If you're looking for a delicious, easy-to-make dish to add to your cooking repertoire, look no further than bulgogi – the classic Korean barbecue dish. Not only is it a crowd-pleaser, but it's easy and affordable to make at home! With our easy bulgogi recipe and homemade bulgogi sauce recipe, you'll have a delicious dinner ready in no time.
Jump To:
1 - Why you will love this recipe
If you’ve ever wanted to make beef bulgogi at home but were intimidated by the thought of it, then you’re in luck! This easy bulgogi recipe is here to show you how easy and delicious this Korean classic can be. Whether you want a quick and easy version or an authentic version that will wow your friends and family, this easy bulgogi recipe has you covered!
This easy bulgogi recipe will provide step-by-step instructions for preparing the beef and making a delicious homemade bulgogi sauce. With just a few simple ingredients, you can have a delicious and authentic-tasting beef bulgogi dish in no time. We’ll also share tips for marinating the beef, grilling it to perfection, and serving it with some traditional accompaniments.
- It's easy to make.
The recipe requires easy-to-find ingredients and simple steps, so you can have a delicious beef bulgogi dish in no time!
- It is a healthier option than eating out or ordering takeout.
This recipe does not require deep frying the beef, so you can enjoy the same flavors without all of the added fat and calories.
- It is a very easy dish to customize.
You can adjust the ingredients and seasonings according to your preferences, so you can make this recipe exactly how you want it!
2 - What meat to use for this recipe?
- Ribeye
Ribeye is the preferred cut of beef for bulgogi, as it has a good amount of fat and marbling that will help keep the meat tender and juicy when cooked. It also has a nice flavor, which makes it perfect for grilling or pan-frying. The fat in ribeye helps to lock in all the flavor and moisture, making it an ideal choice for this easy bulgogi recipe.
When selecting the best cut of ribeye for bulgogi, look for one that has a nice marbling of fat and a good amount of intramuscular fat. The intramuscular fat will help to keep the beef tender and juicy when cooked and give it that nice flavor. You can also opt for leaner cuts, such as sirloin or tenderloin, for a healthier bulgogi dish.
- Using Wagyu for this Recipe
Using Wagyu ribeye is a great way to upgrade your easy bulgogi recipe. This type of beef has higher levels of fat marbling, which makes it more tender and flavorful when cooked. The flavor and texture of the meat will be enhanced with each bite, making this easy bulgogi recipe even more delicious! Because Wagyu is more expensive than other cuts of beef, you may want to save it for special occasions or when serving a large group.
Butcher's Selection
Buy Now →
SRF Wagyu Ribeye (Black Grade)
Buy Now →3 - Tips to Success
- Make sure to marinate the beef for at least 2 hours
Marinating the beef is key to adding flavor and keeping it moist when cooked. For this easy bulgogi recipe, we recommend marinating the beef for at least 2 hours, but you can also marinate overnight for even more flavor.
- Use a hot grill or cast iron pan for cooking
Cooking the beef on a hot grill or in a cast iron pan will help to keep all the flavor and juiciness locked into each bite. Make sure to preheat your grill or pan before adding the beef, as this will help create that delicious charred flavor.
- Serve the bulgogi with traditional accompaniments
To enjoy the full flavor of your easy bulgogi recipe, serve it with some traditional accompaniments such as steamed rice, kimchi, pickled vegetables, and ssamjang (Korean spicy dipping sauce). This will help to round out the meal and make it even more delicious!
4 - Cooking Direction for this Easy Bulgogi Recipe
Ingredients
- 2 lbs ribeye steaks
- ¼ teaspoon baking soda
- 1 ½ tablespoon vegetable oil, plus 2 teaspoons more for cooking
- 1 ½ teaspoon Asian sesame oil
- ¼ cup soy sauce
- 3 tablespoon dark brown sugar
- 2 units cloves garlic, roughly chopped
- 1 unit small shallot, roughly chopped
- 1 tablespoon roughly chopped fresh ginger, from a 1-inch knob
- ¼ teaspoon crushed red pepper flakes
- 2 units green onions, dark green parts only, thinly sliced, for serving
- 1 teaspoon sesame seeds, for serving
Instructions
- Place the steaks on a large plate and freeze for around 35 minutes, until semi-firm. This step will make it easier to slice them into thin strips.
