Best Bulgogi Ever!

posted in: Recipes | 0

Bulgogi is something that I had a lot growing up. The thinly sliced steak, with the sweet sauce, was something I couldn't get enough of. I hope you enjoy my take on this South Korean staple.

Bulgogi

Prep Time15 mins
Cook Time15 mins
Marinade4 hrs
Course: Main Course
Cuisine: Korean
Keyword: Asian, authentic, Korean, RIce, Steak
Servings: 4
Calories: 415kcal
Author: SatMorning21

Ingredients

  • 1.25 lb Steak Top Sirloin

Marinade

  • 2 Cloves Garlic
  • 2 inch Ginger Fresh - diced
  • 1 TB Sugar
  • 1 T Sesame oil
  • ½ T Sesame Seeds toasted
  • ¼ T Black Pepper
  • 3 Green onions finely chopped
  • 3 TB Soy Sauce

Sauce

  • 1 Clove Garlic
  • ¼ T Ginger Fresh - Grated
  • 2 T Sugar
  • ½ T Sesame oil
  • ½ T Sesame Seeds toasted
  • Dash Black Pepper
  • 2 Green onions finely chopped
  • 2 TB Soy Sauce
  • ½ T Siracha

Instructions

  • Put your steak into your freezer for 20 to 25 minutes so it hardens a little, which makes it easier to cut.
  • Place steak on a cutting board and cut into half inch slices.
  • Combine all ingredients of the marinade into a bowl, then pour into a Ziploc baggie along with the meat. Put into the fridge and let rest overnight.
  • Next day, add all your sauce ingredients (except for the green onion) into a small pot, and simmer for 10 minutes. Remove from heat and set aside.
  • Heat a pan or griddle to medium-high heat and spray with a little Pam.
  • Place the steak on the pan and cook for just a couple minutes on each side. You’ll get a little color and that’s what you want.
  • Serve over rice and drizzle with the sauce.
  • I hope you enjoy!!

Notes

**Note: For best results, start the recipe at night before.

Nutrition

Calories: 415kcal | Carbohydrates: 14g | Protein: 32g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 1377mg | Potassium: 484mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3.4% | Vitamin C: 5.7% | Calcium: 4.8% | Iron: 19.6%

 

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