Korean Beef Bulgogi



25 min


4 Servings

* PLUS Standing time: 10 minutes, Cooking time: 7 minutes
Korean Beef Bulgogi

Jodi Pudge

This easy Korean beef bulgogi recipe is kid-friendly and parent-approved.


  • 1 1/2 lbs sirloin steak
  • 1/3 cup light soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp packed dark brown sugar
  • 1 tbsp garlic , chopped
  • 2 tsp sesame oil
  • 2 cup snow peas , trimmed (about 6 oz)
  • 2 tbsp vegetable oil
  • 2 tbsp green onions , chopped
  • 1 tbsp toasted sesame seeds


  • Trim any fat from sirloin, and use your sharpest knife to slice beef against the grain into very thin slices.
  • Combine soy sauce, rice wine vinegar, brown sugar, garlic and sesame oil in a bowl. Add sirloin and toss to coat. Let stand at least 10 min (or overnight in the fridge) to marinate. Drain marinade from meat and discard.
  • Meanwhile, bring a pot of water to a boil. Cut snow peas in half on the bias while you wait for water to boil. Add snow peas to boiling water and blanch for 1 min or until bright green and tender-crisp. Drain, refresh in cold water, drain again and reserve.
  • Heat 1 tbsp of vegetable oil in a large skillet or wok over high heat. Working in batches, and adding remaining oil to the pan as necessary, sear meat for 1 to 2 min or until browned at the edges and just cooked through. Add snow peas, green onions and sesame seeds, and toss to combine. Serve over rice.

Nutrition (per serving)

  • Calories
  • 329,
  • Protein
  • 40 g,
  • Carbohydrates
  • 5 g,
  • Fat
  • 15 g,
  • Fibre
  • 2 g,
  • Sodium
  • 246 mg.