Description
A vibrant and spicy Korean BBQ recipe featuring thinly sliced marinated beef cooked quickly on the stovetop, served with quick pickled carrots, steamed rice, and crisp lettuce for wrapping. This Beef Bulgogi offers a perfect balance of savory, sweet, and spicy flavors with traditional ingredients like gochujang, soy sauce, and sesame oil.
Ingredients
Quick Pickled Carrots
- 2 carrots, cut into matchsticks or thinner
- 2 tbsp salt (will be rinsed off)
- 1 tbsp sugar
- 1/2 cup rice wine vinegar (125ml)
- 1/2 cup water (125ml)
- 1 tsp coriander seeds
- 1/2 tbsp ginger, roughly chopped
- 1 clove garlic, smashed
Beef Bulgogi Marinade and Beef
- 2 tbsp garlic, minced
- 1-2 tbsp ginger, minced
- 1 medium yellow onion, sliced
- 5 spring onions (reserve some green for garnish)
- 3 tbsp soy sauce
- 1-2 tbsp gochujang (leave out for milder)
- 1 tbsp rice wine (mirin), or sherry or dry white wine
- 2 tbsp sesame oil
- 2 tbsp sugar
- 1 tbsp grated kiwi, or grated onion or Asian pear
- 1/4 tsp pepper (optional)
- 1 lb thinly sliced beef (450g)
To Serve
- Steamed rice
- 1 head lettuce (iceberg, romaine, little gem, etc.)
- Spring onions, sliced (green part)
- Sesame seeds (optional)
- Kimchi or quick pickled carrots
Instructions
- Quick Pickled Carrots: Cut carrots into thin matchsticks and place in a bowl. Generously sprinkle with salt and let sit for 15 minutes. Rinse well under cold water to remove excess salt and moisture drawn out.
- Prepare Pickling Liquid: In a separate bowl, mix rice wine vinegar, water, sugar, coriander seeds, roughly chopped ginger, and smashed garlic. Pour over the rinsed carrots and stir to coat evenly. Let sit for at least 1 hour in the fridge before serving. The carrots can be stored refrigerated for longer periods.
- Make Bulgogi Marinade: In a large bowl, combine minced garlic, minced ginger, sliced yellow onion, chopped spring onions, soy sauce, gochujang, rice wine or mirin, sesame oil, sugar, grated kiwi (or substitute Asian pear or onion), and optional pepper. Stir well to form the marinade.
- Marinate Beef: Add the thinly sliced beef to the marinade mixture, gently tossing to ensure all slices are coated. Cover and refrigerate for 30 minutes up to 1 hour to allow flavors to meld.
- Cook Beef in Batches: Heat a little neutral oil in a pan over high heat. Working in small batches, cook the marinated beef slices quickly for 2-3 minutes until seared and cooked through. Set cooked beef aside. Avoid overcrowding the pan to maintain high heat and prevent steaming.
- Cook Marinade Sauce: Reduce pan heat to medium and add the remaining marinade including onions and spring onions to the pan. Cook for about 5 minutes until the sauce thickens slightly and onions soften.
- Combine Beef and Sauce: Return the cooked beef to the pan and toss to coat it thoroughly with the cooked marinade sauce. Heat briefly to combine all flavors.
- Serve: Serve beef bulgogi hot with steamed rice and fresh leafy greens like iceberg, romaine, or little gem lettuce. Garnish with sliced green spring onion tops and sesame seeds if desired.
- Assemble Lettuce Wraps: Take a large leafy green leaf, place about 3 tablespoons of steamed rice on it, top with beef bulgogi, some kimchi or quick pickled carrots, a sprinkle of sesame seeds, and green onion slices. Wrap up and enjoy the delicious Korean BBQ experience!
Notes
- For a milder dish, omit or reduce gochujang.
- Grated kiwi or Asian pear helps tenderize the beef and adds subtle sweetness.
- Use thinly sliced beef, ideally ribeye or sirloin, for best texture.
- Do not overcrowd the pan when cooking beef to ensure proper searing.
- The quick pickled carrots add a refreshing crunch and balance to the spicy beef.
- Leftover bulgogi can be refrigerated and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
