Paper Thin Sliced Beef Sprouts Market

Beef Bulgogi to rival any Korean restaurant is like shooting fish in a barrel to melt at dwelling!

Beef Bulgogi is crazy tender and juicy seeping with mildly sweet, savory, smoky flavors from the soy, sesame, garlic, ginger marinade. It is intensely flavorful, and tantalizingly delicious. This Bulgogi cooks super fast, so once your steak is done marinating, information technology's fifteen minutes to dinner!

Up close of Best Beef Bulgogi with sesame seeds and green onions

Beefiness Bulgogi (Korean Beefiness BBQ) is one of the most pop Korean dishes. And soon yous will gustatory modality why. Bulgogi tin can be barbecued on acme of a charcoal grill (in which instance yous will want a fine mesh sieve) or pan-fried. I've chosen the pan-fried version for this recipe for convenience and ease – as in soooo easy! Yous may never desire to eat any other Bulgogi again!

What is Bulgogi?

Beef Bulgogi is one of the most popular Korean dishes. It is tender, thinly sliced, caramelized beef usually rib centre, just I have had cracking success with flank steak also. The marinated beef is slightly sweet, savory and characteristically seasoned with soy sauce, ginger, garlic, sesame and scallions besides as a freshly grated ripe pear to tenderize the meat.

Bulgogi literally means "fire" and "meat" and is traditionally grilled on a barbecue or on a stove-summit griddle. Modern interpretations, however, often cook Bulgogi in a screaming hot cast iron or stainless steal skillet so the edges caramelize like they would on a grill.

top view of easy eef Bulgogi in a white dish

What kind of meat do you use for beef bulgogi?

Bulgogi is typically made with nearly cardboard slices of the most tender cuts of beef. Rib-eye is the most mutual cut of beef with pinnacle sirloin coming in a close 2d.

That being said, I have used both rib-eye and flank steak for this Beef Bulgogi recipe and honestly, I could barely tell a difference! So, if yous are looking for a more economical fashion to brand Bulgogi, I highly suggest either flank steak or brim steak and then marinate for a few hours to ensure your beefiness is cook-in-your-mouth-tender.

WHAT IS BULGOGI SAUCE MADE OF?

Bulgogi sauce is intensely flavorful and irresistible. Information technology is a soy based marinade/sauce flavored with ginger, garlic, sesame and Asian pear (more on pear beneath). Dark-brown sugar is added for sweet also equally sweet rice cooking wine. I've also added Gochuchang to the Beefiness Bulgogi marinade for a subtle sweetness rut and dimension of flavour.

If yous aren't familiar with rice wine – rice wine is NOT rice vinegar- Exercise NOT switch them out. Rice wine adds a sweetness and depth of flavour while as well tenderizing the beef. Rice vinegar, on the other mitt volition add an acidic season. I use "Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning" which is commonly institute in the Asian section of most grocery stores or you tin can Amazon information technology. I highly advise yous google paradigm earlier you head off to the grocery store so yous know exactly what you are looking for. The best substitute for rice wine is pale dry sherry.

Showing how to make easy Bulgogi recipe by adding soy sauce, sesame oil, ginger, garlic, brown sugar, and grated Asian pear to a glass dish to make Korean marinade

WHAT IS GOCHUJANG AND WHERE CAN I Purchase Information technology?

Gochujang is a Korean BBQ Sauce that's the perfect alloy of savory, sweet and spicy and 1 of my absolute favorite Asian condiments. By calculation it to the marinade, the resulting beef Bulgogi isn't spicy at all, by our standards, but boasts fabulous dynamic flavors.

If you lot don't want to purchase Gochujang just for this recipe, then I suggest calculation 1-3 teaspoons of an alternative Asian hot chili sauce. However, I besides use Gochujang in my Korean BBQ Burgers, Korean Meatballs, Korean Beef Stir Fry and Korean Beef Bowls, so it is fabulous to have on hand and won't go to waste!

I use Annie Chun's Sweet and Spicy Gochujang Sauce located in the Asian section of my grocery store, but y'all can too easily purchase it on Amazon. I do recommend looking to see what Annie Chun'due south Gochujang Sauce looks like so yous tin hands spot information technology at the grocery shop (not an affiliate, only will make your life easier).

Asian Pear and Asian Pear Substitutes

The Korean/Asian pear is round and pale yellow. Essentially, information technology looks similar a yellow-ish apple. To me, it tastes like a cross between an apple and a pear and is 1 of my favorite fruits! It is sweet and juicy with the firm texture of an apple.

We grate ¼ of an Asian pear and add information technology to the marinade. The grated pear non only adds sugariness but more than importantly, tenderizes the meat also.

Asian pears are more than readily bachelor in the fall and winter months (sometimes even Costco carries them), only I hands institute mine at Sprouts in July! And then if you aren't sure if your shop carries them, simply ask! If you can't notice Asian pears, you tin can substitute a sweetness apple like Fuji or Bosc pear.

showing how to make authentic beef bulgogi by grating an Asian pear

Is Bulgogi spicy?

