Beef Bulgogi Pinoy Style

Another Filipino favorite is this Korean beef dish called beef bulgogi. I think in my opinion this is a Korean version of our very own beef bistek and the cooking is almost the same except the ingredients are very oriental. Sesame seeds, rice wine and sesame oil are common in oriental dishes which are seldom found on Filipino cuisines. But maybe will ask, what makes this a Pinoy version of bulgogi? You guess it right! 7-up and annato seeds! But don’t fear, this beef bulgogi is an easy to cook version and if you can cook beef bistek, then cooking this will be easy for you.

A Filipino Twist on a Korean Classic

If you’re familiar with beef bistek, the classic Filipino dish made from marinated beef and soy sauce, you’re already halfway to understanding the basics of this bulgogi recipe. While traditional Korean bulgogi focuses on a sweet and savory marinade with flavors like sesame oil and soy sauce, this version brings in unexpected Filipino elements, making it accessible to local cooks.

The star ingredients that give this dish a Pinoy twist are 7-Up and annatto seeds (or atsuete). These might seem out of place in a Korean dish, but trust me, they work wonders. The soda helps tenderize the beef while adding a slight sweetness, while the annatto seeds contribute a warm, golden color that makes the dish visually appealing.

Ingredients from the East and West

At first glance, you might think that preparing this dish will require a trip to specialty stores, but fear not! You’ll likely have most of the ingredients at home or can easily find them in your local supermarket. The key flavors in this recipe come from soy sauce, sesame oil, rice wine, garlic, and onions—ingredients that are staples in many Asian households.

Filipino ingredients like vinegar, patis (fish sauce), and of course, 7-Up, tie the dish back to its local roots. This creative mix of east-meets-west flavors results in a savory, slightly sweet, and umami-rich meal that’s sure to win over anyone who tries it.

A Simple Cooking Process

What makes this dish so appealing, especially for beginner cooks, is its simplicity. The cooking process is not far from what you would do when making a basic Filipino beef stew or beef bistek. The beef needs to marinate in the fridge for at least an hour (overnight is even better) to absorb all the wonderful flavors. The marinade does all the heavy lifting by tenderizing the meat and infusing it with flavor.

After marinating, all you need to do is sauté garlic and onions until fragrant, then brown the beef. The leftover marinade becomes the base for a rich, savory sauce that gets simmered until it thickens and coats the meat in all its delicious goodness. The slow simmer ensures that the beef becomes tender, making each bite melt in your mouth.

A Little History of Bulgogi

While bulgogi is a dish many associate with modern Korean barbecue, its roots actually go back centuries. The word “bulgogi” translates to “fire meat,” a reference to the way the dish was traditionally prepared by grilling thin slices of marinated beef over an open flame.

Interestingly, bulgogi was once considered a dish for the upper class, often enjoyed by Korean royals. Over time, it became a beloved dish for the masses, spreading beyond Korea’s borders and becoming a favorite worldwide, including here in the Philippines.

In the Pinoy version of this dish, instead of grilling the meat, we simmer it to achieve that tender, savory flavor that’s perfect with a hot serving of rice. The result is a dish that still pays homage to its Korean roots while embracing Filipino culinary techniques.

Adding Your Own Flair

One of the beauties of this recipe is its versatility. Want to give it more kick? Feel free to throw in some dried chili for a spicy touch. If you’re in the mood for a heartier meal, mushrooms are a great addition that complements the flavors without overpowering the dish.

Since this is a Filipino version, don’t hesitate to experiment with local ingredients. You could substitute patis with bagoong for an extra umami punch or use calamansi instead of vinegar for that bright, citrusy note. After all, cooking is about personal expression, and you can always tweak the recipe to make it your own.

Perfect with Rice, Of Course!

Like many Filipino dishes, this one is best enjoyed with a generous serving of rice. The rich sauce clings to each grain, making it the perfect vehicle to soak up all those savory, sweet, and slightly tangy flavors. Whether it’s white rice, brown rice, or even garlic rice, you can’t go wrong with a side of steaming hot rice to complement your meal.

