IMG_2405I fell in love with Beef Bulgogi the first time I flew on Korean Air! This was one of our meal options, and it was seriously amazing. I had never had it, and I wondered why it took me so long to try it.  Basically, it’s a marinated meat with a little heat and a little sweet, over some steamed white rice, and you’re set!  I’ve made this multiple times since, because it’s so simple (and you can use an affordable cut of meat too.) Highly recommend to those just wanting to change up their steak/beef routine.


  • 1 kiwi (or soft fruit), finely minced IMG_7322
  • 1 garlic clove, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes
  • 1 tablespoon grated peeled ginger
  • 1 tablespoon light brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 pound trimmed steak
  • 2 tablespoons vegetable oil, divided
  • Kosher salt
  • Sliced scallions (for serving, optional)


In a resealable plastic bag or a bowl with a lid/wrap, combine: kiwi, garlic, soy sauce, gochugaru (or hot chili flakes, which I used), sugar, and sesame oil.

Slice meat into very thin strips.  Add to marinade bag.  Massage marinade and meat together in the bag.

Allow meat to sit a room temperature for 30 minutes, or chill in the fridge up to 8 hours.IMG_7329

In a large skillet over medium-high heat, add 1 tbsp oil, then half the meat (allowing extra marinade to drip back in.)  Cook (and salt) in a single layer to allow for light browning (without moving for about 1 minute.)

Toss meat, stirring occasionally, until just cooked through (and crisp at edges.) About 3 minutes.

Transfer to a plate and repeat with remaining meat.

Serve warm on top of rice (and with scallions if so choosing.)IMG_2405

Original Recipe:

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