This is an authentic recipe for Korean Beef Bulgogi. It’s easy and fast to make, and the ingredients are all from the supermarket. I think you will be surprised by two key ingredients in the marinade: grated apple and grated onion. This is quite unique to Korean cooking – and it makes an incredible base for this simple, tasty stir fry!
When I think about food trends in recent years, one of the cuisines that comes to mind straight away is Korean food. Legends like David Chang (of the world renowned Momofuku restaurants) and Roy Choi (LA Korean fusion food truck extraordinaire) have brought Korean food into the limelight. Whereas once you had to hunt to find great Korean restaurants in Sydney, now they are really common in the city and there are growing pockets throughout the suburbs with an increasing number of great Korean restaurants.
Korean food is now cool. It’s what sushi was 10 years ago!
I have always loved Korean food, from the moment I first tried it. But honestly, it wasn’t until perhaps about 5 years ago that I started making it myself at home. You will laugh when I tell you how I got onto Korean home cooking….
It was because of my Korean hairdresser. Truly! She’s a character. Even though I now live 30km/20 miles from her salon, I still make the trek there every 6 weeks not only because she knows what she’s doing, but also because she dictates recipes to me while she colours and snips away!
One such recipe she dictated to me was Bulgogi, which is otherwise known as Korean BBQ Beef. It is probably one of the more commonly known Korean dishes in Western countries. Marinated beef which is stir fried with onion and carrots. Then served either using lettuce wraps or on rice.
The recipe she dictated to me was a loose interpretation, along the lines of “throw in some garlic, grated apple and onion, splash of sesame oil” etc, but I still jotted it down. Then went in hunt of a full recipe to follow!
That’s when I first stumbled onto My Korean Kitchen, and food blog run by Sue who is a native Korean now living in Australia. For anyone interested in making real and fusion Korean food at home (note: it’s fusion that stays on the right side of the fusion line!), My Korean Kitchen is a fantastic blog to bookmark. Not only are her recipes delicious, they always work and she goes to great lengths to ensure she explains ingredients that might not be familiar to everyone.
Here are my picks from her blog. I’ve made quite a few already and intend to keep making my way through the list!
My Picks from My Korean Kitchen
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- Korean BBQ Beef Taco Bar – fusion spread that’s currently all the rage!
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- Bibimbap – the well known, awesomely delicious meat and vegetable rice bowl. I’ve tried and LOVE this!
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- Korean Seafood and Green Onion Pancake – I intend to try this asap! I am in love with Korean pancakes.
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- Spicy Stir Fried Rice Cake – easy to make & ridiculously addictive.
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- Korean Fish Cakes – I need to make this asap!
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- Kimchi – learn how to make the famous spicy Korean pickled cabbage!
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- Korean Potato Pancakes – don’t be surprised if you see my version of this on here soon. Ugh. Addictive!
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- Korean Glass Noodle Stir Fry – if you haven’t tried this before, you must!
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- Korean Bean Sprouts – this is what I do with my leftover bean sprouts (which I always seem to have!)
So this Korean Beef Bowl (aka Korean BBQ Beef) I’m sharing today is very slightly adapted from her recipe for Bulgogi – Korean BBQ Beef. So you can have absolute confidence that this is the real deal!
The use of grated apple and onion in a marinade is quite uniquely Korean. It’s a fabulous way to get a bit of sweet and touch of tang from the apple and flavour from the onion into a Marinade. This exact Marinade is fantastic used with chicken, beef and pork for grilling on the BBQ. In fact, it features frequently at my fusion-Asian BBQ’s I put on!
Hope you give this a try! It really is fabulously delish! – Nagi x
This recipe makes enough for 2 to 3 people, served with rice as a main.
- 14 oz / 400 g thinly sliced beef , any good quality tender cut suitable for grilling (Note 1)
- 1 scallion/shallot stem , green and white part separated, both finely sliced (Note 2)
- 1/2 large onion (brown, yellow or white), peeled and thinly sliced
- 1/2 medium carrot , peeled, cut vertically then cut into thin slices on the diagonal
- 1 tbsp cooking oil (I use peanut or vegetable oil)
- 1/2 tbsp sesame seeds
- 3 tbsp ordinary soy sauce (I use Kikkoman)
- 1 1/2 tbsp brown sugar
- 1 tbsp mirin (Note 3)
- 1/2 tbsp sesame oil
- 2 tbsp grated onion (brown, white or yellow)
- 2 cloves garlic , minced
- 3 tbsp grated red apple (not green - they are too tart) OR nashi pears
- 1/2 tsp minced ginger
- Black pepper
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Blot the beef dry using a paper towel then place into a bowl.
