How a Korean Chef Makes Beef BULGOGI in 15 Minutes!

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.

Cut 600 grams of thinly sliced beef into bite-sized pieces.

If you can't find thinly sliced beef, freeze steak for 30 minutes and then slice it.

In a small container, mix 2.5 tablespoons soy sauce, 2.5 tablespoons oyster sauce, 2.5 tablespoons sugar, 0.5 tablespoons mirin, 2 tablespoons minced garlic, 2 teaspoons toasted sesame oil, and a few shakes of black pepper until the sugar dissolves.

Pour the marinade over the beef and massage it in. Let it marinate in the fridge for 15 minutes or overnight.

Slice 5 green onions into long strips. If the white parts are thick, cut them in half.

Slice 1 onion and julienne 1 carrot.

Heat 1 tablespoon of oil in a wok or pan over medium heat.

Add half of the green onions, half of the onion, and half of the carrot to the pan and sauté for 2-3 minutes.

Increase the heat to medium-high and add half of the marinated beef. Cook for 4-5 minutes until the beef is cooked through.

Place the cooked beef on a serving plate and sprinkle with toasted sesame seeds.

Serve with rice, lettuce, kimchi, and samjang, or make a rice bowl by layering rice and bulgogi in a Korean clay pot or cast iron pan.

Garnish the rice bowl with greens, soft boiled eggs, green onions, toasted sesame seeds, and cherry tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens