Korean Bulgogi

Forget going out to eat or ordering takeout every time you crave Korean food. Try making Korean Bulgogi at home. For 34 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 7g of fat, and a total of 110 calories. This recipe serves 4. Head to the store and pick up garlic, sesame oil, green onions, and a few other things to make it today. It is brought to you by Table for Two Blog. Many people made this recipe, and 206 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 24%, this dish is not so excellent. Similar recipes include Bulgogi Jungol (Korean Bulgogi Soup), Korean Bulgogi, and Korean Bulgogi.

Servings: 4

Preparation duration: 70 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium bowl, whisk together soy sauce, sesame oil, sugar, and red pepper flakes.Place the ribeye, onion slivers, garlic, and green onions into a large Ziploc bag.Pour the liquid into Ziploc bag, seal it, then gently massage the liquid all over the meat, making sure it all gets coated in the mixture.Place in refrigerator to marinate for an hour, or even overnight.In a frying pan, heat up a little bit of oil then gently add a few slices of the marinated meat to the pan and cook until meat is cooked through - should be fairly quick since they're so thin.This is optional, but I took the remainder of the sauce from the Ziploc bag, poured it into the frying pan with the pan juices of the cooked meat and reduced it down until it was a thick, syrupy, consistency, about 15 minutes. I then poured that sauce on top of my bulgogi and steamed white rice.Serve over steamed white rice!

 

Step by step:

1. In a medium bowl, whisk together soy sauce, sesame oil, sugar, and red pepper flakes.

2. Place the ribeye, onion slivers, garlic, and green onions into a large Ziploc bag.

3. Pour the liquid into Ziploc bag, seal it, then gently massage the liquid all over the meat, making sure it all gets coated in the mixture.

4. Place in refrigerator to marinate for an hour, or even overnight.In a frying pan, heat up a little bit of oil then gently add a few slices of the marinated meat to the pan and cook until meat is cooked through - should be fairly quick since they're so thin.This is optional, but I took the remainder of the sauce from the Ziploc bag, poured it into the frying pan with the pan juices of the cooked meat and reduced it down until it was a thick, syrupy, consistency, about 15 minutes. I then poured that sauce on top of my bulgogi and steamed white rice.

5. Serve over steamed white rice!

Nutrition Information:

covered percent of daily need

 

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