This is a quick and simple recipe for bulgogi, originally posted on my website with my kimchi bokkeumbap recipe. After making bulgogi you can make kimchi bokkeumbap right in the same pan, and the leftover bits of beef and marinade will add flavor to your fried rice.
I later posted a more detailed, traditional bulgogi recipe with video instructions, that uses Korean pear in the marinade.
- Thinly slice 1 pound of sirloin or tenderloin beef against the grain.
- Mix these ingredients to make a marinade:
- Add the beef to the marinade and keep in the fridge at least 30 minutes. If your cut of beef is tough, you can marinate longer to soften it, or use a Korean pear in the marinade, like I do in this recipe.
- Cook it on a pan or a grill, and transfer to a plate or a cast iron plate to serve.
- Sprinkle chopped green onion and toasted sesame seeds over top.
- Wrap a piece of bulgogi in a lettuce left with a little bit of ssamjang, and put it in your mouth. You can dip carrot or cucumber strips into the ssamjang.
Lettuce, carrot strips, and ssamjang