Beef Bolgogi

Photo Credit: AllRecipes


  • 2 pounds rib-eye steak, trimmed of excess fat
  • 1/3 cup soy sauce
  • 1 tablespoon hot chili sesame oil
  • 3 tablespoons dark-brown sugar 
  • 8 garlic cloves, minced
  • 2 tablespoons finely grated fresh peeled ginger
  • 2 medium red onions, halved and cut lengthwise into 1-inch wedges
  • 1 green bell pepper, seeds and ribs removed, sliced into 1/2-inch strips
  • 4 teaspoons vegetable oil 
  • 1 small head Boston lettuce, separated into leaves

Shopping List

  • 2 pound rib-eye steak
  • 1 bottle hot chili sesame oil
  • 1 head garlic clove
  • 1 hand ginger
  • 2 medium red onions
  • 1 green bell pepper
  • 1 small head Boston lettuce
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Pantry List

  • 1 bottle vegetable oil 
  • 1 bottle soy sauce
  • 2 bag dark-brown sugar 
  • 1 box Kosher salt
  • 1 container black peppercorns
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  • Freeze beef 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) into 1/8-inch-thick strips. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger. Place onions and peppers in a small bowl; toss with half the soy marinade. Toss steak in remaining marinade; let stand 15 minutes.
  • Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe skillet clean with a paper towel.
  • Heat remaining 2 teaspoons vegetable oil over high heat. Cook half the meat, turning often, until browned, about 2 minutes. Transfer to a plate. Cook remaining meat. Return first batch and any accumulated juices to pan; add onion mixture. Cook, tossing, until heated through, about 1 minute. To serve, roll up beef mixture in lettuce leaves.

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