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Korean bulgogi in a bowl with ingredients in background
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Korean Beef Bulgogi

This easy Korean beef bulgogi will get your tastebuds watering and meet all your wildest Korean food expectations. 
Course dinner, Main Course
Cuisine American, Korean
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author Rebecca

Equipment

  • knife
  • cutting board
  • Measuring Spoons
  • Measuring Cups
  • tongs
  • Medium skillet or grill
  • 2 small bowls
  • Medium sized pot

Ingredients

  • 1 teaspoon oyster sauce
  • 3 tablespoons soy sauce
  • 1/4 whole pear grated
  • 2 cloves garlic minced
  • 1 tablespoon grated ginger or 3/4 teaspoon ground ginger
  • 1 teaspoon red pepper flakes
  • 1 tablespoon dark brown sugar
  • 1 tablespoon sesame oil
  • 1 pound flank steak sliced thinly
  • oil
  • salt & pepper
  • 1/2 cup plain BBQ sauce
  • 1 tablespoon oyster sauce (BBQ sauce)
  • 2 teaspoons rice vinegar (BBQ sauce)
  • 1 teaspoon ginger powder (BBQ sauce)
  • 1 teaspoon sesame oil (BBQ sauce)
  • 1/2 cup mayonnaise
  • 1+ teaspoons sriracha
  • 1 cup jasmine rice
  • 4-6 ounces sweet potato noodles
  • 1 cup cabbage thinly sliced
  • sesame seeds (optional)

Instructions

  • Mix together grated quarter of a pear, 2 garlic cloves, 3 T soy sauce, 1 tsp red pepper flakes, 1 T ginger, 1 T brown sugar, 1 T sesame oil, and 1 tsp oyster sauce in medium mixing bowl. Add 1 lb sliced beef, and let sit out for at least 15 minutes. 
  • While beef is marinating, cook 4-6 oz noodles (&/or) 1 c rice according to package directions.
  • Make Korean BBQ sauces by mixing together 1/2 c BBQ sauce, 1 T oyster sauce, 2 tsp rice vinegar, 1 tsp ginger powder, and 1 tsp sesame oil. Set aside. Mix together 1tsp + sriracha and 1/2 c mayo, set aside. 
  • After about 15 minutes, heat up grill or medium skillet. Cook beef until desired doneness. Cook at least 3 minutes on each side. Pour remaining marinade over beef as it's cooking. 
  • Rinse noodles well after cooking. Add grains to bowl then layer in cabbage, beef, sauces last. Enjoy. 

Notes

  • You can find the sweet potato noodles at your local Asian market.
  • To save time in the kitchen, mix the marinade, add the beef and then set aside. The next thing I make is the rice & noodles. Then cook the beef and mix the sauces and chop the cabbage. Make sure to set timers for the rice & noodles so they don't get overcooked.
  • You can sub out the sweet potato noodles for easier to find rice noodles, and many recipes call for rice noodles. But I love the texture of these noodles. Cupbob offers half noodles half rice in their bowls, so that's why I include both in this recipe.
  • Increase the spice level by adding more sriracha or red pepper flakes to your dish.
  • Pre-slice the beef so that it absorbs the marinade quickly. You can start the beef right away, and let it marinade while you start the grains and sauces. Then cook it quickly and it's ready to go.
  • Feel free to grab minute rice, pre-made Korean BBQ sauce, and pre-shredded cabbage to make the process quicker. Trader Joe's carries a Korean BBQ sauce that's almost as good.
Recipe inspiration from Bon Apetite & The Stay at Home Chef