Instant Korean Bulgogi: Korean bulgogi made easy with pre-made Korean BBQ marinade
Who loves Bulgogi (불고기, Korean BBQ beef)! Everyone!
Seriously, I haven’t met anyone who doesn’t like it yet. I actually have developed a pretty epic Bulgogi recipe using a homemade Bulgogi sauce, so you should definitely check it out even if you don’t like cooking it from scratch. 😉 Seriously, the sauce is so easy and quick to make!
But since you’re reading this post, I’m going to assume that you don’t really want to put any effort into making the Bulgogi sauce by yourself, correct?
In general, I don’t like buying instant sauce for cooking. It doesn’t taste very natural to me. Also they actually don’t taste that nice compared to a homemade version.
My Preferred Instant Korean Bulgogi Marinade
Though, I will admit that every now and then (like once a year), I do buy a bulgogi marinade for convenience. This bibigo Korean BBQ sauce is my first preference but if it’s not available, I would get CJ bulgogi sauce. Essentially both of these are manufactured by the same company but they are just two different brands.
How to Use Instant Korean Bulgogi Marinade
There’s a suggestive guideline on the back of the bottle as to show how much marinade to use per weight of the beef.
In the below recipe, I will show you how I normally cook Instant Korean Bulgogi! Enjoy!
Ingredients for 2 servings
Main
- 330 g / 11.6 ounces beef sirloin, cut into bite size
- 1 onion, thinly sliced
- 1/4 carrot, thinly sliced
- 4 stalks of spring onion, thinly sliced
- (Optional) 1 pack of enoki mushrooms, stems removed
- Some cooking oil
Marinade (mix these in a bowl – I always like to add some additional ingredients on top of instant marinade)
- 5 Tbsp instant beef marinade
- 1 Tbsp rice wine
- A few sprinkles of ground black pepper
- A few sprinkles of ginger powder
How to Make Bulgogi with Pre-made Sauce
- Marinate the meat in marinade for 4 hrs in the fridge. (Overnight marination is even better)
- Heat up your wok / skillet on medium high heat and once heated add some cooking oil. Add the meat and all vegetables (except for the enoki mushrooms) and stir occasionally.
- Once the meat and the vegetables are half cooked, reduce the heat to medium and cook further until all ingredients are fully cooked.
- Add the enoki mushrooms a few minutes before you serve and quickly stir it. Serve.
Instant Korean Bulgogi
Ingredients
MAIN
- 330 g beef sirloin (11.6 ounces), cut into bite size
- 1 onion thinly sliced
- 1/4 carrot thinly sliced
- 4 stalks spring onion thinly sliced
- 1 pack enoki mushrooms stems removed
- Some cooking oil
MARINADE (MIX THESE IN A BOWL – I ALWAYS LIKE TO ADD SOME ADDITIONAL INGREDIENTS ON TOP OF INSTANT MARINADE)
- 5 Tbsp instant bulgogi sauce
- 1 Tbsp rice wine
- A few sprinkles ground black pepper
- A few sprinkles ginger powder
Instructions
- Marinate the meat in marinade for 4 hrs in the fridge. (Overnight marination is even better)
- Heat up your wok / skillet on medium high heat and once heated add some cooking oil. Add the meat and all vegetables (except for the enoki mushrooms) and stir occasionally.
- Once the meat and the vegetables are half cooked, reduce the heat to medium and cook further until all ingredients are fully cooked.
- Add the enoki mushrooms a few minutes before you serve and quickly stir it. Serve.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
