Easy authentic Korean beef bulgogi recipe with soy sauce and mushrooms
PREP TIME15
mins
COOK TIME10
mins
SERVES2
HEAT LEVEL
INGREDIENTS
Main Ingredients:
1/2 lb beef chuck, thinly sliced (1.5 cups)
💡tip: Look for “bulgogi beef” at Korean grocery store
1/2 scallion, sliced (1.5 oz, 1/4 cup)
1/2 small onion, sliced (1.5 oz, 1/4 cup)
1/2 pack of enoki or shiitake mushrooms (2oz, 1 cups)
Seasonings:
Sempio 501 Soy Sauce 1 1/2 tbsp
Yondu Organic 3/4 tbsp
Sugar 1 1/4tbsp
Sesame Oil 1/2 tbsp
Garlic,minced 1 tbsp(2 cloves)
Scallion,minced 1/2oz (1/4 cup)
Black pepper 1/8 tsp
Main Ingredients:
1 lb beef chuck, thinly sliced (3 cups)
💡tip: Look for “bulgogi beef” at Korean grocery store
1 scallion, sliced (3 oz, 1/2 cup)
1 small onion, sliced (3 oz, 1/2 cup)
1 pack of enoki or shiitake mushrooms (4oz, 2 cups)
Seasonings:
Sempio 501 Soy Sauce 3 tbsp
Yondu Organic 1 ½ tbsp
Sugar 2½tbsp
Sesame Oil 1 tbsp
Garlic,minced 2 tbsp(4 cloves)
Scallion,minced 1oz (1/2 cup)
Black pepper 1/4 tsp
Main Ingredients:
2 lb beef chuck, thinly sliced (6 cups)
💡tip: Look for “bulgogi beef” at Korean grocery store
2 scallion, sliced (6 oz, 1 cup)
2 small onion, sliced (6 oz, 1 cup)
2 pack of enoki or shiitake mushrooms (8oz, 4 cups)
Seasonings:
Sempio 501 Soy Sauce 6tbsp
Yondu Organic 3 tbsp
Sugar 5 tbsp
Sesame Oil 2 tbsp
Garlic,minced 4 tbsp(8 cloves)
Scallion,minced 2 oz (1 cup)
Black pepper 1/2 tsp
INGREDIENTS
Main Ingredients:
1/2 lb beef chuck, thinly sliced (1.5 cups)
💡tip: Look for “bulgogi beef” at Korean grocery store
1/2 scallion, sliced (1.5 oz, 1/4 cup)
1/2 small onion, sliced (1.5 oz, 1/4 cup)
1/2 pack of enoki or shiitake mushrooms (2oz, 1 cups)
Seasonings:
Sempio 501 Soy Sauce 1 1/2 tbsp
Yondu Organic 3/4 tbsp
Sugar 1 1/4tbsp
Sesame Oil 1/2 tbsp
Garlic,minced 1 tbsp(2 cloves)
Scallion,minced 1/2oz (1/4 cup)
Black pepper 1/8 tsp
Main Ingredients:
1 lb beef chuck, thinly sliced (3 cups)
💡tip: Look for “bulgogi beef” at Korean grocery store
1 scallion, sliced (3 oz, 1/2 cup)
1 small onion, sliced (3 oz, 1/2 cup)
1 pack of enoki or shiitake mushrooms (4oz, 2 cups)
Seasonings:
Sempio 501 Soy Sauce 3 tbsp
Yondu Organic 1 ½ tbsp
Sugar 2½tbsp
Sesame Oil 1 tbsp
Garlic,minced 2 tbsp(4 cloves)
Scallion,minced 1oz (1/2 cup)
Black pepper 1/4 tsp
Main Ingredients:
2 lb beef chuck, thinly sliced (6 cups)
💡tip: Look for “bulgogi beef” at Korean grocery store
2 scallion, sliced (6 oz, 1 cup)
2 small onion, sliced (6 oz, 1 cup)
2 pack of enoki or shiitake mushrooms (8oz, 4 cups)
Seasonings:
Sempio 501 Soy Sauce 6tbsp
Yondu Organic 3 tbsp
Sugar 5 tbsp
Sesame Oil 2 tbsp
Garlic,minced 4 tbsp(8 cloves)
Scallion,minced 2 oz (1 cup)
Black pepper 1/2 tsp
DIRECTIONS
Pat the beef dry with paper towels and cut it into bite-sized pieces if needed.
In a large bowl combine Sempio 501 Soy Sauce, Yondu Organic, and the remaining seasoning ingredients and mix well. Add the sliced beef and mix well until evenly coated with the seasoning. 💡Tip: For deeper flavor, let the beef sit in the refrigerator overnight.
Slice the onion into thin strips and slice the scallion into ½-inch (1 cm) pieces.Cut off the root end of the enoki mushrooms, then gently separate the mushrooms into small portions.
💡Tip: You can substitute enoki mushrooms with other easy-to-find mushrooms, such as shiitake, oyster, or white button mushrooms.
Heat a pan over medium heat. Add the beef, onion, scallion, and mushrooms. Cook for about 10 minutes, stirring occasionally, until the beef is fully cooked and the onions and mushrooms are tender.
