Best and Easiest Beef Bulgogi – Asian Recipes At Home (2024)

FAQs

How long should you marinate bulgogi? ›

Add the thinly sliced beef, thinly sliced onions, and green onions. Mix and marinate for at least 8 hours or up to 24 hours. Over high heat, add a tbsp of oil to a pan. Cook the beef bulgogi in batches until the water cooks out and the beef and onions are nicely caramelized, about 4-5 minutes.

Boneless ribeye steak is our cut of choice for this recipe and the most popular because it is tender and flavorful with nice marbling. Sirloin is also commonly used to make bulgogi and is slightly leaner that ribeye. You can also use flank steak in a pinch with good results, but the texture won't be quite as tender.

noodles—mixed into the brothy sauce. bulgogi memories. There are three main regional styles of bulgogi: Gwangyang, Eonyang, and Seoul.

The best way to serve beef bulgogi is with some freshly cooked rice where you drizzle all that sauce. On the side, you can have kimchi and other banchans, as well as some vegetables such as lettuce and sliced peppers. For the sauce, don't forget the ssamjang! With these, you can make a ssam or bulgogi lettuce wraps.

Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Steak marinade is a liquid that steak soaks in for some time. While marinades can help out the flavor of steak in about 30 minutes or so, they work their best magic when steaks soak in them for several hours, or even a full day, before cooking.

Bulgogi (Korean: 불고기; American English /bʊlˈɡoʊɡiː/ buul-GOH-ghee; from Korean bul-gogi [pul. ɡo. ɡi]), literally "fire meat") is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle.

Bulgogi pairs well with many dishes, but typically served with white short grain rice, kimchi and side dishes.

The term 'bulgogi' comes from Korea and translates to 'fire meat' as it was originally cooked using skewers on a hwaro grill. This ubiquitous meal's early history and origin date back to the Goguryeo era (37 B.C. to 668 A.D.), when it was initially called maekjeok.

Mix some soy, apple juice and sugar in a sauce pan. Heat until the sugar melts. Mix in some ginger, garlic, green onions and sesame oil. Literally that's it.

What part of the body is beef bulgogi? ›

What kind of meat do you use for beef bulgogi? Bulgogi is typically made with almost paper-thin slices of the most tender cuts of beef. Rib-eye is the most common cut of beef with top sirloin coming in a close second.

Grilled vegetables are a simple and versatile side dish that can be easily paired with Bulgogi. The smoky, charred flavors of the vegetables enhance the taste of the marinated beef, while the variety of textures creates a satisfying meal. Popular choices include bell peppers, zucchini, onions, and mushrooms.

Bulgogi, or Korean barbecued beef, is made with marinated sliced beef. Most recipes call for crushed pear to tenderize the meat. My boyfriend's Korean mother says Coca-Cola can also be used for the same purpose. This recipe uses very thinly-sliced sirloin steak, so tenderization isn't necessary.

Yoon Sook-ja, director of the Institute of Traditional Korean Food, recommends pairing dwaeji bulgogi (marinated grilled pork) with soju (clear liquor). Soju, the clear traditional liquor that comes in the iconic green bottle, is widely known to soothe the sorrows of Koreans as shown in many films and TV dramas.

The dish is believed to have entered South Korea as a result of refugees fleeing Pyongan Providence after the liberation of the Korean Peninsula from the Japanese in 1945. After its introduction into South Korea, bulgogi became popular in Seoul and many other cities.

Generally tender cuts of meat need anything from 15 minutes to 2 hours and tougher cuts of meat will need longer (At least 6 hours). A longer marination time will provide more flavour and allows the acid or enzymes to tenderise the meat more.

Store leftover beef bulgogi in the refrigerator for 4-5 days in an airtight container. Uncooked marinated bulgogi will also last up to 4 days in the refrigerator before cooking.

Cooked bulgogi can be stored in the fridge for a few days. Any uncooked portion of the bulgogi (just marinated) can be stored in the fridge for 3 to 4 days or in the freezer for a few weeks.

You'll need to cook it first to eliminate bacteria like Salmonella and E. coli. Then — and only then — is it safe to reuse as a sauce or glaze.