Easy Beef Bulgogi Recipe
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Beef bulgogi is a tasty Korean dish you can make at home. It’s quick and easy to prepare. You only need 6 ingredients and 10 minutes to cook this yummy meal. The thin slices of flank steak soak up a sweet and savory marinade.
The marinade has soy sauce, green onions, sugar, garlic, sesame seeds, and sesame oil. These flavors blend to make the meat taste great. You grill the beef for just a few minutes until it’s cooked through. Serve it over rice for a simple but delicious dinner.
Exact Ingredients List
Here’s what you’ll need to make this tasty beef bulgogi:
- 5 tablespoons soy sauce
- 1/4 cup chopped green onion
- 2 1/2 tablespoons granulated sugar
- 2 tablespoons minced garlic
- 2 tablespoons sesame seeds
- 2 tablespoons sesame oil
- 1/2 teaspoon ground black pepper
- 1 pound flank steak, thinly sliced
- Cooked white rice, for serving
These simple ingredients come together to create a flavorful Korean dish. The soy sauce, sugar, and sesame oil form the base of the marinade. Green onions and garlic add a punch of flavor.
Sesame seeds give a nice crunch and nutty taste. The black pepper adds a hint of spice. Flank steak is perfect for this recipe as it cooks quickly and stays tender.
Don’t forget to cook some rice to serve with your bulgogi. It soaks up the yummy sauce and makes the meal complete.
With these ingredients, you’re all set to make a delicious Korean-inspired dinner in no time!
Instructions
Mix the marinade in a bowl. Add soy sauce, green onions, sugar, garlic, sesame seeds, sesame oil, and black pepper. Stir well.
Slice your flank steak thinly. Put the meat in a shallow dish. Pour the marinade over it. Make sure all pieces are coated.
Cover the dish with plastic wrap. Put it in the fridge for at least 1 hour. You can leave it overnight if you want.
When you’re ready to cook, heat up your grill. Set it to high heat. Lightly oil the grate so the meat doesn’t stick.
Take the meat out of the marinade. Put the slices on the hot grill. Cook each side for 1-2 minutes. You want them slightly charred.
Check that the meat is cooked through. It should have nice grill marks. Take the slices off the grill when they’re done.
Serve your beef bulgogi hot over cooked white rice. Enjoy your tasty Korean meal!
Possible Substitutes List
Can’t find all the ingredients for beef bulgogi? Don’t worry! Here are some easy swaps you can try:
For the meat:
- Ribeye steak
- Sirloin steak
- Pork loin
- Chicken breast
For soy sauce:
- Tamari (gluten-free option)
- Coconut aminos
Instead of green onions:
- Chives
- Shallots
- Regular onions
Sugar alternatives:
- Brown sugar
- Honey
- Maple syrup
No sesame oil? Try:
- Olive oil
- Vegetable oil
Rice options:
- Brown rice
- Cauliflower rice
- Quinoa
These substitutes will help you make a tasty bulgogi even if you’re missing some items. Feel free to mix and match based on what you have in your kitchen!
How To Make It Diabetes-Friendly
You can make this beef bulgogi recipe diabetes-friendly with a few simple changes. First, swap the sugar for a natural sweetener like stevia or monk fruit. Use only 1-2 teaspoons to keep the carbs low.
Replace the white rice with cauliflower rice or brown rice. These options have more fiber and fewer carbs. You can also try serving the beef over a bed of mixed greens for extra nutrients.
To cut down on sodium, use low-sodium soy sauce. You can also reduce the amount to 3-4 tablespoons instead of 5.
For the meat, choose a lean cut of beef like sirloin or top round. Trim any visible fat before slicing. This helps lower the saturated fat content.
Here’s a quick breakdown of the changes:
- Sugar → Stevia or monk fruit (1-2 tsp)
- White rice → Cauliflower rice or brown rice
- Regular soy sauce → Low-sodium soy sauce (3-4 tbsp)
- Flank steak → Lean sirloin or top round
These swaps will make the dish more diabetes-friendly without sacrificing taste. Remember to watch your portion sizes too. Aim for about 3-4 ounces of cooked beef per serving.
Tips, Tricks & Storing
For the best beef bulgogi, slice your flank steak against the grain. This makes the meat more tender and easier to chew.
Marinate the beef for at least 1 hour, but overnight is even better. The longer it marinates, the more flavorful it becomes.
Don’t overcook the meat. Grill it quickly on high heat to keep it juicy and tender.
Try these tasty serving ideas:
- Wrap the beef in lettuce leaves
- Add it to bibimbap (rice bowl)
- Use it in tacos or burritos
To store leftovers, put them in an airtight container. They’ll keep in the fridge for 3-4 days. You can also freeze bulgogi for up to 3 months.
Reheat gently in a pan or microwave. Add a splash of water to keep the meat moist.
For a quick meal prep, slice and marinate the beef ahead of time. Freeze it in portion-sized bags. Thaw overnight before cooking.
Don’t have a grill? No problem! You can cook bulgogi in a hot skillet on the stove. Just make sure to use high heat and cook in small batches.