- Carefully cut the steaks into 1-inch pieces.
- In a medium bowl, mix 1½ tablespoons of water and baking soda. Subsequently, add the beef slices to the mixture and stir until they are completely coated with it. Once that is achieved, let sit at room temperature for 5 minutes before proceeding further.
- Generously pour this marinade over the beef for maximum flavor absorption then cover it with plastic wrap to ensure it seeps through evenly before leaving it to rest in the refrigerator for 1 hour at least - overnight is preferable!
- Meanwhile, in a mini food processor or blender, combine the vegetable oil, sesame oil, soy sauce, sugar, and your desired seasonings such as garlic, shallot ginger, and red pepper flakes. Process them until you have an even mixture.
- To get your grill ready for direct grilling, simply follow the instructions provided by the manufacturer and preheat to medium-high. If you are using a charcoal grill, fill up a chimney with either ¾ or full of coals. Allow it around 15 minutes before gathering them into a mound to create an intense flame.
- Generously apply a layer of olive oil to the grill grate, and then sear your meat over a direct flame. If you want more thoroughly cooked meat, simply close the lid.
- For the best flavor, cook the strips over a direct flame and rotate it every 2 to 3 minutes until you achieve the desired bark/crust on all sides. To ensure that your meat is cooked perfectly, make sure that its internal temperature at its thickest point reaches either 120° to 125°F for rare or 130-135°F for medium rare.
- Move the beef to a dish and cover it with foil to maintain its warmth. Let it rest for up to 5 minutes before serving.
Video
Notes
Nutrition
5 - Storage Instructions
If you have any leftovers, store them in an airtight container or zip-top bag and keep it refrigerated for up to four days. When ready to enjoy again, simply reheat your bulgogi either on the stovetop or microwave until warm. If using the oven, preheat it to 350°F and bake it for 10 minutes. Additionally, you can freeze your bulgogi for up to three months. When ready to enjoy, thaw it completely in the fridge before reheating as mentioned above. Enjoy!
6 - Side Dishes
- Kimchi
This classic Korean side dish is made of fermented cabbage and a variety of other vegetables, spices, and seasonings. It can be served as a condiment or on its own as an accompaniment to the bulgogi.
- Rice
Whether it be white or brown, steamed rice is a classic side dish choice and pairs wonderfully with bulgogi.
- Roasted Vegetables
Mix up a variety of vegetables such as carrots, mushrooms, peppers, onions, and garlic in olive oil, salt, and pepper before roasting for 25 minutes in the oven at 425°F for a delicious accompaniment to your meal.
Conclusion
Bulgogi is a traditional Korean bbq beef dish made of thinly sliced marinated beef in a mixture of sweet and savory ingredients, then grilled to perfection. With easy-to-find ingredients, the recipe can be quickly prepared and enjoyed with delicious side dishes such as kimchi, rice, or roasted vegetables. So if you wish to try it out, go ahead and make your own easy Korean Beef Bulgogi recipe now!
By following this easy bulgogi recipe, you can easily enjoy the flavors from authentic Korean restaurants from the comfort of your own home. With a few simple steps and ingredients, you’ll be able to have a delicious meal in no time! Try it out for yourself
Frequently Asked Questions
When preparing the marinade, simply replace the sesame oil with a good quality vegetable oil and add some Korean red pepper paste to spice things up. The beef will still come out flavorful and tender. Mix everything well before adding it to the beef slices and let it marinate for at least two hours or longer if desired.
Yes, you can certainly substitute other cuts of beef to make bulgogi. Some popular options would be skirt steak, flank steak, hanger steak, ribeye, or tenderloin. Depending on the cut used, you may need to adjust the cooking time accordingly.
No, many of them can be easily found in most regular grocery stores or supermarkets such as soy sauce, sesame oil, garlic, ginger, brown sugar sesame oil, etc.
Leave a Reply