Venison Bulgogi
Prep time
Cook time
Total time
A surprising twist on Korean Bulgogi! Instead of using beef, I substituted venison in its place.
Recipe type: Main Dish
Cuisine: Korean
Serves: 4
  • 1 lb venison sirloin (or any other prime cut), sliced thinly
  • 1 medium onion, sliced
  • ½ c mushroom, sliced
  • 2 medium carrots, julienned
  • 3 cloves of garlic, sliced
  • 4 Tbs soy sauce
  • 2 Tbsp sesame oil
  • 2 tsp fresh ginger, grated
  • 1 Tbsp honey
  • ½ tsp black pepper, freshly cracked
  • 1 tsp oil
  • 4-5 green onions, sliced thinly
  • 2 Tbsp sesame seeds
  1. In a large mixing bowl, whisk together soy sauce, sesame oil, garlic, black pepper, honey, and ginger.
  2. Stir in onion, carrots, mushroom and beef. Mix so that marinade is distributed evenly and coating meat well.
  3. Cover with plastic wrap (or lid if your bowl has a lid) and refrigerate for at least 30 minutes. For best results, refrigerate overnight.
  4. Drain marinade and in a wok, cook/stir-fry venison and vegetable mixture on high heat until venison is cooked and tender.
  5. Garnish with sesame seeds and sliced green onions. Serve on top of steamed rice.
**For this venison bulgogi, I didn't have mushrooms or carrots on hand. Usually when I make bulgogi, I make sure to have the other vegetables mentioned in this recipe. The recipe worked well despite not having the carrots and mushrooms though!
Recipe by Life on Manitoulin at