Description
This Easy Korean Beef Bulgogi recipe features tender thin-cut beef marinated in a flavorful mixture of soy sauce, brown sugar, sesame oil, garlic, ginger, and chili flakes. The beef is quickly cooked in a skillet for a deliciously savory and slightly sweet dish that is perfect served over steamed white rice. With minimal ingredients and straightforward steps, it’s a quick and satisfying Korean-inspired meal.
Ingredients
Main Ingredients
- 1½ pounds thin-cut beef bottom round steak, sliced into ½-1-inch strips
- ⅓ cup soy sauce
- ¼ cup packed light brown sugar
- 3 tablespoons sesame oil (divided)
- 2½ teaspoons minced garlic
- 2 teaspoons ground ginger
- ¾ teaspoon red chili flakes (optional)
- 2 tablespoons sesame oil (for cooking)
- 1-2 tablespoons cornstarch
- 3 teaspoons sesame seeds
Optional Garnishes and Sides
- Minced green onions
- Steamed white rice
Instructions
- Prepare the Marinade: Place the steak strips, soy sauce, packed light brown sugar, 3 tablespoons sesame oil, minced garlic, ground ginger, and red chili flakes into a large sealable plastic bag. Seal the bag and mix until the marinade is fully combined and the beef is evenly coated.
- Marinate the Beef: Remove any excess air from the bag and refrigerate for at least 2 hours to allow the flavors to deeply penetrate the beef.
- Heat the Skillet: When ready to cook, heat the remaining 2 tablespoons of sesame oil in a large skillet over medium-high heat until shimmering.
- Cook the Beef: Add the marinated beef strips along with as much marinade as you like to the skillet. Cook for 2-3 minutes per side, stirring or flipping to ensure even cooking, until the beef is cooked through and slightly caramelized.
- Remove Beef from Skillet: Transfer the cooked beef strips to a plate and set aside to keep warm.
- Prepare the Sauce: In a small bowl, whisk the cornstarch with 2-3 tablespoons of the hot marinade left in the skillet until completely smooth, creating a slurry.
- Thicken the Sauce: Pour the cornstarch slurry back into the skillet and bring the sauce to a boil over medium heat. Let it boil for about 1 minute until thickened, being careful not to overcook to maintain a glossy sauce.
- Combine and Garnish: Pour the thickened sauce evenly over the cooked beef. Garnish with toasted sesame seeds and minced green onions if desired.
- Serve: Serve the bulgogi immediately over steamed white rice for a complete and satisfying meal.
Notes
- For extra tenderness, you can use ribeye or sirloin instead of bottom round steak.
- If preferred, replace white rice with brown rice or cauliflower rice for a healthier option.
- Adjust the amount of red chili flakes to suit your preferred level of spiciness, or omit for a milder dish.
- Marinating the beef overnight will intensify the flavors even more.
- Be careful not to overcook the beef to keep it tender and juicy.
- The sauce thickens quickly once the cornstarch slurry is added, so watch closely.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
