Korean Beef Bulgogi Recipe | Easy, Quick, Delicious

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil has heart-healthy fats, while canola is less expensive.

Chop the onions and place them on a plate.

Chop a bit of chili for color, removing the seeds.

Slice spring onions at an angle for garnish.

Julienne the carrots using a knife.

Prepare the marinade by coring and roughly chopping half of the Asian pear, then blending it.

Smash garlic and peel ginger, then chop them into chunks for blending.

Add 1 1/2 tablespoons light soy sauce, 1 tablespoon mirin, 1 tablespoon oyster sauce, 1 tablespoon brown sugar, and sesame oil into the blender with the pear, garlic, and ginger, then blend until pureed.

Pour the marinade over sliced ribeye beef and add sliced onions and spring onions.

Massage the marinade into the beef and cover with cling film, then refrigerate for at least 2 hours (up to overnight).

After marinating for about 3 1/2 hours, wash hands and change chopping boards and knives.

Heat a pan with oil and fry the spring onions and chilies first.

Cook the vegetables, then transfer them to a plate.

Add the marinated beef to the pan, spreading it out and leaving it to sear.

Flip the beef after one side is cooked, then add the vegetables back into the pan.

Cook the beef for another 2 minutes until ready, then mix well and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens