Easy Beef Bulgogi {Korean BBQ Beef}

Beef bulgogi is a scrumptious and simple Korean BBQ beef dish made by marinating and cooking skinny slices of beef. The cooked meat is so tender and flavorful!

Almost twenty years in the past, I traveled to South Korea with my brother, who lived there and spoke the language. I keep in mind smiling and nodding so much throughout conversations I didn’t perceive…and I additionally keep in mind the meat bulgogi. It was SO GOOD. I like making it at dwelling with this easy recipe!

Best Cut of Beef for Beef Bulgogi

What does it imply to slice beef throughout the grain? Take a take a look at the piece of meat you’re utilizing and spot what course the pure strains (i.e. grains) within the meat are running. In many cuts of meat, particularly steaks, the grains run lengthwise throughout the meat. You wish to reduce slices throughout these strains. So if the grains are running lengthwise, reduce slices from one of many brief sides of the meat.

A Few Important Tips

1. Freeze the meat for 20-Half-hour earlier than slicing to realize tremendous skinny slices.
2. Cut slices throughout the grain (as talked about above)
3. Marinate the meat for at the least one hour however ideally longer (as much as 12 hours).
4. Don’t over crowd the pan when cooking.

This dish will not be meant to be overly saucy. Rather, the marinade reduces whereas cooking and helps caramelize the meat.

The beef for beef bulgogi might be cooked in a skillet, grill pan or an out of doors grill (simply take care that the small items of meat don’t slip by the grates).

What to Serve With Beef Bulgogi

We maintain it easy and eat this delectable, tender, flavorful beef with sizzling, cooked rice and both recent or sautéed/roasted veggies alongside.

You may make a rice bowl out of it! These Korean beef bowls could be beginning place, utilizing this recipe for the meat. YUM.

When I traveled to Korea all these years in the past, I keep in mind eating beef bulgogi at eating places (the place you grilled the small items of beef proper there on the desk), and we stuffed the piping sizzling beef in lettuce with spicy, unnamed sauces. And kimchi – there was at all times kimchi!

However you resolve to serve this, you’ll be rewarded with a number of the yummiest beef of your life!

This straightforward beef bulgogi is so easy and fast to make. I at all times double the recipe, as a result of my protein-loving youngsters devour mountains of this beef.

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Easy Beef Bulgogi {Korean BBQ Beef}

Yield: 5 to six servings

Prep Time: 20 minutes minutes

Marinating Time: 2 hours hrs

Total Time: 2 hours hrs 20 minutes minutes

Marinade:

• ¼ cup soy sauce (see be aware)
• 3 tablespoons granulated or brown sugar
• 2 tablespoons water
• 2 teaspoons toasted sesame seeds
• 2 teaspoons toasted sesame oil
• 4 cloves garlic, finely minced (about 1 tablespoon)
• ¼ teaspoon coarsely floor black pepper
• 2 inexperienced onions or a handful of chives, minced (about 3 to 4 tablespoons)

Beef:

• 1 ½ kilos boneless high sirloin, ribeye or skirt steak, thinly sliced into 1/8-inch items (see be aware)
• 1 tablespoon oil
• Hot, cooked rice and sautéed or roasted veggies, for serving (optionally available)

Cook ModePrevent your display from going darkish

• Combine all of the marinade elements collectively and whisk till effectively mixed.

• Place the meat in a shallow dish. Pour the marinade over the meat and toss to mix till the meat is evenly coated with the marinade. Cover the dish and refrigerate for at the least one hour or as much as 12 hours (the longer it marinates, the higher the flavour).

• Heat a grill pan or skillet over medium warmth. Add a tablespoon of oil and warmth till rippling and sizzling. (You may use a BBQ grill to prepare dinner the meat.)

• Add the meat in a single layer (do not crowd the pan) and prepare dinner for two to three minutes per aspect till the meat is caramelized and cooked by. Remove to a plate and repeat with the remaining beef.

• Serve instantly with sizzling, cooked rice and veggies, if desired.

Beef: to simply reduce tremendous skinny slices of beef, freeze the meat for 20-Half-hour earlier than slicing.
Soy sauce: I at all times use low-sodium soy sauce; common soy sauce can be utilized on this recipe for saltier punch. 

Author: Mel

Course: Main Course

Cuisine: Korean

Method: Stovetop

Serving: 1 serving, Calories: 271kcal, Carbohydrates: 9g, Protein: 32g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 83mg, Sodium: 729mg, Fiber: 0.5g, Sugar: 7g

Recipe Source: from Mel’s Kitchen Cafe (taking inspiration from the multitude of recipes on-line like this one and this one and this one)