Korean Spicy Beef Bulgogi

Name: Korean Spicy Beef Bulgogi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb beef sirloin, thinly sliced; 3 tbsp gochujang (Korean chili paste); 2 tbsp soy sauce; 2 tbsp sesame oil; 1 tbsp honey; 2 cloves garlic, minced; 1 tsp ginger, grated; 1 tbsp sesame seeds; 3 green onions, chopped; 2 tbsp cooking oil; 1 onion, sliced; 1 bell pepper, sliced; 1 tsp black pepper

🕒 Prep: 15 min

🔥 Cook: 10 min

🍽 Serves: 8

If you're craving a dish that combines the perfect balance of savory, spicy, and sweet flavors, look no further than Korean Spicy Beef Bulgogi. This dish brings the rich, bold taste of Korea right to your table, making it an irresistible choice for any dinner night.

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Why You'll Love This Recipe

Quick and easy to make — perfect for busy weeknights.
Authentic Korean flavors that satisfy taste buds.
Versatile; can be served with rice or in lettuce wraps for a low-carb option.
Marination can be done ahead of time, enhancing the flavor.

Ingredients

1 lb beef sirloin, thinly sliced

3 tbsp gochujang (Korean chili paste)

2 tbsp soy sauce

2 tbsp sesame oil

1 tbsp honey

2 cloves garlic, minced

1 tsp ginger, grated

1 tbsp sesame seeds

3 green onions, chopped

2 tbsp cooking oil

1 onion, sliced

1 bell pepper, sliced

1 tsp black pepper

Ingredients Explained

Beef sirloin is the main protein here, offering a tender texture that's perfect for quick cooking. The gochujang brings the heat and depth, giving the dish its characteristic spicy kick. Soy sauce adds umami, while sesame oil imparts a nutty aroma. Honey balances the spice with a touch of sweetness. Garlic and ginger provide a fragrant base, enhancing the overall flavor. Sesame seeds add a pleasant crunch, and green onions offer a fresh finish. The onion and bell pepper add texture and a hint of sweetness, complementing the beef.

Tips & Tricks

For even slicing, freeze the beef for about 30 minutes before cutting.
Don't overcrowd the pan; if necessary, cook the beef in batches to ensure even cooking.
If you prefer less spice, reduce the amount of gochujang in the marinade.

Detailed Instructions

Start by making the marinade. In a large bowl, combine the gochujang, soy sauce, sesame oil, honey, garlic, ginger, and black pepper. Mix these ingredients until they form a smooth, cohesive mixture. Once your marinade is ready, add the beef slices, making sure each piece is coated thoroughly. Cover the bowl and let it sit in the fridge for at least 30 minutes; if you have time, overnight marination is even better.

When you're ready to cook, heat some cooking oil in a large pan over medium-high heat. Toss in the sliced onion and bell pepper, sautéing them for about 3 minutes until they start to soften. Next, spread the marinated beef evenly across the pan. Let it cook undisturbed for about 5-7 minutes until it's cooked through and has a nice caramelization on the edges. Finally, stir in the sesame seeds and green onions, cooking for just another minute to bring all the flavors together.

Simplified Instructions

1. In a large bowl, combine gochujang, soy sauce, sesame oil, honey, garlic, ginger, and black pepper. Mix well.

2. Add the beef slices to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.

3. Heat cooking oil in a large pan over medium-high heat.

4. Add sliced onion and bell pepper to the pan, sautéing until they begin to soften, about 3 minutes.

5. Add marinated beef to the pan, spreading it out into an even layer.

6. Cook the beef for about 5-7 minutes, or until cooked through and slightly caramelized.

7. Stir in sesame seeds and green onions, cooking for an additional minute.

8. Serve hot with steamed rice or lettuce wraps.

Serving Suggestions

This dish is a natural pair with steamed white or brown rice, which helps to balance the spicy and savory flavors. For a lighter option, serve it in lettuce wraps with a few shreds of carrots and cucumber for added crunch. You might also consider pairing it with a side of kimchi for an authentic Korean experience.

Frequently Asked Questions

Can I use a different cut of beef?: Yes, flank steak or ribeye also work well. Just ensure they are thinly sliced against the grain.
Is there a substitute for gochujang?: While gochujang is key, you can mix red pepper flakes with a bit of soy sauce and sugar as a makeshift substitute.
How long can I store leftovers?: Store in an airtight container for up to 3 days in the refrigerator. Reheat thoroughly before serving.

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