Simple to make with ingredients you can easily find outside of Korea!
“Sweet and savory” (단짠단짠[dan-jjan dan-jjan) is a popular Korean expression that describes the delicious balance of sweet and salty flavors.
If you are looking for an easy Korean beef bulgogi recipe that you can make at home, you’ve come to the right place.
Do you know when Koreans usually eat Bulgogi? In the past, unlike today, meat was very expensive for ordinary people in Korea, so it was not eaten every day. Because of this historical background, Bulgogi has long been understood by Korean people as a special dish reserved for celebratory occasions.
When a loved one celebrates a birthday, or when there is something special to celebrate, Koreans cook Bulgogi with all their heart to express their love through this premium meat dish. Eating warm Bulgogi paired with freshly steamed white rice is truly what we call “Ggul-mat” (꿀맛).
Here is a fun Korean idiom for you: when food is exceptionally delicious, Koreans call it “Ggul-mat,” which literally translates to “honey taste.” Since honey is naturally sweet and precious, it implies that the food tastes absolutely amazing!
Why not cook some Bulgogi today with all your heart for the people you love?
Now, let’s make authentic Korean bulgogi!
Ingredients
Main Ingredients
- 500 g (1.1 lb) thinly sliced beef (chuck roll, ribeye, or sirloin)
- ½ onion
- ¼ apple (or ¼ Asian pear)
- A handful of mushrooms (button, cremini, shiitake, etc.) (optional)
- ½ green onion, sliced (optional)
Marinade
- 5 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- A pinch of black pepper
- Sesame seeds (for garnish)
Instructions
- Pat the beef dry with paper towels to remove excess moisture.
- Finely grate or blend the onion and apple.
- Combine the beef, grated onion and apple, and all the marinade ingredients in a bowl. Mix well and marinate in the refrigerator for at least 30 minutes.
- Heat a lightly oiled pan over medium-high heat. Stir-fry the beef over high heat at first. Once the meat begins to release its juices, reduce the heat to medium and continue cooking until done.
- Sprinkle sesame seeds on top before serving for extra flavor and aroma.
Extra Tip
If you’d like your bulgogi to have more sauce, add about 180 ml (¾ cup) of water and let it simmer while cooking.