Ingredients
- Thinly sliced beef (ribeye or sirloin): 1.5 pounds
- Gochujang (Korean chili paste): 1/4 cup
- Soy Sauce: 2 tablespoons
- Brown Sugar: 2 tablespoons
- Garlic: 4 cloves, minced
- Sesame Oil: 1 tablespoon
- Fresh Ginger: 1 teaspoon, grated
- Yellow Onion: 1/2 medium, thinly sliced
Instructions
- Step 1: Prepare the spicy marinade by combining the gochujang, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil in a large mixing bowl, stirring until the mixture is smooth.
- Step 2: Add the sliced beef and the thinly sliced yellow onion to the marinade, ensuring the beef is thoroughly coated; cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Step 3: Heat a large skillet, wok, or grill pan over medium-high heat, adding a small amount of cooking oil if necessary to prevent sticking.
- Step 4: Add the marinated beef (working in batches if necessary to avoid overcrowding) to the hot pan and cook for 3-5 minutes, stirring occasionally until the meat is fully browned and slightly caramelized around the edges.
- Step 5: Remove the beef from the heat and transfer it to a serving platter, garnishing with sesame seeds and sliced green onions before serving immediately with rice and banchan.
Notes
- For easy future meals, fully cooked bulgogi stores well in an airtight container for 3-4 days, or you can freeze the *uncooked*, fully marinated beef mixture for up to two months.
- When reheating leftovers, use the skillet on low heat and add a tiny splash of water or beef broth to restore moisture and prevent the thin meat from becoming tough.
- Embrace the traditional Korean Ssam (wrap) by serving the hot bulgogi with crisp green lettuce leaves, raw garlic slivers, and a side of plain white rice to build your perfect, refreshing bite.
- To achieve that desirable caramelized exterior (not steamed texture), ensure you cook the beef in batches on medium-high heat, allowing enough space for the juices to quickly evaporate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American