Saturday, January 25, 2014

Korean Beef Bulgogi

Korean Beef Bulgogi is a thinly sliced stir fried rib eye steak marinated in a sweet and spicy sauce made with sesame oil, sugar, garlic, green onions, soy sauce, red pepper flakes and toasted sesame seeds.  It is very easy to make and the result is a sweet, mildly hot and satisfying beef dish.

This dish is also a great choice for weeknight dinners.  The marinade and slicing the beef only takes 5-10 minutes to combine.  I usually put the beef and marinade together in the morning and refrigerate it before I head out to work.  Once I return from a hard days work, it only takes 5-10 minutes to stir-fry the dish.  Serve it with steamed rice or noodles and it can be one of the fastest dinners you can cook.

Servings: 2
Prep Time: 10 minutes
Marination Time: 1-8 hours
Cooking Time: 10 minutes


1/3 Cup Soy Sauce (low sodium)
1 Tablespoon Sugar
1 Tablespoon Sesame Oil
3 Garlic Cloves minced
4 Green Onions finely chopped
1 Teaspoon Red Pepper Flakes
2 Teaspoons Sesame Seeds (toasted)
3/4 lb. Rib Eye Steak

In a large bowl, combine the soy sauce, sugar, sesame oil, garlic, red pepper flakes, and half the green onions.  Whisk the ingredients together to create the marinade and set aside.

Trim the fat off the steak.  Using a sharp knife cutting across the grain with the knife at a 45 degree angle, cut the steak into thin slices.  Place the meat into the marinade, stir until well coated and place in the refrigerator to marinate for at least an hour (or up to 8 hours).

When ready to cook, place a large skillet or wok over high heat.  Add the beef and the marinade to the hot pan and stir-fry the ingredients until the meat is browned on all sides (about 5-7 minutes).   Toss in the sesame seeds and the remaining green onions and stir fry for an additional 30 seconds.  Transfer to a plate and serve.

This dish goes well with steamed jasmine rice and Korean pickled vegetables such as Kimchi.  Enjoy.

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