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Korean Beef (Bulgogi)
18 minutes
10 minutes
Makes 5 servings, about 2/3 cup beef mixture and 1/2 cup rice per serving
  • 1 1/4 pounds flank steak, boneless sirloin or tenderloin
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons rice wine or rice vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon roasted sesame oil
  • 1 teaspoon sriracha or crushed red pepper flakes
  • 2 cloves garlic, finely chopped
  • 1 teaspoon peeled and finely chopped fresh ginger
  • 2 green onions
  • 1 tablespoon canola oil
  • 1 teaspoon toasted sesame seeds
  • 2 ½ cups hot cooked rice
Make It
Step 1
Cut beef against the grain into 1/8-inch thin slices. Place in large freezer bag or large bowl.
Step 2
Combine soy sauce, rice wine, sugar, sesame oil, sriracha, garlic and ginger in small bowl; stir. Finely chop white and light green parts of green onion and add to marinade (save the dark green parts for serving). Pour marinade over beef and stir to coat.
Step 3
Heat canola oil in large skillet over medium-high heat. Add meat and marinade; cook, stirring frequently, until most of liquid has evaporated and beef is cooked through.
Step 4
Slice dark green parts of green onions and stir into beef. Sprinkle with sesame seeds. Serve with rice.
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