Spicy Korean Beef Bulgogi Recipe

This recipe for Spicy Korean Beef Bulgogi has become a staple in our household. The first time I made it, I was a little apprehensive about the “spicy” element, as my kids aren’t huge fans of overly hot dishes. However, the beauty of this recipe lies in its balance. The sweetness from the brown sugar and pear, the savory depth of the soy sauce, and the subtle kick from the gochujang (Korean chili paste) all come together in perfect harmony. Even my spice-averse youngest child devoured it, asking for seconds! It’s quick enough for a weeknight meal, yet impressive enough for a weekend gathering. The aroma that fills the kitchen as the beef sizzles is simply irresistible, and the tender, flavorful meat is always a crowd-pleaser. This is truly a recipe that delivers on all fronts: taste, ease, and versatility.

Ingredients

To make this delicious Spicy Korean Beef Bulgogi, you’ll need the following ingredients:

• 1.5 lbs (680g) thinly sliced beef (ribeye, sirloin, or flank steak are excellent choices)
• 1/2 cup soy sauce (low-sodium recommended)
• 1/4 cup brown sugar, packed
• 1/4 cup grated Asian pear (or Bosc pear)
• 2 tablespoons gochujang (Korean chili paste), adjust to your spice preference
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon minced garlic (about 3-4 cloves)
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon black pepper
• 1/4 cup chopped green onions (for garnish)
• 1 tablespoon sesame seeds (for garnish)
• Optional: 1/2 small onion, thinly sliced.
• Optional: 1/4 cup of Mirin.

Instructions

Follow these steps to create your Spicy Korean Beef Bulgogi:

1. Prepare the Marinade: In a large bowl, whisk together the soy sauce, brown sugar, grated pear, gochujang, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper. Whisk until the sugar is fully dissolved and the ingredients are well combined.
2. Marinate the Beef: Add the thinly sliced beef to the marinade. Ensure all the beef pieces are thoroughly coated. If adding sliced onions, include them now. Cover the bowl with plastic wrap or transfer the beef and marinade to a resealable plastic bag.
3. Refrigerate: Place the marinating beef in the refrigerator for at least 30 minutes. For best results, marinate for 2-4 hours, or even overnight. The longer the beef marinates, the more flavorful and tender it will become.
4. Cook the Bulgogi:
   • Stovetop Method: Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated beef (you may need to do this in batches to avoid overcrowding the pan). Cook for 2-3 minutes per side, or until the beef is cooked through and slightly caramelized.
   • Grilling Method: Preheat your grill to medium-high heat. Grill the marinated beef for 2-3 minutes per side, or until cooked to your desired doneness.
5. Garnish and Serve: Transfer the cooked bulgogi to a serving platter. Garnish with chopped green onions and sesame seeds.

Nutrition Facts

• Servings: Approximately 6 servings
• Calories per serving: Approximately 350-450 calories (This is an estimate and can vary based on the specific cut of beef and the exact amount of ingredients used. It also doesn’t include rice or other accompaniments).
• Fat: 20-25g
• Saturated Fat: 5-10g
• Cholesterol: 50-100mg

Note: It is important to note that the exact macros may vary slightly based on ingredient brands, cut of meat, and specific cooking methods.

Preparation Time

• Prep time: 15-20 minutes (plus marinating time)
• Marinating time: 30 minutes (minimum) to overnight
• Cooking time: 10-15 minutes

How to Serve

Spicy Korean Beef Bulgogi is incredibly versatile. Here are some serving suggestions:

• Classic Rice Bowls:
  • Serve the bulgogi over a bed of steamed white or brown rice.
  • Add your favorite vegetables, such as steamed broccoli, carrots, or sautéed spinach.
  • Top with a fried egg for extra richness (optional).
• Lettuce Wraps:
  • Use large lettuce leaves (butter lettuce, romaine, or iceberg) as wraps.
  • Fill each leaf with bulgogi.
  • Add toppings like kimchi, sliced cucumbers, shredded carrots, and a drizzle of ssamjang (Korean dipping sauce).
• Tacos or Sliders:
  • Use small tortillas or slider buns.
  • Fill with bulgogi and your favorite taco toppings, like a quick slaw, pickled onions, or a spicy mayo.
• Noodle Dishes:
  • Toss the cooked bulgogi with cooked japchae (Korean glass noodles) or your favorite Asian noodles.
  • Add some stir-fried vegetables for a complete meal.
• With Banchan (Side Dishes):
  • Serve the bulgogi as part of a traditional Korean meal with various banchan, such as kimchi, seasoned spinach (sigeumchi namul), pickled radish, and bean sprouts.

Additional Tips

1. Beef Selection: Choose a cut of beef that is well-marbled for the best flavor and tenderness. Ribeye is a premium choice, but sirloin and flank steak also work well. Ask your butcher to slice the beef thinly, or you can partially freeze the beef for about 30 minutes to make it easier to slice thinly yourself.
2. Marinade Time: While 30 minutes is the minimum marinating time, longer marinating will result in a more flavorful and tender bulgogi. If you have time, marinate for at least 2 hours, or even overnight.
3. Gochujang Control: Gochujang is the key ingredient for the spicy kick. Adjust the amount of gochujang to your preferred level of spiciness. Start with a smaller amount and add more to taste.
4. Cooking in Batches: Don’t overcrowd the pan when cooking the beef. This will lower the pan’s temperature and prevent the beef from browning properly. Cook in batches if necessary.
5. Don’t Overcook: Bulgogi cooks quickly because the beef is thinly sliced. Overcooking will result in dry, tough meat. Keep a close eye on it and remove it from the heat as soon as it’s cooked through.

FAQ Section

1. Q: Can I use a different type of meat?A: While beef is traditional, you can experiment with other thinly sliced meats like pork or chicken. Adjust the cooking time accordingly, as these meats may cook faster than beef. However, the flavor profile will be different.
2. Q: Can I make this recipe less spicy?A: Absolutely! Simply reduce the amount of gochujang or omit it altogether. The recipe will still be delicious, with a sweeter and more savory flavor. You can also add a pinch of red pepper flakes for a milder heat.
3. Q: What if I don’t have an Asian pear?A: A Bosc pear is a good substitute. In a pinch, you could also use a ripe apple or even a tablespoon of honey or maple syrup, although the flavor will be slightly different. The pear adds sweetness and helps tenderize the meat.
4. Q: Can I make this ahead of time?A: Yes! You can marinate the beef ahead of time and store it in the refrigerator for up to 24 hours. You can also cook the bulgogi ahead of time and reheat it gently in a skillet or microwave. However, freshly cooked bulgogi is always best.
5. Q: What is gochujang, and where can I find it?A: Gochujang is a fermented Korean chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It has a unique savory, sweet, and spicy flavor. You can find it in most Asian grocery stores, in the international aisle of some larger supermarkets, or online.

Print