Description

Craving a savory, sweet, and slightly spicy dish that brings the bold flavors of Korean BBQ to your table? Easy Bulgogi (Korean BBQ Beef) is the perfect recipe! This simplified version features thinly sliced beef sirloin marinated in a vibrant blend of soy sauce, sesame, garlic, and ginger, then quickly cooked to caramelized perfection.

Ingredients

This bulgogi comes together with ingredients that create a bold, flavorful dish. Here’s what you need and why each matters:

Soy Sauce (⅓ cup): Provides the salty, umami base for the marinade.
Green Onions (2, chopped, dark green parts separated): Add fresh, mild onion flavor; dark green parts are used for garnish.
Yellow Onion (¼, thinly sliced): Contributes sweet, caramelized notes when cooked.
White Sugar (3 tbsp): Balances the savory flavors and aids caramelization.
Garlic (3 cloves, minced): Infuses the marinade with aromatic, savory depth.
Toasted Sesame Seeds (2 tbsp): Add nutty flavor and subtle crunch.
Sesame Oil (1 tbsp): Enhances richness and authentic Korean taste.
Korean Red Pepper Flakes (¼ tsp): Offer mild heat and traditional flavor (gochugaru is ideal).
Fresh Ginger (¼ tsp, minced): Brings warm, zesty spice.
Ground Black Pepper (⅛ tsp): Adds a subtle, spicy kick.
Beef Sirloin Steak (1 ½ lb, very thinly sliced): Provides tender, flavorful protein that absorbs the marinade.
Honey (1 tsp, or to taste): Enhances sweetness and promotes caramelization during cooking.

Substitutions and Variations

Beef: Use ribeye, flank steak, or brisket for similar tenderness; pre-sliced bulgogi beef from Asian markets works well.
Soy Sauce: Swap for low-sodium soy sauce or tamari for gluten-free.
Sugar: Replace with brown sugar, maple syrup, or agave nectar for a different sweetness.
Korean Red Pepper Flakes: Substitute with regular red pepper flakes or a pinch of cayenne (reduce amount for less heat).
Sesame Oil: Use toasted sesame oil for best flavor; neutral oil like grapeseed can work in a pinch.
Gluten-Free: Use gluten-free soy sauce or tamari.
Add-Ins: Include sliced mushrooms, carrots, or bell peppers in the marinade for extra veggies.

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Instructions

Prepare the Marinade:
- In a large glass or ceramic bowl, whisk together ⅓ cup soy sauce, the white and light green parts of 2 chopped green onions, ¼ thinly sliced yellow onion, 3 tbsp white sugar, 3 minced garlic cloves, 2 tbsp toasted sesame seeds, 1 tbsp sesame oil, ¼ tsp Korean red pepper flakes, ¼ tsp minced fresh ginger, and ⅛ tsp ground black pepper until well combined.
Marinate the Beef:
- Add 1 ½ lb very thinly sliced beef sirloin steak to the marinade, tossing to coat evenly. Use kitchen shears for precise, thin slices if needed.
- Cover the bowl with plastic wrap and refrigerate for 1 hour, or up to 1 day for deeper flavor.
Cook the Bulgogi:
- Heat a wok or large skillet over medium heat (no oil needed, as the marinade provides enough oil).
- Working in batches to avoid overcrowding, add the marinated beef and marinade to the hot skillet.
- Cook, stirring frequently, and add 1 tsp honey to caramelize the beef, until the steak is cooked through and slightly caramelized, about 5 minutes per batch.
Garnish and Serve:
- Transfer the cooked bulgogi to a serving platter or bowl.
- Garnish with the reserved dark green parts of the green onions.
- Serve hot with your favorite sides (see serving suggestions below).

Cooking Tips

Thin Slicing: Freeze the beef for 20–30 minutes before slicing to make it easier to cut very thin slices.
Marinating Time: Marinate for at least 1 hour for flavor, but overnight yields the best results.
Batch Cooking: Cook in small batches to prevent steaming and ensure caramelization; overcrowding makes the beef soggy.
Honey Timing: Add honey toward the end of cooking each batch to enhance caramelization without burning.
High Heat for Char: Increase heat to medium-high for the last minute of cooking to achieve a slightly charred, authentic BBQ flavor.