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Beef Bulgogi
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4.50 from 2 votes

How to Cook Beef Bulgogi Pinoy Style

Beef bulgogi is a flavorful Korean dish made from thinly sliced, marinated beef that's grilled or stir-fried, offering a savory-sweet taste with hints of garlic and sesame.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Beef Recipe
Cuisine: Korean
Keyword: beef bulgogi, panlasang pinoy, pinoy style bulgogi
Servings: 6 servings
Calories: 500kcal
Author: Manny

Ingredients

  • 1 kilo beef sirloin cut into thin strips
  • 1 medium white onion chopped
  • 5 cloves garlic minced
  • 1 tsp annatto seeds soaked in 3 Tbsp water
  • 1 can sliced button mushrooms drain
  • 1 cup soy sauce
  • 4 Tbsp. cane vinegar
  • 1 cup water
  • 3 Tbsp patis or fish sauce
  • 1 Tbsp sugar
  • salt and pepper to taste
  • 1 tsp dried red chili peppers optional
  • cooking oil

For the Marinade:

  • 5 Tbsp. sugar
  • 1 tsp ground black pepper
  • 3 tsp cooking rice wine
  • 4 Tbsp. sesame oil
  • 2 tsp sesame seed
  • 1/3 cup soy sauce
  • 1/3 cup soft drinks 7-up

Instructions

How to cook Beef Bulgogi:

  • Marinate the beef with all marinate ingredients and mix very gently.
  • Let the ingredients tenderize the beef. Marinate in the refrigerator for at least an hour. Better if you can leave it overnight.
  • In a large pan, heat 1 tablespoon of oil and saute garlic and onion until fragrant.
  • Drain the beef from marinade, and set aside marinade for later use.
  • In a same pan, set it to medium heat, and another 2 to 3 tablespoon of oil then add beef and fry until brown for at least 10 minutes.
  • Pour marinade sauce and let it simmer and absorb the flavor using low heat about 15 minutes.
  • Once sauce has slightly evaporated, add 1 cup of water and let it simmer in very low heat for another 30 minutes.
  • Pour in soy sauce and vinegar. Let it simmer in low heat and cover pan without stirring for a few minutes. Then add sliced mushrooms, annatto water, dried chili, patis, sugar and salt to taste. Stir cook and continue to simmer until beef is tender enough and sauce is thick.
  • Turn off heat and serve with cooked rice. Garnish sliced spring onion if desired.

Notes

Cooking Tips:

Marinate the Beef for Maximum Flavor

For the most tender and flavorful beef, marinate it for at least an hour, but overnight is best. This allows the meat to fully absorb the sweet and savory flavors of the marinade. Be gentle when mixing to avoid bruising the meat, which can affect the texture.

Cook the Beef in Batches

To achieve a nice sear, avoid overcrowding the pan. Cooking the beef in batches allows each piece to brown evenly and prevents steaming. This step enhances the flavor by locking in the juices and giving the beef a slight caramelization.

Let the Sauce Simmer Slowly

After browning the beef, simmer the sauce on low heat to allow the flavors to meld together. Slow cooking helps tenderize the meat while thickening the sauce to a rich consistency. Avoid stirring too often to let the sauce develop depth without breaking down the meat.