Korean Beef Bulgogi
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender strips of marinated beef bulgogi with peppers and onions, served with crisp vegetables and rice. Savory-sweet and deeply flavored from soy, ginger, and sesame, this is a lively dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds beef (skirt or flank steak, sliced as thinly as possible against the grain)
- 2 green onions (sliced very thin (green and white parts), about 1/4 - 1/3 cup worth)
- 6 garlic cloves (minced, about 2 tablespoons worth)
- 1/2 small apple (finely grated, or 3 tablespoons applesauce)
- 1/4 cup soy sauce
- 1 tablespoon light brown sugar
- 1 tablespoon toasted sesame oil
- 1-3 tablespoons chili paste (OPTIONAL)
- 4 bell peppers (I used 2 green, 1 red, 1 yellow)
- 2 medium onions
- 2 - 3 tablespoons light flavored olive oil (divided)
- 1/2 teaspoon kosher salt
- cooked rice
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 5m
- Sodium
- 832mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 751mg
- Calcium
- 36mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 832MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.