Bulgogi Beef

A simple bowl of bulgogi beef with some vegetables. We had left over shabu beef, so I figured why not just make some meat with rice and call it the day? Plus, it didn’t take much time to prepare.

Recipe - Bulgogi Beef

  • Servings: 2
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  • 1 lb sliced beef
  • 1 thumb size ginger, grated
  • 2 cloves garlic, minced
  • 4 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon gochujang (red pepper)
  • 1/2 onion, sliced
  • 1/2 tablespoon sesame oil
  • 2 tablespoon olive oil


1. In a large bowl, add soy sauce, brown sugar, red pepper, sesame oil, onions garlic and ginger. Mix until sugar is dissolved. In the same bowl, add in the meat and let it marinate for at least 10 minutes or longer for more depth on the flavor.
2. In a skillet/wok on medium high heat, add in the meat/onion along with the sauce. Bring it to a boil then let it simmer to reduced liquid. If you like it saucy, cook for 5-10 minutes. If you like it less saucy, cook it for 15 minutes.


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