Freezing beef makes it easy to cut the thin slices that are a signature of the Korean barbecued beef dish called bulgogi. Garlic, soy sauce, and sesame oil are bulgogi marinade essentials, but this one also features vinegar. After a quick trip to the grill, the meat is served with simmered veggies and fluffy white rice.
| Total: | 40 min |
| Prep: | 35 min |
| Cook: | 5 min |
Ingredients
- 1 pound beef tenderloin, boneless
- 1 tablespoon sesame seeds
- 3 scallions, chopped
- 2 garlic cloves, minced
- 2 teaspoons rice wine vinegar
- 1 1/2 tablespoons water
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon pepper
- 2 tablespoons oil
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 3 carrots, peeled and sliced on diagonal
- 1/4 cup water
- 1/4 pounds snow peas
Instructions
- Wrap beef in plastic wrap and freeze until firm (but not rock hard). Once firm, slice beef thinly across the grain. Place in baking dish. In a small skillet toast sesame seeds. To create marinade, in small bowl combine scallions, garlic, vinegar, water, soy sauce, sugar, sesame oil and pepper. Stir well. Pour marinade over beef. Let sit for 30 minutes
- In separate skillet heat oil. Add ginger and garlic and cook until aroma is released. Add carrots and 1/4 cup water. Simmer until carrots are tender, about 2 minutes. Add snow peas and simmer until tender, about 2 minutes.
- Remove beef from baking dish and grill until brown around edges, about 30 seconds per side. Add vegetables to beef. Stir and sprinkle with sesame seeds. Serve with boiled white rice.
Reviews
A staple in our dinner rotation! Quick to prep and make, all around a home run weeknight dinner.
Amazing! I first learned about Bulgogi from Joanna Gaines, so my dish was a hybrid between her version and this version. I used a tougher cut of meat, so I let it marinate overnight. I also doubled the marinade as suggested by other reviewers. I will definitely make this again!
Overall nice flavor but increase volume of marinade by at least 50%. I used 14 oz of shaved beef and the volume of sauce as written was barely enough to moisten it all. Due to cold weather grilling was out so cooked spread very thin on broiler pan covered with foil Cooked quickly but probably 90 seconds a side under broiler rather than the decribed 30 seconds on the grill
Awesome and my son and husband loved it! I used avocado oil to cook the meat and used my wok instead of a grill and it was wonderful.
Super easy- full of flavor, definitely my husbands favorite dinner now. Doubled up on the marinade and accidentally added the ginger to it, but it added to the flavor, in my opinion.
A very easy recipe that is quite delicious. I added a little red pepper flakes and some Worcestershire sauce for added flavor levels. I’d recommend increasing the marinade by .5 to have more. I marinated the beef in the sauce for 4 hours. I poured the leftover sauce into a sauce pan, bring it to a boil, and then simmer 5 minutes. It was very good on the beef. I wish I had more sauce thus my recommendation to increase the initial amount.
So flavorful. The whole family loved it
Excellent now a family favorite!
I am in the process of making this. Can’t rate it until after supper tonight. The recipe directions didn’t specify what to do with the marinade. I assume you take the meat out and discard the marinade. It seems to me that cooking the vegetables in the marinade would make a nice sauce. Maybe I’ll heat it up on the side and try it as a sauce on a small portion to see if we like it. I need for recipes to spell everything out. I’m a decent cook, but I’m no chef. I’ll update later.
Yum! But use all the ingredients as listed – fresh (not powdered!) ginger, good quality sesame oil (I used toasted sesame oil), good rice wine vinegar, fresh scallions and garlic, etc. I agree with others that the marinade needs more soy sauce (or tamari) — at least 1/4 c — and definitely marinade for at least two hours. I’d add some crushed red pepper flakes to the marinade next time (just enough to give it more flavor depth).
I cut my carrot slices on a mandolin and they were the perfect size to complement the thin meat slices and the snow peas (and cooked quickly).
Mine came out delish, but it would have been more delish if I’d grilled the meat instead of sautéed. Since the meat is cut so thin, this would be near impossible on a grill without some sort of grill pan, but perhaps broiling could work? I will make this again, and experiment. Grilled/charred meat pieces would have been better. Enjoy!