This Korean Beef Bulgogi is brimming with rich and delectable flavors. The beef is succulent and tender, marinated in a delightful mix of ingredients. The Gochujang Mayo is simply fantastic and pairs perfectly with the beef.
I have to admit, this Korean Beef Bulgogi has quickly become one of my favorite meals. Each bite is vibrant with flavor. My dad has been preparing this dish for some time and it swiftly became the most requested dinner among our family gatherings.
Due to the ongoing pandemic, I haven’t been able to visit home for dinner in a while, so I asked him to write down the recipe for me to recreate it at home.
This recipe is an absolute gem. My husband loves this dish, and my kids frequently ask for it. It has just the right amount of heat, making it exciting.
The Gochujang Mayo is essential. It’s extraordinarily flavorful and creates a wonderful balance with the beef.
Korean Beef Bulgogi
This Korean Beef Bulgogi is filled with rich flavors. The beef is succulent and marinated in an ideal combination of ingredients. The Gochujang Mayo is delightful and complements the beef beautifully.
- 2 pounds beef chuck roast thinly sliced
- 1 cup white onion thinly sliced
- 3 Tablespoons gochujang
- 1 1/2 teaspoons ginger fresh grated
- 1 1/2 Tablespoons garlic fresh minced
- 1/3 cup soy sauce
- 2 Tablespoons sesame oil
- 1 1/2 Tablespoons sesame seeds
- 1 Tablespoon sugar
Gochujang Mayo
- 1 cup mayo
- 2 Tablespoons gochujang
- 1 Tablespoon rice vinegar
- 2 1/2 teaspoons sesame oil
- 1/2 teaspoon salt
Toppings
- 1 Tablespoon green onion chopped
- sesame seeds for garnish
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In a large bowl, mix together the onion, gochujang, ginger, garlic, soy sauce, sesame oil, sesame seeds, and sugar until thoroughly combined.
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Submerge the beef in the marinade, ensuring it is well-coated. Cover with a lid or plastic wrap. Let marinate for 2 to 8 hours.
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Lightly grease the slow cooker and add the meat along with any remaining marinade. Cook on HIGH for 4 to 5 hours or LOW for 6-8 hours until the beef is cooked through.
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Once the meat is fully cooked, combine two tablespoons of cornstarch with 1 1/2 tablespoons of water.
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Stir the cornstarch mixture into the remaining juices and marinade. Continue stirring until it thickens.
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Preheat the oven to broiler mode.
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Line a cookie sheet with foil and spray with cooking spray.
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Using a slotted spoon, transfer the meat from the slow cooker to the lined cookie sheet.
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Broil the meat for 3 to 5 minutes, or until it has a slight char.
To Serve
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Serve the meat over sushi rice.
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Drizzle the thickened sauce over the meat.
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Squeeze Gochujang mayo over the top.
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Garnish with chopped green onion and additional sesame seeds, if desired.
Calories: 639kcal | Carbohydrates: 11g | Protein: 32g | Fat: 53g | Saturated Fat: 13g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1278mg | Potassium: 647mg | Fiber: 1g | Sugar: 5g | Vitamin A: 81IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 4mg
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Enjoy!
