Recipe Background
Grilled Bulgogi Beef, pronounced "buul-GOH-ghee," originated in Korea a very long time ago, but luckily you still get to enjoy this delicious discovery today! The fatty, juicy rib-eye is soaked in a sweet and savory sauce that also brings a little bit of spice. The marinated meat is grilled until it's nice and crispy and then served on a bed of fluffy rice and loaded with sour kimchi, sweet red cabbage, crisp cucumbers, fresh bean sprouts, and a little more spice thanks to a drizzle of sriracha sauce. Grilled Bulgogi Beef is a blast from the past that brings an explosion of flavor!
Grilled Bulgogi Beef, pronounced "buul-GOH-ghee," originated in Korea a very long time ago, but luckily you still get to enjoy this delicious discovery today! The fatty, juicy rib-eye is soaked in a sweet and savory sauce that also brings a little bit of spice. The marinated meat is grilled until it's nice and crispy and then served on a bed of fluffy rice and loaded with sour kimchi, sweet red cabbage, crisp cucumbers, fresh bean sprouts, and a little more spice thanks to a drizzle of sriracha sauce. Grilled Bulgogi Beef is a blast from the past that brings an explosion of flavor!
Ingredients
For the beef:
- 4 tablespoons soy sauce
- 4 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon red pepper flakes
- 4 cloves garlic finely minced
- 1 tablespoon sesame oil
- 1 1/2 pounds rib-eye or top sirloin thinly sliced to 1/8-inch thickness
- 1 small sweet onion very thinly sliced
- olive oil to taste, for oiling the grill grates
- green onion to taste, finely chopped
Optional, for serving:
- 4 cups rice cooked
- 1 1/2 cups kimchi
- 1 cup red cabbage
- 1 cup cucumbers sliced
- 1 cup bean sprouts
- sriracha sauce to taste
Directions
- In a small bowl, combine the soy sauce, the honey, the brown sugar, the red pepper flakes, the garlic, and the sesame oil.
- In a shallow baking dish, arrange the beef in a single layer and place the sweet onions on top of the meat.
- Pour the sauce over the top of the onions-meat mixture and marinate in the refrigerator for at least 2 hours and up to overnight.
- Preheat the grill to high heat and using the olive oil, lightly oil the grill grates.
- Place the marinated meat on the grill and cook until thoroughly cooked and the edges are crispy, about 5-7 minutes for medium-rare, reaching an internal temperature of 135 degrees F.
- Transfer the cooked meat to a serving platter and sprinkle it with the green onions.
- In serving bowl, layer the rice, the meat, the kimchi, the cabbage, the cucumbers, and the sprouts. Then top with a drizzle of the sriracha sauce.
- Serve.
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