Korean BBQ Beef (Bulgogi)

Korean BBQ Beef (Bulgogi) pinit

Bulgogi is a Korean barbecue dish made with thinly sliced beef marinated in a flavorful sauce, then grilled or stir-fried. It’s sweet, savory, and packed with umami flavors.

Difficulty: Intermediate Prep Time 20 mins Cook Time 10 mins Total Time 30 mins
Cooking Temp: 180  °C Servings: 4 Calories: 250

Description

Bulgogi is a popular Korean dish that's perfect for a barbecue or a simple weeknight dinner. The marinade typically includes soy sauce, sugar, garlic, ginger, and sesame oil, creating a deliciously sweet and savory flavor profile. Thinly sliced beef is marinated in this sauce, then quickly grilled or stir-fried until tender and caramelized. Serve Bulgogi with steamed rice and a side of vegetables for a complete meal.

Ingredients

Optional Toppings

Instructions

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  1. In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, green onions, and sesame seeds (if using).

  2. Add the thinly sliced beef to the marinade, making sure it's well coated. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.

  3. Heat a grill or skillet over medium-high heat. Add vegetable oil.

  4. Remove the beef from the marinade and shake off excess marinade. Cook the beef in batches for 2-3 minutes on each side until caramelized and cooked through.

  5. Serve hot Bulgogi with steamed rice and your favorite vegetables. Enjoy!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 4g20%
Sodium 800mg34%
Total Carbohydrate 15g5%
Dietary Fiber 1g4%
Sugars 10g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • You can substitute beef with thinly sliced pork or chicken if desired.
  • Adjust the amount of sugar in the marinade according to your preference for sweetness.

 

Check Out: Stuffed Turkey Recipe

Keywords: Bulgogi, Korean, BBQ, Beef, Grilled

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