Delicious Korean BBQ Beef

Korean BBQ Beef

I remember the first time I made Korean BBQ Beef. I was inspired by a trip to Seoul, where the flavors of the local cuisine left a lasting impression on me. Korean BBQ Beef, or bulgogi, is one of those dishes that captures the essence of Korean food perfectly. The marinade is rich and savory, with just the right amount of sweetness. It’s a dish that brings back fond memories of bustling markets and friendly street vendors.

The Perfect Marinade

Creating the perfect marinade for Korean BBQ Beef is an art form. I start with a mix of soy sauce, honey, sesame oil, garlic, and ginger. This combination creates a balance of flavors that is both complex and delicious. Adding grated apple or pear to the marinade brings a subtle sweetness and helps tenderize the meat. The real magic happens when you let the beef marinate for a couple of hours. The longer it sits, the more the flavors meld together, creating a truly mouthwatering experience.

Cooking to Perfection

Cooking Korean BBQ Beef is a joy in itself. Once the beef has soaked up all the flavors from the marinade, it’s time to cook. Using a cast iron skillet, I cook the beef in batches to ensure each piece is perfectly seared. The sizzle of the beef hitting the hot skillet is a sound that always makes my mouth water. The result is tender, juicy slices of beef with a beautiful char on the outside. Garnishing with green onions and sesame seeds adds a fresh and crunchy contrast to the dish.

Serving with Love

Korean BBQ Beef is more than just a meal; it’s an experience. I love serving it with steamed rice and kimchi, just like I had in Korea. The vibrant colors and the mix of textures make it a feast for the senses. Every bite is a reminder of why I fell in love with Korean cuisine in the first place. Sharing this dish with family and friends brings a sense of joy and connection, making every meal a special occasion.

Chef’s Notes- Korean BBQ Beef

• Freezing the Beef: Freezing the rib eye steak for about 30 minutes will firm it up, making it easier to slice thinly. Thin slices ensure even cooking and better absorption of the marinade.
• Marinating Time: For the best flavor, marinate the beef for at least 2 hours. However, marinating overnight will allow the flavors to fully penetrate, resulting in more flavorful and tender beef.
• Cooking Tips: Cook the beef in batches to avoid overcrowding the skillet. Overcrowding can lead to steaming instead of searing, which affects the texture and flavor.
• Serving Suggestions: Serve the Korean BBQ Beef Bulgogi with steamed rice, kimchi, and a side of fresh vegetables. You can also wrap the beef in lettuce leaves for a low-carb option.
• Ingredient Substitutions: If you don’t have pear, you can use apple for the marinade. Honey can replace brown sugar, and sriracha can substitute gochujang. Canola oil can be used in place of vegetable oil.
• Make Ahead: You can prepare the marinade and slice the beef a day ahead. Store them separately in the refrigerator and marinate the beef a few hours before cooking.
• Adding Vegetables: To make the dish more nutritious, add vegetables like bell peppers, onions, or mushrooms to the marinade. They will soak up the flavors and cook quickly alongside the beef.
• Garnishing: Garnish with finely sliced green onions and toasted sesame seeds for a fresh and crunchy contrast to the tender beef. A squeeze of lime juice can add a refreshing zest.

Korean BBQ Beef

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

45

minutes

Cooking time

15

minutes

Calories

450

kcal

Resting Time

2

hours 

Total time

3

hours 

Dive into the flavors of Korea with this incredibly simple and delicious Korean BBQ Beef Bulgogi! With a marinade bursting with flavor, these tender, thin slices of beef cook up in no time. Perfect for a quick weeknight dinner or an impressive dish for guests. Inspired by the best of Korean cuisine, this recipe will have you coming back for more!

Ingredients

• Beef and Marinade

• 1 ½ pounds boneless rib eye steak

• ½ apple peeled and coarsely grated (alternative to pear)

• ¼ cup low-sodium soy sauce

• 2 tablespoons honey (alternative to brown sugar)

• 2 tablespoons toasted sesame oil

• 3 cloves garlic finely chopped

• 1 tablespoon freshly grated ginger

• 1 tablespoon sriracha (alternative to gochujang)

• Cooking and Garnish

• 2 tablespoons canola oil divided

• 2 green onions finely sliced

• 1 teaspoon toasted sesame seeds

• Alternative Ingredients:

• Apple replaces pear

• Honey replaces brown sugar

• Sriracha replaces gochujang

• Canola oil replaces vegetable oil

Directions

• Prepare the Beef: Wrap the rib eye steak in plastic wrap and place it in the freezer for about 30 minutes to firm up. This makes it easier to slice thinly.
• Slice the Beef: Remove the steak from the freezer and unwrap it. Using a sharp chef’s knife, slice the steak across the grain into thin 1/4-inch slices.
• Make the Marinade: In a medium mixing bowl, combine the grated apple, soy sauce, honey, sesame oil, garlic, ginger, and sriracha. Mix well to combine.
• Marinate the Beef: Place the sliced beef into a large Ziploc bag or a shallow dish. Pour the marinade over the beef and ensure all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for best results.
• Cook the Beef: Heat 1 tablespoon of canola oil in a cast iron skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add a single layer of marinated beef slices to the skillet. Cook for about 2-3 minutes per side until charred and cooked through. Remove the cooked beef from the skillet and set aside. Add the remaining tablespoon of canola oil to the skillet and repeat the cooking process with the remaining beef slices.
• Serve: Arrange the cooked beef on a serving platter. Garnish with finely sliced green onions and toasted sesame seeds before serving.

Equipment

• Chef’s Knife
• Cutting Board
• cast iron skillet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 15g
• Protein: 30g
• Fat: 30g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 600mg
• Potassium: 500mg
• Fiber: 1g
• Sugar: 10g
• Vitamin A: 2IU
• Vitamin C: 4mg
• Calcium: 4mg
• Iron: 15mg

FAQ- Korean BBQ Beef

Can I use a different cut of beef?

Yes, you can use other tender cuts like sirloin or tenderloin. Just ensure they are sliced thinly for quick and even cooking.

Is there a non-spicy version of this recipe?

Yes, you can omit the gochujang or sriracha and replace it with a bit of extra soy sauce and honey for a non-spicy but flavorful marinade.

Can I grill the beef instead of pan-frying?

Absolutely! Grilling the beef over high heat will add a delicious smoky flavor. Just make sure to cook the slices quickly to prevent them from drying out.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave.

What can I serve with Korean BBQ Beef Bulgogi?

Traditional sides include steamed rice, kimchi, and various pickled vegetables. You can also serve it with a fresh salad or wrapped in lettuce leaves for a light and refreshing meal.