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Korean Barbecued Beef (Bul-K0 Kee

Korean Barbecued Beef (Bul-K0 Kee recipe image
This classic Korean bulgogi is a crowd-pleaser that delivers deep, savory flavors in every bite. The beef is thinly sliced and marinated in a fragrant blend of soy sauce, sesame oil, garlic, and green onions, allowing the spices to penetrate the meat for maximum tenderness. Quick-cooking ensures the beef remains juicy and slightly caramelized at the edges. It pairs beautifully with steamed rice or fresh lettuce wraps. Perfect for a comforting weeknight dinner or a flavorful addition to your weekend meal rotation, this dish captures the essence of home-style Korean cooking with minimal effort.
Cooking Method: , ,
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 230.4
Description
This classic Korean bulgogi is a crowd-pleaser that delivers deep, savory flavors in every bite. The beef is thinly sliced and marinated in a fragrant blend of soy sauce, sesame oil, garlic, and green onions, allowing the spices to penetrate the meat for maximum tenderness. Quick-cooking ensures the beef remains juicy and slightly caramelized at the edges. It pairs beautifully with steamed rice or fresh lettuce wraps. Perfect for a comforting weeknight dinner or a flavorful addition to your weekend meal rotation, this dish captures the essence of home-style Korean cooking with minimal effort.
Ingredients
  • 1 pound Beef-top or sirloin steak
Directions
  1. 1
    Trim excess fat from the beef and place it in the freezer for 45 minutes to firm up, making it easier to slice.
  2. 2
    Remove beef from freezer and cut it diagonally across the grain into thin 1/8-inch slices.
  3. 3
    In a large bowl, combine soy sauce, sesame oil, pepper, finely chopped green onions, and minced garlic.
  4. 4
    Add the sliced beef to the marinade and toss well to ensure all pieces are evenly coated.
  5. 5
    Cover the bowl and marinate at room temperature for 2 hours, or refrigerate overnight for deeper flavor.
  6. 6
    If marinating overnight, remove beef from refrigerator 30 minutes before cooking to bring to room temperature.
  7. 7
    Stir sugar into the marinade and let sit for an additional 30 minutes before cooking.
  8. 8
    Heat a large skillet or wok over medium-high heat until hot; add a small amount of oil if needed.
  9. 9
    Stir-fry the beef in batches to avoid crowding the pan, cooking for 2 to 3 minutes until lightly browned and cooked through.
  10. 10
    Serve immediately with hot cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 230.4kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 3.3g17%
Cholesterol 84.0mg29%
Sodium 64.7mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 32.9g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, slice the beef as thinly as possible against the grain to ensure tenderness.

If you prefer a sweeter profile, you can add pear or kiwi juice to the marinade, which also helps tenderize the meat.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

This dish pairs wonderfully with kimchi, japchae (glass noodles), or simple steamed vegetables.

Keywords: korean, beef, bulgogi, marinated, stir-fry, soy sauce, sesame oil, garlic, green onion, dinner, easy, asian, grilled, skillet, rice, protein, quick, comfort food, savory, tender
Read it online: https://www.chefs-mate.com/recipe/korean-barbecued-beef-bul-k0-kee/