Bulgogi is probably one of the best known Korean beef dishes. In most restaurants it will be served as "Korean BBQ" and may be grilled either in the kitchen or at the table, depending on the restaurants set-up. In a few, bulgogi may also be available as a stir fry dish with brocoli, shredded carrot, onion, mushrooms, and other vegetables added.
2 lb lean beef (Rib eye, Flank Steak, Tenderloin, or your favorite cut)
3/4 cup natural brewed soy sauce
3/4 cup unsalted beef broth or water
1 small onion
1 small Nashi (Asian) pear or semi sweet apple
6 cloves garlic
1 oz fresh ginger
1/2 cup sugar, brown sugar, or honey
3 spring/green onion
2 tsp pure toasted sesame seed oil
1 Tbs rice wine
1/2 tsp black pepper
Cut onion, pear/apple, and ginger into small pieces and place in blender with garlic and just enough water to
blend into a smooth liquid.
Pour into medium mixing bowl.
Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop. Add to bowl.
Add all other ingredients. Mix well and let stand for at least fifteen minutes.
Note: If marinade is very thick, you can thin it by adding water and soy sauce in a 1 to 1 ratio.
Hand trim any outer fat from your cut.
Freeze meat until stiff to help in slicing.
Slice meat very thinly (slightly thicker than deli sliced meats)
Very lightly salt each slice on both sides and let stand for ten minutes.
Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. (Any leftover marinade may be refrigerated for later use)
Cover and place in refrigerator. Let meat stand in marinade for at least one hour.
Meat may now be placed in zip lock style bags and frozen for later use or cooked.
Grill: Heat grill on high heat. Grill until browned on both sides (10 to 20 seconds)
Stir Fry: Heat wok or stir fry pan to high heat, add meat, (you may add other vegetable like sliced carrot, onion, and separated broccoli crowns at this point) and stir fry until well browned.
Serve with steamed white rice and ban chan.
Serving size: 1/4 of a recipe (15.3 ounces).
Percent daily values based on the Reference Daily
Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (14%) 113.56
Calories From Protein (15%) 124.9
Calories From Carbohydrates (71%) 581.39
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 56.02g 86%
Saturated Fat 21.99g 110%
Monounsaturated Fat 23.41g
Polyunsaturated Fat 2.97g
Trans Fatty Acids 0g
Cholesterol 161.03mg 54%
Sodium 3449.2mg 144%
Potassium 1023.62mg 29%
Total Carbohydrates 32.26g 11%
Fiber 2.66g 11%
Sugar Alcohols 0g
Net Carbohydrates 29.6g
Protein 47.64g 95%
Vitamin A 119.29IU 2%
Vitamin C 7.38mg 12%
Calcium 55.77mg 6%
Iron 19.36mg 108%
Vitamin E 5.52mg 55%
Vitamin D 0IU 0%
Thiamin 0.07mg 5%
Riboflavin 0.37mg 22%
Niacin 3.21mg 16%
Vitamin B6 6.88mg 344%
Folate 28.35mcg 7%
Vitamin B12 13.64mcg 227%
Pantothenic Acid 6.13mg 61%
Vitamin K 27.25mcg 34%
Phosphorus 103.06mg 10%
Magnesium 438.04mg 110%
Zinc 43.51mg 290%
Copper 6.89mg 345%
Manganese 0.69mg 35%
Selenium 1.95mcg 3%
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