Korean Beef Bulgogi that's incredibly easy to make right in the comfort of your home. Made with a flavorful marinade, this flank steak is quickly cooked to perfection resulting in the most tender beef, making for a super easy take-out style dish, right at home!
Make the marinade: Combine all the marinade ingredients together in a medium sized bowl.
Marinate the beef: Add the sliced beef to the marinade and using your clean hands, massage the beef with the marinade. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Cook the beef: In a non-stick skillet add the sesame oil over high heat. Cook the meat in batches until slightly brown on both sides, 3 to 5 minutes, stirring constantly. Repeat with remaining meat.
Serve: Serve hot over rice.
Nutritional information does not include rice.
To easily slice the beef thinly, freeze it for about 15 - 20 minutes first, then carefully slice it against the grain.
Keep in mind to not overcrowd the beef while cooking, so take your time and cook it in 2 - 3 batches until you get through all the meat.
If you don't have mirin or can't find it, rice vinegar or a dry white wine will work as well.
Leftover beef bulgogi, can be stored in an airtight container in the fridge for up to 5 days.You can also freeze in single portions in airtight containers or freezer bags for up to 3 months. Just reheat in the microwave or oven straight from the freezer.