A beloved Korean classic, Bulgogi(불고기) is all about tender slices of beef marinated in a sweet, savory, and umami-rich sauce, then quickly cooked until caramelized and juicy. This version is made with thin beef slices, onions, and mushrooms, and the marinade is easy to customize based on what you have at home.

Why You’ll Love This Bulgogi

• Savory-Sweet Marinade: Balanced with soy sauce, sugar, garlic, sesame oil, and optional Korean syrups for added depth.
• Flexible Ingredients: Use the mushrooms and sweeteners you prefer — even basic pantry swaps will work.
• Quick Cooking: Once marinated, it cooks in just minutes on the stovetop or grill.
• Versatile: Serve it over rice, in lettuce wraps, or as part of a Korean BBQ spread.

Sweet and Savory Bulgogi – A Korean Classic

Tender slices of beef soak in a sweet, garlicky marinade before being stir-fried with mushrooms, onions, and silky glass noodles. The result is a deeply comforting Korean dish—rich with flavor, quick to make, and perfect over a bowl of warm, gently steamed rice.

Ingredients:

Beef & Vegetables:

• 700g beef, thinly sliced (ribeye or sirloin recommended)
• 1 small onion, thinly sliced
• 2 green onions, cut into 2-inch pieces
• 1 pack enoki or beech mushrooms (or any mushrooms you like)

Marinade:

• 4 tbsp brown sugar (or white sugar)
• 2 tbsp Korean rice syrup (물엿), liquid malt extract, or rice malt syrup
• 1 tbsp Korean plum extract (maesil-cheong / 매실청) — optional but adds a bright sweetness
• ¾ cup (12 tbsp) soy sauce
• 3 tbsp minced garlic
• 3 tbsp sesame oil
• 2 tbsp mirin or Korean cooking wine
• Black pepper, to taste

No syrup or maesil-cheong? Simply use more sugar — the marinade will still taste delicious.

Instructions:

1. Prepare the Beef:
Slice the beef very thinly against the grain if not pre-sliced. Place in a large mixing bowl.

2. Make the Marinade:
In a separate bowl, combine soy sauce, sugar, rice syrup (or alternatives), plum extract if using, garlic, sesame oil, mirin, and black pepper. Mix well until the sugar is mostly dissolved.

3. Marinate the Beef:
Pour the marinade over the sliced beef. Add the onions, green onions, and mushrooms. Mix everything well to ensure the marinade coats evenly.
Cover and refrigerate for at least 30 minutes, or up to overnight for more flavor.

4. Cook the Bulgogi:
Heat a large skillet or grill pan over medium-high heat. Add the beef mixture (in batches if needed) and cook for 3–5 minutes, stirring often, until the beef is cooked through and slightly caramelized.

5. Serve:
Serve hot with rice, lettuce wraps, or as part of a Korean meal with side dishes (banchan).

Note on the Rice:

Sometimes a dish is only as comforting as the rice beneath it. For stir-fries, saucy dishes, or anything with bold flavor, I like my rice soft and steady—not too dry, not too sticky. Here's how I usually make it:

How to Make Soft, Fluffy White Rice

1. Rinse 1 cup of white rice (short- or medium-grain works well) under cool water until the water runs mostly clear.
2. Add to a pot with 1¼ cups water and a pinch of salt, if you like.
3. Bring to a gentle boil, then lower the heat, cover, and simmer for 15–18 minutes.
4. Turn off the heat and let it sit, covered, for 10 more minutes.
5. Fluff with a spoon or rice paddle before serving.

This makes about 2–3 servings. Double or triple it if you're feeding more or want leftovers for tomorrow’s lunch.

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet over medium heat.
• Bulgogi also freezes well — store in freezer-safe bags for up to 2 months (uncooked or cooked).

Notes:

• Beef Tips: Thinly sliced ribeye, sirloin, or brisket works best. Freeze the meat for 30 minutes before slicing to make it easier.
• Mushroom Options: Enoki and beech mushrooms are traditional, but oyster, shiitake, or cremini mushrooms all work well.
• Glass Noodle Add-In: Soaked Korean sweet potato noodles (dangmyeon) add chewy texture and absorb the marinade beautifully. Don’t overcook them — they’ll finish cooking with the beef.
• No Korean Syrups or Maesil? You can skip them and just use a bit more sugar. The flavor will still be great.
• Make Ahead: Marinate up to 24 hours in advance. You can also freeze raw marinated bulgogi for later.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs