Bulgogi Recipe – Authentic Korean Beef with Ssamjang & Bulgogi Sauce

Last Updated on 2 months by Neha Deshmukh

Bulgogi Recipe – Authentic Korean Beef with Ssamjang & Bulgogi Sauce

Introduction

Okay, let’s be real – who doesn’t love a good Korean BBQ night? And at the heart of it all? Bulgogi! This recipe is my go-to for a flavour explosion. It’s tender, slightly sweet, and utterly addictive. I first made this for a potluck with friends, and it disappeared fast. I’m so excited to share my version with you, complete with a homemade Ssamjang that takes everything to the next level.

Why You’ll Love This Recipe

This isn’t just any Bulgogi recipe. It’s about building layers of flavour, from the deeply savoury Doenjang to the fiery kick of Gochujang. It’s surprisingly easy to make, even if you’ve never ventured into Korean cooking before. Plus, it’s incredibly versatile – perfect for lettuce wraps, bibimbap, or simply served with rice and your favourite Korean side dishes.

Ingredients

Here’s what you’ll need to create this delicious Bulgogi:

• 1 lb (450g) top sirloin or striploin, thinly sliced against the grain
• ½ cup (120ml) bulgogi sauce
• 3 tbsp vegetable oil
• 3 tbsp doenjang (Korean fermented soybean paste)
• 1 ½ tbsp gochujang (Korean spice paste)
• 1 ½ tsp sesame oil
• 2 tsp mirin
• 1 green onion, finely minced (green part only)
• 1 garlic clove, crushed
• 1-2 tbsp apple juice or water

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Doenjang: The Foundation of Korean Flavor

Doenjang is a fermented soybean paste, and it’s the umami bomb this recipe needs. It’s salty, earthy, and adds a depth of flavour you won’t believe. You can find it at most Asian grocery stores.

Gochujang: Spice Level and Regional Variations

Gochujang is a Korean fermented red chili paste. It brings the heat! Spice levels vary between brands, so start with 1 ½ tbsp and adjust to your liking. I’ve noticed some Gochujang is sweeter than others, so taste as you go.

Sesame Oil: Choosing the Right Quality

Don’t skimp on the sesame oil! A good quality sesame oil will have a rich, nutty aroma. Toasted sesame oil is what you want here.

Mirin: Sweetness and Umami

Mirin is a sweet rice wine, essential for that classic Bulgogi flavour. It adds a subtle sweetness and umami.

Bulgogi Sauce: Store-Bought vs. Homemade

You can absolutely use store-bought Bulgogi sauce to save time. However, making your own (using the ingredients above) gives you complete control over the flavour profile. Trust me, it’s worth it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the Ssamjang. In a bowl, combine the Doenjang, Gochujang, sesame oil, mirin, green onion, and crushed garlic. Add apple juice or water, one tablespoon at a time, until you reach your desired consistency. Set aside.
2. Now, for the beef. Pop your sliced beef into the freezer for about 20-30 minutes. This firms it up, making it much easier to slice thinly.
3. Once the beef is partially frozen, slice it even thinner against the grain. This is key for tenderness!
4. Heat 1.5 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add half of the beef in a single layer (don’t overcrowd the pan!). Cook for 1-2 minutes per batch, until lightly browned. Remove and set aside.
5. Repeat with the remaining oil and beef. Once all the beef is cooked, return it all to the skillet.
6. Pour in the Bulgogi sauce and cook for another 2-3 minutes, stirring constantly, until the sauce thickens and coats the beef beautifully.

Expert Tips

• Thinly sliced beef is crucial. Ask your butcher to slice it for Bulgogi, or partially freeze it yourself for easier slicing.
• Don’t overcrowd the pan. Cooking the beef in batches ensures it browns properly.
• Taste as you go! Adjust the Gochujang and Mirin to your preference.

Variations

• Vegan Bulgogi Adaptation (Using Mushrooms or Tofu) Swap the beef for sliced shiitake mushrooms or firm tofu (pressed to remove excess water). Marinate in the Bulgogi sauce for at least 30 minutes.
• Gluten-Free Bulgogi (Soy Sauce Alternatives) Many Bulgogi sauces contain soy sauce. Use tamari or coconut aminos for a gluten-free version.
• Spice Level Adjustment Reduce the amount of Gochujang for a milder flavour, or add a pinch of Gochugaru (Korean chili flakes) for extra heat.
• Festival Adaptations (Korean New Year/Chuseok) Bulgogi is often served during Korean holidays. You can add sliced pears or apples to the marinade for a touch of sweetness.

Serving Suggestions

Okay, the best part! Here are a few ways to enjoy your Bulgogi:

• Lettuce Wraps (Ssam) Serve with crisp lettuce leaves, rice, Ssamjang, sesame seeds, sliced chili peppers, and radish. Wrap it all up and enjoy!
• Bibimbap Bowls Layer rice, Bulgogi, sautéed vegetables, a fried egg, and a dollop of Gochujang in a bowl. Mix it all up and dig in!
• With Rice and Korean Side Dishes (Banchan) A classic pairing! Serve with steamed rice and a variety of Banchan (Korean side dishes) like kimchi, spinach namul, and pickled vegetables.

Storage Instructions

• Storing Leftover Bulgogi: Store leftover Bulgogi in an airtight container in the refrigerator for up to 3 days.
• Freezing Bulgogi: Bulgogi freezes beautifully! Store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef is best for Bulgogi?

Top sirloin or striploin are ideal because they’re tender and flavorful. Ribeye also works well, but it’s more expensive.

Can I marinate the beef overnight?

Yes, you can! Marinating overnight will result in even more tender and flavorful Bulgogi. Just be mindful that the beef might become slightly softer in texture.

What is Ssamjang and how do I use it?

Ssamjang is a thick, spicy paste that’s a staple in Korean cuisine. It’s used as a dipping sauce for lettuce wraps and other dishes.

What are good substitutes for Mirin?

If you don’t have Mirin, you can use a mixture of dry sherry and a pinch of sugar.

How can I adjust the spice level of this Bulgogi?

Adjust the amount of Gochujang. Start with less and add more to taste.

Is Bulgogi traditionally served hot or cold?

Bulgogi is traditionally served hot, straight from the skillet. However, it’s also delicious cold as part of a Bibimbap bowl or in lettuce wraps.