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Bulgogi Korean Beef Barbecue

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Bulgogi Korean Beef Barbecue

This dish is traditionally cooked at the table on a grill that looks like an overturned shallow bowl set on a portable stove. However, don’t let the lack of a Korean grill stop you from trying it. You can use an outdoor grill or the stovetop. Just be certain that whatever cooking method you use that it’s well heated before the beef is added.

To complete the meal, serve with a whole grain and a vegetable, such as steamed brown rice and steamed broccoli (both pictured but not included in the nutritional information).

Ingredients

Servings   4   Serving Size   3 ounces beef

Marinade Ingredients

  • 1 medium green onion (finely chopped)
  • 2 tablespoons peeled and grated Asian or Bosc pear
  • 1 1/2 tablespoons dry sherry, rice wine or mirin (optional)
  • 1 tablespoon soy sauce (lowest sodium available) OR
  • 1 tablespoon oyster sauce (lowest sodium available)
  • 1 1/2 teaspoons hoisin sauce (lowest sodium available)
  • 1 1/2 teaspoons toasted sesame oil
  • 2 medium garlic cloves (minced)
  • 1/2 teaspoon gingerroot (grated, peeled)
  • 1/4 teaspoon sugar
  • Pepper to taste
  • Dash of red hot-pepper sauce, or to taste (optional)

*****************************************

  • 1 pound boneless top sirloin steak, all visible fat discarded, cut across the grain into strips about 1/8 inch wide

Garnishes (optional)

  • 1 medium green onion (coarsely chopped)
  • 2 teaspoons sesame seeds (dry-roasted)

Directions

Tip: Click on step to mark as complete.

  1. In a large glass dish, stir together the marinade ingredients until the sugar is dissolved. Add the beef, turning to coat. Cover and refrigerate for about 1 hour, turning several times. Drain the beef, discarding the marinade.
  2. Preheat the grill on high or heat a large skillet over medium-high heat until hot. Quickly arrange the beef in a single layer. Cook for about 1 minute on each side, or until the desired doneness. Turn over the beef only once or it will become dry and tough.
  3. Top with the green onions. Sprinkle with the sesame seeds.

Tip: For easier slicing, first put the raw beef in the freezer for about 30 minutes.

Nutrition Facts

Bulgogi Korean Beef Barbecue
CaloriesCalories
130 Per Serving
ProteinProtein
21g Per Serving
FiberFiber
0g Per Serving

Nutrition Facts

Calories 130
Total Fat 4.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 1.5 g
Cholesterol 56 mg
Sodium 151 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Added Sugars 0 g
Protein 21 g

Dietary Exchanges
3 lean meat

 

This dish is traditionally cooked at the table on a grill that looks like an overturned shallow bowl set on a portable stove. However, don’t let the lack of a Korean grill stop you from trying it. You can use an outdoor grill or the stovetop. Just be certain that whatever cooking method you use that it’s well heated before the beef is added.

To complete the meal, serve with a whole grain and a vegetable, such as steamed brown rice and steamed broccoli (both pictured but not included in the nutritional information).

Nutrition Facts

Bulgogi Korean Beef Barbecue
CaloriesCalories
130 Per Serving
ProteinProtein
21g Per Serving
FiberFiber
0g Per Serving
×
Calories 130
Total Fat 4.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 1.5 g
Cholesterol 56 mg
Sodium 151 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Added Sugars 0 g
Protein 21 g

Dietary Exchanges
3 lean meat

Ingredients

Servings   4   Serving Size   3 ounces beef

Marinade Ingredients

  • 1 medium green onion (finely chopped)
  • 2 tablespoons peeled and grated Asian or Bosc pear
  • 1 1/2 tablespoons dry sherry, rice wine or mirin (optional)
  • 1 tablespoon soy sauce (lowest sodium available) OR
  • 1 tablespoon oyster sauce (lowest sodium available)
  • 1 1/2 teaspoons hoisin sauce (lowest sodium available)
  • 1 1/2 teaspoons toasted sesame oil
  • 2 medium garlic cloves (minced)
  • 1/2 teaspoon gingerroot (grated, peeled)
  • 1/4 teaspoon sugar
  • Pepper to taste
  • Dash of red hot-pepper sauce, or to taste (optional)

*****************************************

  • 1 pound boneless top sirloin steak, all visible fat discarded, cut across the grain into strips about 1/8 inch wide

Garnishes (optional)

  • 1 medium green onion (coarsely chopped)
  • 2 teaspoons sesame seeds (dry-roasted)

Directions

Tip: Click on step to mark as complete.

  1. In a large glass dish, stir together the marinade ingredients until the sugar is dissolved. Add the beef, turning to coat. Cover and refrigerate for about 1 hour, turning several times. Drain the beef, discarding the marinade.
  2. Preheat the grill on high or heat a large skillet over medium-high heat until hot. Quickly arrange the beef in a single layer. Cook for about 1 minute on each side, or until the desired doneness. Turn over the beef only once or it will become dry and tough.
  3. Top with the green onions. Sprinkle with the sesame seeds.

Tip: For easier slicing, first put the raw beef in the freezer for about 30 minutes.
 

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