Beef Bulgogi originated from Pyongan Province of North Korea, but is a very popular dish in South Korea. Most commonly marinated slices of beef meat, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. You can substitute minced meat with any of those cuts, if you aim for fancier version of beef bulgogi, optionally you can grill beef bulgogi on the griddle.

Prep Time15 minsCook Time15 minsTotal Time30 mins

AuthorPeterYields2 ServingsHalf (1 Serving)Default (2 Servings)Double (4 Servings)Triple (6 Servings)CategoryBeef, Meat, Rice

Ingredients

 300 g Beef Mince(you can substitute with beef slices or 100g with dry aged mince)

Marinade (at least 30m)

 1 Shitake Mushroom(diced)

 1 Garlic(minced)

 2 ½ tbsp Soy Sauce

 1 tbsp Sugar

 1 tbsp Mirin

 1 tbsp Oyster Sauce

 ½ tbsp Toasted Sesame Seed Oil

 1 pinch Black Pepper

 1 pinch Salt

 1 pinch MSG

Saute

 1 Green Onion(white part)

 ½ Small Onion(diced)

Finish

 Fried Egg

 2 tsp Toasted Sesame Seed Oil

 Green Onion(geen part)

 Toasted Sesame Seeds

Beef Bulgogi leftover meat can be repurposed in yakisoba recipe.