Korean beef bulgogi

Korean beef bulgogi

5 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-5+
550 g
flank steak
4 tbsp
soy sauce (low-sodium)
2 tbsp
rice wine
2 tbsp
sugar
1 tbsp
roasted sesame oil
1 tsp
Sriracha
2 cloves
garlic
1 tsp
ginger
2
green onions
1 tbsp
vegetable oil
sesame seeds
300 g
rice (cooked)
Metric
Imperial
  • 550 g flank steak
  • 4 tbsp soy sauce (low-sodium)
  • 2 tbsp rice wine
  • 2 tbsp sugar
  • 1 tbsp roasted sesame oil
  • 1 tsp Sriracha
  • 2 cloves garlic
  • 1 tsp ginger
  • 2  green onions
  • 1 tbsp vegetable oil
  • sesame seeds
  • 300 g rice (cooked)

Utensils

  • large freezer bag or large bowl
  • large frying pan
  • plastic wrap
  • small frying pan
  • cooking spoon
  • cutting board
  • knife
  • small bowl

Enjoy with

Shiraz
A fruity red wine with light tannins is the ideal accompaniment here, bringing out the savory flavors of the dish.

Nutrition per serving

Cal
370
Protein
27g
Fat
14g
Carb
30g

Step 1/4

Wrap beef in plastic wrap and freeze for approx. 1 hr. for easier slicing. Cut beef against the grain into thin slices. Place in large freezer bag or large bowl.
  • 550 flank steak
  • large freezer bag or large bowl
  • plastic wrap
  • cutting board
  • knife

Wrap beef in plastic wrap and freeze for approx. 1 hr. for easier slicing. Cut beef against the grain into thin slices. Place in large freezer bag or large bowl.

Step 2/4

Mince garlic and ginger. Combine soy sauce, rice wine, sugar, sesame oil, sriracha, and minced garlic and ginger in small bowl. Stir to combine. Finely chop white and light green parts of green onion and add to marinade; save the dark green parts for serving.
  • 2 cloves garlic
  • 1 tsp ginger
  • 4 tbsp soy sauce
  • 2 tbsp rice wine
  • 2 tbsp sugar
  • 1 tbsp roasted sesame oil
  • 1 tsp Sriracha
  • 2 green onions
  • small bowl

Mince garlic and ginger. Combine soy sauce, rice wine, sugar, sesame oil, sriracha, and minced garlic and ginger in small bowl. Stir to combine. Finely chop white and light green parts of green onion and add to marinade; save the dark green parts for serving.

Step 3/4

Pour marinade over beef and stir to coat. Seal bag or cover bowl with plastic wrap and marinate in refrigerator for approx. 30 min. or up to 8 hrs. Meanwhile, toast sesame seeds in a frying pan over medium heat until fragrant.
  • 1 tsp sesame seeds
  • plastic wrap
  • small frying pan

Pour marinade over beef and stir to coat. Seal bag or cover bowl with plastic wrap and marinate in refrigerator for approx. 30 min. or up to 8 hrs. Meanwhile, toast sesame seeds in a frying pan over medium heat until fragrant.

Step 4/4

Heat vegetable oil in large frying pan over medium-high heat. Add meat along with its marinade. Fry, stirring frequently, until most of the liquid has evaporated and beef is cooked through. Slice dark green parts of green onions and stir into beef. Sprinkle with toasted sesame seeds. Serve with warm rice.
  • 1 tbsp vegetable oil
  • 300 rice (cooked)
  • large frying pan
  • cooking spoon
  • cutting board
  • knife

Heat vegetable oil in large frying pan over medium-high heat. Add meat along with its marinade. Fry, stirring frequently, until most of the liquid has evaporated and beef is cooked through. Slice dark green parts of green onions and stir into beef. Sprinkle with toasted sesame seeds. Serve with warm rice.