Finishing off “Wok Week” with savory-sweet Korean BBQ, made of heavily seasoned stir-fried beef, sesame seeds, and scallions. Bulgogi is not only one of my all-time favorite dishes, it’s a sure-fire way to introduce your family to a life-long love of Korean cooking.
Wok Week has been so much fun!
If only you could have sat in my kitchen to take in the steamy aroma of caramelized garlic, ginger and soy, and watched the wok blazing over open flame, working its magic… sigh.
I think we’re going to have to do it again, and soon.
When we plan to go out to eat, one of the places my kids frequently ask to visit is a local Korean restaurant known for their stone bowl dishes and bulgogi.
Their eyes widen as the server sits all the classic Korean side dishes down on our table, followed by steeping bowls of spicy broth, and a sizzling iron pan piled with hot korean bbq beef, known as bulgogi.
They pick up their chop sticks and throw caution to the wind, heading straight for the spicy beef pieces, too hot to swallow on the first bite.
This is an Instagram Shot of #TheAftermath. Notice, no Bulgogi left.
If you’ve never tried it, Bulgogi is a real treat.
It’s traditionally sliced paper-thin, marinaded in a savory-sweet sauce, then cooked over a Korean grill. But if you ask me, it’s much easier to handle in a WOK.
Slice the beef while it’s frozen, so it’s easier to cut thin, and marinade in the customary fashion.
Then heat a wok to high heat, drain the marinade and quickly stir fry.
The sugars caramelize creating a wonderfully crispy texture along the edges, and of course, the high heat intensifies all the vibrant flavors to develop the most amazing aroma imaginable.
You end up with all the best attributes of Korean BBQ, without needing the bbq.
You can serve Korean Bbq with rice, kimchi and other Korean side dishes (like one of our most popular recipes, Korean Veggie Pancakes) or use it to make ridiculously-good Korean style tacos and lettuce wraps.
You are going to love this!
Bulgogi Korean BBQ
Yield: 4-6 servings
Prep Time: 15 minutes active time
Cook Time: 16 minutes
- 1 1/2 lbs. lean steak, frozen (I used New York Strips)
- 1/3 cup soy sauce
- 2 1/2 Tb. brown sugar
- 2 Tb. sesame oil
- 3 cloves garlic, minced
- 1 Tb. fresh grated ginger
- 1 bunch green onions, chopped, whites and greens separated
- 1/2 tsp. ground black pepper
- 1 tsp. sriracha (or kochujang Korean chile paste)
- 1 Tb. toasted sesame seeds
- While the steak is frozen, trim the fat and slice paper thin. Frozen meat is much easier to cut thin than thawed meat. Place in a large bowl and top with: Soy sauce, brown sugar, sesame oil, garlic, ginger, onion whites, pepper and sriracha. Toss to coat and allow the steak to thaw and marinade for 45-60 minutes.
- Heat a wok (or large skillet) to high heat. Use tongs to transfer half of the meat to the hot wok. Spread the steak pieces around the skillet and allow them to sear on one side before using the tongs to move them around and caramelize on all sides. Once the juices have evaporated and the steak has a nice brown color, remove from the wok, 5-8 minutes.
- Cover the cooked steak to keep warm. Repeat with the remaining meat, and throw out the left over marinade. Serve warm, sprinkled with the reserved green onion tops and sesame seeds.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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