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!
Korean Beef Bulgogi
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.
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
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Korean Beef Bowl (Bulgogi)
This recipe makes enough for 2 to 3 people, served with rice as a main.
Ingredients
Beef
- 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
Marinade
- 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
Instructions
- Blot the beef dry using a paper towel then place into a bowl.
- 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.
- Heat the oil in a wok or large fry pan over high heat.
- Add the onion and white part of the scallion/shallots. Cook for 1 minute.
- Then add the beef, including the Marinade, and carrots. Cook for around 3 to 5 minutes, stirring constantly, until the beef is just cooked.
- Remove from heat, then toss through the sesame seeds.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Sprinkle with extra sesame seeds and the reserved green part of the scallions.
Recipe Notes:
The Spicy Side of Life: Korean recipes
Korean Beef Bulgogi nutrition assuming this serves 3 and is made using Sirloin steak.
Kevin | keviniscooking says
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! 😉
Carla says
I am making this lovely sounding dish tonight with one substitution, cause my son ATE MY APPLE!! I had a regular green pear so I used that instead. The marinade taste delicious! Will let you know how it comes out. Love your site, Nagi! Thank you.
Nagi | RecipeTin says
That’s so funny!!! But a good problem, no? It’s fruit – it’s good for him!!!
Green pear is a fine substitute! The flavour will be slightly different because it isn’t quite as tart, but still close!
Helen @ Scrummy Lane says
Never seen anything like this before, Nagi, so thank you for the introduction! Just love the idea of the apple in there!
The first and (I think) only time I went to a Korean restaurant was in Sydney, actually, in China town.
We both posted a beef recipe yesterday … snap! 🙂
P.S. Will check out Sue’s blog – sounds just fabulous!
Nagi | RecipeTin says
OK, that’s it. When you are back in Aus, we’re going on a Korean restaurant bender!! 🙂
Cheyanne @ No Spoon Necessary says
Korean food IS super cool! And Bulgogi is super delicious! I am in love with yours, Nagi! The addition of grated apple is something I would have never thought of, so obviously I’m glad we are friends! You can think of all these delicious ideas for me! 🙂 This looks stellar, girlfriend. Seriously craving a couple big bowls of this right now. Or just a vat and a shovel! <3 Pinned! Cheers!!
Nagi | RecipeTin says
Thanks Cheyanne!! Sue’s blog is a wonderful source for real Korean food if you want to find more!! <3
Krista Bjorn says
This sounds absolutely delicious. 🙂 I never would’ve thought about apple in a dish like this, but it sounds marvelous!
Nagi | RecipeTin says
Apple is the secret ingredient!! 🙂
easypeasy says
This whole combination just sounds too good to be true! 🙂 And can’t wait to try some of My Korean Kitchen recipes out too. They look amazing 🙂
Nagi | RecipeTin says
Sue’s blog is fabulous! I learnt so much and found recipes for my restaurant favorites! 🙂
Kirsten says
OMG – I cannot wait to try this on Thursday night. Thanks 🙂 YUM YuM
Nagi | RecipeTin says
I hope you do! This is as “real deal” as it gets – SO GOOD!! 🙂
Amanda@ChewTown says
I’m a massive fan of Bulgogi and order it whenever I’m at Korean restaurants. I’ve never tried to make it at home though and it looks like such an impressive and relaxed dish to serve up to friends! I think I’ll have to give it a try.
Nagi | RecipeTin says
That’s what I love about this! It’s even easier than most Chinese stir fries because you literally just tip the marinade + beef in, no other sauce is required! 🙂
Mira says
That’s awesome Nagi, your hairdresser tells you all these recipes! I always bring sweets to my hairdresser, because she loves most of the stuff I make.Never cooked Korean at home, but this beef sounds easy to make, so I’ll try it! Pinned!
Nagi | RecipeTin says
What is it with us and our relationship with our hairdressers? 😉
Kathleen | Hapa Nom Nom says
I have a serious addiction to bulgogi – once I take a bite, I can’t stop! And that’s saying something, because I’m not a huge red meat eater. Fantastic recipe – your hairdresser is a gem!
Quick question: I know there’s an enzyme in pears that helps tenderize meat – do you know if the same applies to apples?
Sue | My Korean Kitchen says
I use apple because it’s very difficult to find Korean pear/Nashi pear in Australia. Where as apple is around all year. Some Koreans use pineapple or even kiwi as a tenderiser. Though I find that these tend to over-tenderise. Apple seems to provide just the right balance in all respects. 🙂
Nagi | RecipeTin says
Oh, I’ve HEARD that kiwi is the best tenderiser!!! Probably too much for thin slices of beef, but I wonder how it works with bigger pieces of, say, chicken? Hmm, off to find out! And thanks for the reminder about pineapple 🙂 I have the urge to do something tropical!!
Nagi | RecipeTin says
I know! You have great Korean recipes on your blog 🙂 I don’t think apple tenderises as much as pears. At least, not to my knowledge, I did research it a bit. Which would make re: Sue recommends using a decent cut of beef in Bulgogi 🙂
Dorothy Dunton says
Hi Nagi! You’ve done it again! My first taste of Korean food was on my honeymoon (many years ago) in Toronto and I’ve loved it (and my husband too) ever since! Can’t wait to make this! 🙂
Nagi | RecipeTin says
Oh yay! It always makes me so happy when you want to try a recipe from my blog! Thanks Dorothy! How many years have you been married? 🙂
Dorothy Dunton says
Hi Nagi! We are closing in on 30 years! I think one key element for us is that we both respect each other as individuals and we have never had a fight. We certainly disagree on some things, but that just makes it more interesting!
