Quick & Easy Korean Beef Bulgogi Recipe
Nothing beats the comfort of tender, juicy beef coated in a rich, sweet, and savory sauce. This easy bulgogi recipe comes together quickly and tastes even better than takeout. Serve this main over warm rice for the ultimate cozy dinner.
Ingredients
- 1 lb thinly sliced rib eye beef
- 1 tablespoon vegetable oil or any neutral oil
- 1 green onion finely chopped
- 1.5 teaspoon sesame seeds toasted kind
Beef Marinade
- 1 ¼ cup Asian Pear peeled & chopped into quarters
- ½ cup onion chopped into quarters
- 3 garlic cloves
- ¼ cup regular soy sauce or light soy sauce
- 2 tablespoon brown sugar
- 2 tablespoon mirin
- 2 tablespoon sesame oil toasted kind
- 1 tablespoon honey
- ¼ teaspoon black pepper
Instructions
- Add the marinade ingredients to a blender or food processor and blend until smooth. Alternatively, finely grate the pear and onion, then mix with the remaining ingredients in a bowl.
- Add the thawed, thinly sliced beef to a large bowl and pour the marinade over top. Gently toss with your hands until evenly coated, being careful not to tear the delicate slices. Marinate for at least 30 minutes, or cover and refrigerate for up to 24 hours.
- Heat vegetable oil in a large skillet over medium-high heat. Remove the beef from the marinade, letting excess liquid drip off, and cook in small batches to avoid overcrowding the pan. Sear for about 3 minutes until cooked through, with extra time for deeper caramelized edges.
- Top with toasted sesame seeds and sliced green onions before serving.
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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