Ever wonder how Korean Restaurant makes such delicious Beef Bulgogi? You CAN too! This Best Bulgogi Bulgogi (Beef) recipe is Super simple to make! This recipe calls for some vegetables to make it healthier. Sliced rib-eye beef in flavorful marinade stir-fried with onions, mushrooms and carrot.
In this recipe, We used remaining Sliced Rib-Eye Beef that we used for our hot pot a few nights ago. You can get a pack of the thinly sliced Rib-Eye Beef (approx 1.5lb) from the hot pot freezer section in any Chinese Grocery. Before making this Bulgogi Bulgogi Beef recipe, you will have to defrost the sliced rib-eye beef. So plan ahead and take it out of the freezer the night before and leave in the refrigerator.
There is no need to marinade the beef as the sliced rib-eye beef is very thin. Therefore, this saves you a lot of time if you just want to whip up a meat dish for lunch or dinner.
The following simple ingredients are all you need in this Bulgogi Bulgogi Beef Recipe:
- Sliced Rib-Eye Beef
- Red Onion (Julienne)
- Mushroom (Sliced)
- Carrot (Juliene)
- Salt/Pepper to taste
Ingredients for the Bulgogi Sauce:
- Asian Pear (Peeled and Course Graded): This adds sweetness and most importantly, tenderizes the meat.
- Soy Sauce
- Brown Sugar: Adds sweetness to the meat.
- Garlic (Minced)
- Ginger (You can use slice or grated. I am not a big fan of ginger. So I prefer to be able to pick it out after it is cooked.)
- Oil (we used Canola Oil in our household. You can use any kind of oil)
- Rice Vinegar: We used Marukan Genuine Brewed Rice Vinegar. Rice Vinegar cuts the meat taste.
- Sesame Oil: Delicious and Healthy Fat to add to your diet. It is high in antioxidant content and has anti-inflammatory properties.
- Gochujang Paste (Korean Red Chili Paste): a blend of savory, sweet and spicy.
- Green Onion to garnish (we didn’t have any at home when we made this recipe. This is good to have if you have green onion when you make this recipe.)
- Sesame Seeds to garnish. (High in Healthy Oil Content). (Optional. We didn’t use this)
- Thai Chili (Optional. I like my food spicy. Hence, we added 1 thai chili pepper to this recipe)
WHAT IS GOCHUJANG
Gochujang is a Korean red chili paste. It is savory, sweet and spicy fermented condiment. This is popular in Korean cooking. I believe most Korean household has Gochujang in their refrigerator. Gochujang is made from chili powder, glutinous rice, meju powder, yeotgireum, and salt. Hence, the sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.
HOW TO MAKE BULGOGI SAUCE:
- Then combine the grated asian pear with soya sauce, brown sugar, garlic, ginger, and Gochujang Paste in a sauce pan.
- Warm the sauce on medium heat to dissolve the sugar. And add in the Oil and Sesame Oil
HOW TO MAKE BULGOGI BULGOGI BEEF:
Start by defrosting the sliced rib-eye beef overnight and leave it in the refrigerator.
Then prepare the vegetables. Julienne the Red Onion and Carrot. If you bought whole white mushroom, then slice the mushroom.
- Fry the sliced rib-eye beef in a frying pan, tearing into smaller pieces. Then add a ladle of sauce and rice vinegar until cooked and set aside.
- Meanwhile, fry the onion, carrot, and mushrooms. And add a ladle of sauce.
- Add the beef and the rest of the bulgogi sauce.
- Finally, Add Salt and Pepper to taste.
WHAT TO SERVE THIS BULGOGI BULGOGI BEEF WITH?
Bulgogi Beef goes very well on steamed rice. If you want an authentic Korean meal, then serve the Beef on Rice with Kimchi.
We serve this Bulgogi Beef on Rice with a side dish of stir-fry green beans. It is so delicious that I went for seconds during dinner!
This recipe will also go well with my Easy-Tasy Stir-Fry Snow Peas.
My Other Recommended Meat Dish:
- Korean Style: Fall-Off the Bone Kalbi Pork Ribs
- Fricasseed Chicken – Best Jamaican Dish
- Cast-Iron Pan-Seared Chicken
Equipments Used in this Recipe:
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|Prep Time||10 minutes|
|Cook Time||15 minutes|
- 1.5 lbs Sliced Rib Eye
- 2 Pints Mushroom (Sliced)
- 1/2 A Big Red Onion (or one regular size)
- 1 piece carrot (Julienne)
- 1/2 piece Asian Pear Peeled and course grated
- 1/4 Cup Soya Sauce
- 2 Tablespoon Brown Sugar
- 3 Cloves garlic (Minced)
- 1 Tablespoon Ginger (Grated or Sliced. I like mine sliced so I can pick it out as ginger is not one of my fave)
- 1 Tablespoon Gochujang Paste (Korean Chili Paste)
- 1 ½ Teaspoon Rice Vinegar
- 2 Tablespoon Oil (Any kind of oil. We used Canola oil in our household)
- 2 Tablespoon Sesame Oil
- 1 Thai Chili Pepper (Optional - only if you like spicy food like me. 🙂 )
Main Ingredients (Meat and Vegetables):
Ingredients for Bulgogi Sauce:
- Combine Asian Pear, Soya Sauce, Brown Sugar, Garlic, Ginger, and Gochujang Paste in a sauce pan and stir.
- Warm sauce on medium heat to dissolve the sugar.
- Add Oil and Sesame oil and stir well.
- Fry the sliced rib-eye beef, tearing into smaller pieces, add a ladle of sauce and rice vinegar until cooked.
- Set the beef aside in a bowl.
- Fry Red Onions, Carrot, and Sliced Mushrooms, add a ladle of sauce and stir well.
- Add the beef and the rest of the sauce
- Add Salt and Pepper to taste.
- Garnish with Green Onions and Sesame Seeds (Optional)
- Voila! SERVE and ENJOY!
- Use thinly sliced rib-eye beef.
- Add Sesame Oil to the Bulgogi Sauce at the very end. That way, you can taste the sauce and add anything else if you need to.
- Use Cast Iron Pan if you have. It will make the beef tastes better. If you don't have, regular frying pan is fine.
Wow! This is making my mouthwater. I haven’t had Korean food in forever and it’s one of my favs! I’m definitely trying out this recipe. Thanks for sharing!
Thanks for visiting! This is one of my favorite Korean dish! so easy to make and comes out tasty too. Hope it comes out delicious when you try it.