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- 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. (You can purchase the hot chilli paste and red chilli powder at your local Chinese or Asian shop).
25 people made this
- 450g frying steak, thinly sliced
- 5 tablespoons soy sauce
- 2 1/2 tablespoons caster sugar
- 4 tablespoons chopped spring onion
- 2 tablespoons minced garlic
- 2 tablespoons sesame seeds
- 2 tablespoons sesame oil
- 1/2 teaspoon ground black pepper
MethodPrep:10min ›Cook:4min ›Extra time:1hr marinating › Ready in:1hr14min
- Place the beef in a shallow dish. Combine soy sauce, sugar, spring 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 barbecue for high heat, and lightly oil the grate.
- Quickly BBQ beef on hot barbecue until slightly charred and cooked through, 1 to 2 minutes per side.
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
Korean Beef Bulgogi
A simple but flavorful marinade of soy sauce, Korean spicy paste, and sweet Asian pear makes this Korean beef bulgogi a stand out dinner.
My friend Michelle loves food. It’s just one reason we’re good friends. She’s also half Korean. Combine her love of food with her love of her Korean heritage (she has her PhD in Korean Women Studies—WHOA) and I have a built-in advisor on everything delicious about her flavorful heritage.
It seems that Korean has been on a steady upward climb in the Asian flavor field and has quickly become on par with Chinese, Japanese, and Thai food. Michelle and her husband were the first ones to take us to try Korean food. It’s become such a favorite of mine that I’ve celebrated my past three birthdays with a dinner of beef bulgogi and all the little Korean side dishes called ban-chan.
Michelle has made us her Korean dinner a handful of times, and that’s how I discovered it’s really so simple to make at home. Because most of the prep is done ahead of time thanks to the marinade, the actual cooking of the meal happens so quickly that it’s perfect for that “what the heck is dinner gonna be” weeknight meal.
Follow these simple instructions for making this delicious bulgogi recipe:
- Add an apple, garlic, soy, brown sugar, white sugar, water, plum extract and sesame oil to a blender and puree until smooth.
- Slice onions and beef very thin and add them to a plastic zip bag or container with a lid.
- Move the meat and onions around to ensure the marinade is spread through and refrigerate for at least 4-6 hours or for best results overnight.
- Spread out the meat on a very hot grill in between 450° and 550° and cook until lightly charred, about 2-3 minutes per side and serve.
Korean beef bulgogi skewers
Put the steak in the freezer for 30 mins – it will firm up and be much easier to slice thinly. Meanwhile, make a marinade. Put the soy, sugar, mirin, ginger, garlic, pineapple, chilli flakes and oil in a food processor. Blitz until smooth, then pour into a bowl.
When the meat is semi-frozen, thinly slice into 25 pieces and add to the marinade. Chill until ready to use, but don’t leave for longer than 2 hrs or the pineapple juice will break down the meat too much.
Meanwhile, soak small wooden skewers in water for 10 mins. When ready to serve, thread a piece of meat onto each skewer. Heat a griddle pan, or frying pan, and brown skewers for 1-2 mins each side or until grill marks appear. Add a little more oil to the pan if needed.
Mix together the dipping sauce ingredients in a small bowl. Serve the skewers with lettuce, sesame seeds, spring onions and dipping sauce.
If you&rsquore not serving these immediately, just sear the skewers quickly on both sides so they are still undercooked. Cover and chill until ready to serve. Finish cooking in the oven at 200C/180C fan/gas 6 for 5 mins on a tray covered with foil.
Korean Beef Barbecue Bulgogi
You can't call yourself a Korean cook without knowing the recipe for how to make what is arguably the most famous Korean dish - bulgogi. If you don't know what bulgogi is, you're in for a real treat.
This most popular of Korean dishes includes thinly sliced meat that has a smoky-sweet flavor when broiled or cooked on the grill. Bulgogi is even delicious stir-fried, and the tender beef can be used in anything from Korean “sushi” rolls (kimbap) to stir-fried noodles (japchae, chapchae). Bulgogi is usually accompanied with lettuce wraps and spicy red pepper paste (kochujang) for wrapping and spicing up the meat.
