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The World’s Best Bulgogi Recipe

I just knew I'd love bulgogi even before I found out what the ingredients were or where it was from.

That one photograph (used above) pretty much had me salivating like Homer Simpson at an all-you-can-eat buffet.

I mean, what's not to like?

It's from Korea (home of that simply awesome dish, bibimbap), contains prime beef, vegetables and a whole bunch of exotic flavors that give it a real kick.

Even better, it's quick and easy to make, plus you can take any leftovers to work for lunch the next day.

(Good luck with that, this tastes so good you'll probably end up arm wrestling over who gets to finish it up)

So, here's how to make the world's best bulgogi.

The Ingredients

(Serves 2-3 people)

10 oz steak (sirloin works best)

3 shiitake mushrooms

2-3 scallions/green onions

1 red bell pepper

1 medium-size onion

The Marinade

4 tbsp. soy sauce

4 tbsp. mirin (rice wine)

2 tbsp. red pepper flakes

2 tbsp. sesame seeds

2 tbsp. sesame oil

1 garlic clove, finely grated

1 small piece of ginger (same size as garlic clove), finely grated

The How

1. First make the marinade: add the soy sauce, mirin (rice wine), red pepper flakes, sesame seeds, sesame oil, grated garlic and grated ginger to a bowl

2. Slice the steak into thin, bite-size strips

3. Thinly slice the shiitake mushrooms, onion and red bell pepper, and cut the scallions into 1½" long pieces

Note: Scallions here in Japan tend to be fricking huge, so I ended up slicing them lengthways before cooking

4. Throw everything into the bowl with the marinade, and stir thoroughly

5. Leave the bowl for 10-15 minutes (or as long as you can stand) to allow the flavors to develop

(To be honest, by this stage it already smelled so good that I was tempted to start eating it raw!)

6. Place a large skillet on a medium heat (there's no need to add oil as it's already in the marinade), add the contents of the bowl, stir continuously until cooked, then serve

Nutrition Information

In total, this recipe contains around 1,200 Calories and 60 grams of protein - that translates to something like 400-600 Calories and 20-30 grams of protein per person.

By contrast, a Starbucks 24 oz Venti Iced S'Mores Frappuccino Blended Coffee contains around 600 Calories, a paltry 7 grams of protein and a whopping 88 grams of sugar!

Why is that a big deal? Because not all calories are created equal.

One of the best tips for eating big while losing or maintaining weight is to get the biggest satisfaction and nutrition bang for your caloric buck.

That means lots of protein, lots of fibrous vegetables and calories you have to chew rather than calories you drink.

So this awesome bulgogi recipe checks all the right boxes.

Serving Suggestion

Your quick and delicious bulgogi goes great with a green salad that contains a ton of lettuce and steamed vegetables such as broccoli and asparagus.

But here's where I have a confession to make: I eat bulgogi with white rice and still manage to stay under ~10% body fat.

How is that possible? Simply because white rice doesn't make you fat.

In fact, that whole carbs/insulin/fat gain thing is just the worst kind of dietary scapegoating.

The bottom line is you can get lean while eating bulgogi with white rice and a cold beer, you can get fat while eating bulgogi with white rice and a cold beer, and everything in between.

What determines that? The amount being eaten and the context in which it's being consumed.

Ultimately, that's all it really boils down to.

Bulgogi For the Win!

Unfortunately, most folks have a bull-rodeo approach to fat loss, jumping right in with a really aggressive (and unsustainable) diet that ends up bucking them off in just a few short weeks.

Well, that's not how we roll.

Remember, food should be enjoyed not just endured, and opting for things that are delicious and filling yet contain relatively few calories is an almost effortless way to lose weight.

Now while that may sound almost too good to be true, it really is possible without even breaking a sweat.

Just give this incredible bulgogi recipe a try and you'll be convinced!

– Tim

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