Korean Beef Bulgogi

An old colleague of mine gave me this recipe years ago, and Jodie and I had a chance to do it up recently. It's an amazing dish, one that can also easily be done up when having folks over for dinner too. The meat can be marinaded for as little as 3 hours, but for best
results, marinade overnight. You can prep veggies and make rice while
the meat cooks.

Ingredients & Directions

Combine in a large glass bowl:

  • 4-5 Tbsp. white sugar
  • 3 tsp. black pepper
  • 4-6 chopped green onions
  • 5-8 cloves garlic, minced
  • 5 Tbsp. sesame oil
  • 6 Tbsp. soy sauce
  • 3 Tbsp. teriyaki sauce

Then take 3-5 lbs. London broil, chuck tender or similar cut, and thinly slice crosswise into 1-2" strips. Add beef to mixture in bowl and stir to combine. Cover and refrigerate for at least 3 hours, and preferably overnight.

When ready to cook, first start some rice cooking in a separate pot or rice cooker. Heat wok or deep skillet to medium-high heat. Once hot, add beef and scrape in as much sauce as possible. Stir occasionally, cover and boil for 15-20 minutes, stirring occasionally.

Prep vegetables (to be added near the end of the cooking time). Great veggies to add include 1/2-1 lb. sliced mushrooms, 2 large broccoli heads and stems (if cooking with stems, add those 5 minutes before adding other vegetables), 3 thinly sliced carrots , misc greens.

In a small bowl, combine 3-4 Tbsp. soy sauce, 2-3 Tbsp. teriyaki sauce and 2-3 cloves minced garlic.

Uncover pan and cook down liquid until most liquid is gone and meat is just starting to sizzle. Add vegetables and stir regularly, cooking 5-7 minutes. Pour in sauce from small bowl and stir to add "glaze" to dish. Serve over rice.

At table, serve with condiments including sweet chile sauce, chile garlic sauce, and soy/rice vinegar mixes to taste. Great with dark beer.

9 thoughts on “Korean Beef Bulgogi”

  1. I’m definitely going to try this. I used to love the bulgogi at the Plaza Restaurant. It was a Korean restaurant at 29th & Willamette in the corner of Payless Drug Store that went out of business when they remodeled it into Woodfield Station and Market of Choice. I wish they’d start another Korean restaurant!

    Reply
  2. Oh, I MISS the Plaza! That was the best place.
    You know I will be trying this soon – with some of the 1/6th of a cow that is down in my freezer!
    And I got a cookbook that you will just adore. Remind me to bring it/show you when we get together.

    Reply
  3. “I made this last night & had my daughter Loreen, son-in-law Damon and granddaughter Beatrix over. We all loved it! I marinated the beef night before last, so it marinated 24 hours.”
    Ha! They are our back-door neighbors. There’s a funny connection! I think we met you at Beatrix’s birthday party. Arthur was the 1 1/2 year old… Too funny.
    Anyway, still enjoying these good leftovers. This is going into the family favorites!

    Reply
  4. I’ll give this a go. We have loved bulgogi ever since we ate it in Hawaii some 14 years ago as part of “plate lunch.” We’ve tried different recipes since but haven’t quite found the right mix of flavors and textures. Thanks for sharing.
    Oh, and try serving it with some steamed gai lan (chinese broccoli). Also, it goes well with a simple salad of watercress tossed with mung bean sprouts and shredded carrot, dressed with a mixture of sesame seed, sesame oil, rice wine, lime juice, and a hint of sriracha. Delish!

    Reply
  5. I had this is Korea and the recipes I found did not have as much sugar as yours. I like yours better! So thank you for sharing! Have you ever added some finely minched ginger, garlic or crushed red pepper flakes? If you are in a spicy mood, and want to kick it up a notch, try a bit of each.
    Thanks!

    Reply

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