Scrumptious and Decadent Bulgogi
Bulgogi is one of Korea’s most beloved beef dishes, enjoyed by people of all ages.
It features thin slices of beef marinated in a sweet and savory blend of soy sauce, garlic, sesame oil, and sugar—then stir-fried or grilled to perfection.
Served with a bowl of warm rice, bulgogi is the kind of comfort food that fits any occasion, from everyday meals to special gatherings.
40 min
easy
Cooking Order
Ingredients
Basic ingredients
Beef (for bulgogi)1.31 lbs(600g)
Onion1 ea
Carrot39.69 g(40g)
Green onion1 ea
Mushrooms (optional)1 handful -
Sesame Oil1 tablespoon
Sesame SeedsA little -
Meat Soy Sauce Seasoning Ingredients
Soy Sauce5 tablespoons
Sugar2 tablespoons
Chopped Green Onions2 tablespoons
Minced Garlic1 tablespoon
Sesame Oil1 tablespoon
PepperA little -
Meat Tenderizing Ingredients
Onion juice or Pear juice4 tablespoons
Cooking Wine3 tablespoons
Step 1:
Cut the beef into bite-size pieces, place it on a kitchen towel to remove blood, add the beef tenderloin ingredients, mix evenly, and marinate for about 20 minutes. Add the meat soy sauce seasoning ingredients and mix well to season.
Step 2:
Thinly slice the onion and carrot, and slice the green onion diagonally and mix with the seasoned meat.
Step 3:
Stir-fry seasoned beef and vegetables in a heated pan. Once the meat and vegetables are cooked, turn off the heat and sprinkle with sesame oil.
Step 4:
Place the beef bulgogi on a plate and sprinkle with sesame seeds to finish.
Editor's Detail
Bulgogi – Korean BBQ Beef
1. What is Bulgogi?
Bulgogi is a classic Korean dish made with thinly sliced beef marinated in a sweet and savory blend of soy sauce, garlic, sugar, sesame oil, and other seasonings. This flavorful dish is typically grilled or stir-fried and served with steamed rice. Known for its balance of tender meat and rich marinade, this signature Korean dish is one of the most searched Korean recipes online and a popular introduction to Korean cuisine for people around the world.
2. Tips for Cooking Bulgogi
To make this delicious dish, slice the beef thinly—about 2 to 3mm—for quick cooking and full flavor absorption. Use high heat to sear the beef and lock in the juices. Add vegetables like onions and carrots slightly later than the meat to preserve their texture and color. Avoid overcooking, which can toughen the meat and dull the flavors.
3. Nutritional Benefits
A 100g serving of bulgogi contains approximately 200–250 kcal, with 20–25g of protein and moderate levels of fat (10–15g). It is also rich in iron, zinc, and vitamin B12, which support energy production, immune function, and recovery from fatigue. Bulgogi is a high-protein meal ideal for active individuals and those seeking balanced nutrition.
4. Traditional vs. Modern Bulgogi
Traditional bulgogi is grilled over charcoal, offering a smoky aroma and deep flavor that highlights the natural quality of the beef. In contrast, its’ modern version is often pan-cooked for convenience and incorporated into lunch boxes, family meals, and fusion dishes. Both versions maintain the core elements of marinated beef and savory-sweet taste.
5. Why Bulgogi is Popular Worldwide
Bulgogi’s universal appeal comes from its rich yet approachable flavor profile. It pairs well with rice, noodles, and even wraps, making it versatile for many eating styles. The dish is simple enough for beginners to try, and it consistently ranks high in SEO searches for Korean food. With growing global interest in K-cuisine, this Korean staple remains a standout favorite.
6. Best Cuts of Beef for Bulgogi
For authentic and flavorful taste, cuts of beef that are tender and slightly marbled are most commonly used. Popular choices include chuck (neck), brisket, round (topside), and sirloin.
- Chuck (Neck/Shoulder): Slight marbling with a chewy texture; a popular and budget-friendly choice.
- Brisket or Fore Shank: Affordable and flavorful; absorbs marinade well for home-style dishes.
- Round (Topside): Lean and firm; ideal for those who prefer a cleaner, less fatty flavor.
- Sirloin: Tender and rich in flavor; often used in premium-style meals.
Choosing the right cut of beef is essential for achieving the best texture and taste. Pre-sliced “beef for bulgogi” sold in Korean supermarkets typically includes one or a mix of these cuts, prepared thin (2–3mm) for optimal marinade absorption and quick cooking.
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