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.

Ingredients

Scale

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.

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Instructions

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.