Korean Beef Bulgogi
Beef Bulgogi which translates into Koren BBQ Beef. I have taken a shortcut and used budget-friendly ground beef and basic Asian sauces to make this mildly sweet and spicy stir fry. It’s easy to make and perfect for busy weeknights. A welcome addition to your weekday dinner menu!
Korean Bulgogi is traditionally made from thin, finely sliced pieces of meat, usually beef. In this recipe, I have used ground beef to make it a easily available, budget friendly option. But this recipe works perfectly well with thinly sliced beef too. A little grated apple helps to tenderize the meat and adds a mildly sweet flavor. Though traditionally Korean pear is used, they are so pricy here, that I might make a trip to Korea with that money.
And this mild sweetness is balanced by a spicy kick from the Korean Gochujang paste, which is again not added traditionally but I love the little depth of flavor this fermented paste adds.
The K-Dilemma
Ever heard of the K-Dilemma? Well, it is something I go through when I start a K-drama series. And then the dilemma begins. Do I wait for the romantic proposal or research my new recipe? Should I let the villain implement his evil plan now or after I have updated my latest blog post ? And I have to binge watch the last 2-3 episodes. Only then I can get back to my work, right? Phew.. those series are just too addictive and my tug-of-war ends only once the series ends!
And then let us talk about all the appetizing food that appears on the screen in almost every K drama. Kimchi, Tteokbokki, Bibimbap, Gimbap, Jjigae, Japchae ….. the list is endless. And so from this land of ‘makjang’ stories and exotic food items, today’s dish is a simple yet flavorful Beef Bulgogi. Made from ground beef and basic Asian ingredients, this one pot dish brings in lovely umami flavors in every bite and a mildly sweet and savory taste.
Reasons why you should try Korean Beef Bulgogi
- Budget-friendly ingredients – Ground beef is an easy-to-source and pocket-friendly option for a weeknight family dinner. It is also a good source of protein and makes a hearty meal for both adults and kids.
- A change to the routine – If you stock a few Asian staples like Soy Sauce, Mirin and Gochujang paste you can quickly rustle up some tasty yet flavorful Asian dishes. These provide a welcome break from your regular flavors and meals. Try my 15 minutes Gochujang kitchen or Kimchi fried rice if you love Korean food.
- Easy on time – This dish requires minimal marinating time and comes together in one pot. Served on a bed of rice, it is a super-quick yet hearty meal to serve or have on a busy week night.
Ingredients
- Ground Beef – An affordable ingredient, which is also a good source of protein. You could instead go the traditional way and prepare this dish with thinly sliced beef slices.
- Mirin – This very low alcohol content Japanese cooking wine adds a mild sweetness and a rich umami flavor to the dish. You can substitute it with rice vinegar and a little sugar for added sweetness.
- Dark Soy and Light Soy – I add light soy for its salty, umami flavor and dark soy for the glossy finish and wonderful depth of flavor it adds to the dish.
- Gochujang paste – Spicy and savory, this Korean ingredient breathes life into the Bulgogi, bringing in the much needed spice to balance the other mildly sweet ingredients. This is not a traditional ingredient but my little spin to the recipe. You can skip it… but please don’t. You will miss out on the amazing flavor that it packs.
- Apple – The addition of grated apple helps to tenderize the meat and adds mild sweetness to the dish. Alternatively, you can use grated Korean pear instead of apple.
- Onion, ginger and garlic – Ginger and garlic are fundamental to Asian cooking. Their robust flavors and aromas perfectly match other Asian ingredients like Mirin and Soy sauce. In this recipe, the ginger’s pungent flavor enhances the marinade. Sauteeing onion and garlic, helps to release their warm aroma and taste.
- Sesame seeds and sesame oil – I add sesame seeds to the marinade for a nutty flavor and at the end, sprinkle a few toasted sesame seeds and chopped spring onions as garnish.
How to make tasty Korean Beef Bulgogi
Marinate the ground beef
- If your ground beef is coming out of the freezer, thaw it to room temperature and then drain out any excess liquid or water that might have collected.
- Once ready, add the grated apple, gochujang paste, light soy, dark soy, mirin, ginger, sugar, sesame oil and sesame seeds to the ground beef. Mix well to evenly coat the beef and let it rest for 15-20 minutes for the meat to tenderize. Resting the marinated beef for longer might change the colour and texture of the meat.
