Seoul Style Beef Bulgogi - A Juicy and Savory Korean Classic
Why You’ll Love This Korean Bulgogi
Seoul-style bulgogi strikes a crowd-pleasing balance of sweet, salty, and aromatic. A short marinade builds deep flavor fast, and a quick simmer finishes everything into a glossy, spoonable broth that tastes like it came from a Korean home kitchen.
Ingredients for Seoul-Style Bulgogi
Main Ingredients
- Beef (Bulgogi cut): 1.3 lbs (600g). Look for thinly sliced ribeye or top sirloin.
- Onion: 1/2 medium (100g), sliced into 1cm thick strips.
- Green Onion: 1 stalk (50g), diagonally sliced.
- Enoki Mushrooms: 1 pack (100g), trimmed and separated.
The Signature Marinade
- Soy Sauce: 6 tbsp (60g)
- Liquid Aminos (or Mushroom Seasoning): 3 tbsp (30g)
- Water: 1.5 cups (300g)
- Sugar: 3 tbsp (30g)
- Rice Syrup (Mul-yeot): 2 tbsp (20g). Can be substituted with honey.
- Minced Garlic: 4 tbsp (40g)
- Minced Ginger: 1 tbsp (10g)
- Minced Green Onion: 1 cup (50g)
- Toasted Sesame Oil: 2 tbsp (20g)
- Black Pepper: A pinch
Step-by-Step Instructions
Step 1: Prepare the Marinade
Finely mince the ginger and the green onion. In a large mixing bowl, combine the soy sauce, liquid aminos, water, sugar, rice syrup, sesame oil, garlic, ginger, minced green onion, and black pepper. Whisk until the sugar is completely dissolved.
Chef’s Tip: The combination of sugar and rice syrup provides a glossy finish and a complex sweetness that clings perfectly to the meat.
Step 2: Marinate the Beef
Cut the thinly sliced beef into bite-sized pieces. Add the beef to the marinade, ensuring every slice is well-coated. Cover the bowl and let it rest for at least 15 minutes.
- Why marinate? Beyond flavor, the sugar, garlic, and ginger act as natural tenderizers. While fruits like pineapple or kiwi are stronger tenderizers, this traditional aromatic blend keeps the meat soft without making it mushy.
Step 3: Prep the Vegetables
While the meat is marinating:
- Slice the onion into 1cm thick strips.
- Cut the green onion diagonally.
- Trim the bottom of the enoki mushrooms and tear them into smaller bundles.
- Optional: If you have dried dates (jujubes) or fresh ginseng, add them now to elevate the aroma and neutralize any gaminess from the beef.
Step 4: Stir-fry and Simmer
Add the prepared onions, green onions, and mushrooms into the bowl with the marinated beef and toss lightly.
Heat a wide pan or wok over high heat. Pour the entire mixture (meat, veggies, and sauce) into the pan. Cook for about 6 minutes on high. If the meat is still slightly pink, reduce to low heat and simmer for another 5 minutes until the beef turns a beautiful greyish-brown and the vegetables are tender.
Tips for the Best Seoul-Style Bulgogi
Add Noodles or Rice Cakes
This broth-style bulgogi is ideal with:
- Soaked glass noodles (dangmyeon)
- Rice cakes (tteok)
Add them during the simmer so they can soak up the sauce.
Choose the Right Beef Cut
Thin slicing is essential for classic bulgogi texture. If you can’t find bulgogi-cut beef, partially freeze a block of beef for about 2 hours, then slice as thinly as possible against the grain.
Storage
Leftover marinated beef keeps well in the refrigerator for up to 1 week, making it a convenient meal-prep option.
How to Serve
Serve your Seoul-style Beef Bulgogi in a shallow bowl with plenty of its delicious juice. It is best enjoyed with a bowl of warm steamed white rice and traditional Korean side dishes (banchan) such as kimchi, seasoned spinach, or pickled radish. This wholesome, balanced meal brings the authentic flavors of a Seoul kitchen directly to your table. Enjoy your homemade, wholesome Korean feast!
