Spicy Bulgogi
Prepare your taste buds for a bold and fiery twist on a Korean classic with this Spicy Bulgogi recipe! Thin slices of tender beef sirloin or ribeye are marinated in a savory-sweet blend of soy sauce, gochujang (Korean red chili paste), honey, and garlic, delivering a perfect balance of heat and flavor. Infused with aromatic sesame oil and a touch of grated ginger, this dish captures the essence of Korean BBQ while adding an irresistible spicy kick. The beef is stir-fried to perfection, developing a slight caramelization that pairs beautifully with the fluffy bed of steamed white rice it’s served on. Topped with toasted sesame seeds and fresh green onions, this quick and satisfying recipe is perfect for dinner, bringing the flavors of Korea straight to your table. Whether you're an enthusiast of Korean cuisine or new to its fiery charms, this Spicy Bulgogi will surely delight your palate!
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Recipe Information
Ingredients
- 500 g Beef sirloin or ribeye
- 4 tbsp Soy sauce
- 2 tbsp Gochujang (Korean red chili paste)
- 2 tbsp Granulated sugar
- 1 tbsp Honey
- 2 tbsp Sesame oil
- 4 cloves Garlic cloves, minced
- 1 tsp Ginger, grated
- 3 stalks Green onions, finely chopped
- 1 tbsp Toasted sesame seeds
- 1 tsp Crushed red chili flakes (optional for extra heat)
- 1 tbsp Vegetable oil
- 4 cups Cooked white rice (for serving)
Instructions
Place the beef in the freezer for 15-20 minutes to firm up slightly. This makes it easier to slice thinly.
Slice the beef as thinly as possible, against the grain, and place it in a large mixing bowl.
In a separate bowl, combine soy sauce, gochujang, sugar, honey, sesame oil, minced garlic, grated ginger, chopped green onions, sesame seeds, and chili flakes (if using). Whisk until well mixed.
Pour the marinade over the sliced beef and mix well, ensuring every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated beef to the skillet, spreading it out into an even layer. Let it cook undisturbed for 1-2 minutes to develop a slight char.
Stir-fry the beef for another 4-5 minutes, or until fully cooked and slightly caramelized. Avoid overcrowding the skillet—cook in batches if necessary.
Serve the spicy bulgogi hot over steamed white rice. Garnish with additional sesame seeds and green onions, if desired.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 12.8 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 637 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
