Beef Bulgogi
A vibrant and nourishing Korean dish with tender slices of beef sirloin marinated in a sweet and savory sauce, perfect for meal prep.
Ingredients
For the marinade
- 1 cup Soy sauce Adds depth and richness with its umami profile.
- 2 tablespoons Sesame oil Delivers a nutty aroma and flavor.
- 1 tablespoon Sugar Balances saltiness with sweetness.
- 1 tablespoon Rice vinegar Adds brightness and tang.
- 3 cloves Garlic, minced Infuses warm, aromatic quality.
- 1 tablespoon Ginger, minced Contributes subtle heat and vibrant flavor.
- 1 tablespoon Gochugaru Brings mild spice and color.
For the beef and garnish
- 1 pound Beef sirloin, thinly sliced Provides a lean source of protein.
- 2 stalks Green onions, chopped Adds fresh texture and color.
- 2 tablespoons Sesame seeds Adds crunch and nutty flavor.
Instructions
Preparation
- Thinly slice the beef sirloin into strips, aiming for about 1/4 inch thick.
- In a large bowl, combine the soy sauce, sesame oil, sugar, rice vinegar, minced garlic, minced ginger, and gochugaru. Whisk until the sugar dissolves completely.
- Add the sliced beef to the marinade and toss until well-coated. Allow it to marinate for at least 20 minutes, ideally in the refrigerator for about an hour.
Cooking
- Heat a large skillet or grill pan over medium-high heat.
- Add the marinated beef to the hot skillet in a single layer, searing for about 3-4 minutes until browned and caramelized, flipping halfway through.
- Add the green onions during the last minute of cooking, allowing them to soften slightly while retaining their color.
Serving
- Transfer the beef bulgogi to a serving platter, drizzling remaining juices from the skillet over the top.
- Sprinkle with sesame seeds before serving and enjoy with steamed rice or lettuce wraps.
Notes
For best results, choose grass-fed beef sirloin. Marinate in advance and freeze for quick later use. Garnish with fresh herbs like cilantro or basil for added flavor.