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Bulgogi Beef Recipe

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4 from 2 reviews

A classic Korean Bulgogi Beef recipe featuring thinly sliced marinated beef cooked to caramelized perfection in a hot wok. This flavorful dish combines savory soy sauce, sweet brown sugar, aromatic garlic and ginger, and a hint of mirin for a well-balanced marinade. Serve hot with steamed rice and garnish with sesame seeds and green onions for an authentic Korean meal experience.

  • Author: Chef
  • Prep Time: 15 minutes plus 2 hours freezing and 2 hours marinating
  • Cook Time: 10 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean

Ingredients

Beef

  • 1.5 lbs beef (ribeye or strip steak works nicely)

Marinade

  • ½ cup soy sauce
  • 3 Tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 Tbsp fresh grated ginger
  • ½ tsp black pepper
  • 2 Tbsp mirin (rice wine, not rice vinegar)
  • 3 Tbsp water

Vegetables and Garnish

  • 1 carrot, sliced into strips
  • 3 green onions, greens only chopped
  • 1 Tbsp sesame seeds

Instructions

  1. Freeze the Beef: Place the beef in the freezer until it becomes very firm, approximately 2 hours depending on thickness. This step helps in slicing the beef into very thin strips.
  2. Prepare Ingredients: While the beef is freezing, mince the garlic, grate the ginger, peel and slice the carrot into strips, and measure out the rest of the marinade ingredients.
  3. Slice the Beef: Once firm, slice the frozen beef into the thinnest strips possible and transfer to a bowl.
  4. Marinate the Beef: Add soy sauce, brown sugar, garlic, ginger, black pepper, mirin, and water to the beef. Stir well to combine, adding just enough water so the beef is completely covered. Cover the bowl tightly with plastic wrap and refrigerate for about 2 hours to allow flavors to meld.
  5. Cook the Beef: Heat a very hot wok or grill. Cook the beef in small batches to ensure even cooking and caramelization. Allow all juices to evaporate while stirring occasionally to get a nice brown crust on the beef. Set cooked beef aside and repeat with remaining batches.
  6. Serve: Serve the bulgogi hot with steamed rice. Garnish with sesame seeds and chopped green onions for extra flavor and presentation. Optionally, wrap beef and garnishes in lettuce leaves for a traditional Korean serving style.

Notes

  • Freezing the beef helps in slicing it very thin, which is key for the perfect texture.
  • Use a very hot wok or grill for cooking to achieve caramelization and avoid steaming the beef.
  • Work in small batches when cooking to maintain heat and get the best browning.
  • Mirin is a sweet rice wine and adds a unique flavor; do not substitute with rice vinegar.
  • This dish pairs wonderfully with steamed rice and Korean side dishes like kimchi.

Find it online: https://cheftinaskitchen.com/bulgogi-beef-recipe/