This is an authentic recipe for Korean Beef Bulgogi. It’s easy and fast to make, and the ingredients are all from the supermarket. I think you will be surprised by two key ingredients in the marinade: grated apple and grated onion. This is quite unique to Korean cooking – and it makes an incredible base for this simple, tasty stir fry!
Korean Beef Bulgogi
When I think about food trends in recent years, one of the cuisines that comes to mind straight away is Korean food.
Legends like David Chang (of the world renowned Momofuku restaurants) and Roy Choi (LA Korean fusion food truck extraordinaire) have brought Korean food into the limelight. Whereas once you had to hunt to find great Korean restaurants in Sydney, now they are really common in the city and there are growing pockets throughout the suburbs with an increasing number of great Korean restaurants.
Korean food is now cool. It’s what sushi was 10 years ago!
I have always loved Korean food, from the moment I first tried it. But honestly, it wasn’t until perhaps about 5 years ago that I started making it myself at home. You will laugh when I tell you how I got onto Korean home cooking….
It was because of my Korean hairdresser. Truly! She’s a character. Even though I now live 30km/20 miles from her salon, I still make the trek there every 6 weeks not only because she knows what she’s doing, but also because she dictates recipes to me while she colours and snips away!
One such recipe she dictated to me was Bulgogi, which is otherwise known as Korean BBQ Beef. It is probably one of the more commonly known Korean dishes in Western countries. Marinated beef which is stir fried with onion and carrots. Then served either using lettuce wraps or on rice.
The recipe she dictated to me was a loose interpretation, along the lines of “throw in some garlic, grated apple and onion, splash of sesame oil” etc, but I still jotted it down. Then went in hunt of a full recipe to follow!
That’s when I first stumbled onto My Korean Kitchen, and food blog run by Sue who is a native Korean now living in Australia. For anyone interested in making real and fusion Korean food at home (note: it’s fusion that stays on the right side of the fusion line!), My Korean Kitchen is a fantastic blog to bookmark. Not only are her recipes delicious, they always work and she goes to great lengths to ensure she explains ingredients that might not be familiar to everyone.
So this Korean Beef Bowl (aka Korean BBQ Beef) I’m sharing today is very slightly adapted from her recipe for Bulgogi – Korean BBQ Beef. So you can have absolute confidence that this is the real deal!
The use of grated apple and onion in a marinade is quite uniquely Korean. It’s a fabulous way to get a bit of sweet and touch of tang from the apple and flavour from the onion into a Marinade. This exact Marinade is fantastic used with chicken, beef and pork for grilling on the BBQ. In fact, it features frequently at my fusion-Asian BBQ’s I put on!
Hope you give this a try! It really is fabulously delish! – Nagi x
More Korean Recipes
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Korean Beef Bowl (Bulgogi)
This recipe makes enough for 2 to 3 people, served with rice as a main.
Ingredients
Beef
- 14 oz / 400 g thinly sliced beef , any good quality tender cut suitable for grilling (Note 1)
- 1 scallion/shallot stem , green and white part separated, both finely sliced (Note 2)
- 1/2 large onion (brown, yellow or white), peeled and thinly sliced
- 1/2 medium carrot , peeled, cut vertically then cut into thin slices on the diagonal
- 1 tbsp cooking oil (I use peanut or vegetable oil)
- 1/2 tbsp sesame seeds
Marinade
- 3 tbsp ordinary soy sauce (I use Kikkoman)
- 1 1/2 tbsp brown sugar
- 1 tbsp mirin (Note 3)
- 1/2 tbsp sesame oil
- 2 tbsp grated onion (brown, white or yellow)
- 2 cloves garlic , minced
- 3 tbsp grated red apple (not green – they are too tart) OR nashi pears
- 1/2 tsp minced ginger
- Black pepper
Instructions
- Blot the beef dry using a paper towel then place into a bowl.
- Mix together the Marinade ingredients in a small bowl, then add the beef. Stir gently to coat the beef, cover with cling wrap and set aside to marinate for at least 1 hour, preferably overnight. Because the meat is thin, you still get good flavour even with 1 hour of marinating.
- Heat the oil in a wok or large fry pan over high heat.
- Add the onion and white part of the scallion/shallots. Cook for 1 minute.
- Then add the beef, including the Marinade, and carrots. Cook for around 3 to 5 minutes, stirring constantly, until the beef is just cooked.
