Quick & Easy Bulgogi (Korean BBQ Beef)
Tender, succulent beef marinated in a sweet and savory sauce with a smoky flavor! This easy bulgogi recipe beats takeout and is made with simple ingredients in little time compared to other recipes! Great as a main for a busy weeknight meal or for meal prep!
Ingredients
- 1 lb pre-sliced rib eye beef or Top Sirloin/Tenderloin/Flank steak and thinly slice (see Notes below for tip on slicing)
- 1 tablespoon vegetable oil or any neutral oil
- 1 green onion finely chopped for garnish
- 1.5 teaspoon sesame seeds for optional garnish
Beef Marinade
- 1 ¼ cup Asian Pear peeled (or sub with a Bosc pear or any pear/apple)
- ½ cup onion peeled
- 3 cloves garlic peeled
- ¼ cup regular soy sauce
- 2 tablespoon brown sugar
- 2 tablespoon mirin
- 2 tablespoon sesame oil
- 1 tablespoon honey
- ¼ teaspoon black pepper
Instructions
- Into a blender or food processor, add marinade ingredients as listed above and blend on high until you have a smooth purée. (Or finely grate the onion and pear with a box grater and mince the garlic with a knife. Then combine with other marinade ingredients in a medium bowl).
- In a large bowl, add thin slices of beef and pour the marinade over top. Gently mix until the marinade has thoroughly coated the meat with clean hands - do not be rough or the beef can break apart. Marinate for 30 minutes at room temperature or up to 1 hour or overnight in the fridge.
- Heat vegetable oil or any neutral oil in a large pan on medium-high heat. Remove the marinated meat from the bowl with tongs and shake off excess marinade before frying in small batches and do not overcrowd the pan. Cook beef through, about 3 minutes - stir frying as needed. If you prefer it more browned on the edges, cook for another 1-3 minutes on medium heat.
- Garnish with sesame seeds and green onions. Remove off heat and enjoy!
Notes
To thinly slice beef yourself
Freeze the beef steak fully exposed to the cold air for 45-60 minutes. When the exterior becomes hardened, slice against the grain into 3 mm pieces or as thinly as possible with a sharp knife. I recommend marinating for 1 hour or overnight if you're not able to slice the beef thinly enough so the marinade has time to penetrate the beef.Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? Cooked bulgogi can be stored in a freezer friendly bag and frozen up to 3 months or until you see freezer burn. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.
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Nutrition
Calories: 404kcal | Carbohydrates: 25g | Protein: 25g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 69mg | Sodium: 950mg | Potassium: 457mg | Fiber: 2g | Sugar: 18g | Vitamin A: 61IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 3mg