How to Make Beef Bulgogi (Korean Marinated Beef)

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.

Whisk vinegar, sugar, and salt together in a medium bowl. Add daikon and toss to combine. Gently press on daikon to submerge. Cover and refrigerate for at least 30 minutes or up to 24 hours.

Combine all chile sauce ingredients in a small bowl. Cover and set aside. (Sauce can be refrigerated for up to 3 days.)

Place beef on a large plate and freeze until very firm, 35 to 40 minutes. Once firm, stand each piece on 1 cut side on a cutting board and shave beef against the grain as thin as possible.

Combine water and baking soda in a medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes.

Process onion, sugar, soy sauce, garlic, sesame oil, and pepper in a food processor until smooth, about 30 seconds, scraping down sides of the bowl as needed. Add onion mixture to beef and toss to evenly coat.

Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add beef mixture in an even layer and cook, without stirring, until browned on 1 side, about 1 minute. Stir and continue to cook until beef is no longer pink, 3 to 4 minutes longer.

Add scallion greens and cook, stirring constantly, until fragrant, about 30 seconds. Transfer to a platter. Serve with pickles and chile sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens