KOREAN BARBECUE BEEF BULGOGI (STIR-FRY)

Korean Barbecue Beef Bulgogi

At our house, we love us some stir-fry!  Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it’s no wonder it is one of the country’s most famous dishes!  Traditionally, pale yellow Asian pears are used, but Bosc pears are just as delicious.  As with most Korean barbecue, the meat is seasoned with sesame and scallion, and the grated ripe pears in the marinade tenderizes the meat and add a characteristic sweetness.  And many a Korean chef will tell you that if it doesn't have pears in it, it's not traditional bulgogi. 

​Tender and caramelized thin slices of beef, fresh broccoli and sliced carrots are not only colorful and flavorful - this is one of our favorite stir-fry dinners!

Korean Barbeque Beef Bulgogi (Stir-Fry)

Beef sirloin or tenderloin steak is sliced paper-thin, and then marinated with a flavorful Korean Barbeque sauce. Wrap beef in plastic wrap and freeze 1 to 2 hours until it is firm enough to hold shape, but soft enough to slice.  The easiest way to thinly slice beef is to slice it while it is partially frozen!  Slices should be thin - sliced less than 1/8-inch if cooking in a skillet or on the grill. cutting across the grain. You can see the "grain" running through meat in one direction - the grain is the muscle fibers running through the meat.  You want to cut opposite of the muscle fibers so that you have tender meat, as long muscle fibers will give you chewy, rubbery and tough meat.  If in doubt, you can always ask your butcher to slice the meat for you - most are more than happy to help you out!

Bulgogi sauce is intensely flavorful and irresistible.  The soy based marinade and sauce are flavored with ginger, garlic, sesame and Asian pear; brown sugar and sweet rice cooking wine are added for sweetness and depth of flavor.  Just remember that rice wine is NOT rice vinegar - don't make the mistake of mixing them up!  Rice wine adds a sweetness and depth of flavor while tenderizing the beef; rice vinegar will only add an acidic flavor.  I use Kikkoman Aji-Mirin Sweet cooking Rice Seasoning, which can be found in the Asian section of most grocery stores or on Amazon - and it's really inexpensive - don't leave it out!  I've found that letting the meat marinade in the seasoning for at least four hours enhances its flavor and tenderization, but overnight is best to maximize the flavor. You also will want to bring the marinated meat to room temperature for 30 minutes before stir-frying, which will keep your meat juicy and tender.  

​If you're in a rush, you can use frozen broccoli florets, but I would strongly recommend that you use fresh carrots to maximize the crisp and tender flavor.  Fresh pears are also pretty much mandatory - if they're too firm, you won't capture the sweet flavor and texture.  When perfectly ripe, and they'll just moosh up like applesauce and add the most wonderful natural sweetness. 

Reserved Korean Barbecue Sauce is then simmered into a delectable glaze to drizzle on top...it is so delicious!  We like our sauce with just a little bit of kick, so I add some Asian Sweet Chili Sauce and the smallest spoonful of red pepper flakes or Rodelle Sriracha Seasoning.  You can also use 1 to 3 teaspoons of Gochujang, which is a Korean barbecue sauce that's the perfect blend of savory, sweet and spicy.  Annie Chun's Sweet and Spicy Gochujang Sauce is also located in many Asian sections of grocery stores or on Amazon.  If you like it a bit sweeter, add a spoonful of brown sugar.  Taste and test - and season to your personal taste!

Traditional Korean Beef Bulgogi

Drizzle that fabulous glaze on top of the Beef Bulgogi and sprinkle with some toasted sesame seeds, and BAM!  Dinner is served!  If there is even the tiniest spoonful of sauce left, everyone is usually fighting over it so that they can pour it on hot jasmine rice. 

​If you're looking for something easy, something fast, and something delicious, I've got you covered!  You are going to love this family-favorite stir-fry dinner!

Barbeque Beef Bulgogi (Korean Stir-Fry)

KOREAN BARBECUE BEEF BULGOGI (STIR-FRY)

This classic Korean Barbecue Beef  Bulgogi has perfectly tender and caramelized beef – with an incredible Korean barbecue sauce seeping with mildly sweet, savory and smoky flavors.  After marinating in the soy, sesame, garlic and ginger marinade, this stir-fry cooks this up in minutes. One of our family favorites for dinner! 
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Korean Barbecue Beef Bulgogi (Stir-Fry)

​INGREDIENTS:
1 lb. beef sirloin or tenderloin steak
1-1/2 cups fresh broccoli florets
2 large carrots, peeled & sliced diagonally
2 scallions, thinly sliced
1-1/2 cups uncooked jasmine rice
½ tablespoon toasted sesame seeds (optional)
 
Korean Barbecue Sauce:
¾ cup peeled & grated ripe fresh pear
½ cup grated yellow onion
6 garlic cloves, finely minced
½ teaspoon finely grated ginger
½ cup low-sodium soy sauce
½ cup dark brown sugar, packed
¼ cup Sweet Asian Chili Sauce
½ tablespoon red pepper flakes or Asian Srirachi Seasoning (optional)
Gochujang Sauce (optional – a sweet & spicy Korean barbecue sauce)

