Korean Beef Bulgogi with Steamed Rice
Experience bold, savory flavors with this Korean Beef Bulgogi with Steamed Rice Thinly sliced beef marinated in a delicious blend of soy sauce, garlic, ginger, and a hint of sweetness, then cooked to tender perfection and served over fluffy steamed rice.
Ingredients
- For the Bulgogi Marinade
- 1 lb (450 g) ribeye, sirloin, or flank steak, thinly sliced across the grain
- 3 tablespoons soy sauce
- 1 1/2 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons pear or apple, grated (Korean Nashi pear is traditional)
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons green onions, finely chopped
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1 tablespoon rice vinegar (optional, for extra tang)
- For Cooking
- 1 tablespoon vegetable oil (for stir-frying)
- 1 small onion, thinly sliced
- 1 small carrot, julienned (optional)
- 1/2 cup mushrooms (shiitake or button), sliced (optional)
- 1 teaspoon sesame seeds (for garnish)
- For Serving
- 3 cups steamed short-grain white rice (Korean or Japanese rice preferred)
- Extra green onions, chopped
- Lettuce leaves or perilla leaves (optional, for wraps)
Instructions
- Step 1: Prepare the Beef : Freeze the beef for 30 minutes before slicing this makes thin cutting easier. Slice thinly across the grain to ensure tenderness.
- Step 2: Make the Marinade : In a large bowl, mix soy sauce, brown sugar, honey, grated pear, garlic, ginger, green onions, sesame oil, black pepper, and rice vinegar.Add the sliced beef and mix well so every piece is coated. Cover and marinate in the fridge for 30–60 minutes (up to overnight for more flavor).
- Step 3: Cook the Bulgogi : Option 1 — Skillet/Stir-Fry Method: Heat vegetable oil in a large skillet or wok over medium-high heat. Add onions, carrots, and mushrooms; stir-fry for 1–2 minutes. Add marinated beef in a single layer, cooking 2–3 minutes until browned. Stir to combine and cook for another 2 minutes until beef is fully cooked.Option 2 — Grill Method: Preheat a grill or grill pan over high heat.Grill the marinated beef in batches for 1–2 minutes per side until charred and cooked through.
- Step 4: Prepare the Rice : Rinse the rice 2–3 times until water runs clear. Cook in a rice cooker or on the stovetop until fluffy.
- Step 5: Serve : Serve bulgogi over steamed rice. Garnish with sesame seeds and extra green onions.Optionally serve with lettuce or perilla leaves for wrapping.