If you’re craving something deliciously savory and sweet that transports your taste buds straight to Korea, look no further than this easy bulgogi recipe! Featuring tender, marinated slices of beef grilled to perfection, it’s a communal dining experience meant for sharing. Toss in a few delightful side dishes, and you’ve got yourself a feast that’s not only memorable but also utterly mouthwatering!
Budget Information
The total cost of this bulgogi recipe is approximately $15.00, which serves 4 people, resulting in a cost of about $3.75 per serving. Here’s a quick breakdown of the expenses:
– Beef (2 lbs flank steak): $12.00
– Soy sauce (1/2 cup): $0.50
– Sugar (1/4 cup): $0.20
– Sesame oil (1/4 cup): $0.80
– Garlic (1 head): $0.50
– Asian pear or fruit substitute: $1.00
– Green onions (for garnish): $0.20
Why This Recipe Works
Bulgogi is not just food; it’s a delightful adventure for your palate! The marinade brings a spectacular blend of flavors to the table with its sweet and savory notes, perfectly absorbing into the wonderfully tender beef. Quick to cook and endlessly customizable, this dish allows you to bring a little taste of Korean culture into your home without a hassle. Plus, the communal aspect—grilling together and making your own wraps—creates a perfect setting for laughter and connection among friends and family over a delicious meal!
Ingredients + Optional Substitutions
Here’s what you need to whip up this tantalizing bulgogi:
– 2 lbs flank steak (substitute with sirloin or ribeye if you prefer) – $12.00
– 1/2 cup soy sauce – $0.50
– 1/4 cup white or brown sugar – $0.20
– 1/4 cup sesame oil – $0.80
– 1 head of garlic, minced – $0.50
– 1 Asian pear (or apple, if unavailable) – $1.00
– 4 green onions, sliced (for garnish) – $0.20
– Optional: 1 tbsp gochujang (Korean chili paste) for added heat – $0.25
Step-by-Step Recipe Instructions
Step 1: Start by preparing your beef. If you want completely thin slices that are perfect for grilling, place your flank steak in the freezer for about 30-45 minutes. This will make it much easier to slice. Once it’s slightly firm but not completely frozen, cut against the grain into paper-thin pieces. This is key to achieving that tender, melt-in-your-mouth texture!
Step 2: Next, mix up your marinade. In a large bowl or sealable bag, combine the soy sauce, sugar, sesame oil, minced garlic, and grated Asian pear. Don’t skimp on the pear; its natural sweetness is essential for bulgogi! If you’re a fan of a little heat, toss in a spoonful of gochujang for that kick that elevates the flavor profile.
Step 3: Add the sliced beef to the marinade, making sure every piece is coated well. Seal the bag or cover the bowl, and let it marinate in the fridge for at least 2 hours, or better yet, overnight. This resting period lets the flavors really soak in, making your beef irresistibly delicious.
Step 4: When you’re ready to cook, remove the beef from the refrigerator and let it sit at room temperature for about 30 minutes. You want the meat to warm up slightly, which helps it cook evenly. Heat up your grill, cast-iron skillet, or wok—whatever you’re using until it’s screaming hot! The goal here is to get that beef searing beautifully.
Step 5: Begin cooking your beef in batches, making sure not to overcrowd the pan. Let each piece sizzle for about 2-3 minutes, flipping them as soon as moisture starts to pool on the surface. You want that lovely caramelization! Total cooking time should be around 5-7 minutes, depending on how you like your beef cooked.
Step 6: Once tender and perfectly cooked, transfer the bulgogi to a plate and sprinkle with sliced green onions for a refreshing crunch. Serve hot with rice, lettuce leaves for wrapping, and an array of banchan on the side!
Nutritional Facts
– Calories: 350 per serving
– Protein: 28g
– Carbohydrates: 12g
– Total Fats: 20g
– Saturated Fat: 5g
– Fiber: 1g
– Sugar: 8g
– Sodium: 680mg
Storage and Reheating Tips
If you have leftovers (which can be hard to come by when bulgogi is involved!), store them in an airtight container. In the fridge, it can last for about 3-4 days. When you’re ready to indulge again, heat it gently in a skillet over medium heat, adding a splash of water to keep it moist. If you’re short on time, the microwave will work too; just heat in intervals to avoid toughening the meat.
Serving Suggestions
Bulgogi is best served hot off the grill alongside fluffy white rice or wrapped in crisp lettuce leaves. Consider pairing it with traditional Korean banchan, like spicy cucumber salad or pickled radishes. A side of kimchi adds an extra zing that brilliantly contrasts the sweetness of the bulgogi. Want something special to drink? Try a cold glass of soju for a true Korean experience!
Reader Tips or Helpful Notes
Don’t hesitate to customize your bulgogi! You can mix in different vegetables like bell peppers, mushrooms, or even zucchini when cooking to bulk up your meal. Also, if you’re a fan of a smokier flavor, try using a charcoal grill instead of a stovetop. It adds another layer of deliciousness that you won’t want to miss!
Recipe FAQs
1. Can I use another type of meat besides beef for bulgogi?
Yes! While beef is traditional, you can also use pork or chicken. Just adjust the cooking time as needed.
2. How long can I marinate the beef?
Marinating for at least 2 hours is recommended, but overnight brings out the best flavor.
3. What if I can’t find Asian pear?
No problem! A ripe pear or even an apple can work as a substitute, although it might alter the sweetness slightly.
4. What side dishes should I serve with bulgogi?
Popular banchan include kimchi, pickled vegetables, and spicy cucumber salad. You could also try serving it with steamed broccoli or zucchini.
5. Is bulgogi spicy?
Traditionally, bulgogi isn’t very spicy unless you add gochujang or other hot sauces. Feel free to adjust the heat to your liking!
