Korean Beef Bulgogi


  • Prep Time25 mins
  • Total Time42 mins
  • Makes4 Servings
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 40g, Carbohydrates 5g, Fat 15g, Fibre 2g, Sodium 246mg.

This article was originally published on Jun 19, 2012

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