FOR MARINADE:
¼ cup toasted sesame oil

FOR GLAZE:
1 Tablespoon cornstarch
3 Tablespoons water
 
HOW I MAKE THIS:

1. To cut paper-thin slices of beef, wrap the steak in plastic wrap and place in freezer for 1 hour.  Remove from freezer and thinly slice beef into 1/8 to ¼ inch slices, and place in a large ziplock freezer bag, along with sliced scallions. 
2. In a small bowl, whisk together all Korean Barbecue Sauce ingredients. 
3. FOR MARINADE:  Combine ½ cup of Korean Barbecue Sauce with ¼ cup toasted sesame oil.  Pour over sliced beef and scallions, seal and shake until beef is well coated.  Chill for at least 4 hours, up to overnight.  Reserve remaining sauce.
4. 30 minutes before cooking, transfer beef and marinade to a large bowl.  Add broccoli and carrots, stir to combine.
5. FOR GLAZE & BARBEQUE SAUCE:  Place reserved sauce into a small saucepan over medium-low heat until it just starts to simmer.  Stir cornstarch into water and pour mixture into pan, stirring constantly; continue to simmer for 5 minutes, stirring occasionally.  While it is simmering, give it a taste, and if you want it a little bit hotter, add another tablespoon of red pepper flakes or Rodelle Sriracha Seasoning or Gochuchang (a sweet & spicy Korean barbecue sauce) – if you want it sweeter, add brown sugar to taste.  Remove from heat and cool.  Sauce will thicken as it cools. 
6. Prepare rice according to package directions; cover and keep warm.
7. While rice cooks, heat large grill pan or skillet over medium-high heat and add a tablespoon or two of toasted sesame oil.  Add beef mixture to your smoking-hot pan, in 3 to 4 batches, turning often until beef is cooked through and vegetables are tender crisp, about 4 minutes for each batch – DO NOT OVERCROWD YOUR PAN!  Transfer cooked beef mixture to a pan and keep covered.
8. When your last batch of beef has cooked, add all cooked beef back to the pan and let it cook for another 3 to 4 minutes, stirring frequently.
9. Remove from heat and serve over rice, drizzle with Korean Barbecue Glaze and sprinkle with additional red pepper flakes or Sriracha Seasoning (optional) and toasted sesame seeds. 

YIELD:  4 servings
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RECIPE NOTES:

SLICING THE BEEF:  Beef sirloin or tenderloin steak is sliced paper-thin, and then marinated with a flavorful Korean Barbeque sauce. Wrap beef in plastic wrap and freeze 1 to 2 hours until it is firm enough to hold shape, but soft enough to slice.  The easiest way to thinly slice beef is to slice it while it is partially frozen!  Slices should be thin - sliced less than 1/8-inch if cooking in a skillet or on the grill. cutting across the grain. You can see the "grain" running through meat in one direction - the grain is the muscle fibers running through the meat.  You want to cut opposite of the muscle fibers so that you have tender meat, as long muscle fibers will give you chewy, rubbery and tough meat.  If in doubt, you can always ask your butcher to slice the meat for you - most are more than happy to help you out!

BULGOGI SAUCE:  Bulgogi sauce is intensely flavorful and irresistible.  The soy based marinade and sauce are flavored with ginger, garlic, sesame and Asian pear; brown sugar and sweet rice cooking wine are added for sweetness and depth of flavor.  Just remember that rice wine is NOT rice vinegar - don't make the mistake of mixing them up!  Rice wine adds a sweetness and depth of flavor while tenderizing the beef; rice vinegar will only add an acidic flavor.  I use Kikkoman Aji-Mirin Sweet cooking Rice Seasoning, which can be found in the Asian section of most grocery stores or on Amazon - and it's really inexpensive - don't leave it out!  I've found that letting the meat marinade in the seasoning for at least four hours enhances its flavor and tenderization, but overnight is best to maximize the flavor. We like our sauce with just a little bit of kick, so I add some Asian Sweet Chili Sauce and the smallest spoonful of red pepper flakes or Rodelle Sriracha Seasoning.  You can also use 1 to 3 teaspoons of Gochujang, which is a Korean barbecue sauce that's the perfect blend of savory, sweet and spicy.  Annie Chun's Sweet and Spicy Gochujang Sauce is also located in many Asian sections of grocery stores or on Amazon.  
​
CAN I USE FROZEN VEGETABLES OR FROZEN PEARS?  If you're in a rush, you can use frozen broccoli florets, but I would strongly recommend that you use fresh carrots to maximize the crisp and tender flavor.  Fresh pears are also pretty much mandatory - if they're too firm, you won't capture the sweet flavor and texture.  When perfectly ripe, and they'll just moosh up like applesauce and add the most wonderful natural sweetness. 

Originally posted August 2017; revised and reposted January 2020.
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