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.
I loved bulgogi as a five year old and I’m happy to say my picky little 5 year old loves it too. It’s something the whole family can enjoy, yet you are still branching out and trying a foreign dish like bulgogi. They sell pre-marinated bulgogi at Trader Joe’s so you know it’s gotta be a fairly American-friendly popular dish. Thanks to my dad I’ve been eating it my whole life! Now you can make it at home, too! It’s super easy to make and requires very little hands on time.
If you like this recipe you may also want to check out my recipe for Korean Bulgogi Rice and Noodle Bowls which is a copycat recipe for Cupbop, one of my favorite local food trucks. In addition to bulgogi, it also has noodles, rice, and two amazing sauces. It’s different, it’s fun, and it’s super tasty.
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!
Korean Beef Bulgogi
- 2 pounds flank steak
- ⅓ cup soy sauce
- ¼ cup brown sugar, firmly packed
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 3 cloves garlic, minced or crushed
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground ginger
- 2 teaspoons oyster sauce
- ½ 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