Bulgogi is a sweet and savory Korean beef dish that makes you want to eat another bowl of rice. My mother’s marinade is simple and straightforward and it doesn’t require a food processor. The marinade comes together in less than 5 minutes and it’s a great protein option to have on hand for those busy weeknights.
what is bulgogi (불고기)?
The literal translation of bulgogi is “fire meat” because it was originally grilled over a hot flame. It’s usually made with ribeye but you can also make it with pork and chicken.
Today, bulgogi is typically cooked in a pan over stovetop but I love it best when cooked over a wood chip BBQ grill which gives it a wonderful smoky flavor.
key ingredients for bulgogi
thinly sliced ribeye
Pre-Cut Sliced Ribeye: I usually buy my ribeye pre-cut at the Korean supermarket. It’s usually labeled as “Bulgogi Ribeye Cut” at the meat section. I prefer the ones that are well-marbled because they’re more tender. Another tip is to get the thinnest cut possible. I sometimes find that the pre-cut bulgogi at Korean markets are not cut thin enough or marbled enough so I end up opting for the “Shabu Shabu” cuts which are super thin slices of ribeye used for hotpot. If you use the Shabu Shabu cuts, I recommend freezing them for an hour before adding them to the marinade. It’s easier to pull apart each slices of meat for the marinade when they are slightly frozen.
DIY Ribeye Slices: If you don’t have access to a Korean market nearby, wrap a a 1.5″-2″ ribeye steak with cling wrap and freeze it for about 2 hours. Once the steak has slightly hardened, then cut the ribeye into super thin slices. Thinner the better! It should as thin as the cuts you use for a Philly cheesesteak. TIP: Make sure to sharpen your knife well before cutting.
marinade ingredients
- Soy Sauce
- Sesame Oil
- Granulated Sugar
- Brown Sugar
- Mirin or Matsool: Matsool is a sweetened cooking rice wine and it can be purchased on Amazon or at your local Korean supermarket. Mirin is a great substitute if you can’t find matsool.
- Garlic
- Scallions
- Onions
how to store bulgogi
You can store the marinated bulgogi in the fridge for up to 3 days or in the freezer for a month. I cook small batches of bulgogi throughout the week for bibimbap or sometimes I just serve it with a side of rice. It’s a great and tasty protein option for those busy weeknights!
Bulgogi (Korean BBQ Meat)
Ingredients
- 1.5 lbs thinly sliced ribeye check out "Key Ingredients for Bulgogi" section for instructions on how to slice ribeye
- 1 medium onion thinly sliced
- 3 scallions thinly sliced
- 5 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- 2.5 tbsp mirin or matsool
- 4 large garlic cloves finely grated
- 1 tbsp sesame oil
- 1/4 tsp black pepper
- 1 tbsp neutral cooking oil avocado oil, canola oil, peanut oil
- toasted sesame seeds for garnish
Instructions
How to Marinate the Meat
- In a small bowl, whisk together the soy sauce, mirin, brown sugar, granulated sugar, sesame oil, grated garlic and black pepper.
- In a large bowl, add the thinly sliced ribeye, the marinade, half the onion slices and 2/3 of the chopped scallions. Mix everything well together with your hands. Store the remaining onions and scallions in the fridge.
- Cover the bowl and marinate for at least 30 minutes. TIP: Marinating overnight is best for a more flavorful bulgogi.
How to Cook the Bulgogi
- Preheat a cast iron pan or skillet over medium-high heat and add the oil. Once the oil is heated, add the bulgogi and the remaining onions to the pan. Cook the meat for about 4-5 minutes until the meat reaches your desired temperature. TIP: If you want to add the extra marinade juice to the pan, do so towards the last minute of cooking. The sugar in the marinade will burn quickly so it's best to reserve the additional marinade towards the end of your cooking time. I personally don't find the extra marinade in the pan necessary but some people like to pour extra bulgogi sauce over their rice.
- Then plate the bulgogi and garnish with the remaining scallions, a drizzle of sesame oil and toasted sesame seeds. Serve immediately. Enjoy!
[…] way to recycle those veggies and protein in the fridge. I usually like to make my bibimbap with bulgogi which is a sweet and savory Korean beef that makes you want to eat another bowl of rice. My […]