Korean Beef Bulgogi Sauce (Printable version)
Tender beef marinated in bulgogi sauce, stir-fried with vegetables and sesame seeds for a savory Korean dish.
# List of ingredients:
→ Beef
01 - 1.1 lb flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 4 tbsp soy sauce
03 - 2 tbsp brown sugar
04 - 1 tbsp sesame oil
05 - 2 tbsp mirin or rice wine (optional)
06 - 3 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 1 pear or apple, grated (optional, for tenderizing)
09 - 2 green onions, finely chopped
10 - 1 tsp freshly ground black pepper
11 - 1 tbsp gochujang (Korean chili paste) or 1 tsp chili flakes (optional, for spice)
→ For Cooking
12 - 1 tbsp vegetable oil
13 - 1 onion, thinly sliced
14 - 1 carrot, julienned
15 - 3.5 oz mushrooms, sliced
16 - 1 tbsp toasted sesame seeds
17 - Additional green onions, sliced, for garnish
# Directions:
01 - Combine soy sauce, brown sugar, sesame oil, mirin, garlic, ginger, grated pear or apple, green onions, black pepper, and gochujang in a large bowl.
02 - Add sliced beef to the marinade, mix well to coat, cover, and refrigerate for at least 15 minutes or up to 4 hours for more flavor.
03 - Heat vegetable oil in a large skillet or wok over high heat.
04 - Add marinated beef and stir-fry for 2 to 3 minutes until mostly cooked.
05 - Add onion, carrot, and mushrooms; continue stir-frying for 4 to 5 minutes until vegetables are tender and beef is fully cooked.
06 - Taste and adjust seasoning if necessary.
07 - Sprinkle toasted sesame seeds and sliced green onions before serving.
# Expert Advice:
01 -
- It tastes like you spent hours in the kitchen, but comes together in under 30 minutes.
- The marinade does all the heavy lifting, so the beef becomes impossibly tender without any fancy techniques.
- It's naturally dairy-free and works beautifully over rice, in lettuce wraps, or even in a quick lunch bowl the next day.
02 -
- Slicing the beef against the grain is non-negotiable; with the grain and it stays tough no matter how soft your marinade is.
- Don't skip the high heat—it's what creates that restaurant-quality caramelization and keeps the beef from steaming instead of searing.
- If you want deeper flavor, marinate for longer, but even 15 minutes makes a real difference compared to cooking it plain.
03 -
- Prep all your ingredients before you start cooking—once the beef hits the hot pan, everything moves quickly and you won't have time to chop.
- Save a little of the raw marinade before adding the beef, and drizzle it over the finished dish for a flavor boost that tastes like a professional touch.