Korean Bulgogi

Ever since I visited Korea in 2004, I’ve had a special place in my heart for Korean food: bibimbop, bulgogi, nokdujeon, I crave it all. So when I saw Table for Two’s recipe for bulgogi pop up on my Pinterest feed, I knew I was going to have to give it a try.

The best part about this recipe? It’s super easy — and the further in advance you make it, the better the flavors. If you are into prepping freezer meals, this would be a great addition to your freezer cooking rotation.

Traditional bulgogi does not include vegetables other than onions, but I had a half a pepper hanging around from earlier in the week so I added it in. I’m glad I did — it definitely gave the dish a little more flavor and freshness. Next time I make this, I’ll probably add in some sliced mushrooms too since I think they would soak up that awesome sauce beautifully.

The morning you are going to cook the bulgogi (or the night before), assemble your ingredients. This is the only prep you’ll do with the exception of cooking some instant rice. You’ll need soy sauce (low sodium), sesame oil (no substitutes here), red pepper flakes, sugar, 1/2 a small onion, garlic cloves, green onion, red pepper (I decided to add it after this photo) and thin cut rib eye steak. My Harris Teeter carried this, but I’m sure you could ask your butcher for it if they don’t have it at your local store.

 

bulgogi_1

In a small bowl, whisk together 1/3 cup of soy sauce, 3 tablespoons of sugar, 2 tablespoons of sesame oil, 1/4-1/2 tsp of red pepper flakes and 5 cloves of minced garlic.

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Transfer the marinade into a gallon freezer bag. Thinly slice the steak, peppers, and white and green onions and add those to the bag and mix it all around. Put the bag in the fridge to marinate for at least an hour, and up to a day. You could also put the bag into the freezer at this point to use another day.

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Remove the bag from the fridge and let it rest on the counter for at least 15 minutes. Get your instant rice cooked while you are waiting.

Heat a large skillet over medium-high heat. Add in a tablespoon or two of sesame oil. Once hot, toss in the contents of the bag. Your steak is going to cook very quickly, the peppers less so. Once your steak is cooked through (about 3 minutes) remove the steak and let it sit on a small plate. Continue cooking the pepper for 5 minutes until softened and the sauce has thickened. Return the steak and any juices to the pan, and cook to heat through for a minute or two. That’s it.

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Top your rice with the bulgogi and a good spoonful of sauce, and garnish with some green onion if you are feeling fancy.

Korean Bulgogi
Serves 2
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 pound ribeye, cut into 1/2" thick strips
  2. 1/3 cup soy sauce
  3. 3 tbsp. granulated sugar
  4. 2 tbsp. sesame oil
  5. 1/4 tsp. red pepper flakes
  6. 1/2 onion, thinly sliced
  7. 1/2 red pepper, thinly sliced
  8. 5 cloves of garlic, minced
  9. 2 green onions, cut into 1/2 inch lengths plus more for garnish
  10. Instant rice, white or brown
Instructions
  1. In a small bowl, whisk together 1/3 cup of soy sauce, 3 tablespoons of sugar, 2 tablespoons of sesame oil, 1/4-1/2 tsp of red pepper flakes and 5 cloves of minced garlic.
  2. Transfer the marinade into a gallon freezer bag. Add steak, peppers, and white and green onions to the bag. Mix it all around and marinate in the fridge at least an hour and up to a day.
  3. Remove the bag from the fridge and let it rest on the counter for at least 15 minutes. Start your rice while you are waiting.
  4. Heat a large skillet over medium-high heat. Add in a tablespoon of sesame oil. Once hot, toss in the contents of the bag. Once the steak is cooked through (about 3 minutes) remove the steak to a small plate. Continue cooking the pepper and onions for 5 minutes until softened and the sauce has thickened. Return the steak and any juices to the pan, and cook to heat through for a minute or two.
  5. Serve the the bulgogi and a good spoonful of sauce over rice. Garnish with additional sliced green onion.
Adapted from Table For Two Blog
Two Forks One Love http://twoforksonelove.com/

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2 Responses to Korean Bulgogi

  1. […] like bulgogi is my go-to Korean food to order, Pad See Ew is my go-to thai food order. I first had it when I was […]

  2. […] no secret we cook quite a few Asian dishes in our house. When M and I registered for our wedding, he put a wok on the […]

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