Transfer the bulgogi to a serving plate or bowl. 💡Tip: Serve with warm rice, or wrap the bulgogi in lettuce or romaine leaves for a classic Korean-style meal.
💡 Meal Prep Tip
For an easy lunch, cook the bulgogi ahead of time, refrigerate it and reheat before serving. For a family dinner, freeze the marinated beef in meal-size portions. Thaw it overnight in the refrigerator, then cook it with fresh mushrooms and vegetables.
DIRECTIONS
Pat the beef dry with paper towels and cut it into bite-sized pieces if needed.
In a large bowl combine Sempio 501 Soy Sauce, Yondu Organic, and the remaining seasoning ingredients and mix well. Add the sliced beef and mix well until evenly coated with the seasoning. 💡Tip: For deeper flavor, let the beef sit in the refrigerator overnight.
Slice the onion into thin strips and slice the scallion into ½-inch (1 cm) pieces.Cut off the root end of the enoki mushrooms, then gently separate the mushrooms into small portions.
💡Tip: You can substitute enoki mushrooms with other easy-to-find mushrooms, such as shiitake, oyster, or white button mushrooms.
Heat a pan over medium heat. Add the beef, onion, scallion, and mushrooms. Cook for about 10 minutes, stirring occasionally, until the beef is fully cooked and the onions and mushrooms are tender.
Transfer the bulgogi to a serving plate or bowl. 💡Tip: Serve with warm rice, or wrap the bulgogi in lettuce or romaine leaves for a classic Korean-style meal.
💡 Meal Prep Tip
For an easy lunch, cook the bulgogi ahead of time, refrigerate it and reheat before serving. For a family dinner, freeze the marinated beef in meal-size portions. Thaw it overnight in the refrigerator, then cook it with fresh mushrooms and vegetables.
A simple, comforting Korean egg drop soup with savory depth.
Bulgogi from scratch
PREP TIME15
mins
COOK TIME10
mins
SERVES2
HEAT LEVEL
INGREDIENTS
Main Ingredients:
1/2 lb beef chuck, thinly sliced (1.5 cups)
💡tip: Look for “bulgogi beef” at Korean grocery store
1/2 scallion, sliced (1.5 oz, 1/4 cup)
1/2 small onion, sliced (1.5 oz, 1/4 cup)
1/2 pack of enoki or shiitake mushrooms (2oz, 1 cups)
Seasonings:
Sempio 501 Soy Sauce 1 1/2 tbsp
Yondu Organic 3/4 tbsp
Sugar 1 1/4tbsp
Sesame Oil 1/2 tbsp
Garlic,minced 1 tbsp(2 cloves)
Scallion,minced 1/2oz (1/4 cup)
Black pepper 1/8 tsp
Main Ingredients:
1 lb beef chuck, thinly sliced (3 cups)
💡tip: Look for “bulgogi beef” at Korean grocery store
1 scallion, sliced (3 oz, 1/2 cup)
1 small onion, sliced (3 oz, 1/2 cup)
1 pack of enoki or shiitake mushrooms (4oz, 2 cups)
Seasonings:
Sempio 501 Soy Sauce 3 tbsp
Yondu Organic 1 ½ tbsp
Sugar 2½tbsp
Sesame Oil 1 tbsp
Garlic,minced 2 tbsp(4 cloves)
Scallion,minced 1oz (1/2 cup)
Black pepper 1/4 tsp
Main Ingredients:
2 lb beef chuck, thinly sliced (6 cups)
💡tip: Look for “bulgogi beef” at Korean grocery store
2 scallion, sliced (6 oz, 1 cup)
2 small onion, sliced (6 oz, 1 cup)
2 pack of enoki or shiitake mushrooms (8oz, 4 cups)
Seasonings:
Sempio 501 Soy Sauce 6tbsp
Yondu Organic 3 tbsp
Sugar 5 tbsp
Sesame Oil 2 tbsp
Garlic,minced 4 tbsp(8 cloves)
Scallion,minced 2 oz (1 cup)
Black pepper 1/2 tsp
DIRECTIONS
Pat the beef dry with paper towels and cut it into bite-sized pieces if needed.
In a large bowl combine Sempio 501 Soy Sauce, Yondu Organic, and the remaining seasoning ingredients and mix well. Add the sliced beef and mix well until evenly coated with the seasoning. 💡Tip: For deeper flavor, let the beef sit in the refrigerator overnight.
Slice the onion into thin strips and slice the scallion into ½-inch (1 cm) pieces.Cut off the root end of the enoki mushrooms, then gently separate the mushrooms into small portions.
💡Tip: You can substitute enoki mushrooms with other easy-to-find mushrooms, such as shiitake, oyster, or white button mushrooms.
Heat a pan over medium heat. Add the beef, onion, scallion, and mushrooms. Cook for about 10 minutes, stirring occasionally, until the beef is fully cooked and the onions and mushrooms are tender.
Transfer the bulgogi to a serving plate or bowl. 💡Tip: Serve with warm rice, or wrap the bulgogi in lettuce or romaine leaves for a classic Korean-style meal.
💡 Meal Prep Tip
For an easy lunch, cook the bulgogi ahead of time, refrigerate it and reheat before serving. For a family dinner, freeze the marinated beef in meal-size portions. Thaw it overnight in the refrigerator, then cook it with fresh mushrooms and vegetables.
