Bulgogi - Marinated Beef Recipe

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BulGoGi - Marinated Beef

Linda Tschappat


This is so yummy, definitely a family favorite! It's fairly easy, the hardest part is slicing the meat thin. A slightly frozen cut of beef is easier to slice.

If you want to make ahead of time, use any covered marinade container (or ziplock bag) and marinate in refrigerator up to 24 hours.

Serve over calrose or jasmine rice as it is, or add stir-fry veggies toward the end of cooking for an extra healthy boost.


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2 Hr


30 Min


1 1/2 - 2 lb
beef, trim fat, london broil works well
1/2 c
sesame oil
1/2 c
soy sauce, light or regular
1 small
onion, finely chopped
5-6 clove
fresh garlic, pressed or chopped
1 Tbsp
granulated sugar
1 tsp
ground white pepper, optional
2-4 c
cooked calrose or jasmine rice
stir-fry veggies as desired

Directions Step-By-Step

Using large, sharp knife, slice slightly frozen beef across grain in thin strips, roughly a millimeter or two thickness. (Or have your butcher do it!)
In a covered marinade container or large ziplock bag, add sesame oil, soy sauce, onion, garlic, sugar, and pepper. Mix well. Add beef, mix until all meat is coated. Marinate for at least 1 hr, or up to 24 hours, in the refrigerator. (Just a note: if the meat marinated for a long time, you might want to discard marinade and remake 1/2 of the recipe again fresh)
If serving over rice, start the rice cooking according to package directions, letting it finish while meat is cooking.
Add beef and marinade mixture to a large skillet, or wok, cook over medium high heat until meat is cooked through and tender. Can simmer covered to make meat more tender.
If desired, add any type of stir-fry veggies in the last 5-7 minutes of cooking. Serve over fluffed rice.

About this Recipe

Course/Dish: Beef
Regional Style: Asian
Other Tag: Quick & Easy