Beef Bulgogi is a staple at many asian restaurants. Marinate steak with soy sauce, Korean spicy paste, garlic and pears to create a flavorful Korean BBQ dish. Serve it with rice, lettuce leaves or our cucumber salad recipe for a complete restaurant-style meal.
Beef Bulgogi is one of the most popular main dish meals at most Korean/Asian restaurants, with good reason. From the flavorful marinade and ease of cooking, this Beef Bulgogi recipe replicates the highly sought after meal in under an hour, including marinating time.
Beef Bulgogi is commonly referred to as Korean Beef Barbecue, which translates “fire” and “meat”. It’s traditionally grilled on a charcoal grill or pan-fried on a griddle, which is the cooking method we’re highlighting below. We also cook on a hot rock when we’re in the mood.
We create a healthy lettuce wrap with our Beef Bulgogi. Add a small bit of rice to a leaf of red lettuce and squirt with an extra dollop of Gochujang. You can also forgo the lettuce wrap route and serve alongside the rice and cucumber salad.
Beef Bulgogi Recipe Tips:
- You want to slice the meat as thin as possible across the grain. We recommend putting the steak in the freezer for 30 minutes to make it easier to cut thin strips. Or you can ask your butcher to do it for you (preferrably about 1/8″ thick).
- Asian pears are traditionally used in a Beef Bulgogi recipe, however they can be difficult to find in smaller regions or off season. Feel free to use Bosc pear instead, which are readily available year round.
- Gochujang is a Korean BBQ sauce condiment with a sweet and spicy flavor. We purchase Gochujang from Amazon. The small amount utilized won’t necessarily add spice to the final product, however will add a ton of flavor. You can use your preferred Asian hot chili sauce if you don’t want to splurge on Gochunjang. Think Sriracha with a teaspoon of brown sugar to mimic the flavor.
- Beef Bulgogi is typically made with rib-eye or top sirloin but we prefer flank steak. It’s easy to cut and less expensive than rib-eye. It’s also a leaner cut of beef.
- The goal is to sear the beef to get a nice caramelization. Friendly tips to ensure the beef doesn’t steam:
- Transfer the beef from the marinate bowl to the pan with tongs, to minimize marinade drippings.
- Ensure the pan is fully pre-heated and hot so the meat sizzles upon first touch.
- Don’t overcrowd the pan – work in batches to ensure a single layer of beef cooks at a time. If overlapping or too close, the beef will steam and lack the caramelization we’re going for.
WINE PAIRING FOR KOREAN BEEF BULGOGI:
Due to the sweet and spicy profile, you can throw the “red wine goes with beef” rule out the window. You want a red wine with high acidity, but low in tannins like a Lambrusco or light Shiraz. Less “heavy and earthy” is the way to go. If you prefer a white wine go with a Dry Riesling or Sauvignon Blanc. A not-so-dry Pinot Gris would also work.
OTHER ASIAN RECIPES:
Easy 10 Minute Egg Drop Soup
Chinese Fried Rice with Beef and Vegetables
Spicy Cucumber Salad Recipe
Sticky Asian Oven Baked Chicken Wings
Spicy Orange Grilled Chicken Wings
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