Cooking for Family and Friends

This dish isn’t just great for weeknight dinners—it’s also perfect for special occasions. The simplicity of the recipe means you can easily scale it up if you’re cooking for a crowd. The fragrant, rich smell of the simmering beef is sure to draw your guests to the kitchen, eager to dig in.

What’s even better is that this dish keeps well. If you have leftovers (though that’s unlikely), simply store them in an airtight container and reheat when needed. It tastes even better the next day as the flavors continue to meld.

Try This Beefy Delight Today

This beef dish is a delicious and easy-to-make recipe that perfectly blends Korean and Filipino flavors. Whether you’re a beginner in the kitchen or an experienced home cook, you’ll appreciate how simple yet flavorful this meal can be. So, next time you’re craving something savory and satisfying, try out this version of bulgogi with a Filipino twist. Your taste buds—and your family—will thank you.

Print Recipe

4.50 from 2 votes

How to Cook Beef Bulgogi Pinoy Style

Beef bulgogi is a flavorful Korean dish made from thinly sliced, marinated beef that's grilled or stir-fried, offering a savory-sweet taste with hints of garlic and sesame.

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Beef Recipe

Cuisine: Korean

Keyword: beef bulgogi, panlasang pinoy, pinoy style bulgogi

Servings: 6 servings

Calories: 500kcal

Author: Manny

Ingredients

• 1 kilo beef sirloin cut into thin strips
• 1 medium white onion chopped
• 5 cloves garlic minced
• 1 tsp annatto seeds soaked in 3 Tbsp water
• 1 can sliced button mushrooms drain
• 1 cup soy sauce
• 4 Tbsp. cane vinegar
• 1 cup water
• 3 Tbsp patis or fish sauce
• 1 Tbsp sugar
• salt and pepper to taste
• 1 tsp dried red chili peppers optional
• cooking oil

For the Marinade:

• 5 Tbsp. sugar
• 1 tsp ground black pepper
• 3 tsp cooking rice wine
• 4 Tbsp. sesame oil
• 2 tsp sesame seed
• 1/3 cup soy sauce
• 1/3 cup soft drinks 7-up

Instructions

How to cook Beef Bulgogi:

• Marinate the beef with all marinate ingredients and mix very gently.
• Let the ingredients tenderize the beef. Marinate in the refrigerator for at least an hour. Better if you can leave it overnight.
• In a large pan, heat 1 tablespoon of oil and saute garlic and onion until fragrant.
• Drain the beef from marinade, and set aside marinade for later use.
• In a same pan, set it to medium heat, and another 2 to 3 tablespoon of oil then add beef and fry until brown for at least 10 minutes.
• Pour marinade sauce and let it simmer and absorb the flavor using low heat about 15 minutes.
• Once sauce has slightly evaporated, add 1 cup of water and let it simmer in very low heat for another 30 minutes.
• Pour in soy sauce and vinegar. Let it simmer in low heat and cover pan without stirring for a few minutes. Then add sliced mushrooms, annatto water, dried chili, patis, sugar and salt to taste. Stir cook and continue to simmer until beef is tender enough and sauce is thick.
• Turn off heat and serve with cooked rice. Garnish sliced spring onion if desired.

Notes

Cooking Tips:

Marinate the Beef for Maximum Flavor

For the most tender and flavorful beef, marinate it for at least an hour, but overnight is best. This allows the meat to fully absorb the sweet and savory flavors of the marinade. Be gentle when mixing to avoid bruising the meat, which can affect the texture.

Cook the Beef in Batches

To achieve a nice sear, avoid overcrowding the pan. Cooking the beef in batches allows each piece to brown evenly and prevents steaming. This step enhances the flavor by locking in the juices and giving the beef a slight caramelization.

Let the Sauce Simmer Slowly

After browning the beef, simmer the sauce on low heat to allow the flavors to meld together. Slow cooking helps tenderize the meat while thickening the sauce to a rich consistency. Avoid stirring too often to let the sauce develop depth without breaking down the meat.