When it comes to Korean food, beef bulgogi has always been one of my favorites. Thanks to our simple marinade, these tender slices of beef are bursting with flavor that will rival your favorite Korean BBQ restaurant.
If you’re looking for an easy-to-make, mouthwatering dinner for busy weeknights, our Beef Bulgogi recipe is just what you’re looking for.
Translated from Korean, bulgogi (불고기) means “fire meat.” The thinly sliced marinated beef was typically cooked over an open flame, which is how it got its name.
This sweet and savory Korean beef dish takes minutes to cook and can be prepped the night before, making it perfect for busy weeknights and date nights.
If you enjoyed our beef bulgogi recipe, try our Korean Pork BBQ and Chicken Bulgogi recipes.
Ingredients to make Korean Beef Bulgogi Recipe
Let’s start by gathering the ingredients we need to make our easy beef bulgogi recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
What kind of beef should I use to make Beef Bulgogi?
The best cut of beef to use is a boneless ribeye steak. You can also use top sirloin, sirloin steak, and tenderloin to make this flavorful beef dish.
Skirt steak and flank steak can be used, but the meat may be a little tougher. However, they are both excellent choices for making bulgogi beef.
How to make Korean Beef Bulgogi
- Add the soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, gochujang (Korean red pepper paste), sliced (or grated) Asian pear, and 1 tablespoon of chopped green onions to a mixing bowl.
- Thoroughly mix the marinade ingredients and set aside until needed.
*If you’d like extra bulgogi sauce to go with the finished dish, increase the marinade ingredients by 50%.
- Wrap the steak in plastic wrap and freeze it for 30 minutes.
- Unwrap the beef and slice it across the grain into thin strips (⅛ – ¼-inch thick)
- Place the thin slices of beef in the flavorful marinade and mix to coat the steak with the bulgogi marinade.
- Cover it with plastic wrap. Refrigerate for at least two hours (overnight is best) to allow the steak time to marinate and absorb the flavors.
*Remove the meat from the refrigerator 15-30 minutes prior to cooking to allow it to come to room temperature. - Add 1 tablespoon of olive oil to a hot cast iron skillet (or large skillet) over medium-high heat. Add the pieces of meat to the hot skillet in a single layer. If needed, cook the beef in batches.
- Sear the steak for 1 – 2 minutes on each side or until cooked to your taste preference.
*If cooking in batches, tent the cooked beef with aluminum foil until all the meat has been cooked.
Serve our Beef Bulgogi with white rice and garnish with toasted sesame seeds and green onions. You can also use lettuce leaves to make bulgogi beef lettuce wraps.
For a change of pace, make Korean beef bowls. Start with a bed of white rice, and serve the bulgogi beef with a soft-boiled egg, sliced red bell peppers, cucumber slices, pickled carrots, and spicy kimchi.
Leftovers should be stored refrigerated in an airtight container for 3-4 days. They can also be frozen for up to 2 months.
Recipe FAQ’s
Although Korean pears are the first choice to make this classic dish, you can use any variety of pear or apple to make the recipe.
More than likely, you sliced the beef in the wrong direction, which gave you long muscle fibers. This will result in chewy, rubbery, tough meat, which is why it’s important to cut against the grain.
Absolutely. Thinly sliced chicken, pork, and lamb can be used to make this delicious Korean BBQ. You can also use ground beef, pork, or turkey.
To make a vegetarian version of bulgogi, use tofu, jackfruit, or mushrooms to make this popular Koran dish.
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Beef Bulgogi Recipe (Korean BBQ Beef)
Ingredients
- 1 ½ pounds boneless rib eye steak or boneless top sirloin
- ¼ cup soy sauce low sodium or regular
- 1 tablespoon rice vinegar
- 2 tablespoon brown sugar
- 2 tablespoon sesame oil
- ½ teaspoon black pepper
- 4 cloves fresh garlic minced
- ½ cup Asian pear or any variety of pear or apple – peeled and thinly sliced or grated.
- 1 tablespoon fresh ginger freshly grated
- 1 tablespoon gochujang Korean red pepper paste
- 1 teaspoon toasted sesame seeds
- 1 tablespoon olive oil or vegetable oil
- 2 tablespoon green onion sliced for marinade and garnish
Instructions
- Add the soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, gochujang (Korean red pepper paste), sliced (or grated) Asian pear, and 1 tablespoon of chopped green onions to a mixing bowl.
- Thoroughly mix the marinade ingredients and set aside until needed.*If you’d like extra bulgogi sauce to go with the finished dish, increase the marinade ingredients by 50%.
- Wrap the steak in plastic wrap and freeze it for 30 minutes.
- Unwrap the beef and slice it across the grain into thin strips (⅛ – ¼-inch thick)
- Place the thin slices of beef in the flavorful marinade and mix to coat the steak with the bulgogi marinade.
- Cover it with plastic wrap. Refrigerate for at least two hours (overnight is best) to allow the steak time to marinate and absorb the flavors.*Remove the meat from the refrigerator 15-30 minutes prior to cooking to allow it to come to room temperature.
- Remove the meat from the refrigerator 15-30 minutes prior to cooking to allow it to come to room temperature.
- Add 1 tablespoon of olive oil to a hot cast iron skillet (or large skillet) over medium-high heat.
- Add the pieces of meat to the hot skillet in a single layer. If needed cook the beef in batches.
- Sear the steak for 1-2 minutes on each side or until cooked to your taste preference. *If cooking in batches, tent the cooked beef with aluminum foil until all the meat has been cooked.
- Cook the steak on each side for 2-3 minutes until cooked. If cooking in batches tent the cooked beef with aluminum foil until all the meat has been cooked.
- Serve our Beef Bulgogi with white rice and garnish with toasted sesame seeds and green onions. You can also use lettuce leaves to make bulgogi beef lettuce wraps.
- For a change of pace, make Korean beef bowls. Start with a bed of white rice, and serve the bulgogi beef with a soft-boiled egg, sliced red bell peppers, cucumber slices, pickled carrots, and spicy kimchi.
Shelly W says
I can’t wait to try this recipe! Long time follower, first time commenting! Just finished making the marinade and tossing the ribeye in it. In the fridge for tomorrow night’s dinner! So easy to prep! Thanks for all your delicious recipes. 😊
Chef Dennis Littley says
You’re very welcome. Let me know how you like the beef.