This is an incredible dish when you are craving something Asian or Korean, with a Sweet Heat. It is also a dish where all kinds of additional Vegetables can be added, or a dish to make when you need to use up any vegetables that need to be used up. This dish is so good served over Steamed Rice. Because of that, you can double up on the Rice and store the leftover Steamed Rice in the fridge after it has cooled, to follow up with a Fried Rice recipe the next day or so. This is a spicy Bulgogi recipe, so reduce the Black Pepper or omit to adjust the heat level.
What is Bulgogi
Bulgogi is pronounced “BUL-GOH-GEE” and translates to fire meat or Barbecue meat. Marinated Meat that is placed over fire. All it really is, is thinly sliced meat marinated to derive a Sweet Savory Flavor and a bit of smoke from being barbecued or grilled.
It is derived from a much older recipe called Maekjeok which is marinated meat and skewered like kebab or satay. The earlier versions of Bulgogi or Bulgogi at its roots consist only of Soy Sauce, Sugar, Garlic, Sesame Oil and Pear Juice for tenderizing the meat and added sweetness.
Although in this recipe, the term Fire Heat is also applied with a decent amount of Heat (Spiciness), for a Savory Sweet Heat. You can choose to drop the heat down to something more tolerable. But it is recommended to push the barrier here, that Savory, Sweet Heat is something else in Bulgogi.
Bulgogi Flavor Profile
The flavor profile of bulgogi is a harmonious balance of sweet, savory, salty, and nutty, with aromatic and umami-rich undertones. Here’s a breakdown of the key components that define its flavor:
- Sweetness
Derived from ingredients like sugar, honey, Asian pear, or mirin, this sweetness balances the savory and salty elements while aiding in caramelization during cooking. - Savory/Umami
Soy sauce is the backbone of the dish, providing deep umami and salty notes.
Garlic and onions enhance the savory depth, while adding aromatic richness. - Nutty and Toasty
Sesame oil and toasted sesame seeds introduce a nutty, earthy aroma that complements the sweetness and saltiness. - Tangy/Light Acidity
Ingredients like rice wine vinegar, add a subtle acidity that balances the richness of the dish. Although this isn’t typically included. - Aromatic Notes
Garlic, ginger, scallions, and onions contribute fresh, bright, and slightly spicy flavors, making the dish more aromatic and complex. In this recipe, Onion Powder, Garlic Powder and Ginger Powder are used. - Heat
While traditional bulgogi isn’t typically spicy, a good amount of gochugaru (Korean red pepper flakes) with Black Pepper to raise the heat complements the sweet and savory profile and adds color. - Caramelized, Grilled Flavor
When cooked at high heat, the sugars in the marinade caramelize, creating a smoky, charred depth that elevates the overall taste.
Spicy Sweet Bulgogi Ingredients
Beef, Onion, Garlic, Green Onions, Soy Sauce, Sugar, Korean Chili Flakes (Gochugaru), Sesame Oil, Black Pepper, Onion Powder, Garlic Powder, Ginger Powder. Sesame seeds can be used for garnishing.
Ground Beef Spicy Sweet Bulgogi
The ground beef version is used in the main recipe below. Use ground beef marinated in the Bulgogi sauce before being tossed into the skillet with the marinade and vegetables to cook through.
Ground Pork Spicy Sweet Bulgogi
The ground pork version, which can be used in place of ground beef, uses ground pork marinated in the Bulgogi sauce before being tossed into the skillet with the marinade to cook through. A 50-50 mix of ground beef & pork can be used just as well.
Soy Sauce
While almost all the ingredients are pretty straight forward. Soy sauce is where you can experiment a bit between Dark Soy sauce for a richer, more savory taste with a bit of smoke flavor. You can also cut with Mushroom Soy Sauce, which really elevates the savoriness.
I myself really love the combination of Dark Soy Sauce & Mushroom Soy Sauce for a very dark coloring of the meat. It also adds incredible Umami & Smokey Flavor. Pair this up with Sweet heat and you got something really nice.
Spicy Sweet Bulgogi Heat
Gochugaru or Korean Chili Flakes offers up color and a mild to medium heat, but nothing too spicy. To bolster the heat up to something spicy, black pepper is added. When trying to control the amount of heat, it is the Black Pepper that can be decreased or omitted based on heat preference. In this recipe, the use of 1 Tbl of Gochugaru & 1 tsp of Black pepper is used for a a good spicy kick.
Gochugaru can also be used to garnish the Bulgogi when plating fo an extra bit of heat.
Bulgogi Marinade Time
Combine all the ingredients for the Bulgogi marinade and mix well to then add your meat and marinate for at least 30 minutes or upwards to an overnight marinade for tougher cuts of meat. With Ground meat, letting it marinate for 10 minute or until everything else is prepared is sufficient.
Spicy Sweet Bulgogi Rice Bowl
Bulgogi is excellent over Steamed White Rice cooked in the Rice cooker. No additional ingredients needed, just Rice & Water. Since you are making the White Steamed Rice, make extra so that the leftover Steamed Rice can be refrigerated for a day or so to make Fried Rice at a later time.
