Beef Bulgogi
Tender sliced beef marinated in a savory-sweet soy and sesame mixture, then quickly pan-seared until caramelized. Serve with rice and vegetables for an authentic Korean dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 pounds beef sirloin or ribeye, thinly sliced
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 whole scallions, sliced
Instructions
- 1
If your beef is thicker than 1/8 inch, place it on a cutting board and use a sharp knife to slice against the grain into thin pieces about 1/8 inch thick, like slicing deli meat.
- 2
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 3
Mince the ginger until it looks like the garlic, small enough to blend into the marinade.
- 4
Slice the scallions crosswise into thin rings, cutting straight down perpendicular to the length of the stalk.
- 5
Pour the soy sauce, brown sugar, and sesame oil into a large bowl and whisk together until the sugar dissolves, about 30 seconds.
- 6
Add the minced garlic, minced ginger, and sliced beef to the bowl and stir with a spoon or your hands until every piece is coated with the marinade.
- 7
Let the beef sit in the marinade at room temperature for 15 minutes so the flavors soak in.
- 8
Heat a large skillet or wok over medium-high heat for 1 minute until the surface is very hot.
- 9
Pour the beef and all its marinade into the hot skillet and listen for an immediate sizzle; if it doesn't sizzle loudly, wait 30 more seconds for the pan to heat fully.
- 10
Stir the beef constantly with a wooden spoon or spatula for 5 to 7 minutes, scraping the bottom of the pan, until the beef is browned on all sides and no longer pink inside.
- 11
Taste a small piece of beef; it should be tender and have a sweet, savory flavor with slightly caramelized edges.
- 12
Slide the beef and any remaining sauce onto a serving plate or into a bowl.
- 13
Scatter the sliced scallions over the top of the beef.
Tools you’ll need
- cutting board
- sharp knife
- large mixing bowl
- whisk
- spoon
- 14-inch skillet or wok
- wooden spoon or wooden spatula
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