Korean Beef Bulgogi Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin slices of marbled beef marinated in a sweet and savory sauce with pear, soy, and gochujang, then quickly seared until caramelized. Tender, umami-rich, and perfect served over rice or with vegetables for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup of fresh pear, grated (Asian pear, bosc pear or apple works)
- 1/4 cup soy sauce (or GF liquid aminos)
- 1 1/2 tablespoons brown sugar (or use coconut sugar, maple syrup, or honey)
- 1 tablespoon sesame oil
- 3 garlic cloves, pressed or minced
- 1 tablespoon fresh ginger, grated or minced
- 1 tablespoon gochujang pepper paste ( or sub garlic chili paste)
- 1 ½ pounds ribeye steak, sirloin, strip loin, or flat iron, thinly sliced (⅛-inch thick). See notes.
- 1-2 tablespoons high heat oil –peanut oil, avocado oil, wok oil, etc.
- 2 green onions, finely sliced
- 2-3 teaspoons sesame seeds, toasted
- red pepper flakes to taste
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 998mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 642mg
- Calcium
- 41mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 998MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.