Unless you want to make Korean Sticky Rice. Then use 2 Cups for 4 servings of Short Grain Sweet or Glutinous rice (Japonica Rice). Any leftovers of this style of rice can not be used for fried rice the following day or so.
For this recipe I used mostly the below Sekka Select medium grain rice at a 1:1 ratio. But Jasmine or Calrose rice is good too.
Bulgogi Meat to Rice ratio
Preference may vary, but I find 1 Cup of cooked Rice or slightly over to about 1/2 C of Bulgogi or slightly over, a good Bulgogi meat to rice ratio. In this recipe, the rice is separated into 4 equal portions and the Bulgogi separated into 4 equal portions.
Bulgogi Sides
There are a few sides that can be included with your Bulgogi dish. My favorites are the Korean Cucumbers & Toasted Nori Sheets.
Bulgogi Lettuce Wraps
Instead of serving with rice or in addition to the rice, serve with lettuce wraps to pick up and consume.
Korean Cucumbers
Korean Cucumbers can be made up in advance and served alongside Bulgogi and is an excellent accompaniment.
Bulgogi with Toasted Nori
Just the same as Bulgogi lettuce wrap, using toasted Nori sheet instead. For these, brush them with a blend of 50/50 Sesame Seeds & Perilla Oil. Perilla Oil has a unique nutty flavor, but is extremely hard to find. It can be substituted with Walnut Oil or light tasting Olive Oil.
Even if serving a Ground Meat Bulgogi & Rice Bowl or plate, serve the toasted nori sheets on the side. scooping up some of that meat and rice with the nori sheet is just a very pleasant eating experience.
The Toasted Nori sheet flavors come to the forefront and really elevates the natural flavors.
How to Toast Nori Sheets
- Fold the Nori sheets in half and in half again to create four (4) equal parts. Pinch the crease and then pull them apart.
- In a small bowl, combine 1/4 tsp Sesame Oil & Neutral Oil and brush each nori sheet very lightly.
- Toast them in the skillet over medium heat just for 3–5 seconds each and set aside.
- Once these are all toasted, turn the heat up to max to start cooking the Bulgogi.
Equipment
- 1 Wok
- 1 Marinating Bowl
- 1 Rice Cooker
- 1 Small Bowl & Brush if making toasted nori sheets
Ingredients
- 1 lb Ground Beef - or Ground Pork or 50/50 Beef & Pork
- 1 Med Onion - sliced
- 3 Cloves Garlic - chopped or minced
- 3-4 Stalks Green Onion - sliced
- A Sprinkle Sesame seeds - for Garnishing
Bulgogi Sauce
- 1/4 C Soy Sauce & Brown Sugar - each
- 1 Tbl Sesame Oil & Gochugaru (Korean Chili Flakes) - each
- 1 tsp Black Pepper - This is spicy, omit or reduce for less spicy
- 1/2 tsp Onion Powder & Garlic Powder - each
- 1/4 tsp Ginger Powder
Steamed Rice
- 2 C Short or Medium Grain Rice - see notes
- 2 C Water
Instructions
- Wash and strain the rice to place into the rice cooker along with water. Set on White Rice cook setting. Everything should come together by the time the rice is done.
- Combine into a marinating bowl all the Bulgogi Sauce ingredients. Add the ground Meat to mix gently and set aside until needed. Prepare your Vegetables (Onions, Garlic, Green Onions — separated into bottom white parts and top green parts, and if including Julienne Carrots, Sliced Bell Peppers)
- When 10 minutes of Rice cooking time remain. Heat a skillet up over max heat. Add the marinated ground meat and leave for about 3 minutes. Add your vegetables and white parts of green onions and break the meat mixture up and repeat, leaving it for a minute or so and then mixing and breaking it apart, until cooked through, about 8–10 minutes.
- Just before removing from heat, add the top parts of Green Onions (reserving some for garnishing), to cook for a few seconds or so.
- Place 1/4 of the rice or about 1 heaping cup of rice into a bowl or on a plate. Top with Bulgogi meat and garnish with Sesame Seeds, Green Onions and Gochugaru Chili Flakes if desired for more heat. Serve right away.
Notes
Bulgogi Wraps: For Bulgogi Wraps with either lettuce leaves or toasted Nori, then place the added vegetables with the meat marinade into a blender or food processor to blend until smooth. Empty out into a marinating bowl and add the ground meat to mix really well. This creates a smoother texture Bulgogi that is easy to scoop up and fill the wraps. Optionally, you can finely dice all the vegetables and marinate with the meat. Toasted Nori Sheet:
- Fold the Nori sheets in half and in half again to create four (4) equal parts. Pinch the crease and then pull them apart.
- In a small bowl, combine 1/4 tsp Sesame Oil & Neutral Oil and brush each nori sheet very lightly.
- Toast them in the skillet over medium heat just for 3–5 seconds each and set aside.
- Once these are all toasted, turn the heat up to max to start cooking the Bulgogi.