Ingredients for Bulgogi Korean Marinated Beef
- Rib Eye
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- Garlic Cloves
- 1 teaspoon black pepper
- Toasted Sesame Seeds
- Spring Onion
- Lettuce Leaf
- Cooked Rice
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How to Make Bulgogi Korean Marinated Beef
- In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, 2 tablespoons brown sugar, and 4 cloves minced garlic.
- Taste the marinade and adjust seasonings to your preference. Add more soy sauce for saltiness, sugar for sweetness, or garlic for pungency.
- Stir in 1 teaspoon black pepper, 1 tablespoon sesame seeds, and 2 tablespoons thinly sliced green onions.
- Add 1 lb thinly sliced beef (ribeye or sirloin recommended) to the marinade, ensuring all pieces are coated. Marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.
- Preheat grill or grill pan to medium-high heat. Grill the beef for 2-3 minutes per side, or until cooked through but still tender and juicy. Avoid overcooking!
- While the beef grills, prepare your lettuce cups. Separate large butter lettuce leaves.
- Cook 2 cups of rice according to package directions.
- To assemble, place a spoonful of cooked rice into each lettuce leaf. Top with a few slices of grilled bulgogi and a small spoonful (about 1 teaspoon) of kochujang (Korean chili paste).
- Roll into a taco shape and enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
27g
Fat
63g
Carbs
3g
