Easy Beef Bulgogi Recipe

Sweet, sour and spicy, this easy beef bulgogi recipe is one you'll be making again and again! It's a brilliant Korean beef recipe that is great for a quick midweek meal or a homemade takeaway!

Course Main Course

Cuisine Korean

Prep Time 15

Cook Time 5

Marinating time 1

Total Time 20

Servings

Calories 554kcal

Author Corina Blum

Ingredients

300 g ribeye steak
2 teaspoon sugar
2 teaspoon rice vinegar
1.5 teaspoon sesame oil
2 tablespoon soy sauce Korean if possible
1 teaspoon crushed chillies
1 teaspoon root ginger grated
pinch black pepper
½ onion sliced

Ingredients for the dipping sauce

4 tablespoon soy sauce
1.5 tablespoon rice vinegar
2 tablespoon sesame oil
2 chillies

Metric - US Customary

Instructions

Slice the steak as thinly as you can against the grain. If you put it in the freezer for half an hour first it makes it easier to slice, but it's not necessary.
Make the marinade by mixing all the other ingredients together until the sugar dissolves.
Pour the marinade over the beef and onions and mix in well so the steak is coated all over in the marinade.
Put in the fridge overnight or for at least an hour.
Prepare the dipping sauce. Slice the chillies finely. Add the other ingredients. Mix well and put in small individual bowls to serve alongside the bulgogi.
Cook the steak. I usually stir fry it in a wok or large frying pan.
Serve with rice, lettuce leaves and dipping sauce. To eat put some rice and meat in a lettuce leaf. Wrap it up a little and dip in the sauce.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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