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korean beef bulgogi with rice

Korean Beef Bulgogi with Marinade

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Ingredients
  

  • 2 lbs ribeye steak
  • 1/4 tsp baking soda
  • 1 tbsp water
  • 1 tbsp canola oil, divided from another tbsp of frying oil
  • 1 1/2 tsp sesame oil
  • 1/4 cup sweet Korean soy sauce
  • 1 tbsp dark brown sugar (increase this to 3 tbsp if you use standard soy sauce)
  • 2 cloves garlic, minced
  • 1 tsp Gochuchang (Korean chili paste) or 1/2 tsp red pepper flakes
  • 1 tbsp grated ginger
  • 1/4 cup grated Asian pear or sweet apple (optional)
  • 1 tbsp sweet rice wine
  • 3 green onions or scallions, chopped
  • 1 tbsp toasted sesame seeds

Instructions
 

  • Unfreeze the steak until it is firm to the touch and slice into pieces ¼th of an inch thick. Mix the baking soda and water, coat the slices, and let sit for 5 minutes.
  • Combine the 1 tablespoon of oil with the sesame oil, soy sauce, sugar, garlic, chili paste or flakes, ginger, pear, and rice wine. Add up to ¼ cup of water to make enough marinade to cover the meat. Marinade for between 1 and 24 hours.
  • Heat a wok or thin frying pan over high heat and add the 4 tablespoons of oil. Lift two or three pieces of meat out of the marinade at a time with tongs and fry, flipping after 2 to 3 minutes.
  • When the meat is evenly browned on both sides, remove to a plate. Continue frying all the meat, then garnish with sesame seeds and green onions.

Notes

*photo by Brent Hofacker licensed under CC BY-SA 2.0
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