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Mix together the Marinade ingredients in a small bowl, then add the beef. Stir gently to coat the beef, cover with cling wrap and set aside to marinate for at least 1 hour, preferably overnight. Because the meat is thin, you still get good flavour even with 1 hour of marinating.
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Heat the oil in a wok or large fry pan over high heat.
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Add the onion and white part of the scallion/shallots. Cook for 1 minute.
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Then add the beef, including the Marinade, and carrots. Cook for around 3 to 5 minutes, stirring constantly, until the beef is just cooked.
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Remove from heat, then toss through the sesame seeds.
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Serve with rice, sprinkled with extra sesame seeds and the reserved green part of the scallions.
1. As with all stir fries, this cooks very quickly so you need to use a decent cut of beef for it. Slow cooking cuts, like chuck, are not suitable. Sirloin, t-bone and scotch fillet are excellent for this.
You can actually find very thinly sliced frozen beef at Asian grocery stores. If you have one in your area, this is a fantastic tip! Note only is it cheaper, you save yourself the cutting time and it is super handy to have in your freezer for quick stir fries.
2. I separate the green and white part of the scallion because I cook the white part and use the green part as garnish.
3. Mirin is a sweet Japanese rice wine used for cooking. You can substitute with dry sherry or sake + 1/2 tsp of sugar. If you cannot have alcohol in your cooking, substitute with 1 tsp apple cider vinegar + 1/2 tsp sugar.
4. Adapted from this recipe: Bulgogi - Korean BBQ Beef by My Korean Kitchen. A wonderful blog for authentic Korean recipes and provides great information about Korean ingredients. It's run by Sue who is a Korean living in Australia which is great because it means I know I can get all the ingredients she uses!
Korean Beef Bulgogi nutrition assuming this serves 3 and is made using Sirloin steak.
Yum! Made this for dinner tonight. Loved the flavours of this marinade! Added extra carrots and had some broccoli stalks that I sliced up as well. (always gotta get more veggies in)😏
Will definitely be making this again. Would be great with pork or chicken as well I think.
So freaking good!
Love Bulgogi after being introduced to it threw Korean friends! I have stew meat currently defrosting (1lb) and thinking to try this. Do you think meat will be tender enough cooked in skillet? Do you think I could /should try in IP or slow cooker? Would love your thoughts! Posters comments on the awesome flavor have me wary of adapting this too much 🙂
Omg this was amazing. I used rice as you suggested which was delish. I also used lettuce to wrap the meat with a squirt of go ju sauce. Amazing. Love your recipes. Tonight I’m making your chicken lemon garlic crock pot recipe.
That’s fantastic to hear Steven! Thanks for letting me know – N xx
Made this tonight. Easy and delicious!
Whoot! So pleased to hear that Cat, thank you for letting me know! N xx
hi nagi: i have been using your recipes for months now and am finally giving you a HUGE THANK YOU and shout out! your recipes are deceptively simple in execution yet amazingly high in flavor. made the bulgogi tonight- my 12 yr old (very picky) says, “wow. this is tasty,” i make your flatbreads 1-2 times per week, your butter chicken is divine (and i cook a lot of indian), have made your desserts, salads, you name it! when i cook something new, hubby (also very picky) says, “is that a nagi recipe?!?!” i love the pics and stories of Dozer- what a gorgeous expressive companion! lots of applause to you and i am so happy i found your site! hugs, davis family
Hi Judy – your message made my night, thank you! I am so glad you and your family are enjoying my recipes!! Can’t tell you how cool it is to hear that your hubby asks if it’s a “Nagi” recipe – ha ha ha! N xx
Another cracker Nagi, so quick and dead easy to make delicious!
Cheers Nagi
Thank you Scotty! So glad you liked this!! 🙂 I was actually thinking about sharing another Korean recipe soon, saw this message from you and I think it’s prompted me! How about a Korean marinated chicken?? It’s dead easy too!
Daughter really loves bulgogi. Used to buy bottled bulgogi marinade from Korean shops… But I love your marinade from scratch…. Be cooking this again….thanks a lot for sharing your recipe….
I’m so glad you enjoyed this Nancy! Thank you for taking the time to come back and let me know!!
Thank you! Love it when I find a recipe that is a keeper. Will be part of my weekly dinner. 🙂 🙂 🙂 Simple and excellent flavor.
So glad Teresa! Isn’t it exceptional? Sue – the blogger behind the site I got the recipe from – is a brilliant book. Knowns Korean food inside out!
Having just developed a kdrama obsession, I find myself drawn to all things Korean, including food. I made this for dinner tonight and it was utterly delicious! The combination of the grated apple and onion in the marinade is genius. This will be on our regular dinner rotation from now on. Thank you so much for sharing and giving such clear and concise instructions. Your photographs are beautiful too.
