Korean Bulgogi Marinated Grilled Beef with Vegetables
Authentic Korean bulgogi featuring tender beef sirloin marinated in a savory-sweet blend of soy sauce, sesame oil, and garlic, then grilled with julienned carrots and onions. This classic Korean barbecue dish offers umami-rich flavors with subtle nutty notes from sesame seeds. Perfect for summer grilling or casual dinner parties, the overnight marination develops deep flavors that make this version particularly satisfying. Serve with steamed rice and kimchi for a complete Korean meal experience.
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 clove garlic, minced
- 1 teaspoon white sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon monosodium glutamate, MSG(optional)
- 1 pound beef top sirloin, thinly slicedribeye or flank steak1:1meat
tenderize flank steak first
- 1 carrot, julienned
- 1 green onion, chopped
- ½ yellow onion, chopped
Instructions
- 1
Combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG in a large resealable plastic bag
- 2
Add beef, carrots, and onions to the bag, seal, and shake to coat thoroughly with marinade
- 3
Refrigerate for at least 2 1/2 hours or preferably overnight
- 4
Preheat outdoor grill for high heat
- 5
Remove meat and vegetables from marinade and place on a large sheet of aluminum foil, then seal
- 6
Discard used marinade
- 7
Place foil packet on grill and cook for 15 to 20 minutes or until desired doneness
Tips
Slice beef against the grain when very cold or partially frozen for cleanest thin cuts
Double-wrap in foil to prevent marinade leakage and ensure even cooking on the grill
Save some marinade before adding raw meat to use as a serving sauce after boiling for 2 minutes
Good to Know
Refrigerate cooked bulgogi up to 3 days in airtight container
Marinate up to 24 hours for deeper flavor development
Serve immediately while hot with steamed rice, lettuce wraps, and Korean side dishes
Common Mistakes
Don't skip marinating time to avoid tough, flavorless meat
Seal foil packet completely to prevent juices from leaking onto grill
Remove from grill promptly to avoid overcooking the vegetables
Substitutions
Gluten-Free Swaps
General Alternatives
tenderize flank steak first
FAQ
Can I cook this on a stovetop instead of grilling?
Yes, cook the marinated meat and vegetables in a large skillet or wok over medium-high heat for 8-10 minutes, stirring frequently until beef is cooked through.
What if I don't have MSG?
Simply omit the MSG as it's optional. The dish will still have plenty of flavor from the soy sauce, sesame oil, and other seasonings in the marinade.
How long will leftovers keep in the refrigerator?
Store cooked bulgogi in the refrigerator for up to 3 days in an airtight container. Reheat gently in a skillet or microwave before serving.