Bulgogi from Bonchon features tender, marinated Korean-style beef grilled to perfection, glazed with a savory-sweet sauce, and served with a garnish of sesame seeds and green onions, offering a flavorful and juicy bite with a caramelized finish.
Equipments
- Grill pan or grill
- Mixing bowl
- Tongs
- Knife
- Cutting board
- Measuring spoons
- Plate or serving platter
Ingredients
- 1 lb (450g) ribeye or sirloin beef, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2 tablespoons rice wine or mirin
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped green onions
- 1/2 onion, finely sliced
- 1/2 small Asian pear, grated (optional)
- 1 tablespoon toasted sesame seeds
- 2 tablespoons vegetable oil
- Green onions, sliced, for garnish
Ensure your beef is thinly sliced ribeye or sirloin to achieve the tender texture essential for authentic Bulgogi from Bonchon. Use a balanced marinade consisting of soy sauce, brown sugar, honey, sesame oil, garlic, and ginger to replicate the signature savory-sweet flavor. Grated Asian pear, while optional, enhances tenderness and adds subtle sweetness, making your dish more authentic. Toasted sesame seeds and finely chopped green onions enrich the marinade with nutty and fresh notes that complement the caramelized finish. Your Bulgogi from Bonchon copycat menu will truly capture the juicy, flavorful essence of the original when you follow these key ingredient tips.
Instructions
- Slice beef thinly against the grain.
- In a mixing bowl, combine soy sauce, brown sugar, honey, sesame oil, minced garlic, grated ginger, rice wine/mirin, black pepper, chopped green onions, sliced onion, and grated Asian pear (if using).
- Add sliced beef to marinade; toss to coat.
- Cover and refrigerate for at least 1 hour (preferably overnight).
- Preheat grill pan or grill over medium-high heat.
- Brush grill/grill pan with vegetable oil.
- Grill marinated beef slices in batches, 1–2 minutes per side, until caramelized and cooked through.
- Transfer cooked beef to plate or serving platter.
- Garnish with toasted sesame seeds and sliced green onions.
- Serve immediately.
Substitution
Bulgogi from Bonchon copycat menu offers a tender and flavorful Korean-style beef experience that you can recreate at home. If ribeye or sirloin is not available, flank steak or skirt steak can be used as a substitute, but adjust the marinade time to avoid over-tenderizing. In place of Asian pear, grated apple or kiwi can provide similar sweetness and tenderizing effects. When grilling without a grill pan, a hot cast-iron skillet works well for achieving a caramelized finish. Be careful not to overcrowd the pan to ensure even cooking and a juicy, tender result.
Tips
Be sure to slice the beef thinly against the grain to ensure tenderness in every bite. Marinating the beef for at least one hour, preferably overnight, allows the flavors to fully penetrate the meat. When grilling, use a well-oiled grill pan or grill to prevent sticking and achieve a beautiful caramelized finish. Remember to cook the beef in batches to avoid overcrowding, which can cause steaming instead of searing.
Nutritions
Bulgogi from Bonchon provides a good source of protein thanks to the ribeye or sirloin beef, essential for muscle repair and growth. The marinade ingredients, including soy sauce and sesame oil, contribute small amounts of sodium and healthy fats, while the brown sugar and honey add carbohydrates for quick energy. The dish also offers antioxidants and digestive benefits from garlic, ginger, and green onions, enhancing overall nutrition. When you enjoy Bulgogi, you're getting a flavorful meal that combines rich protein with beneficial micronutrients in a balanced way.
Storage
Store leftover Bulgogi in an airtight container and refrigerate within two hours of cooking to maintain freshness and flavor. For best results, consume within 3 to 4 days or freeze portions in sealed freezer bags for up to 3 months. When reheating, gently warm on a grill pan or skillet to preserve the tender texture and caramelized glaze, ensuring your Bulgogi tastes as delicious as when freshly prepared.
Variation or Alternatives
You can substitute ribeye or sirloin with thinly sliced chicken thigh or pork shoulder for a lighter or different protein option. Use brown sugar alternatives like maple syrup or coconut sugar to vary the sweetness without altering the caramelization. Grilling the beef on a charcoal grill instead of a grill pan enhances the smoky flavor, adding depth to the marinade's garlic and ginger notes. For a quicker marinade, you can increase the grated Asian pear to speed up tenderization, ensuring a juicy texture even with a shorter marinating time.
Allergies
Bulgogi from Bonchon contains soy sauce, which includes soy and wheat, common allergens that may cause reactions in sensitive individuals. The dish also features sesame oil and toasted sesame seeds, known allergens that could pose risks for those with sesame allergies. You should be cautious if you have sensitivities to soy, wheat, or sesame before enjoying this flavorful meal.
Why this recipe?
Bonchon's Bulgogi menu is loved for its perfect blend of sweet, savory, and smoky flavors that enhance tender, marinated beef slices, creating an authentic Korean barbecue experience. The dish's balance of garlic, soy sauce, and sesame oil offers a rich taste that satisfies diverse palates, making it a favorite among customers. Making a copycat Bulgogi at home allows you to customize the marinade and cooking technique, ensuring freshness and tailored flavor intensity. Trying your hand at this recipe brings cultural culinary delight directly to your kitchen, making every meal memorable and personalized.