bulgogi with mushrooms

Tender, glossy beef that cooks in minutes! If you love Korean BBQ, you&#39;ll love this incredibly easy Korean beef bulgogi recipe with slivers of carrot and shiitake mushrooms for the perfect weeknight dinner.

Easy Weeknight Korean BBQ Beef Bulgogi

300 g tenderloin steak (thinly sliced)

shiitake mushrooms (thinly sliced)

carrots (thinly sliced)

leek (thinly sliced)

onion (finely chopped)

spring onion / green onion

vegetable oil (for cooking)

tbsp white sesame seeds (to garnish)

water

soy sauce

tbsp pear juice apple

tbsp sesame oil

tsp sugar

tsp garlic

tsp ginger (minced)

tsp black pepper

Mix the water, soy sauce, pear juice, sesame oil, sugar, garlic, ginger and black pepper in a large mixing bowl. Add in the thinly sliced beef, shiitake mushrooms, carrots, leek, onions and spring onions and stir through to coat evenly in the marinade.

Marinate

Pop the marinated bulgogi in the fridge for a minimum of 10 minutes (or even better, overnight).

For the Marinade:

Heat the vegetable oil in a large frying pan, skillet or wok over high heat. Separate the bulgogi into two batches and stir fry each for a few minutes until beef is cooked through.

Serve

Transfer the bulgogi into serving bowls and garnish with spring onion and sesame seeds. See notes for serving ideas.

To Cook the Beef Bulgogi

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Easy Weeknight Korean BBQ Beef Bulg...

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