Thai-style Bulgogi

Ingredients

While the original Korean Bulgogi is marinated in a soy-based sauce, this Thai-style adaptation incorporates Thai ingredients like fish sauce, lemongrass, and chili paste to infuse the dish with a unique Thai twist. The marinade is spicier and more aromatic, giving the beef a delightful kick. We alse have the original recipe for Bulgogi, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons chili paste 2 tablespoons chili paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 stalks lemongrass, white part only, finely chopped 2 stalks lemongrass, white part only, finely chopped
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugar: 6g)
• Protein: 30g
• Fiber: 1g
• Salt: 3g

Preparation

1. 1.
   In a bowl, combine the fish sauce, soy sauce, oyster sauce, brown sugar, chili paste, vegetable oil, minced garlic, chopped lemongrass, and sliced red chili. Mix well to create the marinade.
2. 2.
   Place the thinly sliced beef in a shallow dish and pour the marinade over it. Ensure all the beef slices are coated evenly. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to meld.
3. 3.
   Heat a grill or grill pan over medium-high heat. Remove the beef from the marinade, shaking off any excess, and grill for 2-3 minutes per side, or until cooked to your desired level of doneness.
4. 4.
   While grilling the beef, heat a separate pan over medium heat and add a drizzle of vegetable oil. Sauté the sliced onion until softened and slightly caramelized.
5. 5.
   Serve the grilled beef over a bed of sautéed onions, garnished with fresh cilantro. Enjoy!

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks with the back of a knife before chopping.
• Chili paste — Adjust the amount of chili paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Beef sirloin — For easier slicing, partially freeze the beef for about 30 minutes before cutting into thin slices.

Tips & Tricks

• For a smoky flavor, grill the beef over charcoal instead of using a grill pan.
• If you can't find fresh lemongrass, you can use lemongrass paste or dried lemongrass powder as a substitute.
• Serve the Thai-style Bulgogi with steamed jasmine rice or wrapped in lettuce leaves for a refreshing twist.
• Feel free to add additional vegetables like bell peppers or mushrooms to the sautéed onions for extra texture and flavor.
• Leftover Thai-style Bulgogi can be used as a filling for sandwiches or added to stir-fries for a quick and delicious meal.

Serving advice

Serve the Thai-style Bulgogi hot, accompanied by steamed jasmine rice and a side of fresh cucumber slices. The coolness of the cucumber provides a refreshing contrast to the spicy marinade.

Presentation advice

Arrange the grilled beef slices on a platter, garnished with fresh cilantro leaves for a pop of color. Place the sautéed onions alongside the beef, creating an enticing visual contrast. Serve with jasmine rice in individual bowls or on the side.