Although Bulgogi means "burn meat," information technology is not spicy. The literal translation in reference to the cooking style of existence fried in a skillet or tabletop grill. Beef Bulgogi is more than on the sugariness side, even with the addition of Gochujang.

You can certainly make your beef spicier by adding additional Gochujang or Asian hot chili sauce.

How Long to practice you marinate Bulgogi?

If you choose to use flank steak or skirt steak, I suggest marinating the beef longer considering these are tougher meats to start with. I would marinate flanks and skirt steak for at least 2 hours but overnight is all-time.

If you are using rib-eye or peak sirloin, you lot can get away with marinating for as little as a 30-minutes at room temperature, but ii-3 hours in the fridge is optimal. The meat is sliced so thinly and it's already so tender and so y'all don't need much more than iii hours, but yous are welcome to marinate longer.

Showing how to make Beef Bulgogi by adding steak to marinade in a glass bowl

Helpful Tips to make Easy Beef Bulgogi

Freeze beef. Yous can buy pre-sliced Beefiness Bulgogi meat at Korean grocery stores, otherwise, the easiest way to thinly slice beefiness is while it is partially frozen. Wrap beef in plastic wrap and freeze i-ii hours until it is firm enough to agree shape just still soft enough to piece. I like to cut the beefiness in half and place i half in the freezer until I am finished slicing the start one-half and then information technology doesn't get-go to defrost on the cutting board.
Cut beefiness thin. Slices should exist less super sparse – fifty-fifty more thin than the beefiness in Beef and Broccoli or Spicy Korean Noodles. Beef Should be sliced less than 1/viii" thick if cooking in a skillet and 1/eight" thick if cooking on the grill. Don't worry if the edges wait a bit ragged.
Cut beefiness across the grain. You can meet the "grain" running through the meat in i direction. The grain is essentially the muscle fibers running through the meat. You want to cut perpendicular to the musculus fibers so they go as short equally possible equally opposed to long musculus fibers. Long musculus fibers will give you chewy, rubbery tough meat – so cut Confronting the grain.
Butcher's help. You can ask your butcher to slice the meat thinly for you!

cooking beef bulgogi in a stainless steal pan to caramelize edges

Beefiness Substitutes. Yous can mix up the meat in this Bulgogi and utilize boneless pork loin, boneless short rib, skinless, boneless chicken breasts or thighs.
Bring meat to room temperature. Let beefiness sit at room temperature for xxx minutes. This mode your beefiness won't be common cold when it touches the hot skillet and immediately reduce the skillet temperature. Chilled meat also will releases more than of its juices, which nosotros don't want.

Use tongs. We don't want backlog moisture/marinade in our skillet in social club for the beefiness to sear and caramelize instead of only steam, so employ a pair of tongs to transfer your beef from the marinade to the skillet, letting backlog marinade drip off. If there is excess wet left in your skillet after you cook you outset batch, wipe it out with a paper towel.
Use a hot skillet. Your pan should be hot enough so that the meat sizzles as presently as it touches the pan. Nosotros want the outside of our meat to develop a squeamish sear while the inside remains tender, this ensures juicy steak. To do this, use a wok, cast fe or stainless steal pan, brand certain your skillet is nice and hot.
Don't overcrowd your pan. Cook your steak in 4 batches so you don't overcrowd your skillet which will steam instead of sear your beef. The hot skillet will evaporate any extra moisture as it sears the meat and leave yous with beautifully caramelized Beefiness Bulgogi. It only takes a few minutes to cook each batch, so delight practice not endeavor to rush the process and crowd your pan or your beef volition endure flavor and tenderness.
Add additional sugar to taste. Beef Bulgogi is mildly sugariness, simply just how sweet is subjective. I call up the recipe is perfect equally written, but you lot tin can add more sugar while yous're cooking if you like sweeter Bulgogi. To do this add sprinkle ½-ane teaspoon brown sugar over your meat and so stir fry.

WHAT SIDE DISHES TO SERVE WITH BULGOGI?

Bulgogi is commonly served with rice and kimchi. It is also served as a wrap. To make a wrap, utilise whole, fluffy lettuce leave such every bit green leaf or romaine and add any of the following: rice, hot peppers, carrots, cucumbers, edible bean paste.

Bulgogi can likewise be easily turned into a Beefiness Bulgogi stir fry past adding any of your favorite veggies. I recommend stir frying your veggies separately later on the beef so they don't overcrowd the pan and release backlog moisture with the beef. Bulgogi tin also be turned into delectable Korean Tacos. I serve mine with Asian Pear Mango Slaw and they are divine!

LOOKING FOR MORE ASIAN RECIPES?

Beefiness and Broccoli
General Tso's Chicken
Mongolian Chicken
Cashew Chicken
Pineapple Ginger Chicken

using chopsticks to pick up Beef Bulgogi in a white dish with sesame seeds and green onions

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Pivot IT TO YOUR ASIAN, BEEF OR DINNER BOARD TO SAVE FOR LATER!

