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Beef Bulgogi

white rice topped with beef bulgogi, kimchi, bean sprouts, red cabbage and cucumbers, a delicious Korean inspired meal
  • Serves:  6
  • Prep Time:  40 min
  • Cook Time:  40 min

Ingredients

  • 4 tablespoons soy sauce or tamari
  • 4 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 -2 tablespoons gochugaru pepper or red pepper flakes
  • 4 garlic cloves, minced
  • 1 tablespoon toasted sesame oil
  • 1 ½ pounds rib eye or top sirloin steak, (or any tender prime beef cut), very thinly sliced
  • 1 small sweet onion, very thinly sliced
  • Vegetable oil for brushing
  • 6 green onions, finely chopped
  • 4 cups cooked rice, for serving
  • 1 ½ cup kimchi
  • 1 ½ cups shredded red cabbage
  • 1 ½ cups sliced Persian cucumbers
  • 1 cup bean sprouts
  • Sriracha, for serving (optional)

Method

  1. In a small bowl, combine the soy sauce, honey, sugar, pepper flakes, garlic, and sesame oil. In a 9x13 baking dish, arrange the steak in a single layer and evenly top with the sliced onions. Pour the sauce over top and marinate for at least 2 hours or up to overnight in the refrigerator.
  2. Heat a large cast iron skillet on high heat. Once smoking brush with oil. Remove the steak and onions from the marinade, allowing any excess to drip off. Working in batches, add to the skillet in a single layer and cook until beef is cooked through and lightly charred, 2 minutes per side. Transfer to a serving platter and sprinkle with the green onions.
  3. Divide the rice among 6 bowls. Layer the steak, kimchi, cabbage, cucumbers, and sprouts on top of the rice; drizzle with the sriracha if using.