Easy Korean BBQ-Style Beef (Bulgogi)

beef sirloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar taste.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often cheaper.

Freeze the beef for 1 to 2 hours to make it easier to slice thinly.

Prepare the marinade in a mixing bowl: add 4 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp mirin, 1 tbsp honey, and 2 tbsp sugar.

Add 6 cloves of minced garlic to the marinade.

Use 1/4 of a kiwi, minced, and add it to the marinade for tenderizing the meat.

Slice 1 onion leek into about 2 inches long and add it to the marinade, reserving half for garnish.

Add about 1 tsp of pepper to the marinade and mix until the sugar and honey are completely dissolved.

Check the beef; if it's still stiff, slice it thinly (about 2 to 3 millimeters thick) using a sharp knife.

Drop the sliced beef into the marinade and mix it well with your hands to ensure it incorporates.

Wrap the beef in the marinade and let it chill for at least 1 hour, or up to overnight, or store it in the freezer for a few weeks.

Set the stove to medium-high heat and wait until the non-stick pan is hot.

Cook the beef in batches to avoid overcrowding the pan, allowing it to soak up the juices and get a little burnt.

Halfway through cooking, add the sliced onions and watch it closely as it cooks quickly.

Let the juices evaporate and wait for the onions and meat to caramelize.

Serve the bulgogi with rice and lettuce, garnished with onion leeks and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens