Korean Beef Bulgogi

I love the satisfying taste of Southeast Asian flavors. There is one recipe my boyfriend and I go bananas over. By far, Korean bulgogi is probably one of my top 5 favorite foodie dishes of all time. The taste is the best part, but the prep and cook time are pretty efficient too.

I learned about this dish from a little corner take out place in my town called Andy’s Chicken. Their specialty is korean fried chicken with a variety of korean sauces, but they also have a few other staple items on their menu including bulgogi.

If you’re looking for one of those perfect sweet-meets-savory delightful dishes, I think you should try this one. It takes about 45 minutes to an hour from prep to the dinner table, but it’s a recipe that is extremely easy to follow and doesn’t include obscure items from the pantry. I’m sure the foodie, pinterest, adventurers know what I am talking about. I promise you this isn’t CHOPPED and we won’t be using any kumquats or rambutans in this episode of you vs. the kitchen.

Tips:

• I tend to use thinly sliced lean steak, but you could also used a different cut of steak if you’d prefer and either cut it into chunks or thinly slice it.
• I love spices, so I add a little extra ginger and pear to my steak marinade with a dash of black pepper.

Ingredients

The Beef Bowl

• 5 oz of thinly sliced steak
• 2 garlic cloves, minced
• 1 – 2 teaspoons fresh ginger, minced
• 2 cups hot cooked white or brown rice
• 1 – 2 eggs scrambled
• 2 green onions, thinly sliced
• Sesame seeds for garnish
• 1 large yellow or white onion (yellow is sweeter)
• olive oil

Beef Marinade

• 1 garlic clove, minced
• 2 tsp  fresh ginger
• 1/4 Asian pear, minced
• 1/4 yellow onion, medium
• 2 teaspoons sesame oil
• 1/4 cup gluten free soy sauce
• 1/4 cup brown sugar
• 1/4 teaspoon red pepper flakes

 

Directions

1. In a small bowl, whisk together the sauce ingredients and put aside.
2. If the meat isn’t already in slices, slice meat and put it into a ziplock bag.
3. Pour the marinade over the meat and put in the fridge for about 15-20 minutes as you prepare your other ingredients.
4. Chop onions, green onions and garlic.
5. Heat a medium skillet over medium-high heat and throw in chopped onions and 1 garlic clove with some olive oil. Cook until onions are translucent with some golden brown color.
6. In a separate skillet pour a little bit of olive oil, take the meat out of the fridge and cook until well-done in the skillet, stirring as needed.
7. Once everything is cooked. Serve over hot rice. Garnish with green onions and sesame seeds.

This is a great filling meal and fit for small or large groups. You only need to adjust your quantities for bigger groups. It has a satisfying taste, and its not to eclectic, that even your traditional palate could enjoy.

For questions about this dish, please feel free to leave a comment or share a picture of your dish on my instagram!