Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Bulgogi
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- Level: Easy
- Total: 3 hr (includes freezing and marinating time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 465
- Total Fat
- 35 g
- Saturated Fat
- 11 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 22 g
- Cholesterol
- 77 mg
- Sodium
- 932 mg
Bulgogi translates to any meat that is thinly sliced, marinated and cooked over fire (“bul” means “fire” and “gogi” means “meat”). Most beef bulgogi recipes call for Asian pear, which tenderizes the meat and yields a saucy bulgogi. Other recipes, such as this one, yield drier, more caramelized meat. This quick, no-fuss recipe uses mainly pantry ingredients and only takes 1 hour to marinate the thinly sliced rib-eye. If you are using a thicker cut of meat, have more time to marinate or just prefer a saucier result, feel free to add grated Asian pear and adjust the soy sauce and sugar to your liking.
- Level: Easy
- Total: 3 hr (includes freezing and marinating time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 465
- Total Fat
- 35 g
- Saturated Fat
- 11 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 22 g
- Cholesterol
- 77 mg
- Sodium
- 932 mg
Ingredients
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Directions
- Freeze the beef on a parchment-lined plate until just solid, 1 1/2 to 2 hours.
- Meanwhile, whisk the soy sauce, sugar, mirin, sesame oil, garlic and a few grinds of black pepper in a large bowl until combined and most of the sugar is dissolved. Set aside.
- Thinly slice the meat into 1/8-inch-thick slices, add to the marinade and toss until well coated. Cover and refrigerate for 1 hour.
- Heat a large skillet with 1 tablespoon canola oil over medium-high heat until hot. Add the beef, in 2 batches if the skillet is small, and cook, turning once, until cooked through and nicely browned, 4 to 5 minutes. Transfer to a serving platter.
Cook’s Note
Be sure to monitor the heat while searing the bulgogi. The sauce can burn easily if the heat is too high. Use either a stainless steel or nonstick skillet for this recipe.
