Overview of Beef Bulgogi
Bulgogi is a delicious dish that originated from Korea and is now enjoyed all over the world. The etymology of bulgogi is bul (meaning “fire”) and gogi (meaning “meat). What makes it unique is the use of very thinly sliced beef (typically premium cuts like sirloin) which is marinated prior to cooking. Grilling is the traditional method of cooking but some people also cook it in a pan over the stove.
If you happen to go to a restaurant such as a Korean barbecue restaurant, it will typically come to your table raw and you get to cook it right on the table on a built-in grill. It’s fun and definitely worth the experience!
Bulgogi Variations
There is some variation with the ingredients that go into the marinade but some typical ingredients include green onion, garlic, soy sauce, sesame oil/seeds, and a sweetening agent like sugar or honey. We added sliced onion to ours. Others will also include mushrooms. And if you prefer a spicy element, you can also try adding gochujang if you can find it at the store.
What to serve with Bulgogi
The options are limitless since there are so many delicious Korean side dishes out there. Here, we kept it simple and served our bulgogi with rice and a side of kimchi, which is Korean fermented vegetables such as cabbage.
Bulgogi (Korean Grilled Beef)
Ingredients
- 1 lb thinly sliced steak like sirloin
- 5 garlic cloves
- 1 bunch green onions sliced
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp water
- 1 tbsp sesame seeds
- Rice
- 1 onion halved and sliced
Instructions
- Finely mince garlic. Use your hands to roughly crush the sesame seeds. If you got steak that wasn’t previously sliced, I would recommend throwing it into the freezer for about 10 minutes to help you get thin slices (also make sure to use a sharp knife!).
- Combine all ingredients except rice in a large bowl and mix until marinade is combined. Marinate for anywhere between 30 minutes to 2 hours.
- There are several ways to cook the meat at this point. I cooked it on a barbecue covered by aluminum foil to prevent the meat from falling through the grates. You could also use a pan (such as this cast iron griddle pan) on the stovetop or use a grill basket.
- Cook until meat is no longer red and starts to brown at the edges. Top with some extra green onions and toasted sesame seeds along with a side of rice.
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