Beef bulgogi


Presented by Arman


PREP:5 mins COOK:5 mins TOTAL:10 mins



▢1 1/2 lbs skirt steak

▢1/2 cup bulgogi sauce

▢1 teaspoon oil

▢1/2 large onion thinly sliced

▢1/4 teaspoon salt

▢1/4 teaspoon pepper



Place the beef in plastic wrap and place it in the freezer for at least an hour. Once firm, use a sharp knife to slice it into 1/4-inch strips.

In a mixing bowl, add the sliced beef, along with the bulgogi sauce, oil, and onions, then season with salt and pepper. Let it sit for at least 5 minutes, or up to two hours.

Once ready to cook, add oil to a non-stick skillet and place it over a hot heat. Once hot, add the beef and cook for 1-2 minutes until seared on all sides.

Transfer to a plate and cover with tin foil for 3 minutes. After that, serve immediately.

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