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Beef Bulgogi With Rice

Chef: Sun Chaewon Lee ~ KaffeineGR - Restaurant & Bar

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I chose this recipe because I wanted to spread more Korean food throughout West Michigan. Featuring a sliced beef that is marinated in BBQ sauce the Korean way, it is a perfect bite of Korean authenticity and has a sweet and savory flavor profile.

There are a lot of vegetables, spices, soy sauce and flavor that come together in this recipe. Topped with a fried egg, this dish is something everyone can enjoy.

This dish offers an authentic korean flavor profile.

A dish with Love: Beef Bulgogi with Rice

  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Marinade: 30 mins to overnight
  • Serving Size: 2-3 Servings

Ingredients

For Stir Fry:

  • 1 Large ribeye steak (1.3lb)
  • ½ spanish or yellow onion
  • 1/3 jumbo carrot
  • 1 shitake or baby portobello mushroom
  • 2 whole green onions
  • 2 tbsp sesame seeds
  • 2-3 tsp canola, grapeseed, or avocado frying oil

For Sauce:

  • ½ Asian pear (sub other pear variety if necessary)
  • ½ fuji apple
  • ¼ Spanish onion
  • 12 baby carrots or 2 large carrots
  • 10 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 6 tsp soy sauce (Sempio brand recommended)
  • 1 tsp white sugar
  • ½ tsp ground black pepper
  • 2 tsp plum sauce (Beksul brand recommended)
  • 1 tsp sesame oil
  • 5 tsp Hon Mirin

Directions

Equipment:

Wok pan, mixing bowl, blender, cutting board, knife, tong

For the Bulgogi:

  1. Thinly slice the ribeye beef (1/8 inch thick).
  2. In a blender or food processor, blend all sauce ingredients.
  3. Coat sliced beef in sauce and marinade overnight for best flavor, or at least 30 minutes. Drain the beef before stir frying.
  4. Julienne onion, carrot, and mushroom.
  5. Slice green onion, separating white bulb from green tops.
  6. Heat frying oil in wok or large pan over medium-high heat until shimmering.
  7. Add onion and green onion bulb, stir fry for approximately 1 minute.
  8. Add carrots and mushrooms, stir fry until crisp-tender, about 3 minutes.
  9. Remove the vegetables from the pan and set aside.
  10. Increase heat to high. Stir fry beef in small batches for 2-3 minutes until browned and slightly caramelized.
  11. Return the vegetables to the pan and cook until everything is heated through.
  12. Serve immediately over steamed rice or noodles. Add the remaining green onion tops and sesame seeds as garnish.

Serve:

Serve with cooked short grain or jasmine rice, Udon, ramen, or rice noodles

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