Bulgogi at Home! – This flavorful dish features thinly sliced, marinated beef cooked to crispy perfection. Traditionally served with rice and veggies, bulgogi also shines in lettuce wraps for a low-carb option.
What is Bulgogi?
Bulgogi, also known as Korean BBQ beef, is a beloved Korean staple. Thinly sliced beef is bathed in a savory marinade that transforms it into a flavor bomb. Soy sauce, sesame oil, garlic, and ginger are common ingredients, tenderizing the beef while infusing it with deliciousness.
How to Master Homemade Bulgogi
Making restaurant-quality bulgogi at home is surprisingly simple. Follow this easy recipe and impress your taste buds:
Ingredients:
- 1 ½ pounds flank steak or skirt steak, thinly sliced against the grain (thinly sliced sirloin can be substituted)
- ½ cup reduced-sodium soy sauce
- ¼ cup toasted sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon gochujang (Korean chili paste, optional for extra spice)
- 4 green onions, sliced (separate white and green parts)
Instructions:
- Marinate the Magic: In a large bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang (if using). Add the sliced beef and toss to coat evenly. Marinate for at least 30 minutes, or ideally, overnight for the most flavorful results.
- Cook Like a Pro: Heat a grill or grill pan over medium-high heat. Once hot, add the marinated beef and cook for 2-3 minutes per side, or until cooked through. The key is to achieve crispy edges while keeping the inside tender.
- Serve and Savor: Plate your bulgogi alongside fluffy white rice, a variety of steamed vegetables, or lettuce wraps for a fun, low-carb option. Garnish with the white and green parts of the sliced green onions for a pop of color and freshness.
Tips for Bulgogi Bliss:
- Spice it Up: Want a bolder kick? Add a splash more gochujang to the marinade.
- Steak Substitute: Don’t have flank or skirt steak on hand? Thinly sliced sirloin works too!
- Slicing Savvy: Slicing the beef thinly against the grain ensures maximum tenderness.
- Don’t Overcook: Resist the urge to cook the beef for too long. Overcooked bulgogi becomes tough.
Bulgogi at Home!
Prep Time: 10 minutes (plus marinating time) Cook Time: 10 minutes Servings: 4
Ingredients:
- 1 ½ pounds flank steak or skirt steak, thinly sliced against the grain
- ½ cup reduced-sodium soy sauce
- ¼ cup toasted sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon gochujang (Korean chili paste, optional)
- 4 green onions, sliced (separate white and green parts)
- Steamed rice or vegetables (for serving)
- Lettuce leaves (for low-carb wraps, optional)
Instructions:
- Combine soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang (if using) in a large bowl. Add beef and toss to coat. Marinate for at least 30 minutes, or overnight.
- Heat grill or grill pan over medium-high heat. Cook beef for 2-3 minutes per side, or until cooked through.
- Serve with rice, vegetables, or lettuce wraps. Garnish with green onions.
Enjoy your delicious homemade Korean beef bulgogi!
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