Beef Bulgogi

Name: Beef Bulgogi
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 1/2 lbs ribeye steak, thinly sliced against the grain (partially frozen for easier slicing); 1/3 cup soy sauce; 1/4 cup brown sugar; 1 Asian pear, grated; 2 tbsp sesame oil; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1/2 tsp black pepper, freshly ground; 4 green onions, sliced, white and green parts separated; 2 tsp sesame seeds, toasted; 1 tbsp vegetable oil, for grilling; 2 cups cooked white rice, for serving; 8 butter lettuce leaves, washed and dried

Thinly sliced beef marinated in a sweet and savory sauce, then grilled to perfection. This Korean classic is known for its tender texture and rich flavor profile featuring soy, sesame, garlic, and a hint of sweetness.

40 minMediumServes 4380 cal/serving

KoreanDinnerGrillHigh ProteinDairy-FreePork-Free

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Ingredients

1 1/2 lbs ribeye steak, thinly sliced against the grain (partially frozen for easier slicing)
1/3 cup soy sauce
1/4 cup brown sugar
1 Asian pear, grated
2 tbsp sesame oil
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1/2 tsp black pepper, freshly ground
4 green onions, sliced, white and green parts separated
2 tsp sesame seeds, toasted
1 tbsp vegetable oil, for grilling
2 cups cooked white rice, for serving
8 butter lettuce leaves, washed and dried

Instructions

1

In a large bowl, combine 1/3 cup soy sauce, 1/4 cup brown sugar, 1 grated Asian pear, 2 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1/2 tsp freshly ground black pepper, and the white parts of the 4 sliced, white and green parts separated green onions. Whisk until the sugar is dissolved.
2

Add the thinly sliced 1 1/2 lbs thinly sliced against the grain (partially frozen for easier slicing) ribeye steak to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
3

Preheat a grill or grill pan to high heat. Lightly brush with 1 tbsp for grilling vegetable oil to prevent sticking.
4

Remove the beef from the marinade, allowing excess to drip off. Discard the used marinade.
5

Grill the beef slices for 1-2 minutes per side until nicely charred and cooked through. The thin slices will cook very quickly, so watch carefully to prevent overcooking.
6

Transfer the grilled beef to a serving plate and sprinkle with the green parts of the green onions and 2 tsp toasted sesame seeds.
7

Serve hot with 2 cups for serving cooked white rice and 8 washed and dried butter lettuce leaves for wrapping. To eat, place a small amount of rice and bulgogi in a lettuce leaf, wrap, and enjoy in one bite.

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Questions

What should Beef Bulgogi look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until nicely charred and cooked through.

Is there a substitute for brown sugar in Beef Bulgogi?

The entry for Beef Bulgogi calls for 1/4 cup brown sugar. In its place: White sugar with a tablespoon of molasses per cup. Without molasses, plain white sugar works but bakes up crisper and paler.

Does Beef Bulgogi contain sesame?

Yes: 2 tbsp sesame oil and 2 tsp sesame seeds, toasted. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Beef Bulgogi?

One serving (the recipe makes 4) has 28 g of protein in about 380 calories, alongside 22 g carbohydrate and 14 g fat, plus 1 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

Can I start Beef Bulgogi the day before?

Yes. Step 2 is a built-in pause of overnight, or about 8 hours: "Cover and refrigerate for at least 1 hour, or up to overnight for best flavor." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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