Best 20 Beef Bulgogi Recipes

EASY BULGOGI (KOREAN BBQ BEEF)

Steps:

• Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
• Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.

BEEF BULGOGI

Steps:

• Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

BULGOGI (KOREAN BARBECUED BEEF)

Steps:

• Score the meat, if necessary, and place between two pieces of plastic wrap, pound lightly with meat pounder, lightly, to tenderize. Slice the meat on the diagonal into thin strips. Place the meat in a shallow non-reactive baking dish. In a large bowl combine the marinade ingredients and pour them over the meat, mixing well. Cover and marinate in the refrigerator for 1 to 2 hours. Preheat the grill. Remove the meat from the marinade. Over high heat grill for 1 to 2 minutes on each side, until meat is nicely browned. Alternately, the meat may be cooked in a very hot frying pan. Wrap a few pieces of beef in a lettuce leaf and all or any of the garnishes. Eat at once.;
• Julienned scallions mixed with chopped red leaf lettuce, red pepper flakes, sesame oil, soy sauce, rice vinegar, black pepper .
• Daikon julienned with vinegar, pickled radish, carrot, julienned .

BULGOGI BEEF (KOREAN-STYLE BARBECUE)

Steps:

• Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
• Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
• Season meat with salt and a drizzle of vegetable oil. Toss.
• Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

BEEF BULGOGI WITH DIPPING SAUCE

Steps:

• Mix 1/4 cup soy sauce, green onions, 3 tablespoons sugar, oil, garlic, sesame oil, and 1 teaspoon sesame seeds together in a bowl. Add beef to the marinade. Let sit until flavors are well absorbed, at least 30 minutes.
• Mix 6 tablespoons soy sauce, vinegar, 2 teaspoons sesame seeds, ginger root, paprika, cayenne pepper, and 1 pinch sugar together in a separate bowl to make the dipping sauce.
• Heat a skillet over medium-high heat. Cook and stir beef until firm and lightly browned, 8 to 10 minutes. Serve with dipping sauce.

GRILLED KOREAN BULGOGI BEEF

Steps:

• Combine all marinade ingredients. Add the sliced beef and marinate overnight in the fridge.
• Grill quickly at high heat. The beef cooks very fast when it's sliced thin so don't wander away. It only takes a minute or 2 on each side!
• Serve over noodles or rice or over greens for a delicious, Asian-style salad.

KOREAN MARINATED BEEF (BULGOGI)

Steps:

• Stir together soy sauce, sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved. Add steak and toss to coat, then marinate 15 minutes.
• Heat vegetable oil in a 12-inch heavy skillet over high heat until just smoking, then add steak in 1 layer and sauté, turning over occasionally, until browned and just cooked through, about 5 minutes total. Transfer to a platter and sprinkle with scallion greens and remaining 1 tablespoon sesame seeds, then serve with accompaniments.
• *Available at Asian markets and many supermarkets.

BULGOGI (KOREAN BARBEQUE BEEF)

Steps:

• Wrap beef in plastic wrap and freeze until firm, about 1 hour.
• Cut frozen beef at an angle into very thin slices.
• Combine soy sauce, cooking wine, white sugar, ginger, garlic, and brown sugar in a large bowl. Mix in beef slices. Stir in kiwi pulp, onion, and spring onions. Cover bowl with plastic wrap; let beef marinate in the refrigerator, about 2 hours.
• Stir sesame oil into marinade. Continue marinating beef in the refrigerator, 8 hours to overnight.
• Heat vegetable oil in a wok or large skillet over medium-high heat. Pour in beef and marinade; cook and stir until beef is cooked through and browned, about 5 minutes.

KOREAN GRILLED BEEF (BULGOGI)

Steps:

• Wrap beef in plastic wrap and freeze until firm (but not rock hard). Once firm, slice beef thinly across the grain. Place in baking dish. In a small skillet toast sesame seeds. To create marinade, in small bowl combine scallions, garlic, vinegar, water, soy sauce, sugar, sesame oil and pepper. Stir well. Pour marinade over beef. Let sit for 30 minutes
• In separate skillet heat oil. Add ginger and garlic and cook until aroma is released. Add carrots and 1/4 cup water. Simmer until carrots are tender, about 2 minutes. Add snow peas and simmer until tender, about 2 minutes.
• Remove beef from baking dish and grill until brown around edges, about 30 seconds per side. Add vegetables to beef. Stir and sprinkle with sesame seeds. Serve with boiled white rice.

