Beef Bulgogi
Learn how to make my Korean beef bulgogi recipe at home for a restaurant-worthy dish! It’s sweet and savory, with tender, caramelized beef swimming in my famous bulgogi sauce! Watch the video below to see how I make it in my kitchen!
Servings 8 servings
Calories 150kcal
Ingredients
- 1 1/2 pounds skirt steak
- 1/2 cup bulgogi sauce
- 1 teaspoon oil
- 1/2 large onion thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Place the beef in plastic wrap and place it in the freezer for at least an hour. Once firm, use a sharp knife to slice it into 1/4-inch strips.
- In a mixing bowl, add the sliced beef, along with the bulgogi sauce, oil, and onions, then season with salt and pepper. Let it sit for at least 5 minutes, or up to two hours.
- Once ready to cook, add oil to a non-stick skillet and place it over hot heat. Once hot, add the beef and cook for 1-2 minutes, until seared on all sides.
- Transfer to a plate and cover with tin foil for 3 minutes. After that, serve immediately.
Video
Notes
TO STORE: Leftovers can be stored in the refrigerator in an airtight container for up to five days.
TO FREEZE: Place the cooled leftovers in a freezer-safe container and store them in the freezer for up to six months. Let the meat thaw in the fridge before reheating.
TO REHEAT: Reheat the meat in a hot skillet or microwave for 1-2 minutes.
Nutrition
Serving: 1serving | Calories: 150kcal | Carbohydrates: 4g | Protein: 20g | Fat: 6g | Sodium: 819mg | Potassium: 305mg | Fiber: 0.2g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg | NET CARBS: 4g