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Spicy beef bulgogi
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Spicy Beef Bulgogi

Thinly-sliced beef marinaded in a deeply flavorful Korean sauce. Pairs perfectly with rice, pickled veggies, and kimchi.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people

Equipment

  • 1 large skillet non-stock, 12 inches
  • 1 medium bowl
  • Sharp Knife
  • Tongs
  • whisk

Ingredients

  • 1 lb. ribeye or sirloin sliced paper thin
  • 1 medium onion sliced

Marinade ingredients

  • 8 cloves garlic minced
  • 3 Tbsp. red pepper flakes
  • 2 Tbsp. gochujang paste
  • 1/2 cup Dr. Pepper or Coca Cola
  • 3 Tbsp. soy sauce
  • 3 Tbsp. honey
  • 1 inch piece fresh ginger peeled and minced

Instructions

  • Add the marinade ingredients to a large mixing bowl, whisking to combine.
    Beef bulgogi ingredients in bowl
  • Add thinly-sliced beef (see notes) and onions to the marinade. Use tongs to mix until beef and onions are thoroughly coated. Marinade for at least 30 minutes, or up to 24 hours.
    Beef bulgogi ingredients in bowl
  • Preheat 12 inch skillet over medium-high heat.
  • Add the slices of meat and onions and continuously stir fry for 4-6 minutes or until the meat cooks through and onions turn translucent. The marinade will be thick and tacky. Be sure to keep the beef moving to avoid burning.
    Cooking beef bulgogi
  • Remove from pan and serve immediately with your choice of sides and toppings.

Notes

  • Slicing the beef - To make it easy to slice the beef extra-thin, freeze it for about 2 hours beforehand. This firms up the beef making it easy to slice.
  • Sides - Serve this beef bulgogi with white rice and kimchi. We also love to pair it with quick-pickled veggies like carrots, radish, cucumbers, or hot peppers.
  • Toppings - Chopped green onions and toasted sesame seeds are delicious garnishes over your finished beef bulgogi.