Description
A great Korean BBQ bulgogi is all in the marinade. Here is a sweet soy marinade that you can use with your favorite protein. Use either beef, pork, chicken and even tofu. Enjoy it as is or add Korean red pepper paste or Korean red pepper flakes for a spicy kick.
Ingredients
Units
Scale
- 1 lb thinly sliced beef (see notes)
- 1 small yellow or sweet onion (peel and cut into wedges)
- 2 tablespoons neutral oil (divided; I'm using vegetable oil)
Beef Marinade
- 4 tablespoons light soy sauce
- 2 tablespoons sugar (brown or white)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon garlic (or 1 teaspoon garlic powder)
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
- 1 teaspoon ground onion (optional)
- 1/4 teaspoon ground black pepper
- 3 green onions (remove stem, cut into 2-inch segments)
- 1 tablespoon roasted white sesame seeds
- 1/2 tablespoon gochugaru (Korean red pepper flakes; optional)
- 1/2 tablespoon gochujang (Korean red pepper paste; optional)
Instructions
- Prepare the Meat: Slice the meat thinly, about ⅛ inch thick, if it hasn’t already been prepped for bulgogi.
- Marinate: In a bowl, mix the marinade ingredients and add optional gochujang or gochugaru for an extra spicy kick. Stir well until fully combined. Adjust to taste if needed. Coat the meat evenly with the marinade. Let it sit for at least 30 minutes, or overnight in the fridge, covered, for even more flavor. Marinate for at least 30 minutes or overnight in fridge for even more flavor
- Cook: Heat a large skillet over medium-high heat to stir-fry the meat in batches, or grill it as you eat on a hot plate. Add a bit of oil and the sliced onions to the pan. Sauté the onions until they’re lightly charred around the edges. Then add the marinated meat in a single layer and sear for 1–2 minutes per side, or until nicely caramelized and slightly charred.
- Finish: Serve with steamed rice or in a lettuce wrap with other side dishes such as kimchi or ssamjang (a Korean BBQ dipping sauce) for a complete meal.
Notes
You can use tender cuts like ribeye or sirloin, but thinly sliced tougher cuts like beef chuck, skirt, or flank work just as well as long as they are commercially cut thin. Pork, chicken thighs, or even tofu are great substitutes. For a quicker option, try ground meat or crumbled tofu.
- Prep Time: 40 minutes
- Cook Time: 6 minutes
- Category: entree, side dish
- Method: stove top, BBQ
- Cuisine: Asian, Korean