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Beef Bulgogi Recipe

This 20-minute beef bulgogi recipe brings you an authentic experience with simple and easy-to-find ingredients.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Korean
Keyword: Beef Bulgogi, Beef Bulgogi Recipe
Servings: 4 servings
Calories: 477kcal
Author: Luna Regina

Ingredients

  • 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
  • 1/2 tsp ginger finely chopped
  • 1/2 tsp red pepper flakes
  • 2 tbsp olive oil
  • 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.
    Marinate the beef
  • 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.
    cook it
  • Serve: arrange the vegetables, rice, and beef in a bowl and sprinkle toasted sesame seeds and sliced scallions on top. Enjoy!
    Serve it with rice and sliced vegetables

Nutrition

Serving: 1serving | Calories: 477kcal | Carbohydrates: 48g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 64mg | Sodium: 569mg | Potassium: 604mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2684IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 5mg