Advertisements

Introduction: Can Authentic Korean Bulgogi Be Ready in Just 40 Minutes?

Craving a bold, savory dish with vibrant Korean flavors? Bulgogi with Carrots and Snow Peas features thinly sliced beef tenderloin marinated in a sweet-savory sesame-soy sauce, grilled to perfection, and paired with tender vegetables and fluffy white rice. Rated 4.3/5 from 25 reviews, this easy recipe yields 4 servings, perfect for a quick weeknight dinner or a cultural culinary experience. Ready to cook a dish that’s both flavorful and fast? Let’s dive into this delicious Korean recipe!

Overview: Why Bulgogi with Carrots and Snow Peas Shines

Bulgogi with Carrots and Snow Peas is loved for its bold flavors, quick preparation, and authentic Korean appeal. Here’s what makes it special:

Time Requirement: 35 minutes prep (including marinating), 5 minutes cooking, totaling approximately 40 minutes.
Difficulty Level: Easy—requires slicing, marinating, grilling, and simmering, suitable for all skill levels.
Why It’s Special: The umami-rich marinade of soy sauce, sesame oil, and garlic infuses the beef with authentic Korean flavor, while carrots and snow peas add crunch and color. Rated 4.3/5 by 25 reviewers, it serves 4, ideal for family meals or small gatherings.

Perfect with boiled white rice, a side of kimchi, or a green salad for a complete Korean-inspired meal.

Essential Ingredients

Bulgogi with Carrots and Snow Peas uses simple, flavorful ingredients for an authentic result. Here’s what you’ll need for 4 servings:

1 pound beef tenderloin, boneless: Tender, lean cut for thin slicing.
1 tablespoon sesame seeds: Adds nutty flavor and garnish.
3 scallions, chopped: Provides mild oniony brightness.
2 garlic cloves, minced: Infuses savory depth in the marinade.
2 teaspoons rice wine vinegar: Adds tangy balance.
1 ½ tablespoons water: Thins the marinade.
3 tablespoons soy sauce: Brings umami and saltiness.
1 tablespoon sugar: Balances flavors with sweetness.
1 tablespoon sesame oil: Contributes rich, toasty flavor.
½ teaspoon black pepper: Seasons the marinade.
2 tablespoons oil (e.g., vegetable or canola): For cooking vegetables.
1 tablespoon fresh ginger, minced: Adds warm, spicy notes.
1 tablespoon garlic, minced: Enhances vegetable flavor.
3 carrots, peeled and sliced on diagonal: Adds sweet crunch.
¼ cup water: For simmering vegetables.
¼ pound snow peas: Provides crisp, fresh texture.

Why These Ingredients Matter

Beef Tenderloin: Thinly sliced for quick cooking and tenderness, a hallmark of bulgogi.
Soy Sauce, Sesame Oil, Garlic: Core marinade ingredients for authentic Korean flavor.
Carrots and Snow Peas: Add color, crunch, and balance to the rich beef.
Sesame Seeds: Enhance texture and flavor with a nutty finish.

Substitutions and Variations

Beef Tenderloin: Swap with ribeye, sirloin, or flank steak for similar tenderness.
Sesame Seeds: Omit or use toasted sunflower seeds.
Scallions: Replace with ¼ cup chopped shallots or 1 teaspoon onion powder.
Rice Wine Vinegar: Substitute with apple cider vinegar or white vinegar.
Soy Sauce: Use tamari or coconut aminos for gluten-free or low-sodium options.
Sugar: Swap with honey or brown sugar.
Sesame Oil: Replace with neutral oil (less authentic flavor).
Oil: Use avocado oil or olive oil for cooking vegetables.
Ginger: Substitute with ½ teaspoon ground ginger.
Carrots: Swap with bell peppers or zucchini.
Snow Peas: Use snap peas, green beans, or broccoli florets.
Gluten-Free: Use gluten-free soy sauce or tamari.
Flavor Variations:
- Spicy Bulgogi: Add 1 teaspoon gochujang (Korean chili paste) or ½ teaspoon red pepper flakes to the marinade.
- Mushroom Bulgogi: Include 1 cup sliced shiitake or button mushrooms with the vegetables.
- Vegan Bulgogi: Replace beef with tofu or seitan; marinate and grill as directed.
- Fruity Bulgogi: Add 2 tablespoons grated Asian pear or apple to the marinade for extra sweetness.
- Herb-Infused Vegetables: Toss vegetables with 1 tablespoon chopped cilantro or basil after cooking.

Advertisements

Step-by-Step Instructions

Making Bulgogi with Carrots and Snow Peas is a quick process that yields a flavorful, authentic Korean dish. Let’s get cooking!

Step 1: Gather and Prep

Gather all ingredients: 1 pound beef tenderloin, 1 tablespoon sesame seeds, 3 scallions, 2 garlic cloves, 2 teaspoons rice wine vinegar, 1 ½ tablespoons water, 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, ½ teaspoon pepper, 2 tablespoons oil, 1 tablespoon ginger, 1 tablespoon garlic, 3 carrots, ¼ cup water, ¼ pound snow peas.
Wrap beef in plastic wrap; freeze for 15-20 minutes until firm but not frozen.
Chop scallions; mince garlic and ginger; peel and slice carrots diagonally; trim snow peas.

Tip: Freezing beef makes slicing easier; use a sharp knife for thin, even slices.

