Korean Bulgogi Recipe

I have had a few people asking me for this recipe, so I thought I would share it with you here! This is hands-down the best bulgogi I have had - wayyy better than anything you could get in a restaurant.

I typically use chicken, as it's healthier and I don't typically eat a ton of red meat. If you choose to do the chicken version, just use 4 boneless skinless chicken breasts in place of the beef. This tastes great with extra firm tofu (cubed), as well!

You can also use this marinade as a stir fry base (to die for!). Just use 2 chicken breasts and lots of veggies!


BULGOGI (Korean beef)
Serves 4

1 pound beef boneless top loin or sirloin -- trimmed of fat cut, diagonally across grain
1/8 inch slices

¼ cup soy sauce (use low-sodium for a healthier option)
3 tablespoons sugar (you can use honey or a few packets of 0 calorie sweetener, if you'd like)
2 tablespoons sesame oil
¼ teaspoon pepper
3 green onions -- finely chopped
2 cloves garlic -- chopped
1 tablespoon optional sesame seeds -- optional add to above (I don't usually add these)

Mix ingredients and pour over meat. Stir beef into marinade until well coated. Cover and refrigerate 30 minutes.

Best grilled over a charcoal fire (fish rack or other rack that prevents beef from falling into fire is necessary) May also be oven broiled, pan-fried or stir-fried.


Nutrition Info

Beef Version ~ Calories = 391; Carbs = 11; Fat = 33; Protein = 18

Chicken Version ~ Calories = 211; Carbs = 11; Fat = 8; Protein = 28