Korea · Meat Dishes · Gluten-free
Beef Bulgogi
Korea's most beloved BBQ dish — paper-thin slices of ribeye marinated in soy sauce, sesame oil, sugar, garlic, and ginger, then seared on a blazing hot pan until caramelized at the edges. Sweet, savory, smoky, and intensely flavorful. Serve with rice, lettuce leaves, and kimchi.
25 min 280 kcal 2 serves Medium🌾Gluten-free🇰🇷Korea★★★★★4.8· 6 reviews
Ingredients
ServingsMetric
- 300 gbeef ribeye or sirloin
- 2 tbspsoy sauce
- 1 tbspsesame oil
- 1 tspsugar
- ½ tsprice vinegar or apple cider vinegar
- 2 garlic cloves
- 1 tspfresh ginger
- 1 egg
- 1 onion, sliced into rings
- 1 carrot
- 1 tspsesame seeds
- scallion for serving
- salt and pepper to taste
Method
- Mix soy sauce, sesame oil, sugar, vinegar, garlic, ginger, and egg in a bowl.
- Add thinly sliced beef and sliced vegetables to the marinade. Mix well and marinate for at least 15 minutes (or up to 4 hours in the fridge).
- Heat a wok or skillet with a little oil over very high heat. Cook the meat and vegetables in batches for 5–7 minutes, stirring constantly. Do not overcrowd the pan — cook in small portions so the meat sears rather than steams.
- Serve with rice, sprinkled with sesame seeds and green onion. Can also be wrapped in lettuce leaves.
FAQ
Ribeye or thin-cut sirloin is ideal — the marbling makes the meat tender and juicy. Flank or shoulder also work. Korean grocery stores often sell pre-sliced beef labeled 'bulgogi meat' — a convenient option.
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Comments (2)
фееричный гуляш! говоря по-нашему
Let the beef come to room temperature for 20 minutes before cooking beef bulgogi. Cold meat causes the muscle fibers to contract violently when they hit heat. Room temp beef sears evenly and stays tender.