Korean Beef Bulgogi is a tasty, easy-to-make dish made with thinly sliced beef sirloin marinated in a delicious sweet and savory garlic soy sauce made from scratch. The best part? It’s ready to eat in just 30 minutes.
For the marinated beef steak:
- 1 pound beef sirloin (or flank steak), thinly sliced to 1/8 inch thickness
- 1 yellow onion, halved
- 3 cloves garlic
- 1 teaspoon fresh ginger, grated
- 1 Asian pear, cored
- 1/4 cup dark soy sauce
- 1/2 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- sesame seeds (optional, for serving)
For serving (optional):
- 2 cups steamed rice
- 1/4 cup carrots, shredded
- 1/4 cup cabbage, shredded
- 1/4 cup kimchi
- 2 tablespoon fresh cilantro, finely chopped
- In a blender or food processor, add onion, garlic, ginger, pear, soy sauce, vinegar, sugar, sesame oil, and pepper. Mix on high for 1 minute until smooth.
- In a large mixing bowl, place beef strips and pour in the blended marinade. Mix well to coat and let it marinate for at least 15-20 minutes.
- In a large skillet, heat 1 tablespoon oil over medium-high heat until it is sizzling hot. Add the marinated beef (in batches) and cook for 3-4 minutes on each side until browned and cooked through, stirring occasionally.
- Serve the bulgogi beef with steamed rice, vegetables (carrots and cabbage), kimchi, and cilantro.
How to store: Store leftover beef bulgogi in the refrigerator for 4-5 days in an airtight container. Uncooked marinated bulgogi will also last up to 4 days in the refrigerator before cooking.
How to reheat: Reheat leftovers on the stove over medium-low heat until warmed through or in the microwave.
How to freeze: Transfer bulgogi leftovers to a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Beef
- Method: Stovetop
- Cuisine: Korean