Recipe: Beef Bulgogi

July 20, 2012


I’ve been on a bit of an Asian kick lately, what with cooking the Chinese fusion five spice maple chicken the other week, and trying Vietnamese lemongrass chicken shortly prior to that. I enjoy the exotic (to me) flavors, and in this case the slight spiciness. I’m now, however, out of coconut aminos and need to figure out if my local Whole Foods sells them (I bought this bottle in Phoenix).

This past week it’s been Korean food. Bulgogi literally means “heat” in Korean, and is  basically thinly sliced beef that is marinated and then traditionally, grilled. It is served with onions, over or wrapped in lettuce. You can make bulgogi as spicy or tame as you please – I prefer it with a little bit of kick. This dish has a great mix of flavours and textures, and just enough bite to keep you on your toes.


  • 2.5lbs flank steak*
  • lettuce (optional)


  • 2/3 cup coconut aminos
  • 1 tsp. coconut sugar (optional)
  • 1/2 cup chopped green onions
  • 2 Tbsp. chopped cilantro
  • 4 Tbsp. minced garlic
  • 4 Tbsp. sesame seeds
  • 4 Tbsp. sesame oil
  • 1 tsp. ground black pepper

Onion Stir Fry:

  • ghee or coconut oil
  • 3 large carrots (julienned)
  • 3 medium onions, thickly sliced
  • 4 green onions, chopped
  • 1 Tbsp. sriracha sauce (for mild spiciness)
  • 3 cloves garlic, minced
  • 1/4 cup marinade
  • 2 Tbsp. rice vinegar

*Whole Foods was out of flank, so brisket was used – works, but not as well as flank; for most tender, splurge for ribeye


1. Slice flank steak as thin as possible. Tip: Freezing meat for 30 minutes beforehand makes slicing easier.

2. Combine marinade ingredients in small bowl. Reserve 1/4 cup of the marinade for the onions.

3. Place meat in large ziplock bag (alternatively, use a bowl). Cover meat with marinade (except reserved portion), making sure to coat the meat evenly.

4. Allow meat to marinate in fridge for at least one hour.

5. Heat ghee or coconut oil in pan. Add onions, carrots, green onions, sriracha, garlic, reserved marinade and rice vinegar.

6. Sautee over medium heat until onions are translucent and soft.

7. Cook meat: Grill if possible, otherwise, can bake it at 450 degrees for approximately 10-12 minutes depending on thickness. Make sure to pour any leftover meat juices into the onions stir fry.

8. Serve meat over or wrapped in lettuce (optional), with onion mixture strewn over the meat.


Shared with Healthy Home Economist, Fight Back Fridays and Real Food Wednesdays.

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