Beef Bulgogi
Serves 2
Beef & Marinade
  • 250 grams well-marbled prime beef, sliced into ⅛-inch thick slices
  • ½ medium onion, finely chopped
  • 2 cloves garlic, minced
  • ½ thumb ginger, grated
  • 1 green onion, chopped finely
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • ½ tablespoon sesame oil
  • ½ tablespoon cooking wine
The Rest
  • Olive oil
  • A handful of shredded cabbage
  • Toasted sesame seeds, to garnish
  • Finely chopped spring onion, to garnish
  1. Combine the beef with all the marinade ingredients and marinate for at least 4 hours or overnight in the refrigerator.
  2. Heat a frying pan over medium-high heat and add in a few lugs of olive oil. Heat until the oil is shimmering and add in the beef - marinade and all - and the cabbage. Keep tossing until the beef is cooked to desired doneness. (If you'd prefer the cabbage to be softer, fry the cabbage first for a couple of minutes before adding the beef.)
  3. Plate the beef, garnish with sesame seeds and chopped spring onion and serve immediately.
Naggy Notes
- Freezer Meal: After combining the meat and the marinade together, transfer them into one ziploc bag, or two if you are making individual portions. Label the ziploc bag and freeze it until needed. Thaw either in the refrigerator overnight or place the ziploc bag, still sealed, in a bowl of water for quick thawing. Proceed with the rest of the Steps.

- Adapted from Maangchi
Recipe by Foodie Baker at