Korean-style Beef Bulgogi

In case you missed it, watch my cooking video here: Korean Beef Bulgogi. Korean-style Beef Bulgogi is a sweet-savory dish with thinly-sliced beef strips traditionally cooked over char-grilled flame. Some restaurants cook this by the table side right in front of customers. If you’re cooking this at home, you can either char-grill it outdoors or cook it indoors stove-top in a grill pan. For this recipe, I chose to pan-fry it on the stove. This popular Asian recipe uses garlic, soy sauce, fresh ginger, onions and brown sugar which are staples in most kitchens. This is an Asian in America recipe. Serves 2 to 4.

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino, Korean

Keyword: Korean Beef Bulgogi Stir Fry

Servings: people

Calories: 300kcal

Author: Asian in America

Ingredients

1 pound beef sirloin sliced very thin, 2-inch strips
1 Tablespoon minced garlic
1 teaspoon minced fresh ginger minced fresh ginger
1 whole onion sliced
1/2 cup thin sliced strips of carrots 2-inches long
1/2 cup thick soy sauce
1 Tablespoon oyster sauce
2 stalks scallions chopped, leave greens for garnish
3 Tablespoons brown sugar
1/8 teaspoon sesame oil
1 Tablespoon xiao xing rice wine
1 teaspoon black pepper
4 Tablespoons vegetable oil
boiled rice for serving

Instructions

Place the thinly-sliced beef strips in a large bowl. Pour over the marinade ingredients: soy sauce, oyster sauce, garlic, onions, ginger, sesame oil, rice wine, brown sugar, salt and black pepper. Add the sliced onions, scallions and carrots. Mix well and cover. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Using a grill pan or a skillet, over medium high heat, add the vegetable oil. When oil is hot enough add the marinated beef strips, the rest of the ingredients and its sauce.
Pan fry over medium heat for 8 to 10 minutes till beef is cooked. Remove the cooked beef strips from the pan and plate on a large platter. Continue cooking the sauce for about 5 minutes more over medium heat so the liquid reduces to a thick sauce. Pour this over the cooked beef.
Garnish with additional scallions and sliced carrots. Serve warm with boiled rice.
COOK'S COMMENTS: When I purchase beef for this dish, I sometimes go for the pre-sliced beef cuts which are uniform in size and thinness. These are the same beef slices used for sukiyaki or a hot pot meal.
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Nutrition