Beef Bulgogi Recipe

This 20-minute beef bulgogi recipe brings you an authentic experience with simple and easy-to-find ingredients.

cook TIME 15 mins
prep TIME 5 mins
total TIME 20 mins

Course: Main CourseCuisine: Korean

Servings: 4 servings

Calories: 477 kcal

Author: Tuyet Pham, Luna Regina

Ingredients (17)

16 oz beef chuck shoulder top, thinly sliced
2 1/2 tbsp reduced-sodium soy sauce
1 tbsp brown sugar
1 tbsp red wine vinegar
1 tbsp sesame oil
1 tbsp garlic minced
1/2 tbsp oyster sauce
1/2 tbsp black pepper
2 tbsp olive oil
1/2 tsp ginger finely chopped
1/2 tsp red pepper flakes
4 oz cucumber halved, seeded, then sliced lengthwise thinly
2 oz carrots julienned
2 oz red cabbage thinly sliced or shaved
3 1/2 cups cooked long-grain rice
1/2 tbsp sesame seeds toasted
2 tbsp scallion sliced on a bias

INSTRUCTIONS

Place 16 oz beef chuck into a large bowl. Add 2 1/2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp wine vinegar, 1 tbsp sesame oil, 1 tbsp minced garlic, 1/2 tbsp oyster sauce, 1/2 tbsp black pepper, 1/2 tsp ground ginger, and 1/2 tsp red pepper flakes. Mix it well and marinate for 10 minutes.

Add 2 tbsp olive oil to a non-stick skillet, and heat it over a large heat. Add a beef slice and if it sizzles, add the rest of the marinated beef and stir around to cook for 5 minutes. Remove from heat.

Serve: arrange the vegetables: 4 oz cucumber, 2 oz carrots, 2 oz red cabbage, cooked rice, and beef in a bowl and sprinkle 1/2 tbsp toasted sesame seeds and 2 tbsp sliced scallions on top. Enjoy!

Nutrition