Beef Bulgogi with Vegetables

Beef bulgogi is a delicious Korean dish to serve over rice. I love cooking beef bulgogi with vegetables for both added flavor and nutrients.

My father served as a missionary for our church in Korea, so growing up we enjoyed going to Korean restaurants for special occasions. This is where I first enjoyed bulgogi. When I was a bit older my family decided to try making bulgogi from home. After looking at a couple recipes and modifying it to fit the flavor my family liked and the ingredients we kept on hand, I wrote down the recipe. This is the recipe we have used to make bulgogi ever since, making this my first recipe ever.

In addition to the meat I like to cook vegetables into the marinade to make the dish a well rounded and nutritious meal.

What to Serve with Beef Bulgogi

At Korean restaurants, and in Korean culture, it is common to serve side dishes of vegetables with the main meal. The most commonly recognized vegetable side dish is probably kimchi, but others include spicy cucumber salads and sweetly seasoned potatoes (gamja jorim).

Steamed broccoli is another a common Korean side dish. I like to include Broccoli in my Bulgogi while it cooks Rather than serving it on the side. This way the Broccoli soaks up some of the flavor from the marinade making it a delicious addition. I also like to add carrots to my bulgogi, I feel the flavor and texture go well with the beef. Other vegetables common in Korean side dishes are bok choy and zucchini. You could easily substitute or add these vegetables to the bulgogi as it sautes.

Ingredients

• 2 lb beef (I most often use a London broil cut, or what ever I can find for a good deal. Just make sure it’s not too fatty.)
• 2/3 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/2 cup sliced green onion
• 1/2 tsp garlic powder
• 1/4 cup oil
• 1/2 tsp black pepper
• 3-4 carrots thinly sliced
• 1 head of broccoli chopped (substitute or add other vegetables such as bok choy or zucchini)

How to make Beef Bulgogi with Vegetables

Begin by thinly slicing your beef. I find it easiest to do this when the beef is at least partially frozen

Add the beef to a bowl and top with brown sugar, soy sauce, and seasonings. Stir to evenly coat the beef in the marinade. Cover the beef and let marinate for 2 hours or overnight in the fridge.

Once you are ready to start cooking the bulgogi, chop the broccoli into bite sized pieces and thinly slice the carrots. I often use a mandolin to cut the carrots nice and thin in order to reduce cooking time.

Heat a pan over medium high heat. Add the beef and vegetables and saute, stirring frequently, until the beef is cooked through. Continue cooking until the liquid in the marinade has evaporated and the vegetables are cooked to your liking.

Serve your beef bulgogi over rice and, if desired, with a side of kimchi or gamja jorim.

Beef Bulgogi with Vegetables

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

marinating time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine Asian, Korean

Servings 8

Ingredients

  

• 2 lb beef I most often use a London broil cut, or whatever I can find for a good deal. Just make sure it's not too fatty.
• 2/3 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/2 cup sliced green onion
• 1/2 tsp garlic powder
• 1/4 cup oil
• 1/2 tsp black pepper
• 3-4 carrots thinly sliced
• 1 head of broccoli chopped substitute or add other vegetables such as bok choy or zucchini

Instructions

 

• Begin by thinly slicing your beef. I find it easiest to do this when the beef is at least partially frozen
• Add the beef to a bowl and top with brown sugar, soy sauce, and seasonings. Stir to evenly coat the beef in the marinade. Cover the beef and let marinate for 2 hours or overnight in the fridge.
• Once you are ready to start cooking the bulgogi, chop the broccoli into bite sized pieces and thinly slice the carrots. I often use a mandolin to cut the carrots nice and thin in order to reduce cooking time.
• Heat a pan over medium high heat. Add the beef and vegetables and saute, stirring frequently, until the beef is cooked through. Continue cooking until the liquid in the marinade has evaporated and the vegetables are cooked to your liking.
• Serve your beef bulgogi over rice and, if desired, with a side of kimchi or gamja jorim.

Keyword beef, Broccoli, carrots, stir fry