Beef Bulgogi

Beef bulgogi features tender meat sliced very thin and marinated in a sweet and savory mixture. The beef is then cooked quickly over high heat and served with rice and perilla leaves. For my version, which is less traditional, I serve it in bibb lettuce leaves with rice, kimchi, and green onions. 

BULGOGI MARINADE 

The marinade for bulgogi varies, but traditionally it consists of black pepper, garlic, onion, ginger, sesame oil, sesame seeds, soy sauce, sugar and rice wine (Mirin).  For my version of bulgogi I add gochujang, which is not traditional but it’s Korean and I find it adds a nice savoriness.

If you don’t have gochujang you can use ½ a teaspoon or so of red pepper flakes and a bit more honey. 

Ingredients:

¼ cup soy sauce or tamari
¼ cup grated white or yellow onion

3 tablespoons brown sugar or honey
1 tablespoon gochujang, if needed

1 tablespoon minced garlic
1 tablespoon Mirin or rice wine**

1 tablespoon toasted sesame seeds
2 teaspoons grated fresh ginger

¼ teaspoon cracked black pepper
1 pound boneless rib-eye or top sirloin, cut into ⅛–¼-inch thick slices

2 teaspoons vegetable oil or other neutral oil

INSTRUCTIONS

Combine soy sauce, onion, brown sugar or honey, gochujang, garlic, mirin, sesame oil, ginger and black pepper in a large bowl.  Add beef and toss to coat. Cover and refrigerate for at least 2 hours, ideally 4 hours, or up to overnight.

On the GRILL:

Heat a grill to medium-high. Brush grill grate clean; brush grate with grapeseed oil to coat. Working in batches if needed, arrange sliced beef on grill grate and cook just until cooked through and browned, about 1½ minutes per side.

STOVE-TOP:

Heat a cast-iron grill pan or cast iron skilllet over medium high for 5 minutes. Brush grates of pan with oil and, working in batches, arrange beef in a single layer in pan, making sure not to over crowd. Cook beef until charred and just cooked through, 1½–2 minutes per side; transfer to a serving platter. Repeat cooking process with remaining beef.

Optional: reserve the marinade and transfer to a small saucepan. Bring mixture to a boil over medium-high heat; cook until slightly thickened, about 3 minutes. Serve sauce with bulgogi.

Serve bulgogi with rice, butter lettuce cups, kimchi, scallions and sesame seeds.

HOW TO SERVE BULGOGI 

I like to serve bulgogi in lettuce cups or over rice, bokchoy, topped with kimchi, scallions and sesame seeds.  I’ll also cook down the leftover marinade (safe to eat once it’s brought to a boil and cooked for 1 minute) and drizzle that over top. If you’d prefer to skip the lettuce cups, simply serve the bulgogi over rice with the same toppings and some roasted broccoli. 

WHAT TO SERVE BEEF BULGOGI WITH 

The nice thing about bulgogi, if you serve it with rice and lettuce cups, is that it can be a full meal. But if you’re looking for some other ways to use bulgogi, here are some ideas…

- Make a bulgogi veggie bowl by serving the meat over rice with thinly sliced cucumber, thinly sliced carrots, shredded cabbage, and bean sprouts.
-Serve over rice with sautéed mushrooms and sambal oelek.
-Serve over rice with crispy fried garlic, serranos and over easy egg.
-Serve with quinoa and roasted broccoli.