KOREAN-STYLE BULGOGI BEEF TACOS

Steps:

• Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
• Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
• Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
• Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
• Remove beef from refrigerator about 20 minutes before cooking.
• Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
• Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.

BULGOGI (KOREAN BARBECUED BEEF) LETTUCE WRAPS

Steps:

• Heat a nonstick pan at medium-low for about 30 seconds.
• Add sesame seeds and toast, shaking or stirring pan occasionally, until seeds are a nice golden brown, 2 to 3 minutes.
• Set aside.
• Combine soy sauce, sugar, garlic, green onions, ginger, sesame oil, and toasted sesame seeds.
• Stir until the sugar has more or less dissolved.
• Add meat, tossing to coat.
• Marinate 30 minutes or up to overnight.
• Grill meat on a rack over hot coals (or in a high broiler) until beef firms up and slightly charred.
• You want that nice glossy brown look, not the sweaty grayish look.
• Serve with lettuce leaves and Asian pear slices, allowing guests to roll wraps themselves.
• To assemble, layer a lettuce leaf with a slice or two of grilled beef and a few thin Asian pear slices, then roll up and enjoy!

BULGOGI (KOREAN GRILLED OR BROILED BEEF)

Steps:

• Mix the 9 seasonings. Put the sliced beef and mix together thoroughly; marinate 1 to 2 hours.
• Grill or broil until beef is cooked to your liking (will cook FAST - is very thin).

SPICY BEEF BULGOGI

Steps:

• Place flank steak slices in a shallow dish.
• Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
• Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.

BEEF BULGOGI LETTUCE WRAPS

Steps:

• Freeze beef partially, until firm, about 1 hour. Slice across the grain into 1/2-inch slices.
• Combine 1/3 cup soy sauce, green onions, sake, 1 tablespoon sesame oil, sugar, garlic, ginger, and black pepper in a large bowl. Add beef; toss to coat. Cover with plastic wrap and refrigerate until sauce flavors are absorbed, 1 to 3 hours.
• Stir gochujang, 1 teaspoon soy sauce, and 1 teaspoon sesame oil together in a bowl.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange marinated beef on a rimmed baking sheet.
• Broil beef; stirring frequently, until glazed and dark brown, and nearly all marinade has evaporated, 15 to 20 minutes. Sprinkle with sesame seeds.
• Arrange cooked beef, rice, and cucumber in serving bowls. Wrap portions of each in lettuce and dip into the gochujang sauce.

BEEF BULGOGI KOREAN TACOS

Steps:

• In 1-gallon resealable food-storage plastic bag, mix beef and marinade ingredients. Seal bag. Refrigerate 30 minutes.
• Meanwhile, in blender, place spicy salsa ingredients. Cover; blend on medium speed until smooth. Pour into small bowl. Set aside. In large bowl, mix all slaw ingredients except lettuce until well mixed. Set aside.
• Drain beef; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 3 minutes, stirring frequently, until brown. Toss lettuce in slaw mixture.
• Spoon beef on warm tortillas. Drizzle with spicy salsa, and top with slaw. Sprinkle tops with sesame seed.

BULGOGI (KOREAN BEEF) WITH RICE AND LETTUCE

Steps:

