Korean Beef Bowl (Bulgogi – Korean BBQ Beef)
RecipeTin Eats
RecipeTin Eats
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  • 15 min
  • 5 min
  • 20 min
  • 2-3 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) ½ large onion (brown, yellow or white), peeled and thinly sliced ½ medium carrot, peeled, cut vertically then cut into thin slices on the diagonal 1 tbsp cooking oil (I use peanut or vegetable oil) ½ tbsp sesame seeds Marinade 3 tbsp ordinary soy sauce (I use Kikkoman) 1½ tbsp brown sugar 1 tbsp mirin (Note 3) ½ 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 ½ 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 with rice, sprinkled with extra sesame seeds and the reserved green part of the scallions. Notes 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 + ½ tsp of sugar. If you cannot have alcohol in your cooking, substitute with 1 tsp apple cider vinegar + ½ 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! 3.3.3077



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