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Beef Bulgogi

a close up of a bowl with rice topped with bulgogi beef stirfry

Bulgogi is a sweet Korean beef BBQ dish. This dish is commonly made with beef, but you could use pork instead. My version may not be completely traditional, as I have used ingredients that I can quickly source from the local supermarket or my pantry.

As a rule, this dish has a chilli kick from a fermented Korean chilli paste called gochujang. It can be a little hard to find where I live, so I use siracha as my local supermarket has that, and I’ve always got some in my fridge.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

The Chilli – You can decide on how much heat you want because you’re the boss of your own Bulgogi. I’ve written this recipe with 20g, but I usually add more than that (double) because I love it. I’d prefer you make it with less the first time. You can always add more; taking it out is a problem.

The Meat – The cut I choose to use is a beef scotch fillet. I love tender beef, and you’ll get that from this cut. Make sure you slice it very thin, like the meat you get from any Asian takeaway. Why, you say? Well, I guess there are a few reasons. It marinates well when it’s thin; it also cooks fast. Just a couple of minutes on a hot plate sorts it out. Cook it in batches, though; you don’t want it stewed.

Sweetness – I cut this back a fair bit from the usual; I like it sweet but not too much. I think the mix of flavours I have below will suit most of our Aussie taste buds.

Beef scotch fillet pieces in a metal bowl (as the Bulgogi mix) ready to be cooked.
The bulgogi mix ready to cook

In the image I’ve shared at the top of the post, I’ve served the Bulgogi on a bed of jasmine rice, but you could make a boa bun with it or leave the rice out and serve it with stir-fried vegetables.

Leftovers – This recipe creates enough for four, but hey, if there are two of you, why not put the remaining Bulgogi in wraps the next day. That’s what I do; it makes for another quick, easy meal everyone will enjoy.

Beef Bulgogi

4.86 from 7 votes

5 stars tells us you love the recipe

becs-table.com.au
This really tasty Korean dish is a winner. You can adjust the heat level or even leave out the chilli if you can't tolerate it. I would hate to think the chilli stops you from trying it.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Difficulty Easy
Course Main
Cuisine Korean
Servings 4
Method Food processor, Thermomix, Wok or large frypan

Equipment

  • 1 Thermomix or Food Processor

Ingredients
  

Meat

  • 500 g beef scotch fillets very thinly sliced

Marinade ingredients

  • 40 g tamari or other soy sauce
  • 30 g brown sugar
  • 20 g sesame oil
  • 15 g rice wine vinegar
  • 2 garlic cloves finely chopped
  • 20 g siracha or other chili sauce. Optional amount Or use the traditional Korean paste if you can get it.
  • Pinch white pepper
  • 80 g nashi peeled, cored, chopped (or a fuji apple if you can't get a nashi pear)
  • 40 g red onion chopped

For the stir fry

  • 2 spring onions trimmed, I slice the white end in long strips to stir fry, then thinly slice the green bit in rounds to garnish.
  • 1/2 red capsicum, Finely sliced
  • greens of choice I used finely sliced and blanched broccolini

Instructions
 

  • Finely slice the meat, then set it aside in a bowl, ready for the marinade.
  • Weigh all the marinade ingredients to a food processor or Thermomix and process until smooth.
  • Pour the marinade over the meat. Mix well together. Cover the bowl with cling wrap or a lid, marinate the meat for at least 3 hours in the fridge. If you have more time, marinate it overnight to deepen the flavour even more.
  • Preheat a BBQ, wok, frypan or sizzle pan hot plate on medium high heat until well heated.
  • Add the cooking oil to the heated pan, then add the meat in batches and cook it quickly for 2 to 4 mins (until the meat is cooked to your desired doneness). Don't overcrowd the pan or you'll stew the meat. I like to stir fry the veg last as they help deglaze th pan and pick up more flavour.
  • Serve the bulgogi with steamed rice or another side. Oh, or wraps, it's yummy in wraps.

Notes

Jasmine or sticky rice is nice with this dish, although if you prefer just a quick vegetable stir fry works well too. 

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4 Comments

  1. 5 stars
    Hi Bec finally got around to making this dish tonight and it got a big tick off approval from everyone. We will definitely be having it again. Thank you for another great recipe.

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