Korean Beef Bulgogi
This is a super easy recipe for one of the most popular Korean dishes. Sweet and garlicky beef with rice and some kimchi on the side is a real mid-week treat. You will be surprised how quick the whole process is from prep to plate.
Bulgogi is the first Korean dish I have ever tried so it will always have a special place on my foodie list. I remember it was a treat dinner out with my mum in our local Korean restaurant, one of the few that started popping out in Poland. It was definitely special and I will always remember it as something comforting.
In this recipe, I used minced beef but you can use beef strips, both will come out delicious. We will use a healthy amount of garlic but don’t worry it won’t be overpowering at all. Soya sauce, mirin and sugar will create a nice sweet and salty coating for the meat. To jazz up the whole dish you need kimchi as a side dish, but if you are not a fan of fermented cabbage some sriracha on top of the meat will also be a good option, it’s just for a little kick if you fancy it.
Korean Beef Bulgogi
Ingredients
- 600 g Ground Beef
- 8 Large Garlic Cloves
- 1 Medium Onion
- 6 tbsp Soya Sauce
- 3 tbsp Mirin
- 2 tbsp Sugar
- Handful Spring Onion
- 1/3 tsp Black Pepper
- Salt
Instructions
- Place the beef in a large bowl. Add chopped garlic cloves and onion. Season with pepper and pinch of salt. Follow with soya sauce, mirin and sugar. Mix all well making sure that whole beef is covered in sauce.
- In a large frying pan (or a wok) preheat 1 tbsp of olive oil. Place beef into the pan and cook on medium heat until beef is starting to brown a little. Once done add chopped spring onion and mix it through. Cook for another 2 min.
- Done! Serve with freshly cooked rice and a side of kimchi or sriracha and enjoy!