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 delicious dish.
Bulgogi is perhaps the most well known Korean dish. Thin slices of beef steak are marinated in a delicious sauce consisting of soy, sesame, ginger, and garlic. It is commonly served over rice. Garnish with sliced green onions for both color and flavor. The flavor profile of bulgogi is familiar across many cultures which is why this dish has gained world wide popularity. It can be found on the streets of Seoul, of course, but it can also be found in restaurants from New York to Los Angeles, and a lot of places in between. This popular Korean dish is sure to become a family favorite. Not only is it super flavorful, it’s also really easy to make.
This is not an authentic Korean recipe, but rather an American version of this classic Korean dish. The Stay At Home Chef uses ingredients that are easily accessible for most people in the United States and Canada so that anyone can easily celebrate world cuisines even if their opportunities for travel or access to regional ingredients are limited.
WHAT CUTS OF BEEF CAN I USE FOR KOREAN BEEF BULGOGI?
Bulgogi can be made using various cuts of beef steak. Common cuts include thinly sliced ribeye, sirloin, brisket, flank, or skirt steak.
WHAT SIDE DISHES GO WELL WITH BULGOGI?
Bulgogi is commonly served with rice and kimchi, and would be well balanced with some steamed veggies on the side.
WHAT IS BULGOGI SAUCE MADE OF?
Bulgogi sauce is primarily soy sauce based and is flavored with ginger, garlic, and sesame. Thin strips of beef are marinated in this mixture, then cooked quickly.
We know that oyster sauce may not be something you have in your refrigerator at any given time. While we love the flavor it brings, you can always omit it if needed.
STORAGE AND REHEATING INSTRUCTIONS:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop in a skillet over medium-low heat until warmed through.
- 2 pounds flank steak
- 1/3 cup soy sauce
- 1/4 cup brown sugar firmly packed
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 3 cloves garlic minced or crushed
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground ginger
- 2 teaspoons oyster sauce
- 1/2 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 marinate for 1 hour in the refrigerator.
- After marinating, heat a large heavy skillet or wok over high heat. Add in the meat 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.
- Meat Options: Instead of flank steak, you can also use skirt steak, ribeye, sirloin, or brisket. Even ground beef can be used for an inexpensive version.
- For ground beef, instead of marinating, simply make the marinade and keep it separate. Once your ground beef is cooked through, drain it well, then add in the marinade as a sauce to flavor the ground beef.