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Quick-Korean-Beef-Bulgogi

Easy Beef Bulgogi

Camila Benitez
Korean Beef Bulgogi is a classic Korean dish loved for its tender slices of beef and bold, savory flavor. Marinated in a mixture of soy sauce, brown sugar, garlic, ginger, and other seasonings, this dish is easy to make and bursting with flavor. Whether you're serving it with rice and kimchi for a traditional meal or using it as a filling for tacos or lettuce wraps for a fusion twist, this dish is sure to impress. So why bring a taste of Korea to your dinner table with some delicious Korean Beef Bulgogi?
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Korean
Servings 12

Tools

Ingredients
  

  • 2 pounds (0.91 kg) rib eye, top sirloin, loin, flank, beef skirt, or tenderloin, cut to ¼-inch (5 cm) sliced against the grain.
  • 1 onion , thinly sliced
  • 1 large carrot , peeled & thinly sliced*(optional)
  • 2 tablespoons cornstarch
  • 2 tablespoons sesame oil , separated
  • 1 bunch green onion , thinly sliced

For the marinade:

Optional:

  • Kimchi
  • Chopped green onions for garnish
  • Toasted sesame seeds for garnish

Instructions
 

  • In a blender, blend all the marinade ingredients until smooth, about 1 minute.
  • In a large bowl, add the sliced steak and pour in the marinade. Toss to combine well. Marinate at room temperature for 30 minutes.
  • Transfer the Korean Beef Bulgogi into a large bowl. *(If you want to make a sauce, reserve ⅓ cup marinade and mix the marinade with ⅓ cup water and 2 teaspoons cornstarch. Whisk to dissolve the cornstarch entirely and cook over medium heat until the sauce thickens). Drain the steak with a colander and discard the marinade.
  • Add 1 tablespoon of sesame oil and 2 Tablespoons cornstarch. Toss with a pair of tongs until the steak is evenly covered with cornstarch.
  • Heat the remaining 1 tablespoon of sesame oil in a large skillet and heat over medium-high heat until hot.
  • Cook the Korean Beef Bulgogi in batches. Spread one-third of the Korean Beef Bulgogi into a single layer. Cook without touching for 30 seconds or so. Shake the pan gently and continue cooking until the bottom turns golden brown.
  • Flip to cook the other side until golden brown. Transfer the beef to a large bowl immediately and set aside—Cook the remaining batches. Add more oil if needed. *(Turn to medium heat if the pan starts to smoke too much).
  • Once you've cooked all the beef, add the onion and carrot to the skillet. Cook and stir until tender. Transfer the cooked onion and carrots to the large bowl and the beef and toss to combine well. Serve hot over steamed rice or noodles and garnish with green onion and sesame seeds, if desired. Enjoy!

Notes

How to Store & Re-Heat
  • To store: Leftover Korean Beef Bulgogi, let it cool to room temperature, transfer it to an airtight container, and refrigerate it for 3-4 days. You can also freeze it for extended storage for 2-3 months.
  • To reheat: You can microwave it for a quick and easy meal or reheat it in a pan over medium heat with a little oil or water to prevent the meat from drying. If you're reheating from frozen, thaw it overnight in the fridge before reheating.
Be sure to heat the meat to an internal temperature of at least 165°F (74°C) to ensure it's safe to eat. Reheated Korean Beef Bulgogi may not be as tender as the freshly cooked dish, but it will still be flavorful and delicious.
Make-Ahead
Korean Beef Bulgogi can be made ahead of time and stored in the fridge or freezer for easy meal prep. To make it ahead, marinate the beef in the sauce for at least 30 minutes or up to 24 hours before cooking. Once marinated, cook the beef as directed in the recipe and let it cool to room temperature. Next, transfer the beef to an airtight container and refrigerate it for 3-4 days or freeze it for more extended storage for up to 2-3 months.
When ready to serve, reheat the beef in a pan or microwave it until heated. You can add fresh vegetables or herbs like sliced cucumber, bean sprouts, or cilantro to add freshness and crunch. Pre-cooked beef bulgogi on hand makes it easy to whip up a quick and satisfying meal on busy weeknights or for meal-prepping lunches.
How to Freeze
Freezing Korean Beef Bulgogi is a great option for meal prep or for making a large batch ahead of time. To freeze the beef bulgogi, let it cool to room temperature before transferring it to an airtight container or freezer bag. Remove as much air as possible from the container or bag to prevent freezer burn. Label the container or bag with the date and contents, then place it in the freezer. The beef bulgogi can be stored in the freezer for 2-3 months.
To thaw the frozen beef bulgogi, transfer it from the freezer to the fridge and let it thaw overnight. Once thawed, reheat the beef bulgogi in a pan or microwave until heated. Remember that the beef's texture may be slightly altered after freezing and thawing, but it should still be delicious and flavorful. Enjoy your frozen Korean Beef Bulgogi as a quick and easy meal option anytime!
Nutrition Facts
Easy Beef Bulgogi
Amount per Serving
Calories
178
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
45
mg
15
%
Sodium
 
559
mg
24
%
Potassium
 
392
mg
11
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
19
g
38
%
Vitamin A
 
870
IU
17
%
Vitamin C
 
2
mg
2
%
Calcium
 
36
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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