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Attempt this Beef Bulgogi in my new Korean Tacos!

holding Korean Tacos with steak in one hand

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ane 1/2 pounds rib eye, top sirloin or flank steak THINLY sliced across the grain (less than 1/viii″)
Vegetable oil

Add all of the marinade ingredients to a shallow bowl or freezer bag (whatever you are going to marinate your steak in) and whisk to combine. Add steak and turn to coat. Cover and marinate 30 minutes at room temperature (only an selection if using rib eye or top sirloin) or refrigerate up to overnight.
When ready to melt, allow beefiness sit at room temperature for 30 minutes. Heat one tablespoon vegetable oil over medium loftier estrus in a large cast iron skillet, wok or stainless steal pan.
Working in 4 batches, add together meat (grabbing meat with tongs so excess marinade drips off) in a single layer and let sear i-2 minutes. Flip and cook and addition ane-ii minutes or until browned simply barely cooked through then add sesame seeds and stir to combine. Transfer to a plate and cover tightly with foil. Repeat.
Garnish with additional sesame seeds and green onions if desired. Serve with boosted Gochuchang if you would like it spicier.

Korean/Asian pear. Asian pears look like a pale, yellow apple tree. Asian pears are more than readily bachelor in the autumn and winter months (sometimes fifty-fifty Costco carries them), but I easily establish mine at Sprouts in July! Then if you aren't sure if your store carries them, just ask!
Asian pear Substitute. If you lot tin can't find Asian pears, you lot can substitute a sweet apple like Fuji or Bosc pear.
Rice wine is Not rice vinegar– Practice Non switch them out. I use "Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning" which is normally found in the Asian section of virtually grocery stores or you can Amazon it. I highly suggest y'all google epitome before you head off to the grocery store so you know exactly what y'all are looking for. The all-time substitute for rice wine is pale dry sherry.
Gochuchang is a sweetness and spicy Korean Charcoal-broil Sauce and is one of my favorite condiments. I use Annie Chun'due south Sweet and Spicy Gochujang Sauce located in the Asian section of my grocery store, just y'all tin likewise easily purchase it on Amazon. I practise recommend looking to see what Annie Chun'south Gochujang Sauce looks like and so you can easily spot it at the grocery shop (non an affiliate, just volition make your life easier). If you don't desire to buy Gochuchang simply for this recipe, then I suggest calculation an i-iii teaspoons of an alternative Asian hot chili sauce.
Freeze beef. Y'all can buy pre-sliced Beef Bulgogi meat at Korean grocery stores, otherwise, the easiest style to thinly slice beef is while it is partially frozen. Wrap beefiness in plastic wrap and freeze 1-2 hours until it is firm enough to agree shape just still soft enough to piece. I similar to cut the beef in half and place one half in the freezer until I am finished slicing the first one-half.
Cutting beef across the grain. You tin can see the "grain" running through the meat in i direction. The grain is essentially the muscle fibers running through the meat. You want to cut perpendicular to the muscle fibers and then they become every bit short as possible every bit opposed to long muscle fibers. Long muscle fibers volition requite you lot chewy, rubbery tough meat – and so cut Confronting the grain.
Butcher'south aid. Yous can ask your butcher to slice the meat thinly for y'all!
Beef Substitutes. You tin can mix upward the meat in this Bulgogi and use boneless pork loin, boneless short rib, skinless, boneless craven breasts or thighs.
Marinating Times. If you lot choose to employ flank steak or skirt steak, I suggest marinating the beef longer because these are tougher meats to start with. I would marinate flanks and skirt steak for at least 2 hours but overnight is best. If you are using rib-centre or peak sirloin, you lot can get away with marinating for equally footling as a 30-minutes at room temperature, but i-two hours in the refrigerator is optimal. The meat is sliced so thinly and these cuts of meat are already then tender you don't need much more than 3 hours, simply y'all are welcome to marinate longer.
Use tongs. We don't desire excess moisture/marinade in our skillet in club for the beefiness to sear and caramelize instead of just steam, so employ a pair of tongs to transfer your beef from the marinade to the skillet, letting backlog marinade drip off. If there is excess moisture left in your skillet after you cook yous first batch, wipe it out with a paper towel.
Use a hot skillet. Your pan should be hot enough so that the meat sizzles as soon as information technology touches the pan. We want the outside of our meat to develop a prissy sear while the inside remains tender, this ensures juicy steak. To exercise this, use a wok, cast iron or stainless steal pan, make sure your skillet is nice and hot.
Don't overcrowd your pan. Melt your steak in iv batches and then y'all don't overcrowd your skillet which will steam instead of sear your beef. The hot skillet will evaporate any extra moisture as information technology sears the meat and exit you with beautifully caramelized Beefiness Bulgogi. Information technology only takes a few minutes to cook each batch, so please exercise not try to blitz the procedure and crowd your pan or your beefiness will endure flavor and tenderness.
Add additional sugar to taste. Beef Bulgogi is mildly sugariness, but merely how sweet is subjective. I call up the recipe is perfect as written, but you can add more sugar while you're cooking if you like sweeter Bulgogi. To do this add sprinkle ½-one teaspoon brown sugar over your meat and then stir fry.

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