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Beef Bulgogi

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Sweet and savory Korean-style marinated beef, grilled or pan-seared to tender perfection, served over rice or wrapped in lettuce for a delightful meal.

Ingredients

Scale
  • 1 lb (450 g) thinly sliced beef ribeye or sirloin
  • ¼ cup soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp honey
  • 1 Tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 Tbsp grated ginger
  • ½ small onion, grated or finely chopped
  • 2 Tbsp mirin or rice wine (optional)
  • ¼ tsp black pepper
  • 2 green onions, sliced
  • 1 Tbsp toasted sesame seeds
  • Optional: sliced chili pepper for heat

Instructions

  1. In a bowl, whisk together soy sauce, brown sugar, honey, sesame oil, garlic, ginger, onion, mirin (if using), and black pepper.
  2. Add sliced beef, tossing well to coat. Marinate in the fridge for at least 30 minutes (up to 2 hours for more flavor).
  3. Heat a grill or skillet over medium-high heat. Cook beef in a single layer for 1–2 minutes per side until browned and slightly caramelized. Work in batches to avoid overcrowding.
  4. Once cooked, return all beef to the pan, sprinkle with sliced green onions and sesame seeds. Toss briefly to combine and warm through.
  5. Serve immediately over steamed rice, or with lettuce wraps and Korean sides (kimchi, pickled radish).

Notes

  • Use ribeye for richer flavor or sirloin for a leaner option.
  • Beef can be sliced thinly at home by partially freezing first.
  • For extra depth, add 1 minced Asian pear or kiwi to the marinade.
  • Substitute honey with brown sugar or vice versa.
  • Leftover bulgogi is great in tacos, sandwiches, or fried rice.

Nutrition

Find it online: https://ukfinda.com/beef-bulgogi/