Step 2: Prepare Marinade

In a small skillet over medium heat, toast 1 tablespoon sesame seeds until golden, about 1-2 minutes; set aside.
In a small bowl, combine 3 chopped scallions, 2 minced garlic cloves, 2 teaspoons rice wine vinegar, 1 ½ tablespoons water, 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, and ½ teaspoon black pepper. Stir well.

Tip: Whisk marinade until sugar dissolves; toast sesame seeds carefully to avoid burning.

Step 3: Marinate Beef

Slice beef thinly across the grain (about ⅛-inch thick).
Place beef in a baking dish; pour marinade over beef, ensuring all slices are coated.
Let sit for 30 minutes at room temperature or refrigerate for up to 2 hours.

Tip: Toss beef occasionally for even marinating; don’t marinate too long to avoid overpowering flavors.

Step 4: Cook Vegetables

In a separate skillet, heat 2 tablespoons oil over medium heat.
Add 1 tablespoon minced ginger and 1 tablespoon minced garlic; cook until aromatic, about 30 seconds.
Add 3 sliced carrots and ¼ cup water; simmer until carrots are tender, about 2 minutes.
Add ¼ pound snow peas; simmer until tender, about 2 minutes. Set aside.

Tip: Keep vegetables crisp-tender; add water as needed to prevent sticking.

Step 5: Grill Beef

Preheat a grill or grill pan to medium-high.
Remove beef from marinade; discard excess marinade.
Grill beef slices until brown around the edges, about 30 seconds per side, working in batches if needed.

Tip: Grill quickly to keep beef tender; avoid overcrowding the grill for even cooking.

Step 6: Combine and Serve

Combine grilled beef and vegetables in the skillet or a serving dish; toss gently.
Sprinkle with toasted sesame seeds.
Serve hot with boiled white rice, about ¼ pound beef and ½ cup vegetables per serving.

Tip: Serve immediately for the best texture; fluff rice with a fork for perfect pairing.

Advertisements

Assembly: Building the Perfect Bulgogi with Carrots and Snow Peas

Making Bulgogi with Carrots and Snow Peas is all about creating a vibrant, flavorful dish. Here’s how to make it shine:

Beef Bulgogi: Tender, savory-sweet slices with a caramelized edge.
Vegetables: Crisp, colorful carrots and snow peas for balance.
Sesame Seeds: Nutty garnish for texture and flavor.
Presentation: Bright and inviting, served with fluffy white rice.

Presentation Tips

Serve in bowls with beef and vegetables over rice, garnished with sesame seeds and extra scallions.
Pair with Korean sides like kimchi, pickled radish, or a side of chili verde with sausage and pumpkin for a festive spread.
Add a drizzle of sesame oil or a sprinkle of gochugaru (Korean chili flakes) for authenticity.

Storage and Make-Ahead Tips

Bulgogi with Carrots and Snow Peas is great for leftovers and meal prep.

Storage:
- Store beef and vegetables together in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months in freezer-safe containers; vegetables may soften slightly.
Make-Ahead:
- Prep marinade and slice beef up to 1 day ahead; refrigerate separately.
- Cook vegetables up to 1 day ahead; refrigerate and reheat gently.
- Marinate beef up to 2 hours ahead; refrigerate for longer marination.
Reheating: Reheat in a skillet over medium heat for 3-5 minutes with a splash of water, or microwave in 1-minute bursts, covered, until hot.
Tip: Store rice separately to maintain texture; add fresh sesame seeds after reheating for crunch.

Recipe Variations

Bulgogi with Carrots and Snow Peas is versatile and easy to customize. Here are some fun twists:

Spicy Bulgogi: Add 1 tablespoon gochujang or ½ teaspoon chili flakes to the marinade.
Gluten-Free: Use tamari or gluten-free soy sauce.
Veggie-Packed Bulgogi: Include ½ cup sliced bell peppers or mushrooms with the vegetables.
Chicken Bulgogi: Swap beef with 1 pound thinly sliced chicken breast or thigh.
Bulgogi Lettuce Wraps: Serve beef and vegetables in lettuce leaves instead of rice.

Nutrition Information (Per Serving, Based on 4 Servings, Excluding Rice)

Calories: Approximately 350-450 kcal (varies with beef and oil).
Protein: High, from beef.
Fat: Moderate, from oil and sesame oil.
Carbs: Low, from carrots and snow peas.
Note: For precise nutrition, calculate based on specific ingredients and portion sizes; add rice for additional carbs.

Conclusion: Savor the Bold, Korean-Inspired Bliss!

Bulgogi with Carrots and Snow Peas is the ultimate quick and flavorful meal, blending tender, marinated beef with crisp vegetables and nutty sesame seeds for an authentic Korean experience. Rated 4.3/5 by 25 reviewers, it’s perfect for weeknight dinners, cultural explorations, or meal prep. So, fire up your grill, marinate that beef, and enjoy a taste of Korea. We’d love to hear how your bulgogi turns out—share your creations in the comments or on social media!

Bulgogi with Carrots and Snow Peas

Author: Alyssa

Print Recipe

Description

Craving a bold, savory dish with vibrant Korean flavors? Bulgogi with Carrots and Snow Peas features thinly sliced beef tenderloin marinated in a sweet-savory sesame-soy sauce, grilled to perfection, and paired with tender vegetables and fluffy white rice.