Korean Pork Bulgogi Recipe (stove-top or grill) (2024)

FAQs

What are the best ways to eat bulgogi? ›

The best way to serve beef bulgogi is with some freshly cooked rice where you drizzle all that sauce. On the side, you can have kimchi and other banchans, as well as some vegetables such as lettuce and sliced peppers. For the sauce, don't forget the ssamjang! With these, you can make a ssam or bulgogi lettuce wraps.

Bulgogi is typically served with steamed rice, lettuce wraps, chili sauce, and other traditional Korean accompaniments. Making bulgogi at home is surprisingly easy.

Spicy Pork Bulgogi (Dwaejibulgogi) is a popular Korean BBQ dish – thinly sliced pork belly is marinated in a delicious and spicy gochujang based marinade! It's so easy to prep and cooks quickly over high heat- making it perfect for a weeknight meal or a dinner with friends!

Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than ⅛ inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, ⅛-inch thick, are best.

There are three types of bulgogi that are typically served at restaurants today – Gwangyang-style of South Jeolla Province, Eonyang-style of South Gyeongsang Province and last but not least, the Seoul-style.

Boneless ribeye steak is our cut of choice for this recipe and the most popular because it is tender and flavorful with nice marbling. Sirloin is also commonly used to make bulgogi and is slightly leaner that ribeye. You can also use flank steak in a pinch with good results, but the texture won't be quite as tender.

This dish is best served with a bowl of rice and some banchan (Korean side dishes) like kimchi or pickled vegetables, as well as lettuce leaves or perilla leaves for wrapping the pork slices. If you are paleo or Whole30, it's delicious with cauliflower rice as well.

noun. bul·​go·​gi ˈbül-ˈgō-gē : a Korean dish of thinly sliced, marinated beef that is grilled or panfried.

From a nutritional point of view, Bulgogi enjoys an excellent reputation: grilled or burned beef steak in a pan does not require the use of additional fat and is a source par excellence of noble proteins, vitamins PP and B12, while the ginger present in marination speeds up the digestion process as well as fighting ...

Bulgogi, or Korean barbecued beef, is made with marinated sliced beef. Most recipes call for crushed pear to tenderize the meat. My boyfriend's Korean mother says Coca-Cola can also be used for the same purpose.

How long can you marinate bulgogi? ›

As meat marinates, the reason it becomes tender is because it's actually breaking down. It's possible to break down the meat too much by marinating it too long. I like to marinade beef bulgogi for 4 hours, but up to 8 hours is fine.

The easiest way to cook this is saute it in a pan. till it's all cooked. You serve it with rice and a side of kimchi. To enhance even more, add your favorite vegetables like carrots, broccoli, more onions and even some mushrooms.

Use a meat thermometer to determine internal temperature, remove from oven when steak reaches 110-115 F. Preheat your grill or cast iron pan to medium high. Sear steak for 1 minute per side for medium rare. Let steak rest for 5 minutes then slice across the grain and serve.