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Better-Than-Takeout Bulgogi | Mountain Cravings

Better-Than-Takeout Bulgogi

Mountain Cravings
Plate-licking-delicious Korean in the same time it takes to order takeout - no crazy ingredients, 40 minutes start to finish, and only two dishes to wash!
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Main Dishes
Cuisine Asian
Servings 4 plates
Calories 234 kcal


  • 1 red apple cored & cut into chunks
  • 1 clove garlic peeled
  • 1 T. fresh ginger grated
  • 2 T. soy sauce
  • 1 t. red pepper flakes
  • 1 T. brown sugar
  • 1 T. sesame oil
  • 1-2 T. water
  • 1 lb. skirt or hanger steak
  • 2 T. vegetable oil
  • 1/4 cup green onions sliced
  • jasmine rice for serving


  • Add apple, garlic, ginger, soy, red pepper, brown sugar, and sesame oil to a food processor. Pulse on high until smooth, adding water a little at a time if needed. Pour into a large sealable bag.
  • Slice steak very thinly against the grain so it will be fall-apart tender. Add steak to marinade, seal bag, and shake until all the meat is coated.
  • Let the meat marinate for 30 minutes on the counter or up to 8 hours in the fridge. (Unlike most marinades, we prefer the flavor of the quick 30-minute option!)
  • Heat 1 T. oil in a large skillet over high heat until shimmering. Arrange half of the meat in a single layer in the skillet and let cook without moving for 1 minute. Toss meat and continue cooking for 3-4 minutes until edges are caramelized, then remove to a plate. Wipe out skillet, heat 1 T. oil, and repeat with the remaining meat.
  • Sprinkle sliced green onions over the bulgogi. Serve hot with jasmine rice.