Beef Bulgogi

6 servings


1 hour 20 minutes

total time


4 tablespoons soy sauce or tamari

4 tablespoons honey

2 tablespoons brown sugar

1 tablespoon red pepper flakes

4 garlic cloves, minced

1 tablespoon toasted sesame oil

1½ pounds rib eye or top sirloin steak (or any tender prime beef cut), very thinly sliced

1 small sweet onion, very thinly sliced

Vegetable oil for brushing

6 green onions, finely chopped

4 cups cooked rice, for serving

1½ cup kimchi

1½ cups shredded red cabbage

1½ cups sliced Persian cucumbers

1 cup bean sprouts

Sriracha, for serving (optional)


In a small bowl, combine the soy sauce, honey, sugar, pepper flakes, garlic, and sesame oil

In a 9x13 baking dish, arrange the steak in a single layer and evenly top with the sliced onions

Pour the sauce over top and marinate for at least 2 hours or up to overnight in the refrigerator.Heat a large cast iron skillet on high heat

Once smoking brush with oil

Remove the steak and onions from the marinade, allowing any excess to drip off

Working in batches, add to the skillet in a single layer and cook until beef is cooked through and lightly charred, 1-2 minutes per side

Transfer to a serving platter and sprinkle with the green onions.Divide the rice among 6 bowls

Layer the steak, kimchi, cabbage, cucumbers, and sprouts on top of the rice; drizzle with the sriracha if using


Serving Size




Total Fat

7 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat



60 mg


695 mg

Total Carbohydrate

23 g

Dietary Fiber

2 g

Total Sugars

18 g


28 g

6 servings


1 hour 20 minutes

total time
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