Authentic Korean Beef Bulgogi (Grilled Marinated Beef)

Savor the perfect balance of sweet and savory with this classic Korean Bulgogi, featuring tender ribbons of beef stir-fried with enoki and vibrant aromatics.

Ingredients

• 500 g fatty beef (brisket or ribeye), thinly sliced
• 5 tbsp soy sauce
• 3 tbsp cooking wine
• 1 tbsp sesame oil
• 1 tbsp oligosaccharide or corn syrup
• 1 tbsp white sugar
• to taste black pepper
• 1 purple onion, sliced
• 1 carrot, cut into matchsticks
• 2 green onions, chopped
• 3 shiitake mushrooms, sliced
• 100 g enoki mushrooms
• 1 tbsp garlic, minced
• 1 tbsp toasted sesame seeds
• optional red and green millet chilies, sliced

Instructions

1. 1Prepare the beef slices

   

   Place thinly sliced fatty beef into a large stainless steel mixing bowl. Using cuts with good fat marbling, such as brisket or ribeye, ensures that the Bulgogi remains tender and juicy after grilling.

   Tip: For the best texture, ensure the beef is sliced paper-thin. If slicing at home, partially freeze the meat for 45 minutes to make it easier to cut consistent, thin ribbons.
2. 2Add the soy sauce base

   

   Pour five spoons of dark soy sauce directly over the raw beef slices in the bowl. This serves as the primary seasoning providing the salty umami base that defines the flavor profile of the dish.

   Tip: Use a high quality brewed soy sauce rather than a chemically soy flavored sauce for a more authentic and complex taste.
3. 3Marinate the beef

   

   Add soy sauce, cooking wine, sesame oil, oligosaccharide, sugar, and black pepper to the sliced beef. Using a gloved hand, thoroughly mix the ingredients until every slice of meat is well-coated in the marinade. This massage process ensures the beef is flavorful and tenderized before cooking.

   Tip: Hand-mixing the marinade into the beef is much more effective than using a spoon for ensuring even flavor distribution and tenderization.
4. 4Add aromatic vegetables

   

   Place sliced purple onions and carrot matchsticks on top of the marinated beef. These vegetables provide a natural sweetness and a refreshing crunch that balances the richness of the fatty beef.

   Tip: Cut the carrots into uniform matchsticks to ensure they cook evenly and integrate well with the thin meat slices.
5. 5Add enoki and garlic

   

   Add a bundle of fresh enoki mushrooms and a generous portion of minced garlic to the bowl. Garlic is a foundational ingredient in Korean marinades, providing the signature aromatic depth.

   Tip: Trim the roots of the enoki mushrooms and gently separate the strands so they distribute evenly throughout the marinade.
6. 6Toss the ingredients

   

   Using your hand, thoroughly toss the vegetables and beef together. Ensure every slice of meat is separated and well-coated with the marinade and aromatics for consistent flavor in every bite.

   Tip: Wearing a disposable food-prep glove allows you to mix the ingredients more vigorously and cleanly by hand.
7. 7Sauté the mixture

   

   Transfer the marinated beef and vegetables into a preheated frying pan. Spread the mixture evenly across the surface to begin the cooking process immediately.

   Tip: If you are using fatty beef slices you do not need to add extra oil to the pan because the beef will release its own natural fats while cooking.
8. 8Stir-fry until browned

   

   Toss the ingredients continuously over medium-high heat. The dish is ready when the beef has fully transitioned from pink to a savory brown and the onions have softened into the sauce.

   Tip: Keep the heat high enough to get a slight sear on the beef without letting it steam in its own juices.
9. 9Add toasted sesame seeds

   

   Once the beef is fully cooked through and the vegetables have softened, sprinkle a generous amount of toasted sesame seeds over the dish. At this point, you can portion out some of the mild, non-spicy bulgogi for children before adding heat.

   Tip: Lightly crushing the sesame seeds between your fingers as you sprinkle them helps release their rich, nutty aroma.
10. 10Finish with fresh chilies

    

    For those who enjoy a spicy kick, add freshly sliced green and red chilies to the remaining bulgogi in the pan. Toss everything together for a few moments to let the heat infuse into the meat, then it is ready to serve.

    Tip: Millet chilies can be quite sharp, so adjust the quantity based on your familys spice tolerance.

Storage and Reheating

Burn It Off

Frequently Asked Questions