Description
Tender beef glazed in a savory sweet‑salty sauce, quickly seared to perfection. This bulgogi brings restaurant flavor to your table in under ten minutes.
Ingredients
Scale
- 1 lb thinly sliced ribeye steak
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 tbsp rice wine or mirin
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp gochujang (optional)
- 1 tsp toasted sesame seeds
- Sliced spring onions (green tops for garnish)
Instructions
- Combine soy sauce, brown sugar, sesame oil, rice wine, minced garlic, grated ginger, and optional gochujang until sugar dissolves.
- Add steak to the mixture, stir to coat, and refrigerate for 30 minutes to 2 hours.
- Dice onions, carrots, bell pepper, and separate scallion greens from the whites.
- Heat a cast‑iron or wok over high heat with a splash of neutral oil until shimmering.
- Drop beef in a single layer, sear 1–2 minutes, then flip once and cook for an additional 1–2 minutes.
- Add vegetables, stir‑fry for 2 minutes, drizzle remaining sesame oil, garnish with toasted seeds and scallion greens, and serve hot.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Korean