Here’s a recipe I have been making for years. When we were first married, we lived in a different city, and there we used to go to a tiny little restaurant where I ate beef bulgogi for the first time! Since I am Brazilian, not Korean, that was my first experience with it, and I had no idea how to make it. Well, that’s why Google exists, folks. I found this recipe years and years ago—can you believe we’ve been married for nearly ten years? Crazy!
Anyway, I’ve been making it for so long that I now call it my own. I’ve also added my own twist with carrots, and sometimes I include broccoli because that’s how the restaurant did it, and I quite liked it that way.
Ingredients and Substitutions:
For the Marinade:
- Soy Sauce: Essential for the savory base.
- Brown Sugar: Adds sweetness and helps to caramelize the meat.
- Rice Wine (Mirin): Adds a subtle sweetness and depth.
- Yellow Grated Onion: Provides a mild onion flavor and moisture.
- Minced Garlic: Essential for that aromatic punch.
- Grated Apple (Gala, Pink Lady, Fuji): Adds sweetness and a hint of fruitiness. You can also use an Asian pear, which is more traditional I believe.
- Minced Ginger: Fresh is preferred, but ground ginger can be used as a substitute. I’ve tried both and found little difference in flavor.
For the Bulgogi:
- Thinly Sliced Sirloin or Any Tender Prime Beef: Sirloin is ideal, but any tender cut will work. I used to buy my thinly sliced beef from Galleria in Mississauga. It was a bit of a drive, but worth it for a cooking enthusiast without kids. Now, with kids and living farther away, I haven’t been back. However, I found sliced beef at Costco that works just fine for this recipe.
- Yellow Onion, Peeled and Sliced: Adds sweetness and texture.
- Green Onion: For a fresh, slightly sharp flavor.
- Medium Carrot: Optional. You can add more or different veggies. The restaurant we used to go to included carrots and broccoli, so sometimes I also add broccoli, which complements the dish well.
- Sesame Seeds: For garnish and a nutty flavor.
- Cooking Oil: For stir-frying the meat and veggies.
How to Make It:
Making beef bulgogi is very easy. Just follow these simple steps:
- Combine Ingredients: In a large bowl, mix the thinly sliced beef with all of the marinade ingredients: soy sauce, brown sugar, rice wine (mirin), yellow grated onion, minced garlic, grated apple or Asian pear, and minced ginger.
2. Ideally, let the beef marinate overnight in the refrigerator. However, if you’re short on time, marinating for at least 15 minutes is sufficient since the beef is sliced thinly.
3.
- Heat a large skillet or wok over medium-high heat and add a bit of cooking oil.
- Sautee the onions until they are translucent.
- Add the marinated beef to the skillet, spreading it out so it cooks evenly.
- If using veggies, add them to the skillet once the beef starts to brown. Stir-fry until the beef is fully cooked and the veggies are tender.
4. Serve: Sprinkle with sesame seeds and garnish with sliced green onions. Serve hot, ideally with steamed rice.
This recipe comes together really quickly and you’ll only have the bowl you used to marinate the beef and the skillet or wok to clean—so not many dirty dishes. Hooray!
How to Store:
If you have leftovers, here’s how to store them:
- Refrigerate: Place the cooked beef bulgogi in an airtight container and store it in the refrigerator for up to 3 days
FAQ:
Can I use a different type of meat?
Yes, you can use other tender cuts of beef such as ribeye or tenderloin.
What if I can’t find mirin?
If you can’t find mirin, I would check online. You would be surprise the amount of things you can find on Amazon. But please remember to check the price before buying. It is not uncommon to see certain items selling for a lot more than what you would pay at the grocery store.
Beef Bulgogi
Ingredients
Bulgogi
- 800 g thinly sliced sirloin or tender prime beef cut
- 1 large onion
- 2 stalks green onion
- 1 medium carrot
- 1 tbsp sesame seeds optional
- 1 tbsp cooking oil
Marinade
- 6 tbsp soy sauce
- 3 tbsp brown sugat
- 2 tbsp rice wine
- 5 tbsp grated red apple gala, pink lady or fuji or use an asian pear
- 1 tsp minced garlic
Instructions
- Mix all marinade ingredients in a large bowl.
- Pat the meat dry with paper towels to remove excess blood.
- Place the meat in the bowl with the marinade and mix well.
- Cover the bowl and marinate preferably overnight.
- Thinly slice the onions, carrots, and green onions.
- Preheat a wok or skillet over medium heat and add cooking oil.
- Sauté the sliced onions until they are soft and translucent
- Add the beef and cook until it starts to brown.
- Add the veggies and stir occasionally until everything is cooked through.
- Stir in the sesame seeds.
- Serve hot.
Notes
Nutrition
Enjoy making and sharing this delicious beef bulgogi recipe with your loved ones! And don’t forget to follow me on instagram!
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