spicy beef bulgogi recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best spicy beef bulgogi recipe

I’ve been making spicy beef bulgogi for years, and it’s always a hit with my family. The recipe originated in Korea, where marinating thinly sliced beef in a mixture of soy sauce, sugar, garlic, and ginger is a staple.

I love how the sweet and spicy flavors come together to create a dish that’s both familiar and exotic. When I’m short on time, I can whip up this recipe in about 30 minutes, making it perfect for weeknight dinners or busy weekends.

My kids adore it when I serve it with steamed rice and kimchi, but it’s also great with noodles or as a wrap. I’ve experimented with various levels of spiciness over the years, but the original recipe has just the right balance of heat and flavor.

One of the things I appreciate about bulgogi is how easy it is to customize – I like to add sliced carrots or zucchini to make it more substantial. The marinade is also incredibly versatile; you can adjust the amount of sugar to taste or add other ingredients like sesame oil or gochujang for added depth.

The technique of marinating the meat in a mixture of soy sauce and sugar is what makes this dish so special – it’s what gives bulgogi its signature flavor and texture.

Spicy Beef Bulgogi

4.9 from 1437 votes

This spicy beef bulgogi is a Korean-inspired dish with tender slices of beef marinated in a fiery gochujang-based sauce. It is quick to stir-fry, making it perfect for a weeknight dinner.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

1/4 cup gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
3 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon rice vinegar
1 tablespoon toasted sesame seeds

For the Beef

1 pound beef sirloin, thinly sliced
1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 green onions, cut into 2-inch pieces

👨‍🍳Directions

1In a large mixing bowl, combine gochujang, soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and sesame seeds.
2Whisk until the sugar dissolves and the marinade is smooth.
3Add the thinly sliced beef to the bowl and toss to coat evenly.
4Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
5Heat vegetable oil in a large skillet or wok over high heat until shimmering.
6Add the marinated beef in a single layer and cook without stirring for 1 minute to sear.
7Stir-fry the beef for 2 to 3 minutes until it is browned and cooked through.
8The beef should be tender and the sauce should start to caramelize.
9Add the sliced onion and green onion pieces to the skillet.
10Continue stir-frying for 1 to 2 minutes until the onions are slightly softened and the beef is glazed.
11Remove from heat and transfer to a serving plate.
12Serve immediately over steamed rice, garnished with additional sesame seeds if desired.

🔧Equipment

Large mixing bowl
Large skillet or wok
Spatula
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 10g🥩Protein: 30g

📝Notes

For a milder version, reduce gochujang to 2 tablespoons and add 1 tablespoon honey. Slice beef against the grain for maximum tenderness.

Watch Video Of How Spicy Beef Bulgogi Works

I’ve been making spicy beef bulgogi for years, and it’s always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. The best part is that you can customize it to suit your taste preferences; feel free to add more garlic or ginger if you like.

For storage, refrigerate any leftovers within two hours of cooking; reheat them gently over low heat until warmed through. You can also serve bulgogi at room temperature – just assemble the dish just before serving.

❓ Frequently Asked Questions About Spicy Beef Bulgogi

Q: What is bulgogi?

Bulgogi is a Korean dish made by marinating thinly sliced beef in a mixture of soy sauce, sugar, garlic, and ginger before grilling or stir-frying it.

Q: What type of beef should I use?

For bulgogi, you want to use thinly sliced beef that’s at least 90% lean – ribeye or sirloin work well.

Q: Can I make this recipe ahead of time?

The marinade can be prepared up to 24 hours in advance, but you should assemble and cook the dish within an hour of serving for optimal flavor.

Q: How do I adjust the level of spiciness?

You can add more gochujang (Korean chili paste) to increase the heat level – start with a small amount and adjust to taste.

Q: Can I use this recipe for other types of protein?

Sure – you can substitute chicken or pork for beef if you prefer.

Similar Posts