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Homemade Beef Bulgogi (Korean BBQ)

Kay's Little Kitchen
This dish will work with a variety of beef cuts or venison. It's easy to make with ingredients already on hand. You can cook this on the stove top or in a slow cooker.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinate 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Korean
Servings 6
Calories 582 kcal

Ingredients
  

Meat Marinade

  • 2.5 pounds thinly-sliced beef*
  • 1/2 cup soy sauce
  • 2 Tablespoons water
  • 1 Tablespoon sugar
  • 2 Tablespoons rice wine or mirin
  • 5 cloves garlic, minced
  • 2 Tablespoons sesame oil
  • 2 Tablespoons sesame seeds
  • 1/2 Korean/Asian pear, grated
  • 1/4 teaspoon pepper

For the Dish

  • 2 Tablespoons sesame oil
  • 8 ounces mushrooms, sliced
  • 1 bunch scallions, diced
  • 16 ounces rice noodles

For Slurry

  • 2 Tablespoons corn starch
  • 1/4 cup cold water

Instructions
 

Marinating

  • Thinly slice your meat against the grain to ensure tenderness. Place sliced meat into marinating bag or container.
    2.5 pounds thinly-sliced beef*
  • In a small bowl whisk all the marinade ingredients. Pour this mixture over the cut meat. Make sure the marinade surrounds the sliced meat. Marinate for 4 hours up to overnight.
    1/2 cup soy sauce, 2 Tablespoons water, 1 Tablespoon sugar, 2 Tablespoons rice wine or mirin, 5 cloves garlic, minced, 2 Tablespoons sesame oil, 2 Tablespoons sesame seeds, 1/2 Korean/Asian pear, grated, 1/4 teaspoon pepper

Cooktop Instructions

  • Prep your rice noodles per package instructions. Usually you will soak the noodles in warm or hot water for up to 25 minutes.
    16 ounces rice noodles
  • Preheat a heavy sauté pan over medium heat. Once it's hot, add the sesame oil. Allow sesame oil to heat up 1-2 minutes.
    2 Tablespoons sesame oil
  • Toss in your sliced mushrooms and cook 5-10 minutes until browned but not caramelized. Add in the diced green onions and cook 3-5 minutes.
    8 ounces mushrooms, sliced, 1 bunch scallions, diced
  • Toss your marinated meat into the pan and stir fry over medium high heat, stirring constantly. Once your meat is cooked the way you like it, you will add your softened and strained rice noodles over the meat mixture. Toss the noodles with the meat until they soak up the yummy juices in your pan.

Slow Cooker Instructions

  • You will still want to marinate your meat 4 hours or overnight for the beset flavor infusion. You can skip this step if you must.
  • Toss all of your marinated meat into the slow cooker, making sure it is evenly distributed over the bottom. Cook on low for 6 hours.
  • Once your meat is cooked, you will make your slurry. Slowly add this to the meat in the slow cooker until the juice is the consistency you desire.
    2 Tablespoons corn starch, 1/4 cup cold water

Notes

*you can use any cut of beef that is on sale, I prefer top sirloin
*you can use venison for this recipe, if you have folks that don't care for the heavy iron taste of game meat, soak your cut venison in buttermilk overnight and drain well before using in this recipe
*always cut your meat against the natural grain for a tender bite in your dish
*the recipe nutrients include the rice noodles, you can skip on the noodles to make this dish low carb

Nutrition

Serving: 1 gCalories: 582 kcalCarbohydrates: 27.75 gProtein: 43.11 gFat: 32.48 gSaturated Fat: 11.673 gPolyunsaturated Fat: 3.251 gMonounsaturated Fat: 13.621 gTrans Fat: 0.002 gCholesterol: 147 mgSodium: 500 mgPotassium: 867 mgFiber: 2.9 gSugar: 5.52 gVitamin A: 160 IUVitamin C: 4.6 mgCalcium: 76 mgIron: 3.93 mg
Keyword beef, mushroom, noodles, slow cooker
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