- Remove from heat, then toss through the sesame seeds.
- Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice! Sprinkle with extra sesame seeds and the reserved green part of the scallions.
Recipe Notes:
The Spicy Side of Life: Korean recipes
Korean Beef Bulgogi nutrition assuming this serves 3 and is made using Sirloin steak.
Thanks for the info about My Korean Kitchen – I’m always looking for resources for Korean cooking and one close to home is even better. This looks fab and thanks again Nagi – even if it’s another blog to follow:-)
I spied a chickpea curry on your blog. I wish I could send you photo of a big bowl of leftover chickpeas I cooked that I need to use up asap – and the wedge of pumpkin I have too!!
This sounds wonderful! I love the use of the apple in the marinade!
Thanks Sabrina!
Another great recipe, Nagi. I have family and grandkids visiting soon and this looks like it would appeal to all ages! Thanks for the links to Sue’s blog and your favorites as well. What a treasure you are!
oooh! Yes this is a great one for all ages, especially because there is no chili in it! I’m so glad you are enjoying my recipes! Thank you for reading! 🙂
This is making my mouth water. The apple really does surprise me – it’s amazing, though, how an unexpected ingredient can add so much depth of flavor. I must try this immediately…apples are just coming into season here.
Thanks Marissa!! The apple really is an incredible secret ingredient 🙂
So I guess I’ll be ditching my Bulgogi post as this one ROCKS! I swear, I just made a version with flapsteak on the grill last night. Pout time….
Seems like a bulgogi will someday come to my site. I made some a month ago, loved the marinade, but not the short ribs. Try, try again, right? Well I will see how my photos turn out and then decide if I post it. Beautiful shots here as usual Nagi.
P.S. I had a visual with you getting your hair done taking notes as she spouted recipes. Nice chuckle, thanks! 😉
I am making this lovely sounding dish tonight with one substitution, cause my son ATE MY APPLE!! I had a regular green pear so I used that instead. The marinade taste delicious! Will let you know how it comes out. Love your site, Nagi! Thank you.
That’s so funny!!! But a good problem, no? It’s fruit – it’s good for him!!!
Green pear is a fine substitute! The flavour will be slightly different because it isn’t quite as tart, but still close!
Never seen anything like this before, Nagi, so thank you for the introduction! Just love the idea of the apple in there!
The first and (I think) only time I went to a Korean restaurant was in Sydney, actually, in China town.
We both posted a beef recipe yesterday … snap! 🙂
P.S. Will check out Sue’s blog – sounds just fabulous!
OK, that’s it. When you are back in Aus, we’re going on a Korean restaurant bender!! 🙂
Korean food IS super cool! And Bulgogi is super delicious! I am in love with yours, Nagi! The addition of grated apple is something I would have never thought of, so obviously I’m glad we are friends! You can think of all these delicious ideas for me! 🙂 This looks stellar, girlfriend. Seriously craving a couple big bowls of this right now. Or just a vat and a shovel! <3 Pinned! Cheers!!
Thanks Cheyanne!! Sue’s blog is a wonderful source for real Korean food if you want to find more!! <3
This sounds absolutely delicious. 🙂 I never would’ve thought about apple in a dish like this, but it sounds marvelous!
Apple is the secret ingredient!! 🙂
This whole combination just sounds too good to be true! 🙂 And can’t wait to try some of My Korean Kitchen recipes out too. They look amazing 🙂
Sue’s blog is fabulous! I learnt so much and found recipes for my restaurant favorites! 🙂
OMG – I cannot wait to try this on Thursday night. Thanks 🙂 YUM YuM
I hope you do! This is as “real deal” as it gets – SO GOOD!! 🙂
I’m a massive fan of Bulgogi and order it whenever I’m at Korean restaurants. I’ve never tried to make it at home though and it looks like such an impressive and relaxed dish to serve up to friends! I think I’ll have to give it a try.
That’s what I love about this! It’s even easier than most Chinese stir fries because you literally just tip the marinade + beef in, no other sauce is required! 🙂
That’s awesome Nagi, your hairdresser tells you all these recipes! I always bring sweets to my hairdresser, because she loves most of the stuff I make.Never cooked Korean at home, but this beef sounds easy to make, so I’ll try it! Pinned!
