Korean Beef Bulgogi (Quick & Easy Stir-Fry)

By Muhammad Faizan

Description

Bulgogi is a classic Korean dish featuring thinly sliced beef marinated in a sweet-savory mixture of soy sauce, garlic, sesame oil, and a touch of sugar or pear. This quick stir-fry version delivers the signature flavors in a fast weeknight format. The beef cooks in minutes and becomes caramelized and tender, perfect for serving over rice or wrapped in crisp lettuce leaves.

Servings

4 servings

Ingredients For Korean Beef Bulgogi (Quick & Easy Stir-Fry)

For the beef:

  • 1 lb (450 g) beef sirloin or ribeye, thinly sliced

  • 3 green onions, sliced

  • 1 tablespoon neutral oil (canola or vegetable)

  • 1 teaspoon toasted sesame seeds (optional garnish)

For the marinade:

  • 3 tablespoons soy sauce

  • 1 tablespoon brown sugar or honey

  • 1 tablespoon sesame oil

  • 2 cloves garlic, minced

  • 1 tablespoon grated pear or apple (optional but traditional)

  • 1 teaspoon grated ginger

  • 1 tablespoon rice vinegar or mirin

  • ¼ teaspoon black pepper

  • ½–1 teaspoon gochujang (Korean chili paste) or red pepper flakes (optional for heat)

Instructions

  1. In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, grated pear, ginger, rice vinegar, black pepper, and gochujang if using. Stir until the sugar dissolves.

  2. Add the thinly sliced beef to the marinade and mix to coat. Let sit for 15–30 minutes (or up to 4 hours in the refrigerator).

  3. Heat a large skillet or wok over medium-high heat. Add the oil.

  4. Once hot, add the marinated beef in a single layer, working in batches if needed. Stir-fry for 2–4 minutes, until browned and slightly caramelized.

  5. Add green onions and stir for another 30 seconds.

  6. Remove from heat and sprinkle with sesame seeds.

  7. Serve with steamed rice, lettuce leaves, kimchi, or pickled vegetables.

Chef’s Notes

  • The grated pear helps tenderize the beef and adds subtle sweetness, a hallmark of authentic bulgogi.

  • Thin slicing is essential. If the beef is partially frozen for 20–30 minutes, it becomes much easier to slice paper-thin.

  • High heat is key for caramelization; avoid crowding the pan or the beef will steam instead of sear.

Tips

  • For extra flavor, add sliced onions or mushrooms to the stir-fry.

  • If using tougher cuts like flank steak, marinate at least 2 hours.

  • Substitute ground beef for an ultra-fast version; just brown it before adding the marinade.

  • Serve with a drizzle of gochujang sauce for heat lovers.

Nutritional Information (approx. per serving)

  • Calories: ~330

  • Protein: ~27 g

  • Fat: ~17 g

  • Carbohydrates: ~16 g

  • Fiber: ~0.5 g

  • Sodium: ~760 mg

Values will vary depending on the cut of beef and ingredients used.

Health Benefits

  • Provides high-quality protein for muscle repair and energy.

  • Ginger and garlic offer natural anti-inflammatory compounds.

  • Using leaner cuts and controlling sugar content can keep the dish balanced and heart-friendly.

  • Pairing with vegetables or lettuce wraps increases fiber and micronutrient intake.

Q & A

Q: Can I use chicken or pork instead of beef?
A: Yes. Thinly sliced pork shoulder or chicken thighs work wonderfully and absorb the marinade just as well.

Q: Is the pear absolutely necessary?
A: No, but it adds flavor and tenderness. A small amount of apple or even a teaspoon of sugar works as a substitute.

Q: Can I make this dish spicy?
A: Add more gochujang, gochugaru (Korean chili flakes), or sliced fresh chili peppers.

Q: How long can the marinated beef stay in the fridge?
A: Up to 24 hours. For best texture, avoid marinating longer because the enzymes from the fruit can break down the meat too much.

Q: Does it freeze well?
A: Yes, freeze the beef in the marinade. Thaw overnight and cook directly in a hot pan.

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