Spicy Beef Bulgogi Recipe

Name: Hungry Pot Korean BBQ, Hot Pot & Sushis Spicy Beef Bulgogi Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb thinly sliced beef ribeye or sirloin; 0.25 cup low-sodium soy sauce; 2 tbs gochujang (Korean chili paste); 1 tsp gochugaru (Korean chili flakes); 1 tbs brown sugar; 1 tbs mirin (or rice wine); 1 tbs sesame oil; 1 tsp toasted sesame seeds; 1 tsp rice vinegar; 0.25 tsp freshly ground black pepper; 4 clove garlic, finely minced; 1 tsp ginger, finely grated; 1 medium onion, thinly sliced; 3 stalk green onions (scallions), thinly sliced on diagonal; 0.5 cup julienned carrot (optional); 0.5 cup shiitake or cremini mushrooms, sliced (optional); 1 tsp neutral oil (vegetable or canola); 4 cup cooked short-grain rice; 8 leaf lettuce leaves or perilla leaves (for ssam/wrapping); 0.5 cup optional: kimchi; 0.5 tsp optional: extra sesame seeds for garnish

Inspired by Hungry Pot Korean BBQ, Hot Pot & Sushi

Time1h

Serves4

Make Spicy Beef Bulgogi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef & Marinade

1 lb thinly sliced beef ribeye or sirloin

1/4 cup low-sodium soy sauce

2 tbs gochujang (korean chili paste)

1 tsp gochugaru (Korean chili flakes)

1 tbs Brown sugar

1 tbs mirin (or rice wine)

1 tbs Toasted sesame oil

1 tsp toasted sesame seeds

1 tsp Rice vinegar

1/4 tsp freshly ground black pepper

Aromatics & Vegetables

4 clove garlic, finely minced

1 tsp ginger, finely grated

1 medium onion, thinly sliced

3 stalk green onions (scallions), thinly sliced on diagonal

1/2 cup julienned carrot (optional)

1/2 cup shiitake or cremini mushrooms, sliced (optional)

For Cooking & Serving

1 tsp neutral oil (vegetable or canola)

4 cup cooked short-grain rice

8 leaf lettuce leaves or perilla leaves (for ssam/wrapping)

1/2 cup optional: kimchi

1/2 tsp optional: extra sesame seeds for garnish

Method

Beef & Marinade

Prepare beef

If beef is not pre-sliced, freeze for 30–40 minutes to firm it slightly, then slice across the grain into very thin strips (~1/8" thick). Measure 1 lb and place in a large bowl.

Make marinade

In a separate bowl whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons gochujang, 1 teaspoon gochugaru, 1 tablespoon brown sugar, 1 tablespoon mirin, 1 tablespoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon toasted sesame seeds and 1/4 teaspoon freshly ground black pepper until smooth and uniform.

Marinate beef

Add the minced garlic (4 cloves) and grated ginger (1 tsp) into the marinade and stir. Pour the marinade over the sliced beef, toss thoroughly to coat, then fold in the thinly sliced onion and half of the sliced green onions (reserve remaining for garnish) and optional vegetables (carrot, mushrooms) so they can soften and absorb flavor. Cover and refrigerate for at least 30 minutes, ideally 2 hours; up to 8 hours is fine. If short on time, marinate 15–30 minutes.

For Cooking & Serving

Preheat and cook

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add 1 teaspoon neutral oil and swirl to coat. Remove the marinated beef and vegetables from the refrigerator, letting any excess marinade drip back into the bowl. Add beef and vegetables to the hot pan in a single layer — work in batches if necessary to avoid steaming. Spread pieces out and let sear undisturbed for 1–2 minutes, then toss and continue cooking, stirring frequently, until beef is cooked through and edges are caramelized, about 3–5 minutes total per batch. If the pan becomes too dry, add a splash (1–2 teaspoons) of water or additional mirin to deglaze and loosen sticky browned bits.

Finish

When all beef is cooked, return any batches to the pan to combine. Taste and adjust seasoning: add a pinch of salt or a little more soy sauce if needed, and a pinch more gochugaru for heat if desired. Stir in remaining sliced green onions and sprinkle with extra toasted sesame seeds.

Serve

Serve hot over cooked short-grain rice (about 1 cup rice per 4 servings listed; total 4 cups cooked rice provided) with lettuce or perilla leaves for wrapping, kimchi on the side if using, and additional sesame seeds to garnish. Provide chopsticks or forks and let diners make wraps (ssam) or spoon beef over rice.