What is it with us and our relationship with our hairdressers? 😉
I have a serious addiction to bulgogi – once I take a bite, I can’t stop! And that’s saying something, because I’m not a huge red meat eater. Fantastic recipe – your hairdresser is a gem!
Quick question: I know there’s an enzyme in pears that helps tenderize meat – do you know if the same applies to apples?
I use apple because it’s very difficult to find Korean pear/Nashi pear in Australia. Where as apple is around all year. Some Koreans use pineapple or even kiwi as a tenderiser. Though I find that these tend to over-tenderise. Apple seems to provide just the right balance in all respects. 🙂
Oh, I’ve HEARD that kiwi is the best tenderiser!!! Probably too much for thin slices of beef, but I wonder how it works with bigger pieces of, say, chicken? Hmm, off to find out! And thanks for the reminder about pineapple 🙂 I have the urge to do something tropical!!
I know! You have great Korean recipes on your blog 🙂 I don’t think apple tenderises as much as pears. At least, not to my knowledge, I did research it a bit. Which would make re: Sue recommends using a decent cut of beef in Bulgogi 🙂
Hi Nagi! You’ve done it again! My first taste of Korean food was on my honeymoon (many years ago) in Toronto and I’ve loved it (and my husband too) ever since! Can’t wait to make this! 🙂
Oh yay! It always makes me so happy when you want to try a recipe from my blog! Thanks Dorothy! How many years have you been married? 🙂
Hi Nagi! We are closing in on 30 years! I think one key element for us is that we both respect each other as individuals and we have never had a fight. We certainly disagree on some things, but that just makes it more interesting!
Never had a fight? No way! What married couple never fights??!! 😉
Hi Nagi! The answer to that is compromise – there is always room for negotiation and fighting is a waste of time – no one wins. I guess we are both passive (he, more so than me) by nature, don’t like arguing or yelling, but do stand our ground. Works for us!
Oh, Nagi, finding your website has been a culinary godsend! Your recipes are great, your writing is breezy, fun, and informative, and your photos always make my mouth water.
And you’re so generous! You’ve led me to other websites and blogs that have become favorites. I know Sue’s will become a favorite, as well–I’m headed there directly upon finishing this note.
Bulgogi is a family favorite. I’m looking forward to trying your recipe and I fully anticipate smiles all around the table. If you can find or grow them, try wrapping the bulgogi in green perilla (shiso) leaves rather than in lettuce, which is how it was served to me many times in Korea. Perilla has a spicy, aromatic flavor somewhere between basil and mint.
I love shiso! It’s used in Japanese cooking! I never thought to wrap them in shiso – I definitely will be trying it now!!
Wow! It’s funny that your blog showed this today, because I made this this weekend! It’s just about the same recipe I followed, and everyone raves about it!
Ha!! That’s TOO FUNNY! Great minds think alike, hmm? 😉
Nagi – your hairdresser is a gem! I wouldn’t mind driving to wherever she was either – oh wait – scratch that, I just realized driving through the ocean might be detrimental to my car!
I did not know that grated apples and onions would be the staples of Korean marinades – but the more I think about it, the more I realize how great this combo could be! Your bulgogi is mouthwatering!
Thanks Shashi! Apples and grated onion is fabulous in marinades. I started using it in all sorts of variations once I discovered this recipe!
This is so funny!! My son has to be in South Korea for a while and the food we told him to try is Bulgogi. We aren’t familiar with Korean food but I may be Italian and write about Italian food I love anything that tastes good and has spice. I just found your blog and I am thrilled. Thank you for sharing the recipe — your photos are wonderful!!
Italians have GREAT palettes!! So I’m confident you will love the flavour of this 🙂 I’m popping over to have a look at your blog!!
My hubs loves Korean food… he is obsessed with bim bop bowls? (I’m sure I just fudged that up). It took me awhile to find a liking to it. But I will say I love adding sweet tangy things to marinades! I added pineapple and plum juice to my Asian wings and they are SPECTACULAR!!! I find it funny that you have a Korean hair dresser that does this…I have a Greek hairdresser that I ADORE and have been going to for 10 years who’s mom comes down and tells me all her secrets of her recipes 🙂 Gorgeous as always Nagi!
Mmmm, I am going to have to try your wings!! And I love the thought of you getting Greek recipe secrets while you’re getting a trim! TOO FUNNY!