15 minutes. Once sauce has slightly evaporated, add 1 cup of water and let it simmer in very low heat for another 30 minutes. Pour in soy sauce and vinegar. Let it simmer in low heat and cover pan without stirring for a few minutes. Then add sliced mushrooms, annatto water, dried chili, patis, sugar and salt to taste. Stir cook and continue to simmer until beef is tender enough and sauce is thick.
Korean Beef Bulgogi Rice and Noodle Bowl (Cupbop Copycat)
Rice noodles, rice, and cabbage, topped with delicious Korean bulgogi, drizzled with sriracha mayo and Korean barbecue sauce….it's seriously so good! So there's this amazing food truck in Utah called Cupbop. It's so popular it has expanded to multiple states.
Sign in and save recipe to your profile.
Rice noodles, rice, and cabbage, topped with delicious Korean bulgogi, drizzled with sriracha mayo and Korean barbecue sauce….it’s seriously so good!
So there’s this amazing food truck in Utah called Cupbop. It’s so popular it has expanded to multiple states with several permanent locations. I grew up eating bulgogi at home so a Korean food truck is something I could totally dig. They serve beef bulgogi (thinly sliced Korean beef) over noodles, rice, and cabbage with these totally delicious sauces. Cupbop is one of my favorite food trucks and I’ve chased it all over the place. But I swear, I have to drive 30 minutes to get to the food truck locations. Time to make my own recipe at home.
Now, those sauces are what makes the dish. It is served with a sriracha mayo and some kind of Korean barbecue sauce. Now, I don’t know if these are exactly what Cupbop uses in their truck, but I can tell you it is pretty dang good. I’ve decided to keep it quick by using a plain barbecue sauce and adding in Korean ingredients. It’s a nice little cheat.
Soy-marinated barbecued beef (bulgogi)
Bulgogi is a must for any Korean BBQ – the thinly sliced beef is marinated in a sweet soy sauce marinade that will caramelise as soon as it hits the grill.
- 1 kg (2 lb 3 oz) beef tenderloin or rib eye (see Note)
- 1 onion, sliced (optional)
- 3 spring onions (scallions), cut into 5-cm (2-in) lengths
- spicy dipping sauce (Ssamjang) (recipe here), to serve
- 5 garlic cloves, crushed
- 2 tbsp caster (superfine) sugar
- 60 ml (2 fl oz/¼ cup) soy sauce
- 2 tbsp mirin
- 1 tbsp sesame oil
- 1 tsp freshly ground black pepper
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 1 hour
- Cut the beef in half lengthways into two long strips, then slice each half against the grain into 3-mm (⅛-in) thick slices. Combine the beef slices, onion, if using, and spring onion in a large bowl and set aside.
- To make the marinade, put all the ingredients in a bowl and stir until the sugar has dissolved. Pour the marinade over the beef and, using your hands (wear food preparation gloves if necessary), mix until well combined. Cover with plastic wrap and leave to marinate in the refrigerator for at least 1 hour.
- Heat your barbecue to high, or set a chargrill pan over high heat. Working in batches, chargrill the beef for 1–2 minutes each side until caramelised.
- Serve the barbecued beef with the spicy dipping sauce and a big bowl of steamed rice.
• If you freeze the beef for about 1 hour before slicing it, it will be much easier to cut thinly.
Recipe and images from Little Korea: Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99
What is Bulgogi
Bulgogi is a popular Korean dish which consists of thinly sliced beef marinated in a flavorful sauce and typically grilled on a barbecue. A grill pan can be used instead of a barbecue or even a cast iron pan. I decided to cook my bulgogi using a cast iron pan and the dish came out tender and flavorful.
The cuts of beef that are typical in this dish are rib eye, sirloin and tenderloin. I decided to use thinly sliced rib eye. I also use thinly sliced rib eye in shabu-shabu (Japanese hotpot). Typical bulgogi recipes often uses grated Asian pear as one of the ingredients in the marinade to help tenderize the beef. I skipped on the Asian pear because the beef I used is sliced thinly and already a tender cut of beef.
