Korean-Style Beef Bulgogi
This Korean-Style Beef Bulgogi bursts with sweet, savory, and spicy flavors in tender, marinated beef perfect for quick, delicious meals!
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 1 pound beef sirloin thinly sliced
- 1 medium onion thinly sliced
- 2 green onions chopped
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon grated fresh ginger
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon gochujang Korean red chili paste
- Lettuce leaves for serving
Instructions
Prepare the Beef and Vegetables
- Start by thinly slicing 1 pound of beef sirloin against the grain to keep the meat tender. Peel and thinly slice 1 medium onion, chop 2 green onions, mince 3 cloves of garlic, and grate 1 tablespoon of fresh ginger.
Make the Marinade
- In a large mixing bowl, combine 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon sugar, grated ginger, minced garlic, 1 teaspoon black pepper, and 1 tablespoon gochujang. Whisk until sugar dissolves and marinade is well combined.
Marinate the Beef
- Add the thinly sliced beef and onions to the marinade, toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Cook the Bulgogi
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add marinated beef and onions in a single layer. Let sear without moving for 1-2 minutes to develop caramelized crust, then stir-fry for 2-3 minutes until beef is cooked and onions are soft.
Add Green Onions and Final Touches
- Stir in chopped green onions and cook for an additional minute. Taste and adjust seasoning if needed with more soy sauce or sugar.
Serve
- Serve hot with fresh lettuce leaves for wrapping. Pairs well with steamed rice or soft flatbread.
Notes
- Slice beef thinly against the grain to ensure tenderness.
- Marinate the beef for at least 30 minutes to develop flavor and tenderness.
- Do not overcrowd the pan when cooking to allow proper searing.
- Adjust gochujang amount to control spice level.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently.