Texan Infused Bulgogi

Texan Infused Bulgogi Recipe

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Tammy Brownlow


Bulgogi - is traditionally Korean bbq. Us Texans LOVE our bbq! I added a kick with jalapeno pepper and a smoky dash of ground cumin. The cilantro is optional, but if you like it - I recommend giving it a try. If you don't have access to a Texas Red wine any medium dry red wine will work great for the marinade. Try it in a flour tortilla with a cilantro- ginger mayo - 1/4 cup mayo, 1 Tblsp sugar, 1 Tblsp cilantro, diced, 1 Tblsp pink pickled ginger diced - NICE!

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2 generously with a bowl of cooked jasmine rice
10 Min
10 Min


1/2 lb
rib-eye steak or strip loin, partially frozen and thinly sliced
1/4 c
soy sauce
1/3 c
1/3 c
texas red wine
2 Tbsp
vegetable oil
8 clove
garlic, finely minced
2 Tbsp
finely minced pickled pink ginger
2 large
pickled jalepeno, diced
1 Tbsp
cilantro, fresh finely diced
1/8 tsp
ground cumin
stir fry veggies

How to Make Texan Infused Bulgogi


  • 1For marinade combine soy sauce, sugar, wine, oil, garlic, jalapeno, and cumin in a ziplock bag. Add beef and marinade in refrigerator over night.
  • 2Heat wok or saute pan. Add beef in small batches cook and remove. Continue until all beef is cooked. Add your favorite stir fry veggies - I like thinly sliced onion and bell pepper.
  • 3Serve with rice or noodles. Top with cilantro. Enjoy!

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About Texan Infused Bulgogi

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Healthy
Hashtags: #fusion, #tex-asian