Best and Easiest Beef Bulgogi – Asian Recipes At Home (2024)

FAQs

What cut of beef is best for bulgogi? ›

Boneless ribeye steak is our cut of choice for this recipe and the most popular because it is tender and flavorful with nice marbling. Sirloin is also commonly used to make bulgogi and is slightly leaner that ribeye. You can also use flank steak in a pinch with good results, but the texture won't be quite as tender.

Bulgogi generally refers to thinly sliced beef marinated in a sauce that is a mix of soy sauce, sugar or honey, sesame oil, garlic, onion, and often pureed Asian pear.

The best way to serve beef bulgogi is with some freshly cooked rice where you drizzle all that sauce. On the side, you can have kimchi and other banchans, as well as some vegetables such as lettuce and sliced peppers. For the sauce, don't forget the ssamjang! With these, you can make a ssam or bulgogi lettuce wraps.

There are three types of bulgogi that are typically served at restaurants today – Gwangyang-style of South Jeolla Province, Eonyang-style of South Gyeongsang Province and last but not least, the Seoul-style.

Add the thinly sliced beef, thinly sliced onions, and green onions. Mix and marinate for at least 8 hours or up to 24 hours. Over high heat, add a tbsp of oil to a pan. Cook the beef bulgogi in batches until the water cooks out and the beef and onions are nicely caramelized, about 4-5 minutes.

Bulgogi is a sweet, salty beef dish that is comparable to teriyaki but much more rich and flavorful. Whereas teriyaki is solely sweetened with sugar, bulgogi relies also on fruit sugar to add an extra depth of flavor.

The dish is believed to have entered South Korea as a result of refugees fleeing Pyongan Providence after the liberation of the Korean Peninsula from the Japanese in 1945. After its introduction into South Korea, bulgogi became popular in Seoul and many other cities.

From a nutritional point of view, Bulgogi enjoys an excellent reputation: grilled or burned beef steak in a pan does not require the use of additional fat and is a source par excellence of noble proteins, vitamins PP and B12, while the ginger present in marination speeds up the digestion process as well as fighting ...

Grilled vegetables are a simple and versatile side dish that can be easily paired with Bulgogi. The smoky, charred flavors of the vegetables enhance the taste of the marinated beef, while the variety of textures creates a satisfying meal. Popular choices include bell peppers, zucchini, onions, and mushrooms.

If you live near a Korean grocery store, you can pick up presliced beef (look for Korean BBQ beef); if you're cutting the meat yourself, freeze it for at least 15 minutes and up to 1 hour for easier slicing. Traditional bulgogi marinade calls for puréed or grated fruit such as kiwi, apple, or pear.

What makes bulgogi special? ›

The most prominent characteristic of bulgogi is that it is “sliced and marinated roast meat.” The tradition of Korean marinated roast beef can be traced back to the Goguryeo dynasty (37 BC–AD 668), when it existed as maekjeok, or pre-marinated roasted meat on a skewer.

This recipe calls for flank steak because it's tender and flavorful. You can also use skirt steak or hanger steak. Salty, umami-rich soy sauce is the base of this beef bulgogi marinade. A couple tablespoons of white sugar lends sweetness, balancing the other savory flavors.

Bulgogi (Korean: 불고기; lit. fire meat; Korean pronunciation: [pul. ɡo. ɡi]; American English /bʊlˈɡoʊɡiː/ buul-GOH-ghee) is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle.

What Is The Best Beef Cut For Korean BBQ? Bulgogi (Sirloin Beef Strips) is the most well-known Korean BBQ beef cut. While others also like other cuts of beef for a Korean BBQ, there's no doubt that bulgogi the most popular not only in Korea but also in other countries like Australia.

As steaks cook quickly on the grill, tender cuts such as sirloin, ribeye and fillet give the best results. These cuts come from areas of the cow that do less work, whereas hard-working muscles are better for long, slow cooking.

With more marbling, ribeye steaks are better known for their rich flavor and texture. However, dry-aging grilled sirloin steak can enhance its beefy taste without adding fat. Both ribeye and sirloin are wonderfully tender cuts, but ribeye has the edge here.

Hanwoo, the prized Korean beef which is fast gaining popularity among global meat-eaters looking for a tasty alternative to the now almost ubiquitous wagyu.