If you think grilling is only for BBQ, then you are in for an amazing treat! You can make a delicious Beef Bulgogi on the grill in only minutes and have a dinner that everyone will rave about!
With just a few simple ingredients, you can make this delicious Korean dish for a dinner that you probably thought would be difficult to make.
“Bulgogi” litereally means “fire meat” in Korean. It’s a spicy dish that’s cooked on the grill and tastes great served with rice and veggies. The sauce is simple to make and packed with flavor.
This recipe uses ribeye steak cut very thin to make it tender and give it the best possible flavor.
You’ll find that it’s fun to use the grill for something that isn’t “BBQ.”
Ingredients You’ll Need To Make Beef Bulgogi:
- boneless ribeye steak
- tamari
- honey
- Sriracha sauce
- dried ginger
- jarred minced garlic
- sesame oil
- avocado oil
- Sliced green onions and toasted sesame seeds for serving, optional
Tamari is a gluten-free version of soy sauce
Check other brands to ensure they are gluten-free – you can easily find gluten free Sriracha sauce and sesame oil
How To Make Beef Bulgogi
- If steak if frozen, partially thaw until you can easily run a knife through it (if fresh, freeze for about 30 minutes)Using a sharp knife, carefully cut steak against the grain into very thin 1/4 inch thick or less, slices
- Mix together remaining ingredients except avocado oil, onion and sesame seeds and place in a shallow dish with beef
- Marinate at least 2 hours or up to overnight
- Preheat grill with a cast iron skillet or grill pan to 400 degrees
- Add 1 tablespoon avocado oil
- Drain excess liquid from meat and discard
- Add meat to skillet and let sear for 3-4 minutes per side, flipping once
- Serve over rice or lettuce topped with onion and sesame seeds or as desired
Pro Tips…
Freezing the steak just a little bit will make is so much easier to slice thinly.
Thin pieces of steak are crucial here to ensure your Beef Bulgogi cooks quickly and doesn’t get tough.
I have not tested this with other cuts of meat to know if it would work but I do know ribeye is a great choice.
Serve Beef Bulgogi with a side of apple slaw or a dessert of blueberry crumble.
Beef Bulgogi
Ingredients
- 1 1/2 pounds boneless ribeye steak
- 1/4 cup tamari
- 2-3 tablespoons honey
- 1 tablespoon Sriracha sauce
- 2 teaspoon dried ginger
- 2 teaspoons jarred minced garlic
- 2 teaspoons sesame oil
- 1 tablespoon avocado oil
- green onions optional
- sesame seeds optional
Instructions
- If steak if frozen, partially thaw until you can easily run a knife through it (if fresh, freeze for about 30 minutes)
- Using a sharp knife, carefully cut steak against the grain into very thin 1/4 inch thick or less, slices
- Mix together remaining ingredients except avocado oil, onion and sesame seeds and place in a shallow dish with beef
- Marinate at least 2 hours or up to overnight
- Preheat grill with a cast iron skillet or grill pan to 400 degrees
- Add 1 tablespoon avocado oil
- Drain excess liquid from meat and discard
- Add meat to skillet and let sear for 3-4 minutes per side, flipping once
- Serve over rice or lettuce topped with onion and sesame seeds or as desired
Notes
-
Freezing steak just a little bit will make is so much easier to slice thinly
-
Thin pieces of steak ensure it cooks quickly and doesn’t get tough
-
Tamari is a gluten-free version of soy sauce
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