In this recipe, the beef is first marinated in a mixture of onion, garlic, ginger, soy sauce, sesame oil, sugar, pepper flakes, ground pepper, toasted sesame seeds and green onions. After marinating the beef for at least 30 minutes, the slices of beef are cooked in batches on a cast iron pan until browned. Finally, the delicious slices of beef are transferred to a serving plate and garnished with chopped green onions and served with steamed rice. The dish turned out better than I imagined. It’s a tender, tasty and flavorful dish that I will definitely be making again!
We know that oyster sauce may not be something you have in your refrigerator at any given time. While we love the flavor it brings, you can always omit it if needed.
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop in a skillet over medium-low heat until warmed through.
If you like this recipe, you may be interested in these other Korean and South-East Asia inspired recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
To prep the beef:
Wrap the rib-eye steaks in cling film and place in the freezer for about 2 hours, to partially freeze the meat.
Remove from the freezer and unwrap and thinly slice the meat to about 1/8-inch thick (or as thin as possible). Place in a shallow dish and set aside.
For the marinade:
In a medium bowl, whisk together the marinade ingredients, making sure the sugar is dissolved. Pour into the beef dish and mix to coat the meat entirely, gently massaging the marinade in. Allow to marinate for 2 hours or overnight in the fridge.
For the Beef Bulgogi:
In a non-stick frying pan placed over medium-high heat, drizzle a little vegetable oil to lightly coat the bottom of the pan. Tip in the beef and all of the marinade. Stir in the onions and cook for about 3 minutes, until the beef is just medium rare and the onions are softened. Remove from the heat and stir in the spring onions.
For the cheesesteak:
In a medium bowl, place in the leftover Beef Bulgogi (and juices) and the gochujang. Mix well until meat is coated with the chili paste. Set aside.
Heat a large skillet over medium-high heat. Spread the cut sides of the rolls with the butter. Working in batches, if needed, toast the rolls cut-side down, gently pressing on them so the centers toast as well, until lightly golden, about 1 minute. Transfer the rolls to the oven to keep warm.
Wipe out the skillet and return it to the stove. Add the vegetable oil and heat over medium heat. Add the onion, mushrooms, and chiles and cook, stirring occasionally, until the onions and mushrooms have softened slightly, about 2 minutes. Add the Beef Bulgogi and warm through, stirring occasionally, until the meat is hot. Divide the mixture into two mounds in the skillet and top each mound with half the cheese. Cover the skillet and cook just until the cheese melts, about 1 minute.
Scoop each mound onto a roll, sprinkle with some scallions, sesame seeds, gochugaru and pickled jalapeños. Serve immediately.
Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt.
Serve topped with scallions.
How would you rate Basic Bulgogi?
This is a good base recipe, I noticed other incorporate grilled veggies, so I utilized some of those recipe ideas with this. The pork loin was tender, juicy, and delicious even when reheating. Iɽ recommend freezing the meat for 30-45 min first before cutting. Makes it easier to cut.
Fantastic! We had a Korean place around the corner that served Bulgogi with bimimbap sauce. The order came with rice and a crunchy salad. It was divine! When it closed, we were devastated. Bon Appetit came through, though! This tastes exactly like theirs! I, also, used a tenderized flank steak, sliced thinly across the grain and it was wonderful.
I have always loved bulgogi but never tried making it myself. I used porkloin and marinated it 24 hours. This just shot up into my top 5 recipes to make. This was so easy and it was delicious! I get hot pepper flakes from a specialty company which are really hot so next time I need to cut down the flakes to 1/2 tsp. Otherwise, no change at all. I am looking forward to trying this with other meats.
This was absolutely delicious. I used boneless pork loin and trimmed some of the larger pieces of fat. Marinated for 30-45min. The smell of it cooking is just, really mouthwatering. Would definitely cook again.
It was delicious! I used flank steak sliced against the grain and marinated for almost 24 hours. However, it does produce a lot of smoke in the home and I had to scrub the burnt bits off my pan every time I turned or removed steak to sear more.
Absolutely fantastic! I've made this several times with boneless short ribs and loved it. Tonight I used boneless chicken breast I had in the freezer and I loved it more than the beef! Such a keeper. I sauteed some shredded cabbage in the pan after removing the chicken and served with kimchi.
This is a very easy recipe and the final result is delicious. I followed the recipe as written, but I marinated strips of pork tenderloin for 48 hours, instead of the suggested time. My husband and I absolutely loved this recipe, and I'll be adding it into our dinner rotation.
