Saturday, March 17, 2012

Bulgogi (Korean BBQ Beef)

Active time: 30 mins, Ready in: 1  hr 30 mins

2 pounds thinly sliced beef (rib eye or top sirloin)*
3 scallions cut into 2-inch pieces
1 small onion thinly sliced
10 mushroom caps sliced

6 Tablespoons soy sauce
2 Tablespoon lemon juice
2 Tablespoon brown sugar
2 Tablespoon honey (or 1-1/3 more tablespoons brown sugar)
2 Tablespoon rice wine (or mirin)
2 Tablespoon minced garlic
2 teaspoon grated ginger
2 Tablespoon sesame oil
pinch black pepper
2 teaspoon sesame seeds

Purchase pre-sliced bulgogi meat at any Korean market. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about 1/8-inch thick slices

Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combine everything well. Marinate the meat for about an hour. Grill over charcoal or a smoked wood fire or pan fry in a skillet over high heat until slightly caramelized. (Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.) 

Recipe found on eating and living. Marinade from their chicken bulgogi.

*1.3 lb is sufficient for 3 servings


  1. Do you think this could be made vegetarian? maybe w/ tempeh or super firm tofu? the marinade just looks so yum.

    1. I think so. Here's a recipe with super firm tofu and the marinade looks pretty similar. We should try it!