Crispy bulgogi (바싹 불고기)

There are so many ways to make bulgogi, but this is one of my favourite versions.

If you make bulgogi without vegetables (or just add a small amount at the very end), you’ll get this beautiful caramelisation on the meat. Just make sure to cook it with a little oil and stir it regularly, as it can burn quite easily.

Because most of the liquid cooks off, this bulgogi is incredibly versatile. You can use it in sandwiches, toasties, bagels, kimbap, or pretty much anything you like! I’ve also shared my Bulgogi Bagel and Bulgogi Kimbap recipes if you need some inspiration.

This recipe makes 6 servings, so it’s perfect for batch cooking. You can keep it in the fridge for a few days or freeze it for up to 3 months. It’s just as delicious when reheated, making it a great meal prep option.

Hope you guys enjoy this recipe! 🙂

💡Notes

• Beef: I used Costco shabu shabu beef, but any thinly sliced beef brisket or stir-fry beef works well. You can usually find suitable cuts at Korean grocery stores or ask your butcher for thinly sliced beef. I don’t recommend using very lean beef, as it can dry out and burn more easily. If using a lean cut, add a little oil when cooking.
• Allulose can be replaced with your preferred sweetener, but it plays an important role in creating crispy bulgogi because it caramelises similarly to sugar. Most sweeteners won’t achieve the same result. If you don’t have allulose, a small amount of sugar is the best alternative.
• Dasida: You can substitute Dasida with beef stock powder, but for the most authentic Korean bulgogi flavour, I highly recommend using Dasida.
• Mirin helps reduce any strong beef smell and adds extra depth and umami to the marinade. It’s optional, but worth adding if you have it on hand.
• Freezing: For best results, transfer frozen bulgogi to the fridge about 4 hours before cooking to thaw gently.

Crispy bulgogi (바싹 불고기)

Recipe by Minseo KimDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

362

kcal

Protein

34

g

Carbs

18

g

Fat

18

g

Ingredients

• Beef brisket (I used Costco shabu shabu beef)
  1,000g

• Soy sauce
  60g

• Minced garlic
  60g

• Mirin (optional)
  30g

• Allulose
  45g

• Plum juice
  30g

• Oyster sauce
  15g

• Dasida beef stock powder
  15g

• Sesame oil
  15g

Directions

• Preparation
• Pat the beef dry with paper towels to remove any excess moisture.
• Make the sauce. In a bowl, add the soy sauce, garlic, mirin, allulose, plum juice, oyster sauce, Dasida, sesame oil and mix well.
• Place the beef in a large bowl, add the sauce and mix well until the beef is evenly coated.
• Divide into 6 portions and store in ziplock bags or airtight containers.
• Keep in the fridge for up to 10 days, or freeze for up to 3 months.
• Cooking
• When ready to cook, heat a pan over high heat and cook the beef until the edges are dark brown and crispy.
• Serve with rice, salads, wraps, or any meal you like. Enjoy!

Recipe Video

Notes