Korean Beef Bulgogi Recipe

Today on The Stay At Home Chef I'm showing you how to make Korean Beef Bulgogi. My dad actually lived in Korea several years before I was born, and this is one of the recipes that he brought back with him, so I happened to actually grow up eating beef bulgogi. It's really easy to make and starts out with thinly sliced beef. You can use sirloin or ribeye, but today I'm using flank steak. We're gonna slice this against the grain into small strips. If you struggle to get thin slices, you can always pop your steak into the freezer for 30 minutes, and that does make it easier to slice. Then we'll transfer this all to a mixing bowl, or a gallon sized resealable plastic bag so we can make our marinade. The marinade is super simple and quick to make. You could also use it on chicken. It starts with 1 3rd cup soy sauce, 1 1⁄4 cup of brown sugar, 2 tablespoons of toasted sesame seeds, 1 tablespoon sesame oil, 1⁄2 teaspoon each of crushed red pepper flakes, ground ginger, 3 cloves of minced garlic, and last 2 teaspoons of oyster sauce, which you can leave out if you want to, but I highly recommend it. It adds a lot of flavor. Then we'll just mix this together. Then we'll cover this with plastic wrap and let it marinate for 1 hour, in the fridge of course. Now you'll notice that this is not a super liquidy marinade. It should be just wet enough to coat the meat. Now I've always eaten this over rice, so I'm going to get some white rice cooking, and then you have a couple different options for cooking. For special occasions my dad always made this on the grill, a charcoal grill to be specific, but today I'm going to show you how to make it indoors on a grill pan, but you could also use just a simple large skillet. Heat the skillet over a nice high heat or your grill, and lay out your strips so that they can cook. Since these are so thin, they actually cook really fast and only need a few minutes per side. If you don't have the patience to cook and turn these all individually, you can totally just mix it all up and stir it around to cook. If you're cooking your bulgogi out on an outdoor grill, you can always use a grill pan so you don't lose any of your meat slipping between the grates. I cook about half of the meat at a time so that it can stay in one single layer. Once your meat no longer has any raw spots you are ready to eat. I serve this up hot immediately over some steamed rice. You can add on some sliced green onions for a little pop of color, some crushed red pepper flakes, or some more toasted sesame seeds to garnish. It's easy to make and oh so delicious. It'll quickly become a family favorite. Oh my gosh, so good. I've loved this dish forever. Thanks for watching. You can find the full written recipe in the video description. Be sure to subscribe, like, and follow, and check out the rest of my videos, where you can find hundreds of restaurant quality recipes you can easily make at home.