Easy Weeknight Korean Bbq Beef Bulgogi Recipes

EASY BULGOGI (KOREAN BBQ BEEF)

Steps:

• Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
• Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.

EASY WEEKNIGHT KOREAN BBQ BEEF BULGOGI

Steps:

• Mix the water, soy sauce, pear juice, sesame oil, sugar, garlic, ginger and black pepper in a large mixing bowl. Add in the thinly sliced beef, shiitake mushrooms, carrots, leek, onions and spring onions and stir through to coat evenly in the marinade.
• Pop the marinated bulgogi in the fridge for a minimum of 10 minutes (or even better, overnight).
• Heat the vegetable oil in a large frying pan, skillet or wok over high heat. Separate the bulgogi into two batches and stir fry each for a few minutes until beef is cooked through.
• Transfer the bulgogi into serving bowls and garnish with spring onion and sesame seeds. See notes for serving ideas.

EASY SHEET PAN BEEF BULGOGI

Steps:

• Slice steak across the grain as thinly as possible. Add soy sauce, brown sugar, fish sauce, ginger, sesame oil, chile paste, sesame seeds, and garlic to a large bowl. Mix well. Add steak and marinate for 1 hour in the refrigerator, or up to overnight.
• Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.
• Spray a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side. Drizzle with enough olive oil to coat. Season with salt and pepper. Gently shake excess marinade off the steak and place on the other side of the pan.
• Bake in the preheated oven until steak is slightly charred on the edges, 10 to 12 minutes. Garnish with green onions.