Air Fryer Bulgogi with Zucchini
Description
Sweet, savory, and ready in 30 minutes — tender Korean-style marinated beef and crisp-tender zucchini straight from the air fryer. An easy, better-than-takeout weeknight dinner!
Ingredients
For the Marinade
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons Asian pear, or 2 tbsp unsweetened applesauce, grated
- 2 green onions, thinly sliced
- ½ teaspoon black pepper
For the Beef & Zucchini
- 1 lb ribeye, or sirloin, thinly sliced
- 2 medium zucchini, cut into half-moons
- 1 tablespoon neutral oil
- ½ teaspoon salt
- 1 tablespoon toasted sesame seeds, for garnish
- Extra green onion, for garnish
Instructions
- Make the marinade: Whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, green onions, and black pepper in a bowl.
- Marinate the beef: Add the thinly sliced beef, toss to coat, and marinate at least 30 minutes (up to overnight).
- Prep the zucchini: Toss the zucchini half-moons with the neutral oil and salt.
- Preheat the air fryer to 400°F (204°C).
- Cook the beef: Air fry in a single layer (in batches) for 8–10 minutes, flipping halfway, until caramelized.
- Cook the zucchini: Air fry for 6–8 minutes, shaking halfway, until crisp-tender.
- Serve: Combine, garnish with sesame seeds and green onion, and serve hot over rice.
Equipment
- Mixing Bowl
Notes
- Don't overcrowd the basket — cook the beef in batches so it caramelizes instead of steaming.
- Partially freeze the beef for 30 minutes to make thin slicing easier.
- Add gochujang or gochugaru to the marinade for a spicy version.
- Use tamari for a gluten-free dish.
Nutrition
Serving: 1ServingCalories: 371kcalCarbohydrates: 14gProtein: 26gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 69mgSodium: 935mgPotassium: 680mgFiber: 2gSugar: 10gVitamin A: 277IUVitamin C: 20mgCalcium: 65mgIron: 3mg