I’m so excited to share this Korean teriyaki version of a beef dish called “bulgogi” with you today. Bulgogi is one of the most popular and traditional Korean dishes that’s loved by anyone and everyone who has tried it. This Korean BBQ dish is sweet, salty, garlicky, and savory. Korean people like to eat it with a big bowl of rice and make lettuce wraps with this yummy beauty, but it is also great on sandwiches and tacos! Yes, this makes a banging substitution for cheesesteak and Korean-Mexican fusion tacos! This delicious dish is actually so very easy to make. Ya’ll ready for this?!??
I actually can’t believe that it took me this long to introduce you guys to this amazing dish that’s loved by everyone! As many of you know, I’m Korean and extremely proud of Korean culinary culture. Korean food is gaining so much popularity and it makes me so happy to see American people craving dishes that I grew up with 🙂
Bulgogi is usually made with very thinly sliced beef that can be found in Asian market but I used sirloin that I found in regular grocery store. The key is to cut the meat against its grain, so it will be tender when you cook it. My secret to making the dish is to add sugar and apple sauce. My mom uses grated Korean pears instead of apple sauce. The asian pear contains an enzyme that can break down the meat and make it tender. If you can’t find these pears, you can just use apple sauce. Make sure you are not using the apple sauce with cinnamon, though, because it can over-power the dish.
You can marinate the meat up to overnight. My mom usually marinates the dish in the fridge over night, but I am not very patient with food. So I skipped the “marinating overnight” part, and it still came out really great!
The dish produces quite a bit of water/juice when you cook it, but it makes amazing gravy over your rice so make sure to save the juice! I served my bulgogi with fried egg and some cucumber slices on top of rice. I promise that my Bulgogi is going to be your new favorite Korean dish! Happy eating, friends!
- 1.5 pounds sirloin or flank steak, thinly sliced against its grain
- 2 tablespoons apple sauce
- 6 tablespoons soy sauce
- 3 tablespoons sugar
- 4 cloves garlic, minced
- 3-4 green onions, thinly sliced
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- ½ teaspoon black pepper
- ¼ large onion, sliced
- 1 small carrot, thinly sliced
- In a large bowl, add the beef, apple sauce, and 1 tablespoon of sugar. Mix them well with your hand. Make sure to massage the meat and coat them well with apple sauce and sugar.
- In a small bowl, mix together soy sauce, 2 tablespoons of sugar, garlic, green onion, sesame oil, sesame seeds, and black pepper.
- Pour the sauce over the meat. Mix well with your hand.
- On a non-stick skillet, add the marinated meat. Spread the meat mixture to cover the entire skillet.
- Let it cook for 2-3 minutes on medium high heat. You should see the meat bubbling.
- Stir the meat and cook it for an additional couple of minutes. You should no longer see the raw meat pieces.
- Add the carrots and onion and cook for two more minutes with frequent stirring.
- Serve hot and enjoy!