Can I use a different cut of beef for bulgogi?

Absolutely! While skirt steak is traditional and offers great flavor, you can also use flank steak, ribeye, or sirloin. The key is to slice it very thinly against the grain. Tougher cuts work surprisingly well in bulgogi because of the thin slicing and quick cooking method.

What exactly is bulgogi sauce and can I make it at home?

Bulgogi sauce is a sweet and savory Korean marinade typically made with soy sauce, brown sugar, Asian pear (for tenderizing), garlic, ginger, and sesame oil. While store-bought versions are convenient, making your own is easy! Blend 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 Asian pear (or apple), 4 garlic cloves, 1 tablespoon grated ginger, and 1 tablespoon sesame oil until smooth.

How can I make sure my beef is tender?

Three key factors ensure tender bulgogi: slicing the meat very thinly against the grain, using a marinade that contains fruit (like the pear in bulgogi sauce) which naturally tenderizes meat, and cooking quickly over high heat. Avoid overcooking the beef, as this will make it tough regardless of how you've prepared it.

Is this recipe gluten-free?

Traditional bulgogi sauce contains soy sauce, which has gluten. For a gluten-free version, substitute tamari or coconut aminos for the soy sauce in your bulgogi marinade. Also check store-bought sauce labels carefully if you're using pre-made bulgogi sauce, as ingredients can vary.

Beef Bulgogi Recipe

Name: Beef Bulgogi Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: Main Ingredients 1 1/2 pounds skirt steak; 1/2 cup bulgogi sauce; 1 teaspoon oil; 1/2 large onion, thinly sliced; 1/4 teaspoon salt; 1/4 teaspoon pepper

Description

Beef Bulgogi is a classic Korean dish featuring thinly sliced marinated beef quickly seared to perfection, resulting in tender, juicy, and flavorful meat that’s perfect for serving over rice or in lettuce wraps. With a minimal prep time and simple ingredients, this recipe is both quick and incredibly satisfying, making it ideal for a speedy weeknight meal.

Ingredients

Units Scale

Main Ingredients
- 1 1/2 pounds skirt steak
- 1/2 cup bulgogi sauce
- 1 teaspoon oil
- 1/2 large onion, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

Slice the Beef: Place the beef in plastic wrap and freeze for at least one hour until firm. Once chilled, use a sharp knife to slice it into 1/4-inch strips.
Marinate the Beef: In a mixing bowl, add the sliced beef, bulgogi sauce, oil, and onions. Season with salt and pepper. Allow the mixture to marinate for at least 5 minutes (or up to two hours for deeper flavor).
Sear the Beef: Heat a non-stick skillet and add a bit of oil. When hot, add the marinated beef mixture and cook for 1-2 minutes, stirring so the beef sears evenly on all sides.
Rest and Serve: Transfer the cooked beef onto a plate, cover with tin foil, and let it rest for 3 minutes to retain juices. Serve immediately, ideally with steamed rice, lettuce wraps, or your choice of sides.

Notes

Leftover bulgogi can be stored in an airtight container in the refrigerator for up to five days.
To freeze, cool the leftovers and keep them in a freezer-safe container for up to six months. Thaw overnight before reheating.
For best reheating results, use a hot skillet or microwave for 1-2 minutes.
Slicing the beef thinly ensures fast, even cooking and tender results.
Pair with steamed rice, kimchi, or use in lettuce wraps for a traditional Korean meal experience.

Nutrition

Serving Size: 1 serving (about 3 oz cooked beef)
Calories: 220
Sugar: 4g
Sodium: 420mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0.5g
Protein: 24g
Cholesterol: 62mg