Ingredients
Scale
- 1 lb (450g) thinly sliced beef (ribeye or sirloin works best)
- 1/4 cup soy sauce
- 2 tablespoons sugar or honey
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 2 green onions, chopped
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
- 1 teaspoon black pepper
- 1 tablespoon sesame seeds
- Optional: shredded carrots, sliced cucumbers, steamed rice
Instructions
- In a bowl, combine soy sauce, sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Mix well.
- Add the sliced beef to the marinade, ensuring each piece is coated evenly. Let marinate for at least 10 minutes.
- Heat a large skillet or wok over medium-high heat. Once hot, add the marinated beef and sliced onions.
- Sear for 3-4 minutes until the beef is cooked through and caramelized, stirring frequently for even cooking.
- Serve the cooked bulgogi over steamed rice or cauliflower rice. Garnish with chopped green onions, sesame seeds, and optional shredded carrots or sliced cucumbers. Drizzle with sesame oil or hot sauce if desired.
Notes
- For extra flavor, marinate the beef for up to 24 hours in the refrigerator.
- Can be served with additional side dishes like kimchi or pickled vegetables for a more authentic Korean meal.
- Use thinly sliced beef for quick cooking and tender results.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Main Course
- Method: Stir-fry
- Cuisine: Korean
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl (approx. 150g beef + rice)
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg