불고기 (Bulgogi - Korean Marinated Beef) Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

불고기 (Bulgogi - Korean Marinated Beef)

ARAMMARUKIM
13Ingredients
45Minutes
690Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Description

Bulgogi may be the most recognized Korean BBQ dish. (Galbi will be on par with Bulgogi in terms of popularity). It is slightly sweet with lots of umami. Bulgogi can be made with any thinly sliced meat, but are normally made with sirloin or choice ribeye. This recipe uses choice ribeye. It does not have much fat content so it may look a little drier than bulgogi ordered at Korean restaurants. You can use higher fat content meat if you choose, but I like mine with ribeye. If you want to make your meat more tender without having too much fat content there are a few options:

  • add Cola (you can probably omit sugar if you do so. the carbonation tenderizes the meat. Very quick way to marinade)
  • use Asian Pear or any other fruit that can sweeten and tenderize your meat
  • add a little bit of sake or soju. The alcohol helps breakdown the protei…

There are many ways to cook it. This version can be cooked on a frying pan. However, if you are at a picnic or grilling, Bulgogi is really great over charcoal. Just put it between a fish griller (two grill meshes that can close on one side) and put it over your grill to get some good bark on your meat. You can also make bulgogi with more marinade broth and make it into a Bulgogi hotpot, where you cook the meat in the broth and add veggies and clear noodles. (I may do a recipe on how to make it using this recipe as a base)

For the soy sauce, not all soy sauces are the same. If you are not familiar with how high in sodium your soy sauce is, put less in then written in the recipe and add more to taste. In the korean market, there's a 진간장 that I use. If you are using Kikkoman, use less soy sauce and pour to taste. I noticed it has a higher level of sodium. Koreans use different types of soy sauce depending on the cooking type (Jin Ganjang - for cooking for long periods of time. Yangjo Ganjang - for sauces and dressings, Gook Ganjang - meant for soups. It is higher is sodium but lighter in color. It is that way so you use less and don't make your soup very dark. Good for flavoring vegetables and roots)

There are endless variations to making Bulgogi. However, I stuck with the most basic recipe. Feel free to experiment with different substitutions. I personally like using less sugar and get the sweetness from other sources.

The photo of the dish includes rice cake and Napa cabbage.

Read More

Ingredients

US|METRIC
10 SERVINGS
  • 4 pounds ribeye (Choice, thinly sliced)
  • 1 onion (I normally use White, but Yellow onion is fine)
  • 3 tablespoons sake (or soju., I normally get a large bottle of cheap sake and put one whole ginger, julienne, and store it in the fridge for cooking)
  • 1 cup soy sauce (depending on the volume of meat and personal preference, you may want to increase or decrease the amount)
  • 1/2 cup sugar (can add more to taste)
  • 2 1/2 tablespoons garlic (add/subtract per taste, minced)
  • 1 leek (Korean, 2 in. long, some asian markets will just call it green onions. Look for the one that's bigger than scallions, but not American Leek)
  • 3 scallions (diced)
  • 3 tablespoons sesame seeds (roasted)
  • 4 tablespoons sesame oil
  • 2 carrots (jullienne)
  • 2 tablespoons extract (fermented soy, optional. Sold in Korean markets. Look for 연두순. It gives more umami. If not you can just add mushrooms for added umami, or omit completely)
  • 1 tablespoon black pepper (fine ground, I wouldn't use fresh ground, because the pepper will overpower the marinade. The marinade does not have strong flavors. This is not the same as fermented soybean paste.)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. In a large bowl (biggest bowl you have), place the sliced choice ribeye and separate the slices. Make sure they are not stuck together.
    2. Pour cold water into bowl and drain liquid and remove as much blood as possible. (The blood will coagulate when cooked and will leave a pungent taste to the Bulgogi. Remember, Bulgogi is not meant to have strong flavors) You may need to repeat this step two times to get enough blood out.
    3. Put the sake into the bowl and mix with meat well and let it rest for 30 min.
    View 6 More Steps

    NutritionView More

    Unlock full nutritional details with subscription

    690Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories690Calories from Fat420
    % DAILY VALUE
    Total Fat47g72%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol135mg45%
    Sodium1570mg65%
    Potassium750mg21%
    Protein44g86%
    Calories from Fat420
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber2g8%
    Sugars12g24%
    Vitamin A45%
    Vitamin C8%
    Calcium8%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    PlanShop