Description
This Korean Beef Bulgogi recipe features tender, thinly sliced beef marinated in a savory-sweet sauce and quickly grilled or pan-cooked to perfection. It’s a classic Korean dish that’s flavorful, easy to make, and perfect served with rice or in lettuce wraps.
Ingredients
- 1 pound rib-eye steak, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
- 1 tablespoon rice vinegar
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional)
- 1/2 small onion, thinly sliced
Instructions
- Place the thinly sliced rib-eye steak in a large bowl or zip-top bag.
- In a separate bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, and rice vinegar.
- Pour the marinade over the beef and add chopped green onions and sliced onion. Mix well to coat all the meat.
- Cover and refrigerate for at least 30 minutes, preferably a few hours or overnight for best flavor.
- Heat a grill pan or skillet over medium-high heat. Add the marinated beef in batches and cook until browned and cooked through, about 2–3 minutes per side.
- Sprinkle with sesame seeds before serving, if using.
- Serve hot with steamed rice or in lettuce wraps.
Notes
- Freezing the beef for 30 minutes makes it easier to slice thinly.
- Adjust sugar and soy sauce to taste for more or less sweetness/saltiness.
- Great with a side of kimchi or pickled vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling, Pan Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 8g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 65mg
