What’s in this Korean Bulgogi Recipe?
Thin-cut slices of steak are marinated in a sweet and savory sauce, then cooked to perfection for an authentic Korean BBQ taste.
Steak: I used thin-cut beef bottom round steak, but you can use flank steak or eye round if you prefer. Soy Sauce: Adds a salty umami element to the dish. Brown Sugar: Adds a touch of sweetness to the sauce and marinade. Sesame Oil: Adds a nutty flavor. Garlic + Ginger: Classic Asian spices that add a balanced flavor to the dish. Red Pepper Flakes: Makes the dish a little bit spicy. Cornstarch: Thickens the bulgogi sauce. Sesame Seeds: Adds a bit of crunch!
Pro Tip: Cut the steak into strips against the grain for the most tender result.
Variations on Bulgogi Beef
This Korean bulgogi marinade and sauce pairs well with a wide variety of proteins, like chicken, pork, tofu, mushrooms, or seafood. Try it with thinly-sliced chicken breasts, pork belly, extra-firm tofu, shiitake mushrooms, shrimp, squid, or octopus.
How to Store and Reheat
Store leftover beef bulgogi in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze Korean bulgogi in an airtight container or Ziplock bag for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Make beef bulgogi bowls by serving the cooked protein over a bowl of white rice and topping it with vegetables (like thin slices of cucumber and carrots), pickled radishes, and a fried or poached egg. You could also use this meat as a filling for lettuce wraps, tacos, or sliders (I love using Hawaiian rolls!) Add a side of our refreshing Asian cucumber salad for a complete meal.
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