Saute the aromatics
- Heat oil in a wok. To the heated oil, add sliced onions, finely minced garlic and the green part of the onions. Saute for a minute until the aromatics release their fragrance.
- Keep the flame on medium-high and add the marinated ground beef to the pan. Mix it well with the aromatics and then spread it out on the pan in a single thin layer.
Note : Spreading the meat out in a thin layer ensures that the meat browns evenly. Hence, it is best to use a wide-bottomed wok or skillet to cook the bulgogi. If you use a smaller pan, the meat will tend to clump together and steam instead of browning.
Cook the meat until done
- Cook the meat undisturbed for 3-4 minutes until brown and then flip it over.
- Break apart the larger lumps of meat, if any and continue cooking for 6-7 minutes.
- Once the liquid evaporates, check the meat for doneness and turn off the flame.
It is now time to savor the delicious Korean Beef Bulgogi. Garnish it with some toasted sesame seeds and chopped spring onions and serve it over a bed of rice and a side of Kimchi for an authentic Korean weeknight dinner.
Recipe Tips
- Don’t use 100% lean beef. at least 20% fat is recommended for moist and flavorful meat.
- Traditionally Bulgogi is done on a BBQ grill, which lends a smoky flavor with charred edges. You can get close to that flavor on the stovetop, make sure you use a carbon still wok that’s wide enough. Cook in small batches without overcrowding the pan. When the marinated beef hits the pan, the wok needs to be hot so that the meat will sizzle and brown instead of steaming.
- The same recipe works for thinly sliced beef. Use rib eye or top sirloin or any other tender prime cut. Cut meat against the grain for tender and juicy beef at the end.
- You can also make this recipe on an outdoor grill.
Serving Suggestions
The sweet and spicy Beef Bulgogi goes well with something mild or something crispy and tangy. You can serve it over some plain steamed rice and a side of pungent Kimchi. You can also pair it with a bowl of mild miso soup and some crunchy pickled vegetables.
Storing Suggestions
- Fridge – If you plan to consume the leftovers within a few days, you can place it in an airtight container in the refrigerator for 3-4 days.
- Freezer – Portion out the bulgogi and flat pack it in freezer bags. Place it in the freezer and it stays well for up to 3 months.
When it is time to consume the meat, you can use the following methods.
- Stovetop – Bring the meat to room temperature, by either placing it on your counter-top or overnight in the refrigerator(if frozen). Then, place it in a wide wok or skillet and sprinkle a few drops of water or broth to keep it moist. Stir well till it is heats up and then serve.
- Microwave – Thaw the meat as mentioned above and then heat in the microwave. Stir it from time to time until it warms through.
More Beef Recipes To Try
Korean Beef Bulgogi
Ingredients
- 1 lb Ground beef
- 2 tablespoons Neutral cooking oil
- 1 medium Onion Sliced
- ½ Apple Remove skin
- 2 Green Onion White and Green parts separated
- 1 heaping teaspoon Gochujang
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Sesame seeds
- 1 teaspoon Dark soy sauce
- 1 tablespoon Sugar
- 1 tablespoon Mirin
- 2 teaspoon Ginger minced
- 1 ½ tablespoon Garlic minced
Instructions
Marinate Beef
- Thaw the ground beef if its frozen. Drain any liquid/water well.
- To ground beef, add grated apple, gochujang, soy sauce, dark soy, mirin, ginger, sugar, sesame oil and sesame seeds. Mix well and rest for 15-20 minutes for the beef to tenderise.
Stir Fry
- Heat oil in a wok. Add sliced onion, part of green onion, and minced garlic. Saute for a minute.
- Keep the heat medium-high. Add marinated ground beef to the wok and spread it in a single layer. ( spreading it in a single thin layer, helps browning the meat quicker than steaming it, hence using a wok or a large skillet works best).
- After cooking it undisturbed for 3-4 minutes, flip, and start breaking big lumps of meat. Keep cooking on medium-high heat for another 6-7 minutes until most of the liquid has evaporated and beef is cooked through.
- Finish it with more toasted sesame seeds and green onion.
Notes
- I have used sliced onion instead of grated onion in the marinade because grated onion will introduce lots of liquid to the ground beef and cooking will take longer. Also, sliced onion gives a bit of texture.
- Gochujang is not traditionally used in bulgogi, but I love the extra depth of flavor. You can skip it.
- If you can get hold of Korean Pear, use it instead of apple.
- This recipe will also work for sliced beef.
Nutrition
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