Korean Bulgogi Beef

This is one of those wonderful dishes that tastes so good but, when you order it out, you often wonder what you’re eating and if you are going to get “glutened”. This may take a little time to prepare at home, but trust me…  It’s SO worth it.

Korean Bulgogi Beef

  • Servings: 4
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  • 1.5 lbs New York strip steak
  • 2 tablespoons Wildtree Garlic Grapeseed Oil or regular grapeseed oil
  • 1 tablespoon chopped garlic
  • 1 teaspoon Wildtree Garlic Galore seasoning (or you can substitute 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon powdered garlic)
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 cup Tamari sauce (or gluten free soy sauce or gluten free Teriyaki sauce)
  • Pinch of crushed red pepper (or more if you want it spicy)


In a large ziploc bag, combine the oil and seasonings and let them sit while you prepare the steak. I like to freeze the steaks for about an hour so that they are easy to slice. You are looking for paper-thin strips for the steak. So sharpen your favorite knife and go to town…  You can also ask an Asian grocery butcher if they sell pre-sliced Bulgogi meat. It might be rib eye or New York strip. Basically you want some marbling so that the meat isn’t dry and boring. When you are ready to cut the steak into strips, make sure that you slice it across the grain. This way the meat will be tender and easy to chew.


Once the meat has been cut into thin strips, allow it to marinate in the bag with oils/seasonings for several hours or up to a day in the refrigerator. You can also freeze this.

Make sure that you thaw it completely before cooking. You will be cooking individual slices in the pan, and you don’t want to be tearing apart partially frozen bits of meat. Preheat a skillet or wok to medium-high heat. Use a small amount of oil to grease the pan, and cook the steak in batches. Make sure that you don’t crowd the pan, since that will lead to the meat steaming rather than getting nice and brown. Cook on each side for about 30 seconds, then pile up the meat onto a dinner plate. I use tongs when cooking this. You will need to work in batches. Once all the meat is browned, toss it all in the pan for a final heat-through.

Serve with rice and sauteed vegetables. Tip: but frozen plain rice at Trader Joe’s or other grocery stores. It takes three minutes in the microwave.

Note: this is traditionally served with half-moon slices of onions. While that’s delicious, I don’t tend to cook with onions because they make my husband sick. We had an onion-free version of this and it was delicious. If you choose to add onions, feel free to add them to the marinade. Cook them in the pan before starting the steak, then add them back to the pan when you do the final heat-through before serving.



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