Beef Bulgogi (Korean Beef)
A delicious and easy recipe for Beef Bulgogi that is packed with flavor and comes together quickly! Makes amazing leftovers!
Ingredients
Bulgogi Sauce:
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sesame oil
- 1 tablespoon Gochunjung sauce
- 1 tablespoon rice wine vinegar
- 4 tablespoons soy sauce
- 2 teaspoon honey sub granulated sugar
- 2 teaspoons garlic minced
- 1 tablespoons shallot minced
- 2 teaspoon fresh ginger grated
- 1 teaspoon chili garlic sauce
- optional red pepper flakes, to taste
- optional 1/2 tablespoon cornstarch (to help thicken)
Beef:
- 1 - 1.5 pounds ribeye steak very thinly sliced
- 1 tablespoon butter more as needed (reg. or dairy-free)
- for topping: sliced green onions and sesame seeds
Instructions
- Prepare Sauce: Combine Bulgogi Sauce ingredients in a mason jar. Tightly close lid and shake to combine.
- Marinate Steak: Very thinly slice ribeye steak into strips. Place in a bowl or reuseable silicone bag. Pour approx. 1/3 of the Bulgogi Sauce over the meat; toss to coat. Let marinate 15-30 minutes.
- Cook Steak: Bring a large cast iron skillet to medium-high heat. Add butter and let melt; swirl to coat the pan. In batches, add marinated strips of beef and sear on both sides (approx. 30-60 seconds per side). Transfer to a plate and repeat until all the meat is seared.
- Extra Sauce + Toppings: Return all the meat to the pan and add the remaining sauce, sliced green onions and some sesame seeds. Serve with some rice of your choice and enjoy.
Notes
- Crushed Pear: a lot of bulgogi recipes call for crushed pear, I didn't include that in this version in an effort to simply things, but feel free to add a little if you prefer. This is my spin on this classic dish so some ingredients may differ!
- Cut of Meat: I tested this with sirloin steak and ribeye - the ribeye is significantly better (no surprise there), so that is what I recommend.
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