rapid cooking I’m eating Korean steak that my mother received from a Korean woman! Serve with fried vegetables or over rice.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds thinly sliced Scotch fillet (chuck eye steaks)
- ½ cup soy sauce
- 5 tablespoons white sugar
- 2 ½ tablespoons sesame seeds
- 2 tablespoons sesame oil
- 3 shallots, thinly sliced
- 2 cloves garlic, crushed
- 5 tablespoons mirin (Japanese sweet wine)
Instructions
- In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
- Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 7 g |
| Sodium | 1249 mg |
| Sugars | 16 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Very Good
This is only OK. It does not taste like korean beef bulgogi.
It was stunning. I didn’t have Mirin so I subbed rice wine vinegar. Served over a Thai style rice I make. My husband and I BOTH cleared our plates! I used some weird cut of beef I’ve never seen before – I took to it with our piercing meat tenderizer deal and then soaked it in the marinade. I did not slice it before grilling. Grilled it once the coals got nice and hot (fire!). Seared it on both sides- the sugar in the recipe helps a lot with the searing. Don’t be afraid to let that fire ride!
The flavour was fantastic. Relatively easy to make. Best of all… everyone in the family ate it!
I marinated the meat for 24 hours. Then drained off the marinade through a strainer. I had no mirin so I used Madeira. I used up some Tamari in place of soy sauce. I fried up the meat in small batches. I roasted some carrot sticks and green bean sticks and red bell pepper slices in plain Canola oil for the veggies. I served them separately as a foil to the beef. I tried someones idea for soba noodles tossed with sliced scallions, chopped cilantro and toasted sesame oil. YUM!! It all came out very tasty despite my concern about getting the meat out of the marinade and not having it juice out while being fried!
The recipe is easy to make and follow and has the authentic Korean BBQ taste I followed the recipe except for the following: I sliced the beef in in cubes because we like it chunky. I addes a combo of sliced Spring Onions and thinly sliced Onions instead of Shallots Placed the marinated beef chunks in the fridge for 3 hours but will do overnight next time. I added the sesame oil an hour or two before grilling And since we are on a No-Rice-Diet, I paired it with stir fry veggies.
Made with cheap thin beef steaks cut into strips. After reading the reviews I added freshly grated ginger to the marinade.
Made this tonight.. sliced very thin..then marinade for over 24 hrs. Will definitely make again. great way to fix an expensive piece of meat. Delicious!!! Quick and easy meal!
I used rib eyes and had my butcher sliced it thin. I follow the directions but triple the marinade. Delicious! Thank you for sharing.
Loved this recipe! I substituted half sherry/half rice vinegar for the mirin and omitted the sesame seeds as I did not have any. I marinated the meat for 24 hours, so it was very tender and flavourful. Very good take on a bulgogi recipe. #AllrecipesAllstarsCanada #ChineseNewYear
let me start by saying I am really picky about Asian food. I enjoyed this recipe overall. I didn’t read the recipe before I was ready to cook it so I only marinated it for about 15 mins. I’m kind of glad because I felt like the soy sauce taste was a little strong. aside from that it was really good. I will probably decrease the soy sauce next time. I also poured the rest of the sauce in my pan afterwards and let it reduce, then added broc to it. turned out the mixture was great over white rice! next time I might add mushrooms too.
First time was a fail. Second time was great! Slice the steak as thin as you possibly can. It makes all the difference in the world! I’ll agree with the person who said to add the sesame oil later so the rest of the marinade can soak in. Do NOT cook the meat all the way through! Leave a little pink at least.
Used sirloin beef instead and added too much red pepper flakes which made the leftovers a bit spicy, but loved it just the same. Everyone loved the meal. Served on rice with local vegetables. Excellent.
This is the first time I made it, it was quite salty. Next time I would use less soy sauce in this recipe. Overall, the recipe is very good and tasty.
I love this recipe and make it often. I always use a teaspoon of ginger in the marinade, other than that I follow the directions exactly. I use it as a base for stir fry and let my kids pick their veggies like a Mongolian BBQ. It’s a crowd pleaser every time.
Followed recipe exactly, huge hit. Wife and son each said tastes amazing and meat was perfect. I see no reason to change anything. I served over some steamed jasmine rice. This has already been requested for next week.
I make this so often and everyone loves it every time. I often go several miles out of my way to the asian market so I can get the extra thinly sliced beef they sell there. I tried it as a flank steak marinade once and it wasn’t as good, so I stick with the thinly sliced beef now.
This had great flavor. I boiled the marinade and added cornstarch to thicken it and served it on the side. My family likes to dip. Lol The only thing I will do differently next time is use a different cut of meat (probably flank steak). If I’m buying chuck, I’d rather have a roast. But the flavor, yum.
Soy sauce made it a little too salty. I would make it again but I would either use low sodium soy sauce or cut the soy sauce in half.
This was OK.
Not the greatest.