How To Make Beef Bulgogi Like A Pro: The Ultimate Guide!
What To Know
- If you don’t have a grill, you can use a grill pan on the stovetop.
- Transfer the grilled beef to a serving dish and sprinkle with additional green onion or sesame seeds for garnish.
- To freeze cooked bulgogi, let it cool completely and then place it in an airtight container for up to 2 months.
Beef bulgogi is a beloved Korean dish known for its tender, flavorful meat and savory marinade. If you’re craving this mouthwatering delicacy, follow this comprehensive guide to learn how to make beef bulgogi at home.
Gather Your Ingredients
To make beef bulgogi, you’ll need:
- 1 pound flank steak or skirt steak, sliced thinly
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup green onion, chopped
- 1/4 cup garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon honey
- 1 teaspoon black pepper
Marinate the Beef
In a large bowl, combine the soy sauce, brown sugar, sesame oil, green onion, garlic, ginger, honey, and black pepper. Whisk until the sugar dissolves. Add the beef slices to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or overnight for optimal flavor.
Prepare the Grill
Heat your grill to medium-high heat. If you don’t have a grill, you can use a grill pan on the stovetop.
Grill the Beef
Remove the beef from the marinade and discard the marinade. Grill the beef for 2-3 minutes per side, or until cooked to your desired doneness.
Serve and Enjoy
Transfer the grilled beef to a serving dish and sprinkle with additional green onion or sesame seeds for garnish. Serve with rice, lettuce wraps, or your favorite sides.
Tips for Tender Bulgogi
- Use thinly sliced flank steak or skirt steak for optimal tenderness.
- Marinate the beef for at least 4 hours, or overnight.
- Grill the beef over high heat to quickly sear the outside and prevent overcooking.
- Don’t overcook the beef, as it will become tough.
Variations
- Spicy Bulgogi: Add 1-2 teaspoons of gochujang (Korean red pepper paste) to the marinade.
- Sweet Bulgogi: Increase the amount of honey or brown sugar in the marinade.
- Vegetable Bulgogi: Add sliced vegetables such as bell peppers, onions, or mushrooms to the grill alongside the beef.
Accompaniments
- Rice: Serve with steamed rice or brown rice.
- Lettuce Wraps: Use lettuce leaves as wraps for the bulgogi and add your favorite toppings.
- Banchan: Side dishes such as kimchi, pickled radishes, or japchae (glass noodles).
Basics You Wanted To Know
Q: Can I use other cuts of beef for bulgogi?
A: Yes, you can use ribeye steak, sirloin steak, or chuck roast. However, flank steak or skirt steak is preferred for its tenderness.
Q: How do I know when the bulgogi is done grilling?
A: The beef should be cooked to your desired doneness. For medium-rare, it should have a slightly pink center. For medium, it should be cooked slightly more with a touch of pink.
Q: Can I freeze bulgogi?
A: Yes, you can freeze marinated or cooked bulgogi. To freeze marinated bulgogi, place it in an airtight container and freeze for up to 3 months. To freeze cooked bulgogi, let it cool completely and then place it in an airtight container for up to 2 months.
