Steak Bulgogi

Steak Bulgogi is essentially a Korean dish rich in sweet and savory flavors with the perfect umami. Once you learn how to make this Bulgogi marinade, you’ll absolutely want to make it all the time. 

Bulgogi consists of a steak cut very finely (usually ribeye or flank steak) and marinated in a Bulgogi sauce of essentially soy sauce, toasted sesame oil, garlic, ginger, and black pepper. Then the steak is fried in a pan until perfectly browned.

While bulgogi is typically rib eye or flank steak, Kalbi (Galbi), another Korean meat dish, uses short rib meat.

Bulgogi flavor tastes a little like teriyaki but it’s definitely not the same. Bulgogi tastes, sweet, savory, salty, and with a wealth of umami that goes so perfectly with steak. Bulgogi is different than teriyaki in that it’s a little sweeter and has more of those addictive umami notes that make you want to keep taking bites after bite. In contrast, teriyaki has a bit more of a tang compared to bulgogi’s slightly smoky flavor.

Authentic beef bulgogi is juicy and tender and traditionally served with sides like white rice, kimchi, a Korean dipping sauce, and lettuce leaves for wrapping. But you can serve it in any number of ways, including over rice or as a filling for burritos, tacos or lettuce wraps.

Looking for an amazingly delectable dish? Try our Thai Coconut Green Curry Soup, Red Curry Chicken, or Thai Peanut Chicken Lettuce Wraps.

What You’ll Need for Steak Bulgogi

• Rib eye steak (or flank steak)
• Soy sauce
• Brown sugar
• Toasted sesame oil
• Garlic, minced
• Ginger, minced
• Yellow onion, chopped
• Vegtable oil
• Green onions
• Black pepper
• Sesame seeds

Making Steak Bulgogi

First, place the steak in freezer for about an hour or two to make it more firm and easier for cutting. Once it’s semi-frozen, slice the steak against the grain in thin pieces, about ⅛ – ¼ inch, using a sharp knife.

Prepare the bulgogi marinade by combining soy sauce, brown sugar, toasted sesame oil, garlic, ginger, yellow onion, sesame seeds, the lighter and medium shade portions of scallions from green onions (reserve the dark portions for garnish), and black pepper. Whisk to blend the ingredients.

Next, place the steak and bulgogi marinade sauce in zip-lock bag and marinate from 2 to 12 hours in the refrigerator. You can marinate it overnight.

Once the steak has marinated, heat 1 Tablespoon of vegetable oil in a pan on medium high heat. Cook half of the marinated steak, laying it in a pan in one layer. Cook 5 – 7 minutes, flipping halfway. Fry the steak until it is just done. Repeat with the second half of the marinated steak using the other Tablespoon of vegetable oil.

Serve steak bulgogi warm over rice. If you’d like, garnish with sesame seeds and dark scallions.

Also try: Coconut Lime Chicken Thighs or Ground Turkey Lettuce Cups with Ginger.