Tofu Beef Bulgogi

Based on 2 ratings


Easy 👌


250 g skirt steaks
125 g tofu
3½ tbsp soy sauce (for marinating)
2 tbsp brown sugar (for marinating)
1½ stalks scallions
3 cloves garlic (for marinating)
1½ tbsp sesame seeds
2 tbsp toasted sesame oil
1 tsp black peppercorn


  • knife
  • cutting board
  • bowl
  • cast iron pan
  • sauté pan
  • tongs
  • Step 1/5

    • 250 g skirt steaks
    • 1½ stalks scallions
    • 3 cloves garlic (for marinating)
    • knife
    • cutting board

    Finely mince garlic cloves. Finely chopped scallions and thinly sliced the steak and set aside.

  • Step 2/5

    • 125 g tofu
    • 3½ tbsp soy sauce (for marinating)
    • 2 tbsp brown sugar (for marinating)
    • 2 tbsp toasted sesame oil
    • bowl

    In a small bowl, mix all marinating ingredients, add tofu and steak, mix thoroughly, cover tightly with foil and let marinade in the fridge for at least one hour, if you don’t have any mixing bowl— use freezer bags. You can do this well over a day before if you like.

  • Step 3/5

    • cast iron pan
    • sauté pan
    • tongs

    Preheat your pan or cast iron skillet over high heat. Once heated, cook the beef a few a once (as if grilling them!). Once the meat has taken a good amount of colour, set aside. Do this repeatedly until only tofu left in the marinated bowl.

  • Step 4/5

    Once all the meat has been cooked, put it back in the pan over medium high heat and add the rest of the tofu, tossing the meat until tofu is cooked and liquid evaporates.

  • Step 5/5

    Serve over warm rice, sunny side up eggs topped with sesame oil, black pepper, and sesame seeds. Best to be accompanied with sautéed bok choy cooked in chicken stock for more flavourful broth!

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