Ingredients
Method
- Assemble all necessary ingredients.
- Whisk the soy sauce, white and light green onion parts, yellow onion, sugar, garlic, sesame seeds, sesame oil, red pepper flakes, ginger, and black pepper together in a large glass or ceramic bowl.
- Add the steak slices and toss to coat thoroughly, then cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 24 hours.
- Heat a wok or large skillet over medium heat and cook the steak and marinade in batches, stirring in honey to caramelize the meat until fully cooked, approximately 5 minutes.
- Garnish the bulgogi with the dark green parts of the green onions.
Nutrition
Notes
Slicing Technique: I always put my steak in the freezer for about 45 minutes before I start slicing because it makes it so much easier to get those paper-thin ribbons that soak up all the marinade.
Marinating Tip: While an hour works if you are in a rush, I have found that letting the beef sit overnight in the fridge makes a world of difference in both the tenderness and the depth of the ginger and garlic flavors.
Searing Secret: I highly recommend cooking the meat in small batches rather than all at once.
If the pan is too crowded, the beef will boil in its own juices instead of getting those crispy, caramelized edges that I love so much.
Ingredient Variation: If you cannot find a good sirloin, I often swap it for ribeye which adds a bit more richness, or even flank steak as long as you are careful to slice it very thinly against the grain.
Serving Suggestion: I usually serve this with big leaves of red leaf lettuce and some steamed rice so my guests can make their own wraps.
It is a messy and delicious way to enjoy the meal together.
Storage Instructions: Any extra bulgogi stays fresh in an airtight container for about three days.
I prefer to reheat it in a hot skillet for just a minute to keep the meat tender instead of using the microwave.