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korean beef bulgogi

With the recent food truck craze, my co-workers and I have been getting to experience all kinds of culinary delights. Some of them are good, some of them are not – and you would be surprised that (much like Mexican restaurants) the “sketchiness” of the food truck does not correspond directly to its deliciousness. Some sketchy trucks produce sketchy food, but some produce some pretty amazing stuff.

Enter “Korengy.” It’s not the most eye-catching food truck in DC (cash only, my friends), but they give you HUGE, HEAPING helpings of delicious Korean barbecue. After eating there a few times, I decided I should probably welcome bulgogi into my life as a regular player – and figure out how to make it myself.


5 from 1 reviews
korean beef bulgogi
Prep time
Cook time
Total time
Serves: 4
  • 1½ lbs. steak, frozen
  • ⅓ c. soy sauce
  • 2½ tbsp. brown sugar
  • 2 tbsp. sesame oil
  • 3 cloves garlic, minced
  • 1 tsp. ground ginger
  • 1 bunch green onions, chopped, whites and greens separated
  • ¼ c. soy sauce
  • 1 tsp. cornstarch
  • 3 tbsp. brown sugar
  • ¼ tsp. ground ginger
  • ¼ tsp. garlic powder
  • 1 tsp. Sriracha
  • Sesame seeds, to taste
  1. Mix together marinade: soy sauce, brown sugar, sesame oil, garlic, ginger, and white part of green onions. Slice the beef into paper-thin slice while mostly frozen. Toss beef strips in marinade and marinade for at least one hour (or overnight).
  2. Grill the meat until well done. If you do not have a grill, use a large wok or griddle with hot oil.
  3. To make the sauce, mix together the soy sauce and cornstarch in a bowl until cornstarch is dissolved. Add to a small sauce pan, along with the brown sugar, ginger, and garlic powder. Cook for 1-2 minutes until thickened. Toss meat with this sauce, the Sriracha, sesame seeds, and green parts of the green onions. Serve with hot steamed rice and romaine lettuce.


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