Beef Bulgogi | Recipeish | Gustus Vitae

  • Yield: Serves 2
  • Time: 25 hours, including 24 hrs unattended.
  • Storage Notes: Best if enjoyed immediately.
  • Difficulty: Easy. 

Marinated beef comes in all forms, but this may just be our favorite. A simple marinade, an overnight in the fridge, and easy accents like cilantro and soy sauce drizzle make this a really outstanding weeknight meal. As with everything, top notch ingredients and bit of care transform something simple into something extraordinary.



  • 2 x medium sirloin steaks
  • 1 tbs Kimchi Sea Salt
  • 1 tbs Everything But The Avocado Seasoning
  • 4 oz kimchi
  • 2 oz rice wine vinegar
  • 3 oz low sodium soy sauce
  • 1/2 oz lemongrass paste
  • 1/2 oz white sesame seeds
  • 1/2 oz ginger paste
  • 1/2 oz sesame chili oil
  • 1/2 oz chili oil
  • 2 spring onions
  • 1 good sized bunch of cilantro
  • 1 cup rice (basmati works really well here)
  • Pat dry steak, and trim any sinew and fat. Slice lengthwise, then cut diagonally (against the grain) into strips, around 1/8" wide.
  • Rinse, and thinly slice spring onions.
  • In a large bowl, combine all ingredients except rice and cilantro and a bit of the sesame seeds, reserving 2 oz of the soy sauce.
  • Mix well by hand or with a large non-reactive spoon for a couple minutes. You want everything to be really well combined.
  • Cover with saran, and refrigerate overnight.
  • Dinner time! Prep rice and cilantro, discarding stems.
  • Heat up a wok on high, and add the marinated mix straight in - no oil in the pan will give you browning and slightly charred bits right from the start, key to a great bulgogi.
  • Cook for 3-4 minutes: a lot of the curing/cook work has already happened, you're just looking to add a bit of char and cook the thin strips through.
  • Plate rice, spoon over bulgogi mix, sprinkle on a few cilantro leaves, and give it final drizzle of soy sauce.
  • Serve and devour - if you have a Hite beer to wash it down with, all the better.