Air Fryer Bulgogi Beef Recipe

2023-10-02
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m

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Nutritional Info

This information is per serving.

  • Calories

    265.8
  • Carbohydrates

    8.6 g
  • Cholesterol

    100.9 mg
  • Fat

    9.1 g
  • Fiber

    0.3 g
  • Protein

    35.3 g
  • Saturated Fat

    3.5 g
  • Serving Size

    1
  • Sodium

    752.4 mg
  • Sugar

    7.3 g
  • Trans Fat

    3.9 g
  • Unsaturated Fat

    0.4 g
  • Potassium

    504.1 mg
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Air fryer bulgogi beef recipe. Air fryers have become a popular kitchen appliance for their ability to cook food quickly and with less oil. If you’re a fan of Korean cuisine, you’ll be delighted to know that you can make delicious beef bulgogi in an air fryer. This recipe is a game-changer for those who want to enjoy the flavors of traditional bulgogi without the hassle of grilling or stir-frying.

How to Make Korean Beef Bulgogi in an Air Fryer

To make Korean beef bulgogi in an air fryer, start by marinating 1 ½ pounds (720 g) of thinly sliced sirloin beef in a mixture of low-sodium soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Let the beef marinate for at least 30 minutes to allow the flavors to penetrate the meat.

Once the beef is marinated, preheat your air fryer to 400°F (200°C). Place the marinated beef in a single layer in the air fryer basket, making sure not to overcrowd it. Cook the beef for about 8-10 minutes, flipping halfway through, until it is cooked to your desired level of doneness.

While the beef is cooking, you can prepare the accompaniments for your bulgogi. Chop some scallions and shred some carrots to add freshness and crunch to your dish.

Once the beef is cooked, remove it from the air fryer and let it rest for a few minutes. Serve the beef bulgogi over steamed rice, garnished with chopped scallions and shredded carrots.

With the help of an air fryer, you can enjoy tender and flavorful Korean beef bulgogi in no time. It’s a convenient and delicious way to satisfy your cravings for this classic dish. Try this recipe today and impress your family and friends with your air fryer cooking skills.

Is Korean BBQ Marinade the Same as Bulgogi?

Korean BBQ marinade and bulgogi are closely related, but they are not exactly the same. While both are used in Korean cuisine and share some similar ingredients, there are a few key differences that set them apart.

Korean BBQ marinade, also known as bulgogi marinade, is a flavorful mixture used to marinate various meats for grilling or barbecuing. It typically consists of soy sauce, sugar, sesame oil, garlic, and ginger. The marinade adds a savory and slightly sweet taste to the meat, enhancing its flavor and tenderness.

On the other hand, bulgogi refers to the marinated and grilled beef dish itself. It is made by marinating thinly sliced beef in the Korean BBQ marinade and then grilling or stir-frying it until cooked to perfection. The marinade infuses the beef with its distinct flavors, resulting in a delicious and tender dish.

While the marinade is an essential component of bulgogi, it can also be used for other types of Korean BBQ, such as pork or chicken. Bulgogi, however, specifically refers to the beef dish.

In summary, Korean BBQ marinade and bulgogi are closely related, with the marinade being the key ingredient in preparing bulgogi. So, the next time you’re craving some delicious Korean BBQ, remember that the marinade is what gives bulgogi its mouthwatering flavor.

When it comes to making bulgogi, choosing the right cut of meat is crucial for achieving the best results. The traditional and most commonly used cut of meat for bulgogi is sirloin beef. This cut is known for its tenderness and flavor, making it perfect for this Korean dish.

To prepare bulgogi, you’ll want to slice the sirloin beef thinly against the grain. This ensures that the meat remains tender and easy to chew after cooking. Thin slices also allow the marinade to penetrate the meat more effectively, resulting in a flavorful and juicy final dish.

If you’re unable to find sirloin beef or prefer a different cut, there are other options you can consider. Flank steak is another popular choice for bulgogi. It has a rich flavor and a slightly chewier texture compared to sirloin beef. Other cuts such as ribeye or tenderloin can also be used, but they may be more expensive.

Regardless of the cut you choose, it’s important to slice the meat thinly and against the grain to ensure tenderness. This will help the meat absorb the flavors of the marinade and cook evenly.

In summary, the best cut of meat for bulgogi is sirloin beef, but other cuts like flank steak, ribeye, or tenderloin can also be used. Remember to slice the meat thinly against the grain for optimal tenderness and flavor.

Korean Bulgogi Serving Suggestions

When it comes to serving Korean bulgogi, there are several delicious options to consider. Whether you prefer a traditional approach or want to get creative with your presentation, these serving suggestions will enhance your bulgogi experience.

One classic way to enjoy bulgogi is by wrapping the tender slices of beef in lettuce leaves. This creates a refreshing and light dish that balances the rich flavors of the marinade. Add some shredded carrots and chopped scallions for extra crunch and freshness. Drizzle a bit of the marinade sauce over the lettuce wraps for an added burst of flavor.

Another popular serving option is to serve bulgogi over a bed of steamed rice. The savory and sweet flavors of the beef pair perfectly with the fluffy rice, creating a satisfying and comforting meal. Top it off with some sesame seeds and thinly sliced scallions for added texture and visual appeal.

For a fusion twist, try using bulgogi as a filling for tacos or sliders. The combination of the tender beef, tangy sauce, and crunchy vegetables creates a mouthwatering bite-sized treat that will impress your guests.

No matter how you choose to serve your bulgogi, don’t forget to garnish with some fresh herbs like cilantro or basil for an extra pop of flavor. And of course, a side of kimchi is always a welcome addition to any bulgogi meal.

How to Store Leftovers

To ensure that you can enjoy your leftovers for another meal, it’s important to store them properly. Here are some tips on how to store bulgogi leftovers.

First, let the cooked bulgogi cool down to room temperature before storing it. This helps to prevent the growth of bacteria. Once cooled, transfer the bulgogi to an airtight container or a resealable plastic bag.

If you have a large amount of bulgogi leftovers, it’s a good idea to divide them into smaller portions before storing them. This makes it easier to thaw and reheat only the amount you need.

When storing bulgogi in the refrigerator, it can stay fresh for up to 3-4 days. Make sure to label the container with the date to keep track of its freshness.

If you want to store bulgogi for a longer period, you can freeze it. Place the bulgogi in a freezer-safe container or bag, and it can be stored in the freezer for up to 2-3 months. To thaw frozen bulgogi, transfer it to the refrigerator overnight or use the defrost function on your microwave.

When reheating bulgogi leftovers, it’s best to do so in a skillet or on a grill to maintain its tenderness and flavor. Avoid microwaving the bulgogi as it can make the meat tough and dry.

By following these storage tips, you can enjoy your delicious bulgogi leftovers for another satisfying meal.

Air Fryer Bulgogi Beef Recipe

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Ingredients

  • 1 ½ pounds (720 g) sirloin beef, sliced thinly against the grain
  • 3 scallions, chopped
  • 1 cup shredded carrots
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons sesame seeds
  • 2 teaspoons minced garlic
  • 1/2 teaspoon freshly ground black pepper

Method

Step 1

Place sliced beef, carrots, and scallions into a plastic Ziploc bag. Add the remaining ingredients. Shake well. Allow the beef to marinate for at least 30 minutes.

Step 2

Remove marinated beef and vegetables from the bag. Transfer to the air fryer basket.

Step 3

Fry at 400 F (200 C) for 12 minutes, shaking once halfway through.

Step 4

Serve hot.

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