This recipe was easy to make and tasted absolutely delightful! Really excited to make it again :).
This was SO good. Used pork loin and followed the recipe but only had red pepper flakes. Served with brown rice and sautéed veggies. Wish I had kimchi on hand, but it really had enough flavor on its own. This will become a new recipe in the dinner rotation.
this was great! used gochujang instead of the gochugaru called for in the recipe, and that worked very well. Served with rice, quick pickled veggies, kimchi, and a big squirt of sriracha. Real real good.
This was ok. I’m not sure why bon appetite chose this as a top recipe of the year. The flavor was ok but nothing great.
I am going to start off by saying that I am completely obsessed with the flavor profile of beef bulgogi. The sweet and heat really work together so well with tender slices of steak. This is a fantastic recipe especially for a weeknight meal as it is super convenient to make. While I love cooking and eating Middle Eastern food I also love to switch things up and this dish is perfect to do so. Even my traditional parents who almost only eat Arab food really enjoyed this dish!
The key to a successful beef bulgogi is to slice the steak thinly, marinate it for the appropriate time, and cook on high heat for a lock in flavor from that sear on both sides. The sugar in the marinade allows for a beautiful and delicious caramelization to the meat that is just sensational. The red chili flakes offers just the perfect amount of heat to counter the slight sweetness. If you have a cast iron, use it! It is the perfect vehicle for cooking steak but a nonstick skillet will do the job too.
I’m eventually posting a video for bulgogi today. I posted a simple bulgogi recipe a few years ago but it was without a video.
Delicious bulgogi depends on three things: a good cut of beef, a delicious marinade, and the method you use to cook it. So I am very pleased to release the best bulgogi recipe that I’ve ever made: it has all 3 of these elements.
First, a good cut of beef always makes for delicious bulgogi. I mentioned using steak in the video: sirloin, tenderloin, or skirt steak. But you still can make good bulgogi without these choice cuts. Whatever you use, it’s very important to choose marbled beef: leaner cuts like brisket will turn out too tough. Cut the beef thinly against the grain to make it easier to chew, and marinate overnight. The marinade will tenderize the beef and it’ll turn out delicious over a charcoal BBQ.
Secondly, the marinade: the marinade in this recipe is the best that I’ve yet developed. But as I’m constantly experimenting with marinades, I may still develop a better one! I’ll let you know if I do. Feel free to modify the ratios here to your taste, or develop your own marinade. If you do, let me know how it turns out. Also, if you can’t find a Korean pear, use ripe bosc pear: 1 small bosc pear for 1 pound of beef is good.
Thirdly, when we talk about the best cooking methods, grilling over charcoal will always be the best. This is because the marinade, juices and fats drip off the meat onto the coals, burn up there, and then come back to the beef in a wonderful smoke that covers the meat with flavor. You can’t beat charcoal for bulgogi.
I was invited to my friend’s BBQ party in the Catskills in upstate New York a while ago. About 20 people got together and everybody brought something to grill. I prepared bulgogi beef, spicy pork, and bulgogi mushrooms for vegetarians. I was very excited to shoot the video because it would be a wonderful chance for you to see how you can enjoy Korean BBQ in the best conditions.
Everybody loved my bulgogi! Surprisingly my marinated bulgogi mushrooms got a lot of compliments. I was absolutely thrilled to see their happy faces when they tasted it. I can imagine all of your happy faces when you share this with your friends and family.
Also, the recipe for the spicy pork BBQ in this video will be posted soon!
Marinade (for 1 pound of beef):
- ½ cup of crushed pear
- ¼ cup onion purée
- 4 cloves of minced garlic
- 1 teaspoon minced ginger
- 1 chopped green onion
- 2 tbs soy sauce
- 2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)
- a pinch of ground black pepper
- 1 tbs toasted toasted sesame oil
- several thin slices of carrot
- Mix all the marinade ingredients in a bowl.
- Add the sliced beef and mix well.
- You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef. Serve with ssamjang.
Use the same marinade above and replace beef with mushrooms. You’ll need 10-12 large dried shiitake mushrooms. Add a few white mushrooms if you like them.