This a super easy recipe for Korean BBQ beef with the most flavorful marinade! Strips of beef BBQ’d by you on a portable grill at your table formerly known as Bulgogi.
Bulgogi, from Korean bul-gogi, literally “fire meat”, is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye, or brisket are frequently used cuts of beef for the dish. The dish originated in northern areas of the Korean Peninsula but is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
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Bulgogi, i.e. Korean BBQ Beef you will BBQ yourself at your table in a fancy restaurant, but no need to go there, now you can prepare it at home.
Main Meat Dish
- 800 g rib eye or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness
- 1 onion, optional, peeled & thinly sliced
- 2 stalks of green onion, optional, thinly sliced
- 1/2 carrot, optional, peeled & thinly sliced
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. toasted sesame seeds
- 1 Tbsp. cooking oil
- 6 Tbsps. soy sauce
- 3 Tbsps. brown sugar
- 2 Tbsps. rice wine (mirin)
- 1 red apple or Asian pear
- 1/2 onion
- 1 Tbsp. minced garlic
- 1 tsp minced ginger
- 1/8 tsp ground black pepper
Kimchi Fried Rice
- Blend the marinade ingredients in a mixer or food processor until smooth.
- Set aside.
- Place the thinly sliced meat in a mixing bowl and pour the marinade over it.
- Mix them well together while gently massaging the meat with your hands.
- Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce.
- The oil can prevent the other sauce from getting absorbed effectively into the meat.)
- Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavor even more.
- Preheat a skillet/bbq grill on medium-high heat until well heated.
- Add the cooking oil and spread it well.
- Add the meat and cook it on medium-high to high heat for 3 to 5 mins (until the meat is cooked to your desired doneness).
- Toss in the sesame seeds and stir them quickly.
- Garnish with spring onion.
- [I wanted spicy Korean Bulgogi so added 3 tbsp gochujang paste to the marinade]
- Serve the bulgogi with steamed rice and other Korean side dishes. (Like kimchi). I served it with Kimchi Fried Rice.
Kimchi Fried Rice
- Heat up a wok or skillet on high heat.
- Add the oil.
- When the oil is fully heated, sauté the garlic and onion until aromatic.
- Add the kimchi and do a few quick stirs before adding the rice.
- Stir to combine well.
- Add the soy sauce, sesame oil, black pepper, and scallion.
- Stir a few times to blend with the rice.
- Dish out and serve immediately.
- You can fry an egg sunny side up and serve the egg on top of the Kimchi fried rice.
Prepared, tried, and tested by Melanie from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
- Serving Size: 1
- Calories: 29646
- Sugar: 280
- Sodium: 14042
- Fat: 266
- Saturated Fat: 40
- Unsaturated Fat: 162
- Trans Fat: 1
- Carbohydrates: 6007
- Fiber: 217
- Protein: 642
- Cholesterol: 233
Keywords: Korean BBQ Beef
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