Korean Beef Bulgogi
If you’re looking for an easy, weeknight meal or want to impress your friends, check out this Korean Beef Bulgogi recipe made with Happy Valley shaved beef. The marinade is super flavorful and the thin slices of the shaved beef make this a quick, but tender cook!
You can use many different types of cuts, like sirloin, Kalbi style short ribs or brisket, for this recipe. We’re going to be using 2 lbs. of Happy Valley shaved beef, also known as chip steak. This cut is pure beef chuck eye, sliced super thin. Like 4mm thin. It’s the classic option for steak sandwiches—most famously, the Philly Cheesesteak. But we also like to use it for Korean Beef Bulgogi.
Happy Valley Meat (Sirloin, Kalbi Style Short Ribs, Brisket, or Sandwich Steak)
Green onions, green and white parts thinly sliced
Reduced-Sodium Soy Sauce
Crushed Red Pepper
|6 cloves||Garlic, minced|
1. Prepare your meat so that it’s sliced thinly, against the grain and then cut into bite-sized peices. If you’re using ribs, this step can be skipped.
2. Mix all marinade ingredients in a large bowl. Add in beef and massage to incorporate all ingredients.
3. Let the beef marinate in the fridge overnight to allow all the flavors to soak in.
4. When you’re ready to cook, start by making your rice, or grain of choice according the instructions on the packaging. While it’s cooking, prepare green onions, and slice your chiles. Then heat oil in a cast-iron skillet or wok and add in garlic, green onion and beef. Let it all fry while stiring frequently for about 10 minutes.
5. Plate your rice and beef with sesame seeds, chiles, and extra green onion for garnish.
SHOP MEAT TO MAKE THIS RECIPE: