Can I make beef bulgogi ahead of time?

Yes. Marinate the beef up to 24 hours in advance, then cook just before serving for best caramelization and texture.

What cut of beef works best for bulgogi?

Use thinly shaved beef (ribeye or sirloin). Ask your butcher to slice it thin, or freeze the meat 1–2 hours and slice it yourself with a sharp knife.

Can I substitute gochujang?

Yes, use sriracha or red pepper paste in equal amounts, though the flavor will be slightly less complex. Omit if unavailable and increase soy sauce by 1 tbsp.

How do I cook beef bulgogi at home without a grill?

Cook in a cast-iron skillet or non-stick pan over medium-high heat in batches, 2–3 minutes per side, until edges caramelize.

Can I scale this recipe?

Yes. Scale all ingredients proportionally. The marinade ratio stays the same; adjust beef weight as needed.

Beef Bulgogi with Gochujang Marinade

Name: Beef Bulgogi with Gochujang Marinade
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 5 tbsp soy sauce, divided; 6 tbsp brown sugar, divided; 2 tbsp sesame oil; ⅓ cup rice wine vinegar, plus 1 tbsp, divided; 8 cloves garlic, minced; ½ Fuji apple (or ½ Asian pear), grated or minced; ½ yellow onion, thinly sliced; 5 green onions, 3 halved and chopped into 2" pieces, 2 thinly sliced; 2 carrots, peeled into thin ribbons; 1 lb shaved beef; 1 cup short grain white rice; ¼ cup gochujang; 4 tablespoons lime juice; ½ cucumber, julienned; 1 cup kimchi, for serving; 2 tablespoons sesame seeds

CookOSBeta

Beef Bulgogi with Gochujang Marinade | CookOS

Ingredients

5 tbsp soy sauce, divided
6 tbsp brown sugar, divided
2 tbsp sesame oil
⅓ cup rice wine vinegar, plus 1 tbsp, divided
8 cloves garlic, minced
½ Fuji apple (or ½ Asian pear), grated or minced
½ yellow onion, thinly sliced
5 green onions, 3 halved and chopped into 2" pieces, 2 thinly sliced
2 carrots, peeled into thin ribbons
1 lb shaved beef
1 cup short grain white rice
¼ cup gochujang
4 tablespoons lime juice
½ cucumber, julienned
1 cup kimchi, for serving
2 tablespoons sesame seeds

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Instructions

1
In a medium bowl, combine 4 tbsp soy sauce, 3 tbsp brown sugar, 2 tbsp sesame oil, 1 tbsp rice vinegar, minced garlic, grated apple, and 1/2 tsp ground black pepper. Whisk until combined and sugar is dissolved.
2
Add sliced onion, 3 chopped scallions, carrot ribbons, and sliced steak to the bowl. Mix until vegetables and meat are well coated. Vacuum seal the meat and vegetables and place in a Suvie pan. Fill the pan with enough water to cover, and load pan into the bottom of Suvie. Input settings and cook or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 130°F for 1 hour, Top Zone: None
3
Meanwhile, place 1 cup rice in the Suvie rice pot (black handles) and cover pot with lid. Place pot in the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings: Rice, Short Grain, 1 Cup
4
During the cook, stir together 1/4 cup gochujang, 1 tbsp soy sauce, 3 tbsp brown sugar, and 4 tbsp lime juice; set aside.
5
Stir together cucumber and ⅓ cup rice vinegar; set aside.
6
When the cook is complete, remove the meat and vegetables from packaging and pour into a fine-mesh strainer, pressing with a wooden spoon to remove excess marinade. Divide the beef mixture between two dry Suvie pans.
7
Return pans to Suvie and broil for 10-15 minutes or until fragrant and browned. Remove pans from Suvie and divide the prepared gochujang sauce between the two pans, stirring to coat.
8
To assemble, divide the rice among four bowls. Place bulgogi beef, kimchi and sliced cucumber over the rice. Garnish with sliced green onion and sesame seeds.