Beer makes batters better, meat more tender, and sauces more flavorful.
Authentic Bulgogi
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- #10543
Bulgogi is a Korean BBQ dish that is made with thin slices of beef that are marinated in a sweet and savory sauce. The beef is then cooked and served with rice and vegetables, as desired.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
3 pounds top round beef
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon garlic powder
1/2 teaspoon ground ginger
3 tablespoons sugar, brown sugar, or honey
1/2 cup water
5 green onions, sliced
directions
Slightly freeze the beef so it is easier to slice. Slice the beef 1/8-inch thick, then cut into bite-sized pieces.
Combine the beef, soy sauce, sesame oil, sesame seeds, garlic powder, ginger, sugar, water, and green onions in a bowl or zip-top plastic bag. Mix well, then cover the bowl or seal the bag. Let the meat marinate for 3 hours or up to 8-10 hours.
Heat a wok or large skillet over medium heat. Add the beef and marinade to the wok and cook, stirring constantly, until the beef is cooked, about 3-5 minutes. Adjust the seasoning as needed. Serve the bulgogi hot with steamed rice, stir-fried vegetables, or in lettuce cups.
tools needed
Measuring Cups and Spoons: To measure the soy sauce, seasame oil, sweetner, etc.
Mixing Bowl or Zip-Top Plastic Bag: To marinate the sliced beef with the bulgogi marinade. If using a bowl, it should be covered with plastic wrap or a lid.
Wok or Large Skillet: For cooking the bulgogi.
Knife: To slice the partially frozen beef into thin, bite-sized pieces. The knife is also needed to slice the green onions.
Stirring Spoon, Spatula, or Chopsticks: To stir the beef constantly while it is cooking in the wok or skillet.
nutrition data
466 calories, 24 grams fat, 11 grams carbohydrates, 50 grams protein per serving. This recipe is low in carbs.
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reviews & comments
December 9, 2010
I make this all the time for my family. It taste some what like we had it in Korea and it has a great taste. I sometimes add extra green onions and a little more sugar.
October 18, 2007
This is the first time I've attempted to make Bulgogi, this was a quick and simple recipe to follow and it tastes every bit as good as the Bulgogi I had at a Korean friends house. I did cook it in the traditional clay pot, so it was juicy and tender. Thanks for the recipe!!!