Broiled Korean Beef Bulgogi
This broiled Korean Beef Bulgogi is a easy shortcut on a Korean classic featuring tender, flavorful beef in a marinade. Enjoy this traditional meal at home without a grill, as the marinade tenderizes chuck steak into savory morsels.
Servings: 6
Calories: 518kcal
Equipment
- Broiler
- Large Rimmed Cookie sheet with cooling racks
Ingredients
- 1 cup brown sugar
- 1 ½ cup soy sauce
- ⅓ cup apple juice
- 3 tablespoon sesame oil
- 2 green onions chopped
- 1 tablespoon garlic minced
- 2 pounds beef chuck cut into thin 2 inch strips or small chunks
Instructions
Korean Bulgogi Marinade
- Mix the brown sugar, soy sauce, apple juice, sesame oil, green onions, and garlic in a bowl. until meat is well coated. Let marinate for at least 3 hours1 cup brown sugar, 1 ½ cup soy sauce, ⅓ cup apple juice, 3 tablespoon sesame oil, 2 green onions, 1 tablespoon garlic
- Add the sliced or chunked beef chuck to the bowl of marinade. Cover and refrigerate for 3 to 10 hours. You can prepare it the night before also.2 pounds beef chuck
Barbecue Under The Broiler
- Once meat has marinated at least 3 hrs, line a baking sheet or broiler pan with foil and transfer meat to the foil covered pan.
- Broil meat in the oven for 5-8 minutes or until darkened and cooked to desired doneness.
- Serve bulgogi meat over steamed white rice and drizzle with your favorite sauce.
Notes
- Slice Beef Thinly and Against the Grain: For tender bulgogi, slice your beef (ribeye or sirloin are great choices) as thinly as possible, ideally while it's still slightly frozen. Always cut against the grain to ensure the meat is melt-in-your-mouth tender after cooking.
- Don't Skimp on Marinade Time: For the best flavor, let the beef marinate for at least 2-4 hours, or ideally overnight. This allows the flavors to fully penetrate the meat and tenderize it.
- Don't Crowd the Pan: When broiling, arrange the beef in a single layer without overcrowding the baking sheet. Overcrowding will steam the meat instead of giving it a nice caramelized sear, resulting in less flavorful and tender bulgogi. Cook in batches if necessary.
- Watch the Broiler Closely: Broilers cook very quickly and can go from perfectly caramelized to burnt in a matter of seconds. Stay near the oven and monitor the beef constantly to prevent burning.
- Rest the Meat: After broiling, let the bulgogi rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat moist and flavorful.
Nutrition
Calories: 518kcal | Carbohydrates: 41g | Protein: 35g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 3374mg | Potassium: 704mg | Fiber: 1g | Sugar: 38g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 5mg
