• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Southern Kissed logo
  • Home
  • About
  • Recipes
  • Travel
  • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Travel
  • Privacy Policy
×

Home » Blog » Joanna Gaines’ Mom’s Bulgogi Recipe

Joanna Gaines’ Mom’s Bulgogi Recipe

Published: Nov 26, 2018 · Modified: Mar 29, 2023 by Lynda · This post may contain affiliate links.

Jump to Recipe

This recipe for Joanna Gaines’ mom’s bulgogi is slightly sweet and pairs well with cucumber kimchi salad. Made with thinly sliced beef marinated in a savory sauce, this dish is bursting with flavor. Topped off with fresh ingredients like toasted sesame seeds and scallions, Joanna Gaines’ mom’s beef bulgogi will both tantalize your taste buds and provide you with a comforting family meal.

Beef bulgogi with green onions in a white bowl.
Jump to:
  • 📝 Ingredients
  • 👩🏻‍🍳 Instructions
  • 📖 Recipe
  • 📒 Magnolia Table: A Collection of Recipes for Gathering

The bulgogi marinates for several hours or overnight in a homemade marinade and then is cooked on a grill. Served over rice and alongside the cucumber kimchi salad, it’s a great take on a classic Korean dish.

The recipe for Joanna’s mom’s bulgogi is in Joanna’s new cookbook, Magnolia Table: A Collection of Recipes for Gathering. The cookbook includes more than 135 recipes that your family is sure to love.

To make bulgogi, you need to either buy thinly sliced beef or slice it yourself. While the recipe does take some work that spans from cutting the meat to marinating it to cooking it over a hot grill, it’s well worth the effort. Let’s take a look at how to make it.

📝 Ingredients

Bulgogi

  • Light brown sugar
  • Soy sauce
  • Ssparkling dessert wine such as Banfi Rosa Regale, or sparkling grape juice
  • Sesame oil
  • Green onions
  • Garlic cloves 
  • Freshly ground black pepper
  • Beef tenderloin rib-eye, top sirloin, or sirloin steak, thinly sliced (see Note)

Cucumber Kimchi Salad

  • English cucumbers
  • Green onions
  • Garlic cloves
  • Gochugaru Korean red pepper flakes
  • Sugar
  • Rice vinegar
  • Sesame oil
  • Kosher salt to taste

For Serving

  • Steamed white rice
  • Green onions
  • Sesame seeds toasted

👩🏻‍🍳 Instructions

Start by marinating the bulgogi. In a large bowl, whisk together the brown sugar, soy sauce, wine, sesame oil, green onions, garlic, and pepper until well combined. Add the beef and coat it completely in marinade. Cover and refrigerate for 4 to 5 hours.

Next, make the cucumber kimchi salad. In a medium bowl, combine the cucumbers, green onions, garlic, gochugaru, sugar, vinegar, sesame oil, and salt to taste to stir gently. Cover and refrigerate until ready to serve.

Prepare a hot grill. If the pieces of beef are so small that they may fall through the grates, use a grilling skillet or place a sheet of foil on the grill.

Grill the beef on both sides until medium-well, 3 to 5 minutes, flipping halfway through cooking. Don’t crowd the skillet or foil, so do this in batches if necessary. As you finish each batch, transfer it to a serving platter and continue with the remaining beef.

Serve the bulgogi on top of steamed rice. Garnish with green onion and toasted sesame seeds and spoon the cucumber kimchi salad alongside.

Store the leftover bulgogi and cucumber kimchi salad in separate covered containers in the refrigerator for up to 3 days.

📖 Recipe

White platter topped with bulgogi.

