Hearty Beef Bulgogi (Marinated Grilled Beef) with Wraps
Stir-fried beef bulgogi marinated in a sweet and savory sauce, served with wrap vegetables.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This beef bulgogi is made by scoring lean beef so the marinade soaks in deeply. After marinating for 30 minutes to 1 hour in a sauce made with pear juice and soy sauce, it is stir-fried until the liquid reduces down. It is wonderful served generously with wrap vegetables or seasoned green onion salad.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef600 g (chuck eye roll, for steak)
- Wrap vegetables
- Green chili pepper
- Garlic
Seasoning sauce
- Soy sauce5 tbsp
- Pear juice5 tbsp
- Garlic2 tbsp
- Honey (or corn syrup (mulyeot))1 tbsp
- Toasted sesame oil2 tbsp
- Ground black pepper1 tsp
- Mirin (cooking rice wine)1 tbsp
- Ginger juice1 tbsp
- Toasted sesame seeds
- Any cut of beef works fine for bulgogi.
- Mix the meat with the marinade and let it marinate ahead of time for 30 minutes to 1 hour.
Steps
To draw out the residual blood from the beef, soak it in cold water until the water runs clear.
Since it was a steak cut and quite thick, I scored both the front and back in a crisscross pattern so the marinade seeps in well and makes it tender.
Cut it into slightly large bite-sized pieces.
Mix all the marinade ingredients together in the amounts listed above.
If you like it sweeter, add more honey or corn syrup (mulyeot), and since this marinade may taste mild, you can add a bit of salt while stir-frying.
Combine the meat with the marinade and toss well. Just marinate it ahead of time for 30 minutes to 1 hour.
Place the meat in a frying pan and cook it. Liquid will release at first, so stir-fry until the liquid is almost gone.
Here is the completed stir-fried beef bulgogi.
Serve it on a plate with seasoned green onion salad as well.
Plate with garlic and green chili pepper, and two full plates are done!
Ppunwife's tips
- Scoring thick meat in a crisscross pattern on both sides helps the marinade absorb well and tenderizes the meat.
- If you like it sweeter, add more honey or corn syrup, and since it may taste mild, you can add salt while stir-frying.
FAQ
How do you prep thick meat to make it tender?
Scoring the meat in a crisscross pattern on both the front and back softens the texture and allows the marinade to seep all the way through.
How long should the meat be marinated?
After tossing it evenly with the marinade, letting it sit ahead of time for 30 minutes to 1 hour is sufficient.
What is the cue for cooking time when stir-frying in a pan?
Stir-fry until the juices that initially release from the meat have almost completely cooked off.
Can I use cuts other than chuck eye roll for bulgogi?
You do not have to use chuck eye roll; any cut suitable for bulgogi works well.
