Why We Like It
Bulgogi is a Korean dish usually made with grilled marinated beef. This version of bulgogi is crazy good and may be even better leftover on the Bulgogi Pizza. This recipe makes a double batch so you should have enough leftover to make the pizza. Even if you decide to not make the pizza, we don't think you will regret having the leftovers -- it is THAT good!
Prepare the Marinade:
Place in a food processor or blender and blend until smooth. Pour into a bowl or large Ziploc bag.
Note: you will use 1 large onion in this recipe. 1/4 of the onion is included in the marinade in this step, and then the rest of the onion is sliced in the next step.
Add to the bowl (or bag) of marinade. Cover (or seal the bag) and place in the refrigerator for one hour or longer, up to overnight.
Cook the Rice:
If rice is not already cooked, use 1 cup of uncooked rice and cook according to package directions. Set aside and keep warm.
Cook the Bulgogi:
Heat a large skillet over medium high heat (you don’t need to add additional oil). Place the entire bowl (or bag) of the marinade mixture, with the steak and vegetables, into the skillet and cook for about 10 minutes, stirring occasionally, until cooked through. Add cabbage in the last 2 minutes of cooking and stir to combine.
Serve and enjoy!
Serve warm over rice.
We marinated the beef for one hour and it was really good, but you can also marinate for 4 hours or overnight. If you were to marinate it overnight, it would make this meal come together super fast for those busy weeknights!
The kiwi added to the marinade mix helps tenderize the meat.
Nutrition Information for one serving
- Calories: 450
- Fat: 17 g
- Saturated Fat: 5.9 g
- Total Carbohydrate: 34 g
- Cholesterol: 71 mg
- Fiber: 4 g
- Sugars: 13 g
- Protein: 37 g
- Sodium: 610 mg