Korean beef bulgogi is a classic stir-fried dish of thinly sliced rib eye marinated in a sweet and savory soy-sesame sauce with garlic, then cooked quickly with onion, carrot, and green onions. The marinade caramelizes during cooking, creating tender, deeply flavored meat.
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Separate the slices of beef to ensure the marinade can coat each piece.
Place the separated beef into a large mixing bowl.
Add the sugar and Oligodang syrup (or corn syrup) to the beef.
Using your hands, mix the sugar and syrup into the beef. This first step helps to tenderize the meat.
Let the beef sit and tenderize for 10 minutes.
While the beef is resting, mince the garlic.
After 10 minutes, add the minced garlic, soy sauce, sesame oil, and black pepper to the beef.
Add the sliced onion, carrot, and chopped green onions to the bowl.
Mix all the ingredients together thoroughly by hand until well combined.
Transfer the marinated beef and vegetables to a large skillet or pan over medium-high heat.
Stir-fry the mixture, stirring frequently, until the beef is cooked through.
Once the beef is almost fully cooked, add the enoki mushrooms and continue to cook for another minute or two until they are tender.
Serve immediately and enjoy.
Store cooked bulgogi in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over medium heat or in the microwave.
Yes. Flank steak, sirloin, or ribeye work well. Slice against the grain, about 1/4 inch thick, for tenderness.
30 minutes to 4 hours is ideal. Longer marinating (up to overnight) increases tenderness and flavor, but keep refrigerated.
Corn syrup, honey, or brown sugar work. Use equal amounts; brown sugar may need a few extra seconds to dissolve in the marinade.
Only if you use tamari or gluten-free soy sauce instead of regular soy sauce.
Beef should no longer be raw inside and the edges should be slightly caramelized. For medium doneness, cook 3–4 minutes total over high heat.
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