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To make this dish, gather these key ingredients: - 1 lb thinly sliced beef ribeye or sirloin - 1 medium onion, sliced - 1 carrot, julienned - 4 green onions, chopped - Leafy greens (like lettuce or perilla leaves) for serving The marinade gives bulgogi its great taste. You will need: - 4 tablespoons soy sauce - 2 tablespoons brown sugar - 1 tablespoon gochujang (Korean chili paste) - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1-inch piece ginger, grated - 1 tablespoon rice vinegar - 1 teaspoon black pepper For a finishing touch, you can add: - 1 tablespoon sesame seeds - Extra chopped green onions These ingredients mix to create a mouthwatering dish that stands out. Each one plays a role in making the flavors pop. The beef is tender and the veggies add crunch and color. Enjoy the process of preparing this tasty meal! {{ingredient_image_1}} Start by gathering your ingredients. You will need soy sauce, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. In a large bowl, mix these ingredients together. Whisk them until the brown sugar dissolves completely. This marinade gives the beef its special flavor. Next, take your thinly sliced beef ribeye or sirloin and add it to the marinade. Make sure each piece is coated well. Cover the bowl with plastic wrap and place it in the fridge. Let it marinate for at least 30 minutes. For the best taste, let it sit for a few hours. The longer it sits, the more flavor it will absorb. When you are ready to cook, heat a non-stick skillet or grill pan over medium-high heat. Once hot, add the marinated beef in a single layer. Save the marinade for later use. Cook the beef for about 4-5 minutes. Stir it often until it browns and caramelizes. Halfway through, add the sliced onion and julienned carrot. After the beef is cooked, pour the reserved marinade over everything. Stir well to coat. Cook for an additional 2-3 minutes until the sauce thickens. Finally, sprinkle with sesame seeds and chopped green onions before serving. To get the real taste of bulgogi, use fresh ingredients. Thinly sliced beef ribeye or sirloin works best. The marinating time matters. Ideally, let the beef soak for a few hours. This allows the flavors to blend well. The gochujang adds the heat. Adjust the amount based on your taste. Sesame oil brings a nice nuttiness. Don't skip the garlic and ginger; they add depth. One common mistake is not marinating long enough. If you rush, the beef won't soak up the flavors. Another issue is cooking at too low a heat. This can make the beef tough instead of tender. Make sure your pan is hot before adding the beef. Lastly, avoid overcrowding the pan. Cook in batches if needed. This way, the beef caramelizes instead of steaming. You can cook bulgogi in several ways. A non-stick skillet works great for quick cooking. A grill pan adds a nice char. If you have a grill, that’s even better! Cooking on high heat gives the best flavor. If you like, you can also use an air fryer for a healthier option. Just make sure to adjust the time and temperature for even cooking. Pro Tips Marinate Longer for Better Flavor: For the best results, marinate the beef for at least 2 hours, or overnight if possible. This allows the flavors to deeply penetrate the meat, creating a more flavorful dish. Use a Hot Pan: Ensure your skillet or grill pan is hot before adding the beef. This helps in achieving a nice sear and caramelization, which enhances the overall flavor and texture. Customize Your Spice Level: Adjust the amount of gochujang to suit your heat preference. If you enjoy a milder taste, start with less and add more to your liking. Fresh Ingredients Matter: Using fresh garlic, ginger, and high-quality beef will elevate your bulgogi. Fresh ingredients provide a vibrant flavor that dried or older ingredients may lack. {{image_2}} You can use various cuts for bulgogi. Ribeye and sirloin are popular, but you can try flank or skirt steak. These cuts add different textures and flavors. If you want leaner meat, choose tenderloin. Each cut gives a unique taste to your dish. You can make bulgogi without meat. Use tofu or tempeh as a base. Marinate these just like beef. You can also use mushrooms for a meaty texture. Portobello or shiitake work great. They soak up flavors well and make a tasty dish. Sides can change the bulgogi experience. You can serve it with rice or noodles. Add kimchi for a spicy kick. Try pickled vegetables for crunch. You can also use leafy greens for wraps. Each side adds its own flavor to the meal. After cooking, let your spicy Korean beef bulgogi cool. Place it in an airtight container. You can store it in the fridge for up to three days. The flavors will deepen as it sits. Before serving, you may need to stir it well. If you want to keep bulgogi longer, freezing is a great option. Make sure it cools completely. Use a freezer-safe container or bag, removing as much air as possible. It can last up to three months in the freezer. When you freeze, label the container with the date. This way, you know when to use it. To reheat, you can use a skillet on medium heat. Add a splash of water or oil to prevent sticking. Stir often until it is heated through. If you prefer, you can also microwave it. Place the bulgogi in a microwave-safe dish. Cover it loosely and heat for 1-2 minutes. Check that it is hot all the way through. Spicy Korean Beef Bulgogi is a popular dish from Korea. It features thin slices of beef, often ribeye or sirloin, marinated in a mix of flavor-rich ingredients. The marinade includes soy sauce, brown sugar, gochujang, and sesame oil. This dish is known for its sweet and spicy taste, with hints of garlic and ginger. When cooked, the beef becomes tender and slightly caramelized. Bulgogi is often served with leafy greens, which you can use to wrap the beef and veggies. To make Bulgogi less spicy, reduce or omit the gochujang. You can replace it with more brown sugar or add some ketchup for sweetness. Another option is to use a mild chili paste instead. You can also add more soy sauce and sesame oil. This keeps the dish flavorful without the heat. Always taste the marinade before adding the beef to adjust the spice level to your liking. Bulgogi pairs well with many side dishes. Here are some great options: - Steamed rice - Kimchi - Pickled vegetables - Stir-fried vegetables - Miso soup - Korean pancakes You can also serve it with leafy greens like lettuce or perilla leaves. This way, everyone can make their own wraps. Enjoying Bulgogi with these sides adds to the meal and enhances the flavors. In this article, we covered the key ingredients and steps to create Spicy Korean Beef Bulgogi. I shared tips for authentic flavor, how to avoid common mistakes, and variations to explore. Remember, cooking can be fun and creative! Experiment with different meats and garnishes to make the dish your own. Plus, proper storage keeps leftovers fresh for later meals. Enjoy this delicious dish that brings warmth and joy to your table. Happy cooking!

Spicy Korean Beef Bulgogi

A flavorful and spicy Korean dish made with marinated beef, perfect for wrapping in leafy greens.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Korean
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb thinly sliced beef ribeye or sirloin
  • 4 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon gochujang (Korean chili paste)
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon black pepper
  • 1 tablespoon sesame seeds
  • 4 pieces green onions, chopped
  • 1 medium onion, sliced
  • 1 carrot julienned
  • to taste pieces leafy greens (like lettuce or perilla leaves) for serving

Instructions
 

  • In a large bowl, combine the soy sauce, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Whisk well until the sugar is dissolved.
  • Add the thinly sliced beef to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes, or ideally, a few hours to allow the flavors to penetrate.
  • Heat a non-stick skillet or grill pan over medium-high heat. Once hot, add the marinated beef in a single layer, reserving the marinade for later.
  • Cook for about 4-5 minutes, stirring often until the beef is cooked through and caramelized, adding the sliced onion and carrot halfway through cooking.
  • Pour the reserved marinade over the beef and vegetables in the pan, stirring to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.
  • Remove from heat and sprinkle with sesame seeds and chopped green onions before serving.

Notes

Serve the bulgogi on a large platter using leafy greens to wrap the beef and vegetables, allowing guests to create their own wraps. Garnish with extra green onions and sesame seeds for a vibrant finish.
Keyword beef, bulgogi, grilled, korean, spicy