Bulgogi Beef BBQ with Rice
Savour the sweet and savory dance of Korean BBQ at home.
⏱️ 40 min🍽️ Serves 1
🔥 550 kcal💪 35g protein🍚 60g carbs🥑 20g fat🌾 3g fibreper serving
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servings
Ingredients
- 🥩500 g beef sirloin, thinly sliced
- 🧅½ medium onion, sliced
- 🌿2 stalks spring onions, chopped
- 🧄3 cloves garlic, minced
- 🫚1 tbsp fresh ginger, grated
- 🍐½ Asian pear, grated
- 🍶¼ cup soy sauce
- sesame_oil2 tbsp sesame oil
- 🍯1 tbsp brown sugar
- 🍶1 tbsp rice wine or mirin
- 🌶️½ tsp black pepper
- 🍚2 cups cooked white rice
- Sesame Seeds toasted sesame seeds, for garnish
Pro tips
- For easier slicing, partially freeze the beef for about 30 minutes before cutting.
- Adjust the amount of brown sugar to your preferred sweetness; some prefer it less sweet.
- Serve with kimchi and lettuce wraps for an authentic Korean BBQ experience.
- Leftover bulgogi makes a delicious filling for sandwiches or wraps.
Method
- 1In a large bowl, combine soy sauce, sesame oil, brown sugar, rice wine, minced garlic, grated ginger, grated Asian pear, and black pepper to create the marinade. Whisk until sugar is dissolved.
- 2Add the thinly sliced beef sirloin to the marinade, ensuring all pieces are well coated. Add sliced onions and toss to combine.
- 3Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours for maximum flavour absorption.
- 4Heat a large skillet or grill pan over medium-high heat. Once hot, add a small amount of oil if needed.
- 5Cook the marinated beef and onions in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side, until browned and cooked through.
- 6Remove cooked beef and onions from the pan and set aside. Repeat with remaining batches.
- 7Serve the bulgogi hot over freshly cooked white rice. Garnish with chopped spring onions and toasted sesame seeds.