Spicy Korean Beef Bulgogi Recipe

Ingredients

Main Ingredients

• 1 pound (450 g) thinly sliced ribeye beef
• 1 small onion, thinly sliced
• 1 medium carrot, julienned
• 2 green onions, cut into 2‑inch pieces

Marinade / Sauce

• 3 tablespoons soy sauce (or tamari for gluten‑free)
• 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 2 teaspoons sesame oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon rice vinegar

Seasonings & Garnish

• 1 tablespoon toasted sesame seeds
• ½ teaspoon freshly ground black pepper
• 1 tablespoon sliced fresh cilantro (optional)
• ½ teaspoon toasted sesame oil for drizzling

Instructions

Cooking the Bulgogi

1. Heat the Wok. Place a large wok or skillet over medium‑high heat. When the surface is hot, add a tablespoon of neutral oil and swirl to coat. The oil should shimmer but not smoke, indicating the ideal temperature for quick searing.
2. Sear the Beef. Add the marinated beef in a single layer, being careful not to overcrowd the pan. Let it cook undisturbed for 45 seconds, then stir‑fry for another 2‑3 minutes until the meat turns caramelized and the sauce thickens, clinging to each slice.
3. Incorporate Vegetables. Toss in the sliced onion, carrot, and green onion pieces. Stir‑fry for an additional 2 minutes, allowing the vegetables to soften slightly while retaining a crisp bite. The residual heat will meld the veggies with the beef’s glaze.
4. Finish with Sesame. Sprinkle toasted sesame seeds and a drizzle of extra sesame oil over the pan. Give everything a quick toss to distribute the nutty flavor evenly.
5. Rest & Plate. Transfer the bulgogi to a serving platter. Let it sit for a minute so the juices settle, then garnish with fresh cilantro if desired. Serve immediately with steamed rice, a fried egg, or a light salad for a complete brunch.