I’m so glad you enjoyed it Lisa! I have a bit of a Korean obsession too 🙂 And thank you for the compliments! N x
Tasty little dish… and mighty fine washed down with an Asahi beer if I do say myself!!! My Korean friends and I sometimes marinate our bulgogi beef with grated Asian pears, kiwis and even Sprite/7 up too. Have you ever tried this? Very delicious too. Beautiful photos Nagi! Looking forward to checking out My Korean Kitchen site. Just pinned! Take care and have a super weekend!
I heard about Kiwi – but not 7Up! Seriously? Do you have a recipe on your site?
Hi there Nagi! don’t you just love Korean foods as it has that delicious balance of savoury and sweet. I really need to renovate /take new photos for my BiBimBap recipe as it is over 3 years old but this recipe is really delicious and it uses both kiwi and Sprite (lemon/lime soda) in the mixture. http://bamskitchen.com/mains/beef/bibimbap-비빔밥/ Have a super weekend and please take care of yourself!
I love your recipes and this one was a big hit with the family. Just one request from foolish people like me who don’t read through the recipe properly – could you mention the marinade time where you list prep time and cooking time. I missed this and thought it was a quick 20 minute dish – so we were REALLY hungry an hour and a half later by the time it was ready to eat! Worth the wait though …
Hi Debra! I’m so glad you enjoyed it! I’m sorry you missed the marinade time 🙁 I will try to get the recipe template updated to include it as another section, or otherwise I will start including marinating time in the description. 🙂
At least 25 years ago when I was living and working in DC there was a Korean carry-out around the corner. I had bulgogi once or twice a week. I haven’t had it since then. When I saw your recipe I had to try it! I just got up from the dinner table with a full tummy and a broad grin. I made your recipe tonight and thoroughly enjoyed it. It was delicious! I followed your recipe with only one exception. I added a scant teaspoon of Thai chili paste. Yummy. Thank you.
I’m so glad you enjoyed it Yvonne!! Made me smile reading how much you enjoyed it. 🙂 Thank you for taking the time to come back and leave a message!! <3
Oh, I loose Bulgogi, too bad I don’t make it enough. Thanks for reminding of this delicious and easy dish. Will try this recipe soon. Beautiful job, Nagi!
Thanks Shinee!! I know, I must admit, I don’t make it as often as I should. I mean, it’s so easy and so delish!!
I am so excited to try this tonight….meat has been marinating since last night, its going to be sooo tender…I made my daugther eat an applie at 10pm just so I could pinch a chunck for the marinade. Oh and my daughter is 23, I did not wake a sleeping child for the sake of a marinade just saying 😉
Oh and PS my hairdresser is Maltese….. 🙂
I burst out into laughter – I have to admit, I did raise an eyebrow when I read that you made your daughter eat an apple at 10pm!! I mean, I would have been impressed with the commitment… 😉
Maltese hairdressor? Bet you get some FAB recipes 🙂 Maltese food is delish!! (I have a strange number of Maltese in my life. Friend, best friend’s husband, sister’s boyfriend. Strange!)
I need a hairdresser like that!!
I had Korean BBQ for the first time about 4 months ago and I would eat it every day now if I could. And, apparently, I can!
It’s awesome, isn’t it? Now go find an ethnic hairdresser! Makes those monthly cuts SO much more interesting!!! 🙂
Thanks for the info about My Korean Kitchen – I’m always looking for resources for Korean cooking and one close to home is even better. This looks fab and thanks again Nagi – even if it’s another blog to follow:-)
I spied a chickpea curry on your blog. I wish I could send you photo of a big bowl of leftover chickpeas I cooked that I need to use up asap – and the wedge of pumpkin I have too!!
This sounds wonderful! I love the use of the apple in the marinade!
Thanks Sabrina!
Another great recipe, Nagi. I have family and grandkids visiting soon and this looks like it would appeal to all ages! Thanks for the links to Sue’s blog and your favorites as well. What a treasure you are!
oooh! Yes this is a great one for all ages, especially because there is no chili in it! I’m so glad you are enjoying my recipes! Thank you for reading! 🙂
This is making my mouth water. The apple really does surprise me – it’s amazing, though, how an unexpected ingredient can add so much depth of flavor. I must try this immediately…apples are just coming into season here.
Thanks Marissa!! The apple really is an incredible secret ingredient 🙂
So I guess I’ll be ditching my Bulgogi post as this one ROCKS! I swear, I just made a version with flapsteak on the grill last night. Pout time….
Seems like a bulgogi will someday come to my site. I made some a month ago, loved the marinade, but not the short ribs. Try, try again, right? Well I will see how my photos turn out and then decide if I post it. Beautiful shots here as usual Nagi.
P.S. I had a visual with you getting your hair done taking notes as she spouted recipes. Nice chuckle, thanks! 😉