Nagi | RecipeTin says
Never had a fight? No way! What married couple never fights??!! 😉
Dorothy Dunton says
Hi Nagi! The answer to that is compromise – there is always room for negotiation and fighting is a waste of time – no one wins. I guess we are both passive (he, more so than me) by nature, don’t like arguing or yelling, but do stand our ground. Works for us!
Angharad says
Oh, Nagi, finding your website has been a culinary godsend! Your recipes are great, your writing is breezy, fun, and informative, and your photos always make my mouth water.
And you’re so generous! You’ve led me to other websites and blogs that have become favorites. I know Sue’s will become a favorite, as well–I’m headed there directly upon finishing this note.
Bulgogi is a family favorite. I’m looking forward to trying your recipe and I fully anticipate smiles all around the table. If you can find or grow them, try wrapping the bulgogi in green perilla (shiso) leaves rather than in lettuce, which is how it was served to me many times in Korea. Perilla has a spicy, aromatic flavor somewhere between basil and mint.
Nagi | RecipeTin says
I love shiso! It’s used in Japanese cooking! I never thought to wrap them in shiso – I definitely will be trying it now!!
Julie T says
Wow! It’s funny that your blog showed this today, because I made this this weekend! It’s just about the same recipe I followed, and everyone raves about it!
Nagi | RecipeTin says
Ha!! That’s TOO FUNNY! Great minds think alike, hmm? 😉
Shashi at RunninSrilankan says
Nagi – your hairdresser is a gem! I wouldn’t mind driving to wherever she was either – oh wait – scratch that, I just realized driving through the ocean might be detrimental to my car!
I did not know that grated apples and onions would be the staples of Korean marinades – but the more I think about it, the more I realize how great this combo could be! Your bulgogi is mouthwatering!
Nagi | RecipeTin says
Thanks Shashi! Apples and grated onion is fabulous in marinades. I started using it in all sorts of variations once I discovered this recipe!
Marisa Franca @ All Our Way says
This is so funny!! My son has to be in South Korea for a while and the food we told him to try is Bulgogi. We aren’t familiar with Korean food but I may be Italian and write about Italian food I love anything that tastes good and has spice. I just found your blog and I am thrilled. Thank you for sharing the recipe — your photos are wonderful!!
Nagi | RecipeTin says
Italians have GREAT palettes!! So I’m confident you will love the flavour of this 🙂 I’m popping over to have a look at your blog!!
mila furman says
My hubs loves Korean food… he is obsessed with bim bop bowls? (I’m sure I just fudged that up). It took me awhile to find a liking to it. But I will say I love adding sweet tangy things to marinades! I added pineapple and plum juice to my Asian wings and they are SPECTACULAR!!! I find it funny that you have a Korean hair dresser that does this…I have a Greek hairdresser that I ADORE and have been going to for 10 years who’s mom comes down and tells me all her secrets of her recipes 🙂 Gorgeous as always Nagi!
Nagi | RecipeTin says
Mmmm, I am going to have to try your wings!! And I love the thought of you getting Greek recipe secrets while you’re getting a trim! TOO FUNNY!
Sue | My Korean Kitchen says
OMG, Nagi! I don’t know what to say for this amazing feature on your blog! Thank you, Thank you and Thank you! 🙂
Your bulgogi looks delicious! You definitely got the point. With grated apple/pear and onion you can make some excellent marinade. It will go well with a glass of asahi beer for sure. 😉
Nagi | RecipeTin says
This is a really great recipe Sue, as are all the other ones I’ve used from your blog! I especially find the dipping sauces useful because I don’t know how to make them and they are so yummy and versatile! I have a big head of cabbage and intend to make kimchi soon!!
Katalina @ Peas & Peonies says
This beef looks incredibly juicy and mouth watering, I love korean food, but always avoided to make it at home afraid of the complexity of the recipes, I must say this one sounds pretty easy to me, so no excuses, I must gift this dish to my family 🙂
Nagi | RecipeTin says
Thanks Katalina! It really is easy, that’s why I wanted to share this particular recipe on my blog, to show my readers how easy Korean cooking is! 🙂
Thao @ In Good Flavor says
This looks delicious! My plan of attack is to have some of the beef stir fry in lettuce wrap as an appetizer and then some with rice for the main course so that I can enjoy both versions! 🙂 I love the tip about using both grated apple and onion. It is such great way to add layers of flavor to a marinade.
Nagi | RecipeTin says
That’s a great idea! I should do that too, to cut down on rice. 🙂
Claire |Sprinkles and Sprouts says
Oh yummy!!!
This looks delicious. I love Korean bibimbap, so will have to give this a go.
I have everything in the pantry/fridge to make this. So I will give it a go.
I’m heading over to Sue’s website to get the recipe for potato cakes. I just love potato cakes!!!! And those fish cakes. They look so good.
Thank you for sharing this blog. I love finding new blogs!
Pinning this but will be making it for lunch tomorrow I think!
X
Nagi | RecipeTin says
Bibimbap is my other Korean favorite! The potato cakes…they are dangerous. Don’t make them if you’re alone in the house, you’ll eat them ALL in one sitting!