Korean Beef Bulgogi with Steamed Rice

Introduction

Korean Beef Bulgogi is one of the most iconic and beloved dishes from Korea. “Bulgogi” literally translates to “fire meat,” referring to the traditional method of grilling marinated beef over an open flame. Today, it’s commonly cooked on a stovetop or grill pan, making it easier to enjoy at home. Thin slices of tender beef are marinated in a sweet, savory, and garlicky sauce made with soy sauce, sesame oil, sugar, and pear or apple for natural sweetness. Served alongside fluffy steamed rice, it’s a comforting and flavorful meal that’s both satisfying and well-balanced.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of flavors—sweet, savory, smoky, and a little nutty from the sesame oil. The beef becomes tender and juicy after marinating, soaking up all the delicious flavors. Pairing it with warm, fluffy rice makes it a complete and comforting dish.

It’s also incredibly versatile—you can serve it in lettuce wraps, as part of a rice bowl, or even in sandwiches. Plus, it comes together quickly, making it perfect for both weeknight dinners and weekend gatherings.

Why It’s a Must-Try Dish

This dish is a must-try because it gives you an authentic taste of Korean cuisine right at home. The marinade is simple but deeply flavorful, and the cooking process is straightforward. It’s a crowd-pleaser that works for family meals, date nights, or entertaining guests. Once you taste the combination of tender beef, savory sauce, and fluffy rice, you’ll understand why Bulgogi is loved worldwide.

Preparation & Cooking Time

• Preparation Time: 20 minutes (plus 1 hour marinating time)
• Cooking Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 4
• Calories per serving: ~480 kcal (with rice)

Cuisine & Course

• Cuisine: Korean
• Course: Main Course

Ingredients

For the Bulgogi Marinade:

• 1 lb (450g) beef ribeye or sirloin, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp brown sugar (or honey)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1/2 Asian pear or apple, grated (for sweetness and tenderizing)
• 2 green onions, finely chopped
• 1 tbsp rice vinegar (optional, for brightness)
• 1/4 tsp black pepper

For Cooking:

• 1 tbsp vegetable oil (for pan frying)
• 1 small onion, thinly sliced
• 1/2 cup carrots, julienned
• 1/2 cup mushrooms, sliced (optional)
• 1 tsp sesame seeds (for garnish)

For Serving:

• 3 cups steamed white rice
• Extra sesame seeds and green onions for garnish

Simple Cooking Directions

1. Marinate thinly sliced beef in soy sauce, sugar, sesame oil, garlic, ginger, and grated pear. Let rest for at least 1 hour.
2. Heat oil in a skillet, add onions and carrots, stir-fry briefly.
3. Add marinated beef and cook until browned and cooked through.
4. Sprinkle sesame seeds and green onions.
5. Serve hot over freshly steamed rice.

Step-by-Step Preparation Method

1. Prepare the beef: Thinly slice the ribeye or sirloin against the grain. (Tip: freeze the beef for 20 minutes beforehand to make slicing easier.)
2. Make the marinade: In a mixing bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, green onions, rice vinegar, and black pepper.
3. Marinate the beef: Add sliced beef to the marinade, mix well, cover, and refrigerate for at least 1 hour (up to overnight for best flavor).
4. Cook vegetables: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Stir-fry onions, carrots, and mushrooms for 2–3 minutes.
5. Cook the beef: Add the marinated beef with all its juices to the pan. Cook until the beef is browned and cooked through (about 5–7 minutes).
6. Finish and garnish: Sprinkle with sesame seeds and extra green onions.
7. Serve: Plate the bulgogi with a generous portion of steamed rice.

How to Serve

• Serve hot over steamed white rice.
• Add kimchi, pickled radish, or a fresh side salad for a complete Korean meal.
• Alternatively, serve in lettuce wraps with rice and a dab of gochujang (Korean chili paste).

Additional Recipe Tips

• Don’t skip the grated pear/apple—it naturally tenderizes the meat and adds subtle sweetness.
• Use very thinly sliced beef for the best texture.
• Marinate overnight if possible for maximum flavor.
• A cast-iron skillet or grill pan works best for that slight smoky flavor.

Variations

• Spicy Bulgogi: Add 1–2 tbsp gochujang (Korean chili paste) to the marinade.
• Chicken Bulgogi: Replace beef with boneless chicken thighs.
• Vegetarian Bulgogi: Use mushrooms, tofu, or seitan in place of beef.
• Bulgogi Bowls: Serve over rice with sautéed spinach, cucumber, and a fried egg.

Freezing & Storage

• Storage: Store cooked bulgogi in an airtight container in the fridge for up to 3 days.
• Freezing: Store uncooked marinated beef in freezer bags for up to 2 months. Thaw overnight in the fridge before cooking.

Special Equipment Needed

• Sharp knife (for thin slicing)
• Mixing bowls
• Skillet, wok, or grill pan
• Rice cooker (optional, but helpful)

Conclusion

Korean Beef Bulgogi with Steamed Rice is a flavorful, comforting dish that’s simple to prepare yet feels like a gourmet meal. With tender beef marinated in sweet-savory flavors and paired with fluffy rice, it’s a recipe that embodies the heart of Korean cuisine. Whether you’re cooking for family, friends, or just yourself, this dish is sure to satisfy cravings and impress every time.

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Korean Beef Bulgogi with Steamed Rice

Author: admin Courses: Chicken

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Total Time 35 mins

Servings: 4 Calories: 480 kcal

Description

Introduction

Korean Beef Bulgogi is one of the most iconic and beloved dishes from Korea. “Bulgogi” literally translates to “fire meat,” referring to the traditional method of grilling marinated beef over an open flame. Today, it’s commonly cooked on a stovetop or grill pan, making it easier to enjoy at home.

Ingredients

Scale

1/2x 1x 2x 3x

For the Bulgogi Marinade:

• 1 lb (450g)
• ¹⁄₄ cup soy sauce
• 2 tbsp brown sugar (or honey)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 piece -inch fresh ginger, grated
• ¹⁄₂ Asian pear or apple, grated (for sweetness and tenderizing)
• 2 green onions, finely chopped
• 1 tbsp rice vinegar (optional, for brightness)
• ¹⁄₄ tsp black pepper

For Cooking:

• 1 tbsp vegetable oil (for pan frying)
• 1 small onion, thinly sliced
• ¹⁄₂ cup carrots, julienned
• ¹⁄₂ cup mushrooms, sliced (optional)
• For the Bulgogi Marinade:
• 1 tsp sesame seeds (for garnish)

For Serving:

• 3 cups steamed white rice
• Extra sesame seeds and green onions for garnish

Instructions

1. Prepare the beef : Thinly slice the ribeye or sirloin against the grain. (Tip: freeze the beef for 20 minutes beforehand to make slicing easier.)
2. Make the marinade : In a mixing bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, green onions, rice vinegar, and black pepper.
3. Marinate the beef : Add sliced beef to the marinade, mix well, cover, and refrigerate for at least 1 hour (up to overnight for best flavor).
4. Cook vegetables : Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Stir-fry onions, carrots, and mushrooms for 2–3 minutes.
5. Cook the beef : Add the marinated beef with all its juices to the pan. Cook until the beef is browned and cooked through (about 5–7 minutes).
6. Finish and garnish : Sprinkle with sesame seeds and extra green onions.
7. Serve : Plate the bulgogi with a generous portion of steamed rice.

Keywords: Korean Beef Bulgogi with Steamed Rice