English
Bulgogi

Photo: by ayustety, CC BY-SA 2.0, Wikimedia Commons

South Korea

Bulgogi

불고기

Marinated, grilled Korean beef dish

Side dishesCourse
324kcal · per serving
3/5Spice
🌱 Vegan
Jump to recipe ↓

About this dish

Bulgogi is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.

Description: Wikipedia — Bulgogi, CC BY-SA 4.0

Recipe

Mushroom Soy Protein Bulgogi (Beoseot Kong Bulgogi)

🌶 Spicy 3/5VeganContains: gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • soy protein meat (kong-gogi)콩고기(150g)
    150 g
  • onion양파(20g)
    20 g
  • carrot당근(5g)
    5 g
  • cabbage양배추(30g)
    30 g
  • perilla leaves깻잎(10g)
    ↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
    🛒 Where to buy: Korean grocery stores (fresh produce)
    10 g
  • oyster mushrooms느타리버섯(15g)
    15 g
  • shiitake mushrooms표고버섯(15g)
    15 g
  • king oyster mushrooms새송이버섯(15g)
    15 g
  • garlic chives (buchu)부추(10g)
    10 g
  • Korean water dropwort (minari)미나리(10g)
    10 g
  • cheongyang chili pepper청양고추(3g)
    3 g
  • Seasoning sauce: sugar양념장 설탕(1g)
    1 g
  • low-sodium regular soy sauce저염진간장(10g)
    10 g
  • cooking rice wine (maetsul)맛술(3g)
    3 g
  • Asian pear배(5g)
    5 g
  • minced onion다진 양파(5g)
    5 g
  • plum syrup (maesil-aek)매실액(10g)
    10 g
  • sesame oil참기름(0.5g)
    0.5 g
  • Seasoning: perilla oil양념 들기름(5g)
    5 g
  • minced green onion다진 파(5g)
    5 g
  • minced garlic다진 마늘(2g)
    2 g
  • minced ginger다진 생강(2g)
    2 g

Nutrition per serving

324kcal
13.5gCarbs
11.2gProtein
8.51gFat
494.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Soak the soy protein meat in water for about 20 minutes, then toss it with half of the seasoning sauce.
  2. Julienne the onion and carrot, and cut the cabbage, perilla leaves and mushrooms into bite-size pieces.
  3. Cut the garlic chives and water dropwort to a similar length as the onion, and slice the cheongyang chili pepper on the diagonal.
  4. In a pan with perilla oil, stir-fry the minced green onion, garlic and ginger over low heat, then add the soy protein meat and stir-fry while sprinkling in the rest of the seasoning sauce.
  5. Once somewhat stir-fried, add the onion and carrot and stir-fry, then add the cabbage and stir-fry.
  6. When the cabbage is cooked, finish by adding the prepared mushrooms and stir-frying briefly.
💡 TipSoy protein meat, which has less sodium than meat, is used, and a sauce flavored with low-sodium soy sauce, plum syrup and pear juice reduces sodium intake.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

More dishes from South Korea

View all
Recipe
BibimbapKorean rice bowl dish304 kcalNot spicy
Recipe
GimbapKorean seaweed roll320 kcalNot spicy
Recipe
KimchiTraditional Korean dish of fermented vegetables16 kcal🌶 Spicy 3/5🌱 Vegan
Recipe
TteokbokkiSouth Korean dish made from rice and flour cakes383 kcalNot spicy🌱 Vegan
Recipe
NaengmyeonKorean dish of cold noodles92 kcalNot spicy🌱 Vegetarian
Recipe
GalbiGrilled beef or pork ribs in Korean cuisine307 kcalNot spicy🌱 Vegetarian
Recipe
JapchaeKorean dish of stir-fried glass noodles and vegetables198 kcalNot spicy
Recipe
ManduKorean dumplings338 kcal🌶 Spicy 3/5