Description
A deliciously sweet and savory Korean beef bulgogi, featuring tender marinated steak, crunchy veggies, and warm rice, perfect for sharing.
Ingredients
- 1.5 lbs ribeye or sirloin steak, thinly sliced against the grain
- 6 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 Asian pear or red apple, grated
- 2 tbsp mirin (optional)
- 1 tbsp gochujang (optional, for spice)
- 1/4 tsp black pepper
- 2 tbsp finely chopped green onions
- 1 tsp toasted sesame seeds
- 1 tbsp neutral oil (for cooking)
- 1 small onion, thinly sliced
- 1 carrot, julienned
- 1 cup mushrooms (shiitake or white button), sliced
- 2 tbsp honey butter (1 tbsp melted butter + 1 tbsp honey, mixed)
- Cooked rice, for serving
- Lettuce leaves or perilla leaves, for wrapping
- Extra sesame seeds and sliced green onions, for garnish
Instructions
- In a large mixing bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear or red apple, mirin, gochujang, and black pepper to create the marinade.
- Add the thinly sliced beef to the marinade, ensuring each piece is well-coated. Marinate for at least 30 minutes, preferably longer.
- Heat a grill pan or cast iron skillet over medium-high heat and add 1 tablespoon of neutral oil.
- Remove the beef from the marinade and cook in batches for 2–3 minutes per side until caramelized, avoiding overcrowding.
- Drizzle honey butter over the beef just before finishing to enhance caramelization.
- Remove the cooked beef from the pan and set aside. In the same skillet, sauté onions, carrots, and mushrooms for 3-4 minutes until tender yet crisp.
- Serve the cooked beef over a bed of rice, accompanied by sautéed vegetables. Wrap portions of bulgogi in lettuce or perilla leaves for a delightful bite-sized option.
Notes
Allowing the beef to marinate overnight is ideal for the deepest flavor. Fresh vegetables enhance the dish’s visual appeal and texture.
