Best and Easiest Beef Bulgogi – Asian Recipes At Home (2024)

FAQs

What cut of meat is used for bulgogi? ›

Boneless ribeye steak is our cut of choice for this recipe and the most popular because it is tender and flavorful with nice marbling. Sirloin is also commonly used to make bulgogi and is slightly leaner that ribeye. You can also use flank steak in a pinch with good results, but the texture won't be quite as tender.

There are three types of bulgogi that are typically served at restaurants today – Gwangyang-style of South Jeolla Province, Eonyang-style of South Gyeongsang Province and last but not least, the Seoul-style.

The best way to serve beef bulgogi is with some freshly cooked rice where you drizzle all that sauce. On the side, you can have kimchi and other banchans, as well as some vegetables such as lettuce and sliced peppers. For the sauce, don't forget the ssamjang! With these, you can make a ssam or bulgogi lettuce wraps.

The most prominent characteristic of bulgogi is that it is “sliced and marinated roast meat.” The tradition of Korean marinated roast beef can be traced back to the Goguryeo dynasty (37 BC–AD 668), when it existed as maekjeok, or pre-marinated roasted meat on a skewer.

It typically consists of soy sauce, sugar, mirin (sweet rice wine), sesame oil, garlic, and green onions, along with other ingredients such as ginger, pear juice, or rice wine vinegar. The sauce is used to flavor and tenderize thinly sliced beef that is then grilled, pan-fried, or stir-fried.

Bulgogi is a sweet, salty beef dish that is comparable to teriyaki but much more rich and flavorful. Whereas teriyaki is solely sweetened with sugar, bulgogi relies also on fruit sugar to add an extra depth of flavor.

Once it's done marinating, the hard part is over. Throw it onto a super hot cast iron skillet or grill pan and that smoky, sweet-savory charred bits of meat will simply put you over the edge. Serve with rice and maybe a side of kimchi for a full meal. Or red leaf lettuce tacos also work perfectly here.

Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Ribeye is also commonly used due to its tenderness and easily cuttable texture.

Bulgogi (불고기) is the name of a Korean dish, literally translating to “fire meat.” This famous Korean dish has existed for thousands of years, and it is now gaining popularity in Western countries like the United States and Canada.

Bulgogi, or Korean barbecued beef, is made with marinated sliced beef. Most recipes call for crushed pear to tenderize the meat. My boyfriend's Korean mother says Coca-Cola can also be used for the same purpose. This recipe uses very thinly-sliced sirloin steak, so tenderization isn't necessary.

What do Koreans drink with bulgogi? ›

Yoon Sook-ja, director of the Institute of Traditional Korean Food, recommends pairing dwaeji bulgogi (marinated grilled pork) with soju (clear liquor). Soju, the clear traditional liquor that comes in the iconic green bottle, is widely known to soothe the sorrows of Koreans as shown in many films and TV dramas.

Beef Bulgogi is Simple to Prepare and Versatile

In fact, sambal is now fairly common at most grocery stores. The marinade is easy to make and packed with flavor. The recipe for my spicy Korean cucumbers is in the bulgogi sandwich recipe and would also make a great side dish for bulgogi over rice.

From a nutritional point of view, Bulgogi enjoys an excellent reputation: grilled or burned beef steak in a pan does not require the use of additional fat and is a source par excellence of noble proteins, vitamins PP and B12, while the ginger present in marination speeds up the digestion process as well as fighting ...

Bulgogi is believed to have come from Goguryeo, one of the three kingdoms of ancient Korea. It was called "Maekjeok" at first. In the Joseon dynasty, it was called "Neobiani" which means 'thinly spread'.

Grilled vegetables are a simple and versatile side dish that can be easily paired with Bulgogi. The smoky, charred flavors of the vegetables enhance the taste of the marinated beef, while the variety of textures creates a satisfying meal. Popular choices include bell peppers, zucchini, onions, and mushrooms.

If you've ever wondered what cut goes into everyone's favorite Korean BBQ beef dish of bulgogi, look no further than the sirloin steak. This often overlooked piece of beef is known more for its flavor than its texture, which makes it an excellent recipient for recipes that involve a little bit of marinade.

Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Ribeye is also commonly used due to its tenderness and easily cuttable texture.

If you prefer non-marinated meat, you can have chimasal (flank steak), thinly sliced brisket (chadolbaegi), sirloin steak (deungsim), thinly sliced beef belly (samgyup), beef tenderloin (andeungsi), beef tongue (hyuh mit gui), pork belly (samgyeopsal), or pork chop (moksal), along with chicken varieties — but you can ...