GuestPost: Bulgogi
Prep time
Total time
The most popular and most delicious Korean dishes. Bulgogi is a sliced beef dish that is marinated and commonly cooked over fire,
Recipe type: Main
Cuisine: Korean
Serves: 4
  • 1-1¼ pound tenderloin or rib eye, very thinly sliced*
  • ¼ cups tamari (gluten-free soy sauce)
  • 1 TB sesame oil
  • 3 large cloves garlic, finely minced
  • 1 TB agave or honey
  • 1 TB granulated sugar
  • 1 TB mirin
  • ¼ tsp black pepper
  • canola oil for cooking
  • * The beef should be sliced VERY thinly. It’s much easier to do so when the meat is partially frozen.
  1. Stir together tamari, sesame oil, minced garlic, agave (or honey), sugar, mirin, and pepper. Mix well until the sugar is well dissolved.
  2. Place thinly-sliced beef into a large mixing bowl or a large Ziploc bag for easy cleanup. Add prepared marinade from step 1, to the beef. Mix well. You can use your hands to massage the meat to ensure that the marinade is absorbed by the meat.
  3. Cover tightly. Marinate 30 minutes – 1 hour in the refrigerator.
  4. Heat a grill pan or a skillet on medium-high heat. Add canola oil to coat the pan/skillet. Remove the beef from the marinade and grill until nicely browned. Don’t overcrowd the pan/skillet. Overcrowding will result in lowering of the temperature of the cooking surface; this will result in boiling or steaming of the meat. On moderately high heat, the meat should brown very quickly – within minutes.
  5. Garnish with chopped scallions and/or toasted sesame seeds if desired. Serve hot with steamed rice.
Cook’s Note: * If you want to use chicken in place of beef, you can use the same marinade, although I recommend adding about ½ tsp of grated ginger. I recommend using boneless skinless chicken thighs for the recipe. Make sure to cut it thin enough that the meat will cook through easily. You can also choose to pound the meat thin (1/2” or thinner). Sugars (that includes agave and honey) burn very quickly in heat. So you want to make sure you can cook it in a few minutes. And you don’t want to mess with undercooked chicken. * Don’t be afraid to adjust the heat. You will start with moderately high heat; but if you see that sugars are burning too quickly, don’t be afraid to LOWER the heat. This is the reason why when you go to a Korean barbecue restaurant, the servers come by your table to adjust the heat once in a while and/or to change out the grill.
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