Korean beef bulgogi

Korean beef bulgogi

Based on 28 ratings
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Goodnes

Goodnes

Community member

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

30 min

Ingredients

2Servings
220 g
flank steak
1⅝ tbsp
soy sauce (low-sodium)
¾ tbsp
rice wine
¾ tbsp
sugar
tbsp
roasted sesame oil
tsp
Sriracha
¾ cloves
garlic
tsp
ginger
¾
green onions
tbsp
vegetable oil
sesame seeds
120 g
rice (cooked)
MetricImperial

Utensils

large freezer bag or large bowl, plastic wrap, cutting board, knife, small bowl, small frying pan, large frying pan, cooking spoon

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How-To Videos

how-to-marinate

How to marinate

how-to-prepare-garlic

How to prepare garlic

how-to-cut-green-onions

How to cut green onions

how-to-cook-aromatic-rice

How to cook aromatic rice

Nutrition per serving

Cal370
Fat14 g
Protein27 g
Carb30 g
  • Step 1/4

    Wrap beef in plastic wrap and freeze for approx. 1 hr. for easier slicing. Cut beef against the grain into thin slices. Place in large freezer bag or large bowl.
    • 220 g flank steak
    • large freezer bag or large bowl
    • plastic wrap
    • cutting board
    • knife

    Wrap beef in plastic wrap and freeze for approx. 1 hr. for easier slicing. Cut beef against the grain into thin slices. Place in large freezer bag or large bowl.

  • Step 2/4

    Mince garlic and ginger. Combine soy sauce, rice wine, sugar, sesame oil, sriracha, and minced garlic and ginger in small bowl. Stir to combine. Finely chop white and light green parts of green onion and add to marinade; save the dark green parts for serving.
    • ¾ cloves garlic
    • tsp ginger
    • 1⅝ tbsp soy sauce
    • ¾ tbsp rice wine
    • ¾ tbsp sugar
    • tbsp roasted sesame oil
    • tsp Sriracha
    • ¾ green onions
    • small bowl

    Mince garlic and ginger. Combine soy sauce, rice wine, sugar, sesame oil, sriracha, and minced garlic and ginger in small bowl. Stir to combine. Finely chop white and light green parts of green onion and add to marinade; save the dark green parts for serving.

  • Step 3/4

    Pour marinade over beef and stir to coat. Seal bag or cover bowl with plastic wrap and marinate in refrigerator for approx. 30 min. or up to 8 hrs. Meanwhile, toast sesame seeds in a frying pan over medium heat until fragrant.
    • tsp sesame seeds
    • plastic wrap
    • small frying pan

    Pour marinade over beef and stir to coat. Seal bag or cover bowl with plastic wrap and marinate in refrigerator for approx. 30 min. or up to 8 hrs. Meanwhile, toast sesame seeds in a frying pan over medium heat until fragrant.

  • Step 4/4

    Heat vegetable oil in large frying pan over medium-high heat. Add meat along with its marinade. Fry, stirring frequently, until most of the liquid has evaporated and beef is cooked through. Slice dark green parts of green onions and stir into beef. Sprinkle with toasted sesame seeds. Serve with warm rice.
    • tbsp vegetable oil
    • 120 g rice (cooked)
    • large frying pan
    • cooking spoon
    • cutting board
    • knife

    Heat vegetable oil in large frying pan over medium-high heat. Add meat along with its marinade. Fry, stirring frequently, until most of the liquid has evaporated and beef is cooked through. Slice dark green parts of green onions and stir into beef. Sprinkle with toasted sesame seeds. Serve with warm rice.

  • Enjoy your meal!

    Korean beef bulgogi

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