Bulgogi, Korean Barbecued Beef
Bulgogi, otherwise known as Korean barbecued beef is a simple, yet extremely flavorful Asian dish. Marinate the beef and grill, that’s it.
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I could quite easily be vegetarian if I just had to give up beef. I don’t eat hamburgers or steaks, or even roasts most times (unless I’m in the UK!) However, there is one kind of beef I actually look forward to eating and never pass up–bulgogi! Yes, I’d have to admit, I’d really miss this meal!
How I grew up with Korean cuisine
When I was about 12 years old, we met a Korean family who had come to the US the same year that my family had moved here, and our families became close friends. In fact, I lived with them when I first moved to California. Oke and Soon introduced us to Korean food, and I’ve been in love with it ever since.
Another Korean favorite: mung bean pancakes!
Bulgogi means “fire meat” in Korean. It is often called “Korean barbecue” as the meat is usually cooked on a grill. I took the photo above in a Korean restaurant in Los Angeles where I was taken out to lunch.
Typically, the meat is served raw and cooked over a grill in the middle of the table in Korean barbecue restaurants, and served with rice and “banchan”–lots of side dishes such as pickled cucumber, shredded radish, kimchee, spinach, and potato salad (see next photo).
Gamja: Korean-style potato salad.
The good thing is you don’t have to go to a restaurant to enjoy bulgogi. It’s so simple to make, and you can also use chicken instead of beef or even make both. To make this meal gluten free, just use gluten free soy sauce. You can add it to a bowl of bibimbap, too!
Bulgogi, Korean Barbecued Beef
Recipe by Oke Lee serves 4 (when served with other dishes)
FULL PRINTABLE RECIPE BELOW
Ingredients
- soy sauce
- sesame oil
- sugar
- garlic
- black pepper
- (optional: fresh ginger juice)
- (optional: Asian pear)
- shaved beef
Directions
Place all the ingredients, except the meat, in a large bowl and mix together.
Next, add the meat and coat well with the marinade.
Set aside, covered, in refrigerator for about 2-6 hours before cooking.
When ready to cook, barbecue on grill, or use griddle, fry in sauté pan or cook under the broiler. Onions are often added with the meat, to add flavor.
The thin meat cooks quickly.
This is the type of beef short rib that is used for Korean barbecue called galbi.
Serve hot, with kimchee, steamed rice, spinach, pickled radish, gamja potato salad and seaweed and/or salad.
I didn’t serve it on this plate, but here’s a Korean pickled cucumbers recipe which is also popular with this meal.
Bulgogi, Korean Barbecued Beef
Ingredients
- 3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp sugar
- 3 cloves garlic (diced)
- ½ tsp black pepper (finely ground)
- 1 tsp juice from fresh ginger (optional)
- 2 Tbsp Asian pear (crushed, optional)
- 1 onion (thinly sliced, optional)
- 1 lb thinly sliced beef (or shaved beef like for Philly cheesesteak, or thinly sliced cross-cut beef short ribs, or sliced chicken breast)
Instructions
- Place all the ingredients, except the meat, in a large bowl and mix together.
- Then add the meat and coat well with the marinade. Set aside, covered, in refrigerator for about 2-6 hours before cooking.
- When ready to cook, barbecue on grill, or use griddle, fry in saute pan or cook under the broiler. Onions are often fried with the meat, to add flavor.
- Serve hot, with banchan: kimchee, steamed rice, spinach, pickled radish, potato salad and seaweed and/or salad.
Notes
- Marinate the meat the day or night before for best flavor.
Nutrition
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It looks delicious!! What cut of beef do you recommend using? I am confused about which cut of beef to use when.
Thanks!
Hi Marilyn, you could actually use this marinade on any cut of beef, but for Korean bbq, the most thinly sliced rib-eye you can get would be best, and short ribs.
This looks delish and like something my daughter would love!
Absolutely, Tamara! Before my kids even touched any of the side dishes, they were in love with bulgogi!
I have to admit that I’ve never eaten Bulgogi – but it looks ridiculously good. I’m pretty sure I wouldn’t be able to give it up, either.
Oh Heather! You don’t know what you’re missing! I implore you not to wait to try this crazy-delicious meal much longer! You’ll end up kicking yourself as it’s so tasty; the good thing is it’s so low in fat and all the banchan sides are fabulous, too!
yay!! this is probably one of our go-to meals at home. it’s so easy to make we marinate a bunch and then freeze them. i blogged my mom’s version of the marinade and you should try it to compare! :) meanwhile, i should try this one too! ingredients don’t look too different and i’ve never really used honey before. :)
That’s cool, Esther! I will check out your Mom’s version. I’m sure it’s like Italian sauce, all a variation on a theme. Oke really changes it a little every time she makes it, but it doesn’t matter because it always tastes awesome!
I’m so with you on all of above. I don’t eat a ton of meat, but I do love bulgogi – such great flavors. I’ve never tried making it at home, but now it looks like I may give it a whirl!
It’s incredibly easy to get that authentic Korean flavor, Kelly! You’re going to love it! CC
This marinade sounds really good!
It just makes the meat so tasty, Medeja-you should try it!