Korean BBQ Bulgogi flavored with a sweet and salty homemade marinade and cooked to perfection over charcoal or tabletop griddle. This Asian BBQ beef is tender, flavorful, and delicious with steamed rice!
With Spring just around the corner, we’re starting to see gorgeous weather here in our neck of the woods. We experienced the full brunt of winter this year and we’re so looking forward to warmer temperatures. Because, folks, that means backyard BBQs!
One of the activities G enjoys most is grilling outdoors. Any sign of a sunny day, he is out on the patio firing up the charcoal and that’s just fine by me. A simple meal is a lot more fun when enjoyed al fresco and of course, bonus points that I get to lounge around reading a book while he mans the pit preparing MY lunch.
The meat he was grilling in the picture above happens to be our favorite type of barbecue ever, Kalbi.
We’re so obsessed with these Korean short ribs, we’d go through a good a few pounds before you can say Korean short ribs twice. Sweet and salty, tender and flavorful meat between bones are the stuff barbecue dreams are made of!
Unfortunately, they’re obscenely expensive especially for something that weighs half bones. Fortunately, Korean BBQ Bulgogi delivers the same flavors we crave with a lot more meat!
Beef bulgogi is a popular Korean classic made from thin slices of top sirloin, tenderloin, or other prime cuts of beef marinated in a sweet and salty soy sauce mixture. The seasoned meat is traditionally grilled over charcoal or tabletop/indoor grill, but can be pan-cooked just as easily.
- Pears (Korean pears are best) is an essential ingredient in the marinade as they help tenderize the beef as well as adding a nice touch of sweetness. I’ve tried Gala apples on occasions I didn’t have pears on hand and they worked beautifully.
- I usually have the butcher slice the meat for me or buy the pre-sliced beef specifically used for bulgogi when I visit my favorite Asian supermarket. If you need to slice the beef, freeze it for about 20 to 30 minutes until slightly frozen to make cutting easier and cut the meat across the grain for the tenderest chew.
- As the meat is cut into thin slices, a good half hour of marination is usually enough to impart flavor. I don’t recommend marinating the beef for more than 8 hours as the acids might break down the meat.
- The best way, in my opinion, to enjoy Bulgogi is cooking the meat at the table using a tabletop griddle. If you’re cooking the beef over charcoal, I suggest skewering the meat slices so small pieces don’t fall between the grates. If you’re cooking on the stovetop, use a wide, heavy-bottomed skillet, and don’t overcrowd the pan so the beef will sear nicely.
How to serve
- Serve beef bulgogi for lunch or dinner with steamed rice and assorted banchan or Korean side dishes such as kabocha salad.
- Store leftovers in a covered container and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat on a tabletop grill or on the stovetop in a hot pan for about 3 to 5 minutes or until completely heated through.
More Asian favorites
- Thai Mango Salad
- Nasi Goreng
- Singapore Noodles