• To prepare the meat: Cut the beef into very thin slices.
• (The partial freezing will make slicing easier.) Crush the sesame seeds lightly.
• Combine with the light and regular soy sauce, brown sugar, sesame oil and garlic.
• Pour over the meat in a glass dish, cover and refrigerate overnight.
• To prepare the sauce: Combine the hot bean paste, sesame seeds and oil, the sugar and vinegar in a bowl; mix with a spoon until sesame oil is blended in smoothly.
• Cover and refrigerate.
• Remove 1 hour before serving.
• Cook rice, set aside to keep warm.
• To prepare the vegetables: Cut the zucchini into ½-inch slices, then cut each slice into thirds; set aside.
• Combine the green-onion shreds, sesame oil, vinegar and seeds.
• Set aside.
• Heat the oil in a heavy skillet over medium-high heat.
• Stir-fry the zucchini until browned and tender; transfer to a bowl.
• Stir-fry the onions and garlic with the red-pepper flakes until tender-crisp; combine with the zucchini.
• In a large, heavy skillet set over medium-high heat, stir-fry the meat in several batches for about 30 seconds to 1 minute on each side.
• (Do not crowd the pan as the meat will steam.) Transfer to a platter.
• To serve: Place some of the rice, meat, vegetables and sauce in a lettuce leaf and roll.
• The dish is meant to be eaten with your fingers.

BULGOGI (BARBECUED BEEF)

Steps:

• With the back of a knife, pound each slice of beef lightly to tenderize it. In a bowl combine the remaining ingredients. The mixture should have thick consistency. Add the marinade to the meat and mix well with your hands, making sure each piece is coated. Cover with plastic and let sit for at least 1 hour.
• Cook the beef in one layer on a tabletop hibachi. The meat should be well done, and the outside caramelized. In a bowl, combine sugar and kochujang. Pour sesame oil over the mixture. Serve the beef with green leaf lettuce and the kochujang mixture.

KOREAN JOON MA BULGOGI BEEF TACOS

Steps:

• Trim excess fat from steak and slice very thinly across the grain.
• Put onion, pear, garlic, ginger and sake into a blender (or food processor). Blend until smooth and creamy. Then add soy sauce, dark brown sugar, sesame oil and black pepper. Pulse until well mixed.
• Pour marinade over beef. Gently massage the beef with the marinade for a minute or two. Cover and refrigerate for at least 1 hour or overnight. Remove from refrigerator about 20 minutes before cooking.
• Wash the cucumber and slice 1/8 inch thick. Wash the green onion and chop finely.
• In a large bowl, mix the rest of the ingredients. Then add the cucumber and green onion and gently mix by hand. Refrigerate for at least 30 minutes.
• Very thinly slice the scallions on a sharp diagonal, chop the cilantro and slice the avocado. Put each in a separate serving bowl. Refrigerate until ready to use.
• Heat 1 tablespoon of oil in a cast-iron pan over high heat. Add the marinated bulgogi to the pan and cook the beef in batches, each in a single layer. Stir the beef until cooked through and nicely browned and caramelized (about 3 minutes). Be sure not to crowd the beef in the pan or it will end up steaming versus browning. Transfer to a serving plate and sprinkle with sesame seeds.
• Heat the tortillas on a hot skillet, turning occasionally, for about 1 minute, or until hot. Transfer to a serving platter and cover to keep warm.
• Serve the bulgogi with the tortillas, cucumber salad and garnishes. Let each guest make their own tacos by adding bulgogi to a tortilla and topping it with cucumber, scallions, avocado, cilantro and a drizzle of gochujang.

BULGOGI (MARINATED GRILLED BEEF)

Steps:

• Slice onion.
• Mix all sauce ingredients in a large bowl.
• Put beef, onion and mix well.
• Let stand 1-2 hours in refrigerator to marinate.
• Adjust sweetness and saltiness with more or less sugar and soy sauce.
• The best taste is achieved when it is grilled on a charcoal.
• You can also cook it on frying pan or broiler.

BEEF BULGOGI

Steps:

• In large bowl, whisk together soy sauce, sugar, sesame oil, mirin, pear, onion, garlic, ginger, sesame seeds, and pepper. Let marinade stand 30 minutes at room temperature, then add beef and toss to coat. Refrigerate, covered, 1 hour.
• In large skillet over moderately high heat, heat oil. Remove beef from marinade, draining it very briefly over bowl to remove excess liquid, and then cook until browned and done medium-well, 6 to 7 minutes.
• Remove beef from heat and serve by filling each lettuce leaf with about 2 tablespoons Korean sticky rice, small handful of beef, 1 tablespoon kimchi, about 8 enoki mushrooms, and about 1/2 teaspoon hot bean paste. Serve immediately.