Mom’s Bulgogi with Cucumber Kimchi Salad

Serve this dish over rice and alongside cucumber kimchi salad for a great take on a classic Korean dish.
4.47 from 47 votes
Print Pin Rate
Course: Main Dishes
Cuisine: Korean
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 5 hours
Total Time: 5 hours 40 minutes
Servings: 12 servings
Calories: 952kcal
Author: Lynda

Ingredients

Bulgogi

  • 3 cups packed light brown sugar
  • 1 ½ cups soy sauce
  • 5 Tablespoons sparkling dessert wine such as Banfi Rosa Regale, or sparkling grape juice
  • 3 Tablespoons sesame oil
  • 2 green onions light and dark green parts, chopped, plus ¼ cup sliced for serving
  • 2 garlic cloves chopped
  • 1 teaspoon freshly ground black pepper
  • 4 to 5 pounds beef tenderloin rib-eye, top sirloin, or sirloin steak, thinly sliced (see Note)

Cucumber Kimchi Salad

  • 2 English cucumbers peeled if desired, cut into ½-inch dice
  • 2 green onions light and dark green parts, thinly sliced on the diagonal
  • 2 garlic cloves minced
  • 1 to 2 teaspoons gochugaru Korean red pepper flakes; see Tip
  • 2 teaspoons sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ to 1 teaspoon kosher salt to taste

For Serving

  • Steamed white rice
  • 1 to 2 Tablespoons thinly sliced green onion light and dark green parts as needed, for garnish
  • 3 Tablespoons sesame seeds toasted), for garnish

Instructions

  • Marinate the bulgogi: In a large bowl, whisk together the brown sugar, soy sauce, wine, sesame oil, green onions, garlic, and pepper until well combined. Add the beef and coat it completely in marinade. Cover and refrigerate 4 to 5 hours.
  • To make the cucumber kimchi salad: In a medium bowl, combine the cucumbers, green onions, garlic, gochugaru, sugar, vinegar, sesame oil, and salt to taste to stir gently. Cover and refrigerate until ready to serve.
  • Prepare a hot grill. If the pieces of beef are so small that they may fall through the grates, use a grilling skillet or place a sheet of foil on the grill.
  • Grill the beef on both sides until medium-well, 3 to 5 minutes, flipping halfway through cooking. Don’t crowd the skillet or foil, so do this in batches if necessary. As you finish each batch, transfer it to a serving platter and continue with the remaining beef.
  • Serve the bulgogi on top of steamed rice. Garnish with green onion and toasted sesame seeds and spoon the cucumber kimchi salad alongside.
  • Store the leftover bulgogi and cucumber kimchi salad in separate covered containers in the refrigerator for up to 3 days.

Video

Notes

Joanna’s mom usually has the butcher slice the beef for this dish when she buys it. If you live near a Korean market, they often sell packages of sliced rib-eye or top sirloin; sometimes they’re even marked specifically for bulgogi. If you buy big pieces to cut yourself, freeze the meat for about 30 minutes before cutting so that it’s easier to slice thinly and cut against the grain.
Tip: Gochugaru, or Korean red pepper, is commonly used in kimchi. It adds precisely the right amount of heat and unique flavor to the cucumber salad. Authentic Korean brands are readily available at Asian grocery stores or online, and the McCormick spice company packages it as well.
Recipe excerpted from Magnolia Table: a collection for gathering by Joanna Gaines, copyright 2018. Recipe reprinted with permission.

Nutrition

Serving: 1 | Calories: 952kcal | Carbohydrates: 57g | Protein: 55g | Fat: 55g | Saturated Fat: 20g | Polyunsaturated Fat: 27g | Cholesterol: 179mg | Sodium: 2064mg | Fiber: 1g | Sugar: 49g
Tried this Recipe? Share it Today!Mention @SouthernKissedBlog or tag #southernkissed!

The recipe makes a lot so it is perfect for sharing or for saving some for later.

White platter topped with bulgogi.

Joanna writes in her book, “We’ve never had Mom’s bulgogi with anything other than her cucumber kimchi salad, which has a clean, fresh flavor that perfectly complements the sweet barbecued beef.” I agree with her that it is a great accompaniment and you should definitely try them together.

White plate with marinated chopped cucumbers.


📒 Magnolia Table: A Collection of Recipes for Gathering

Magnolia Table cookbook with picture of woman shelling peas.


Like everything Joanna touches, Magnolia Table: A Collection of Recipes for Gathering is a work of art. It’s a beautiful cookbook full of her family recipes as well as some recipes that are made at her Waco restaurant, Magnolia Table.