Of course, many Westerners can't handle much heat, so if you'd rather go without the red pepper paste, feel free to skip it, but know that it is delicious. If you can tolerate spices and don't have a medical condition, like an ulcer, that might make spicy food a bit risky for you, enjoy the meat along with the paste. To say that it is delectable would be an understatement. Now, on to the recipe.
The Best Side Dishes for Beef Bulgogi
Bulgogi is usually served with a big leafy lettuce, steamed rice and kimchi. I&rsquom sure there are lots of different ways to style your bulgogi, but this is a winner. The kimchi is so spicy and punchy it really balances everything out.
I followed Joshua&rsquos recipe for kimchi and thus will not provide a recipe for that today. It worked really well and tastes amazing. Now I&rsquove got a huuge jar of kimchi, so I need to find other ways to use it as well.
Mega Quick Carrot Pickle
I&rsquove always served this with a mega quick carrot pickle, just for that acidity and freshness. Kimchi takes at least four days to make, and this takes 1 hour. Of course, the longer you let it sit, the better it will be, but it is fully eatable and delicious after 1 hour.
Cut carrots into matchsticks or thinner and place in a bowl. Drizzle a generous amount of salt on top. Don&rsquot worry, we will wash it off. Rinse them after 15 minutes, and you&rsquoll notice the salt has taken a lot of water out of the carrots.
Mix rice wine vinegar, water and sugar together with coriander seeds, ginger and garlic. Pour over the carrots and stir to coat. Let it sit for an hour before eating, but longer is also good. Keeps well in the fridge.
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons dry white wine
- 2 large garlic cloves, very finely chopped
- 1 tablespoon toasted sesame oil
- 2 teaspoons crushed red pepper
- One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
- 16 scallions
- Vegetable oil, for rubbing
- Steamed rice, for serving
In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight.
Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes. Season with salt.
Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.
What is Bulgogi and What Does it Taste Like?
Bulgogi is a popular Korean BBQ dish (literally translating to “fire meat”) made of thinly sliced marinated beef ribeye or sirloin. The beef is marinated in a blend of soy sauce, sesame oil, onion, garlic, ginger, sugar, asian pear, and black pepper. It’s marinated for several hours which flavors and tenderizes the meat.
The flavor of bulgogi is savory, salty and sweet. Our recipe has a mildly sweet and salty flavor – more mild than other recipes or what you may have tasted from a Korean bbq restaurant. If you want to up the sweetness or the saltiness or both, just add a couple more teaspoons of brown sugar and soy sauce (or a couple extra pinches of salt) to the marinade. Also, always taste the marinade before combining it with the beef to ensure the flavor is to your liking.
The Best Ever Beef Bulgogi Marinade
Any great bulgogi bowl is all about the beef itself, and bulgogi beef is all about the marinade. A beautiful balance of sweet, salty, spicy and sharp flavors is what you’re looking for, and our bulgogi recipe delivers that in spades! Here’s what goes into this simple bulgogi marinade:
- Soy sauce
- Brown sugar
- red pepper flakes
- Fresh garlic
- Sesame oil
Dinner Tonight: Korean Barbecue Beef Bulgogi Recipe
I'm still new to this whole Korean barbecue world, but my first foray into the cuisine amazed me. It was kalbi (or galbi), and it has you take thinly sliced short ribs (one of the toughest, fattiest cuts on the steer), marinate them for a few hours, and cook them quickly over high heat. This is a miraculous use of an ingredient that previously I'd only braised for hours on end.
This version of bulgogi that I adapted from Epicurious uses thinly sliced rib-eye or sirloin, and it's even faster than the method above. These get a quick, 30-minute dip in a flavorful marinade—and then it's on the grill and off in a matter of minutes. It doesn't get much simpler.
What you decide to pair the meat with could take longer. I like the idea of wrapping it in lettuce with a little rice. Bibb works best, but the romaine I had on hand wasn't awful. Some kimchi, of course, wouldn't hurt. Neither would a hit of the spicy bean paste. Of course, you could just stuff it into your mouth with a fork if all of this construction is taking too much time.