If you have been to a Korean barbecue restaurant before, you may already be familiar with Bulgogi. Bulgogi comes from the Korean words (Pyong’an dialect) for fire (“bul“) and meat (“gogi“).

Bulgogi can be made with thinly sliced, marinated beef or pork and is traditionally grilled over an open flame, hence the “bul.” However, it is common now to prepare it on the stove top as well.

This recipe for Korean Beef Bulgogi is pretty easy and straightforward. It’s all about the marinade.

I used beef because it is my preference, but you can use the same recipe for pork which may cook slightly faster.

Slicing the meet thinly allows the marinade to really penetrate and do its job. Tip: Place the beef in the freezer for 1-2 hours before slicing. It’ll be much easier to get even thin slices. You’re aiming for about 1/8 of an inch.

After you marinate the beef for at least 30 minutes (and up to overnight), you’ll just stir-fry it in batches in a cast iron skillet (or similar heavy skillet that retains heat evenly).

Let it brown up to your preference. I like mine pretty brown.

Then you have a couple options for serving. If you are serving the Korean Beef Bulgogi as an appetizer, try it on lettuce with the toppings of your choice. 

You could also have the lettuce wraps as a meal if you eat several. You could always add sautéed onions or green peppers to make them even more filling.

Another option for serving is of course over white rice. 

Handy-dandy Pinterest-friendly image for my fellow Pinterest lovers:

Whatever you choose, I hope you enjoy this recipe. Let me know how it goes!