Once you start flipping through the pages and reading the descriptions of the recipes, it’s almost as if you were right there with Joanna. She doesn’t try to sell you the idea that she makes everything from scratch. She’s real and honest and lets the reader know that she does use store-bought refrigerated dough and boxed broth at times.


We can choose to view the everyday tasks of life as either chores or gifts.
Joanna Gaines


Row of biscuits on parchment paper.
JoJo’s Biscuits

The cookbook has seven chapters devoted to recipes that your family will enjoy. Below is a sampling of some of the recipes in each chapter:

  • Breakfast – Bobo’s Classic Gravy, Three-Cheese Quiche, Garlic Cheese Grits, Overnight French Toast, and Sausage & Hash Brown Casserole
  • Lunch – Curry Chicken Salad, Gaines Brother Burgers with Drip Jam, and 1919 Pimento Cheese
  • Soups & Salads – Tortilla Soup, Country Potato Soup, White Cheddar Bisque, and Apple Cider Salad
  • Appetizers & Starters – Party Queso, Beck’s Crackers, Sheet Pan Nachos, and White Bean Hummus
  • Side Dishes – Becki’s Mac & Cheese, Souffleed Broccoli Casserole, Creamy Squash Casserole, and Creamed Corn Spoonbread
  • Dinner – Sour Cream Chicken Enchiladas, King Ranch Chicken, Grilled Salmon, and Shepherd’s Pie
  • Desserts -Peach & Almond Tart, Dulce De Leche Apple Pie, Strawberry Shortcake, and Aunt Opal’s Banana Pudding

Comfort food at its best. Magnolia Table: A Collection of Recipes for Gathering is sure to become one of your favorite cookbooks. It is also a great gift for all of the cooks in your life. Look for it at a retailer near you or at Amazon.com.

Woman's hand holding a chocolate chip cookie.
Chocolate Chip Cookies

More Blog

  • Jar of homemade chipotle mayonnaise.
    How To Make Chipotle Mayo
  • Tortilla chip in a bowl of pico de gallo.
    Easy Fresh Pico de Gallo Recipe
  • Bowl of guacamole topped with lime slices.
    Homemade Authentic Guacamole Recipe
  • Bowl of Velveeta RoTel dip made with ground beef.
    Easy Velveeta Rotel Dip with Beef Recipe

Sharing is caring!

686 shares
  • Facebook
  • Twitter
  • Reddit
  • Yummly

Reader Interactions

Talk To Us Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Lynda and Johnny statue

My name is Lynda and I am a recovering sugar addict and travel junkie. I'm also a mom of two children & 2 dogs, wife of 1....and a messy cook taking life one bite at a time.

More about me →

Mexican-Inspired 🇲🇽 Recipes

  • Taco salad with lime wedges and drizzled with Ranch dressing.
    Taco Salad Bowl
  • Red chicken enchiladas in a white casserole dish.
    Easy Chicken Enchiladas Recipe
  • Mexican corn salad and tortilla chips.
    Easy Mexican Street Corn Salad
  • Bowl of taco soup topped with tortilla strips.
    Quick and Easy Taco Soup Recipe
  • Air fried shrimp tacos with pickled red onions, cilantro slaw, and dollop of Greek yogurt.
    The Best Healthy Air Fryer Shrimp Tacos
  • chopped carne asada on a cutting board
    Easy Carne Asada in the Instant Pot

See All Mexican Recipes

Popular Recipes

  • pot of chicken and dumplings
    Quick and Easy Chicken and Dumplings Recipe
  • Alabama white bbq sauce on a spoon
    How To Make Alabama White Sauce
  • slice of butter cake
    Paula Deen’s Ooey Gooey Butter Cake
  • brown sugar glazed meatloaf in a pan
    The Best Brown Sugar Glazed Meatloaf Recipe

Footer

↑ back to top

ACCESSIBILITY POLICY

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

COPYRIGHT © 2023 SOUTHERN KISSED®