The best bulgoki recipe I’ve developed, based on a few other ones, is this one. It is quite flexible, and you may change the sweetness and spice to your liking. Over rice, please.
| Prep Time: | 15 mins |
| Cook Time: | 9 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 24 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 scallions, chopped
- ½ cup coarsely grated pear
- 3 tablespoons dark soy sauce
- 3 tablespoons sesame oil
- 1 tablespoon mirin (Japanese sweet wine)
- 1 tablespoon brown sugar, or more to taste
- 4 cloves garlic, grated
- 1 teaspoon lime juice
- 1 teaspoon grated fresh ginger
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 1 pound beef top sirloin, thinly sliced
- ¼ cup soy sauce
- 3 tablespoons water
- 2 tablespoons gochujang (Korean chile paste)
- 1 teaspoon brown sugar
- 1 teaspoon mirin (Japanese sweet wine)
Instructions
- Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.
- Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 299 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 1942 mg |
| Sugars | 9 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve had a few Korean bulkoki recipes. This one is a keeper. Forgot the pears and still was excellent. Served with edamame and jasmine rice. Wow the sauce was delicious
This is NOT traditional Bulgogi and did not enjoy at all. I will stick to another recipe on here. Nothing about it did I like. Followed recipe to a “T”
This turned out great. The only thing I would change next time is to double the sauce because we like it saucy. Great recipe! Thanks for sharing!