Korean Beef Bulgogi is a super easy way to enjoy tasty Korean food at home. A quick and simple marinade for flank steak is all that’s needed to enjoy this classic.
What kind of meat is bulgogi?
Bulgogi is made using various cuts of beef steak. Common cuts include thinly sliced ribeye, sirloin, brisket, flank, or skirt steak.
What side dishes to serve with bulgogi?
Bulgogi is commonly served with rice and kimchi.
What is bulgogi sauce made of?
Bulgogi sauce is primarily soy sauce based and is flavored with ginger, garlic, and sesame. Thin strips of beef are marinated in this mixture, then cooked quickly.
If you like this recipe you may also be interested in these Korean and South East Asia inspired flavors:
- Korean Style Meatloaf
- Korean Glazed Chicken Drumsticks
- 15 Minute Sriracha Ramen Noodles
- Easy Thai Beef Salad
- Slow Cooker Banh Mi Sandwich
Watch the video below where I walk you through every step of this recipe. I also share great tips and tricks. This one has a great one in it about getting your meat sliced that a lot of people don’t know. You can also hear my slaughter pronunciation. I’m admittedly terrible at that!
- 2 pounds flank steak
- 1/3 cup soy sauce
- 1/4 cup brown sugar firmly packed
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 3 cloves garlic minced or crushed
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground ginger
- 2 teaspoons oyster sauce
- 1/2 cup sliced green onion
- Cut flank steak against the grain into thin strips against the grain. Cut it as thin as you can and place the strips in a small mixing bowl.
- In the small mixing bowl, combine soy sauce, brown sugar, sesame seeds, sesame oil, garlic,
- crushed red pepper flakes, ginger, and oyster sauce. Mix the meat strips with the spices until well coated. Let marinade for 1 hour in the refrigerator.
- After marinating, heat a large heavy skillet or wok over high heat. Pour the meat in with the marinade and cook on high until meat is cooked through. This should take less than 5 minutes.
- Serve hot by itself or over rice and top with green onions.
This recipe first appeared on The Stay At Home Chef on March 4, 2014
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