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Bulgogi (Marinated Korean Beef BBQ)

Thinly sliced rib eye is marinated in a savory and sweet sauce and cooked quickly on a hot grill or in a pan. Dinner is done.
Servings: 4
Author: Chef Julie Yoon

Ingredients

  • 2 pounds thinly sliced rib eye tenderloin, or sirloin (from Korean market)
  • 6 tablespoons soy sauce
  • 3 tablespoons water
  • 2 packed tablespoons brown sugar
  • 2 tablespoons honey
  • 2 tablespoons mirin
  • 2 tablespoons minced garlic
  • 1 teaspoon minced ginger
  • 2 tablespoons sesame oil
  • ⅛ teaspoon black pepper
  • 1 teaspoon Roasted sesame seeds plus more for garnish
  • 1 medium onion thinly sliced
  • 2-3 scallions cut into 2-inch pieces plus 1 scallion thinly sliced for garnish

Instructions

  • Mix all the marinade ingredients in a medium baking dish or wide bowl. Separate the thin slices as you add them to the marinade. Top with the onions and scallions. Gently press down on the meat to make sure the marinade hits and submerges all of the slices. Cover, and marinate the meat for one hour.
  • Place on a lightly oiled grill or sear in a skillet over high heat until slightly caramelized. Do not overcrowd your pan or overcook your meat. Since it's so thin, it cooks quickly! Top with sesame seeds and chopped scallions for garnish. Serve with lettuce leaves, rice, ssamjang (Korean seasoned bean paste), and kimchi!

TIPS: Pre-sliced beef used specifically for bulgogi is sold at any Korean market. But If cutting the beef at home, make sure you get marbled rib eye, tenderloin, or sirloin, because leaner cuts of beef will be too tough. Partially freeze for about an hour to firm it up for easier slicing. Cut against the grain into about 1/8-inch thick slices.