This authentic Korean Bulgogi recipe delivers mouthwatering results in just 55 minutes. The tender, marinated beef comes alive with a perfect balance of sweet and savory flavors that’ll transport you straight to the streets of Seoul. At only 203 calories per serving, this protein-rich dish (20g per serving) proves that incredible taste doesn’t have to compromise your healthy eating goals. Whether you’re new to Korean cuisine or a seasoned fan, this foolproof recipe guarantees restaurant-quality results right from your kitchen.
Ingredients Needed for Korean Bulgogi
- Pork tenderloin/beef flank: 1 pound, thinly sliced for quick cooking and better marinade absorption
- Low-sodium soy sauce: 1/4 cup, adds savory depth while controlling salt content
- Sesame oil: 1 tablespoon, brings authentic nutty Korean flavor
- Light brown sugar: 1 tablespoon, perfect for caramelization and balance
- Garlic: 3 cloves minced, essential for aromatic base
- Ginger: 1 tablespoon fresh or 2 teaspoons ground, adds zesty warmth
- Korean chili paste: 2-3 teaspoons, brings signature heat (alternatives available)
- Green onions: 2, divided for cooking and garnish
- Cooking oil: 2 tablespoons, for proper meat searing
Step-by-Step Instructions
- Prep the Meat: Slice pork tenderloin very thinly and place in a ziplock bag
- Make Marinade: Whisk soy sauce, sesame oil, brown sugar, garlic, ginger, chili paste, and half the green onions
- Marinate: Pour mixture over meat and refrigerate (30 minutes minimum, overnight for best results)
- First Batch: Heat 1 tablespoon oil in wok over medium-high heat, cook half the meat in single layer until browned
- Second Batch: Repeat with remaining oil and meat, ensuring each piece is perfectly cooked through
- Garnish: Top with reserved green onions and serve while hot
Cooking Techniques
The magic of bulgogi lies in getting that perfect sear! The key is slicing your meat super thin (pop it in the freezer for 20 minutes to make this easier) and letting each piece brown without moving it around too much. When you hear that sizzle and see the edges getting caramelized, you’ll know you’re doing it right. Keep your heat medium-high – you want to cook the meat quickly to keep it tender and juicy.
Variations & Substitutions
While pork tenderloin makes this dish amazing, you can switch things up with beef flank steak or even chicken thighs! Don’t have gochujang? No problem – sriracha or red pepper flakes will give you that nice kick of heat. If you’re watching your sugar intake, you can use a sugar substitute or even a bit of grated Asian pear for natural sweetness. Want it extra savory? Add some mushrooms to the mix while cooking!
Serving Suggestions
This Korean favorite shines when served over a bed of hot steamed rice! Add some quick pickled vegetables (like cucumbers or radishes) for a nice tang, and don’t forget the kimchi on the side. For a low-carb option, wrap your bulgogi in crisp lettuce leaves. A sprinkle of toasted sesame seeds and those fresh green onions on top makes everything look and taste extra special.
Storage Tips
Your cooked bulgogi will stay fresh in an airtight container in the fridge for 3-4 days. The flavors actually get better overnight! When reheating, just give it a quick blast in the microwave or a brief stir-fry in a hot pan. You can also freeze portions for up to 2 months – just thaw overnight in the fridge when you’re ready to enjoy it again.
Korean Bulgogi
Equipment
- Large ziplock bag
- Large wok or skillet
Ingredients
For Bulgogi
- 1 pound pork tenderloin or beef flank steak
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon light brown sugar
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger or 2 tsp dry ground ginger
- 2-3 teaspoons Korean chili paste (gochujang) or substitute Thai red chili sauce, sriracha, or crushed red pepper flakes, to taste
- 2 whole green onions chopped, divided
- 2 tablespoons oil vegetable or canola, for cooking meat
Instructions
- Slice the pork tenderloin into very thin slices and place the meat in a large ziplock bag. Set aside.
- In a bowl whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, red pepper flakes and one chopped green onion (reserve the remaining chopped green onion for garnish on the bowls).
- Pour the marinade into the bag with the pork and allow to marinate in the fridge for at least 30 minutes, or overnight.
- When ready to cook the pork, add 1 tablespoon of the vegetable oil to a large wok or skillet over medium high heat.
- Once hot, add half of the meat, placing it in a single layer in the pan. Allow it to brown for a few minutes, without touching it.
- Flip each piece of meat to the other side and allow to brown for another 2 minutes or so, until cooked through, but not overcooked. Remove to a plate.
- Add remaining oil to the pan. Once hot, add remaining pork and cook in the same manner. Remove to a plate.
