Bulgogi Beef Recipe
A classic Korean dish of grilled beef that combines sweet, salty and garlicky flavors. Serve with rice, noodles or wrap in some leaves along with kimchi.
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Servings: 8 servings
Calories: 261kcal
Ingredients
- 1.5 lbs beef ribeye or strip works nicely
Marinade:
- ½ cup soy sauce
- 3 Tbsp brown sugar
- 3 cloves garlic minced
- 1 Tbsp ginger fresh grated
- ½ tsp black pepper
- 2 Tbsp mirin rice wine (not rice vinegar)
- 1 carrot sliced into strips
- 3 Tbsp water
Garnish:
- 3 green onions greens only chopped
- 1 Tbsp sesame seeds
Instructions
- Freeze the beef until it is very firm. About 2 hours works to get it firm depending on the thickness.
- While the beef is freezing mince the garlic, grate the ginger, peel and slice the carrots into strips. Measure out the rest of the ingredients for the marinade.
- Slice the frozen beef into the thinest strips possible and place in a bowl.
- Add the marinade ingredients to the beef and stir for a minute or two until it is well combined. Add just enough water so the beef is completely covered. Wrap the bowl with plastic to cover and refrigerate for about 2 hours.
- You can grill the beef quickly or I like to make indoors in a very hot wok. Work in small batches and allow all the juice to evaporate while cooking and the beef will get a nice brown caramelization. Set aside the cooked beef and cook another batch.
- Serve with rice and garnish with sesame seeds and slices of green onion. Another option is to wrap the beef in lettuce or serve over rice noodles.
Nutrition
Calories: 261kcal | Carbohydrates: 9g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 907mg | Potassium: 312mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1319IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg