Easy Bulgogi 불고기 プルコギ
Here is my quick, easy Bulgogi recipe. This non-spicy Korean classic is sure to be a family favourite at dinner time. Enjoy with all of your favourite side dishes.
Bulgogi is a combination of two Korean words. Bul(불) means fire and Gogi(고기) means meat. Basically, any meat cooked on a grill can be Bulgogi. Beef and pork are the most common meat. There are two ways to cook it, one is cooked on a barbeque grill and the other is cooked in a frying pan and served on a plate with rice or noodles.
Watch My Easy Korean Bulgogi Recipe Video (2m 30s)
Bulgogi is one of Korea’s signature dishes. It is extremely easy and quick to make, but, the taste is A-M-A-Z-I-N-G. Meat is marinated with soy sauce, garlic and sesame oil mainly. It tastes mild, sweet and the meat is tender.
Bulgogi recipes are slightly different depending on regions. In Seoul (the capital of South Korea) it contains more water. Bulgogi Jeongol (stew, 불고기 전골) comes from Seoul. In Unyang (the southeast part of South Korea) the meat is cooked on a barbeque between two grills to make it super crispy and is eaten with rice and side dishes. There are a few other variations like Gwangyang bulgogi, Bonggye bulgogi, etc…
In Korea, there are a variety of foods made with Bulgogi. All the hamburger fast food restaurants, McDonalds, Burgerking, etc sell bulgogi burgers. The patty is made with beef or pork and smothered in Bulgogi sauce. Pizza restaurants and takeaways have bulgogi pizza. In the Costco food court, you can find bulgogi bakes as well as bulgogi pizza, of course! I miss bulgogi bakes. Costco doesn’t sell them in the UK. Why, why, why? (I will post those in the future, so, please keep watching my blog.)
When I lived in Korea, I never had to slice Bulgogi meat as supermarkets and butchers sell it already thinly sliced. You can even buy marinated bulgogi meat! Now, I have to slice it myself…! It is important to slice the meat very thinly like bacon or ham. Some supermarket butchers in England kindly slice meat if I ask them to do it. But it is not that thin usually. In my opinion, thinly sliced meat has a better texture and taste.
My recipe is very quick to make. You can use sirloin, tenderloin or ribeye steak. Some people use pears when they marinate the meat to help tenderise it. If you use good quality steak then I don’t think there is any need. You can make a big batch and divide it into 3 or 4 portions and freeze them. Then all you have to do is defrost and cook for a lovely, quick meal.
Leave a comment at the bottom of the page. I love to hear from you.
My Bulgogi Sandwich recipe is great for using up leftovers. If there are any!!!
- 500g Ribeye Steak
- 3 tbsp Sugar
- 2 tbsp Mashed Garlic
- 1 tbsp Rice Wine
- 1 tbsp Oyster Sauce
- 1 Onions, Thinly sliced (230g)
- 5 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 2 Spring Onions/Green Onions, Chopped into small pieces (25g)
- A pinch of Pepper
- A pinch of Roasted Sesame Seeds
- Freeze the steak for 1 - 1 and half hours (it differs depending on your freezer temperature. I froze mine for 1 and half hours.) and slice the steak as thin as a slice of bacon. Chop the thinly sliced steak into small bite sized pieces. You don’t want to completely freeze the steak, but putting it in the freezer for a couple of hours makes it much easier to slice thinly.
- Put the sliced steak into a bowl. Add the sugar and the mashed garlic, the rice wine and the oyster sauce and stir them completely.
- Add the chopped onions, the soy sauce, the sesame oil and the spring/green onions and stir them a bit. Add a pinch of pepper and mix well. Set aside for 30 minutes.
- Heat a frying pan over high heat. Do not use any vegetable oil to cook the bulgogi. Put everything in the pan and cook until the meat is well done. Stir occasionally whilst cooking. It shouldn’t take too long to be cooked completely. Note : If you like tender cooked onions, fry them separately before you cook the meat.
- Serve Bulgogi with a bowl of cooked rice and your favourite side dishes. Check out my authentic Kimchi recipe here. Bon appetit.