Garden Planning
Loaded Veggie Stew

Beef Bulgogi


I love all of the food videos that float around on social media these days. Lately, I have seen several Korean BBQ recipes that I have been wanting to try. Most call for sugar, however, and I have been trying to cut back on processed sweets. So I decided to try making bulgogi with honey instead. I also added ginger and chili sauce for a little extra kick. This dish was so simple to prepare and insanely tasty! I served it with rice and steamed broccoli. This dish is also the perfect filling for lettuce wraps! 

Beef Bulgogi 

Yield: 4 servings 

  • 16 ounces of sirloin, rib eye, or flank steak (sliced into thin strips)
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 teaspoon minced ginger (or paste)
  • 2 teaspoons garlic chili sauce (optional)*
  • 2 teaspoons garlic (minced)
  • 1/2 teaspoon black pepper
  • 1 tablespoon sesame oil
  • 1 tablespoon green onions (chopped)
  • 1 teaspoon sesame seeds

*I absolutely love chili sauce. I put it on and in so many things! I always have a jar in the fridge. It can be picked up in the Asian section at most grocery stores. Some are more of a puree with a tomato base, but I love the ones that are just a blend of coarsely ground chili peppers (with or without garlic) and vinegar. You can easily make this at home as well.  

Slice steak, discarding extra fatty pieces, and set aside. In a bowl, whisk together soy sauce, honey, ginger, chili paste, and black pepper. Add the steak and marinate for at least 30 minutes. The meat will start to darken as it soaks up the flavors. I let mine sit for about an hour. 


Heat a skillet on medium high. Add a little splash of the olive oil and garlic. Cook for 1 minute, stirring frequently. The sesame oil will burn faster than other oils, and the garlic will start to brown quickly, so just be mindful. Add steak and the marinade. Cook, stirring frequently, until meat is done and sauce thickens. 


Top with sesame seeds and green onions. Serve and enjoy! 



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