Beef bulgogi is incredibly flavorful, quick to prepare, and perfect for weeknight meals or special gatherings. The marinade tenderizes the beef while infusing it with rich, delicious taste. It’s versatile enough to be served with rice, noodles, lettuce wraps, or even as a filling for sandwiches or tacos. Plus, it’s a fun and easy way to explore Korean cuisine at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Thinly sliced beef ribeye or sirloin
Soy sauce
Brown sugar
Sesame oil
Garlic, minced
Ginger, grated
Green onions, chopped
Asian pear or apple, grated (optional for sweetness and tenderizing)
Rice vinegar or mirin
Black pepper
Toasted sesame seeds
Vegetable oil (for cooking)
Directions
In a large bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear or apple, vinegar, and black pepper to make the marinade.
Add the sliced beef to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 24 hours for best flavor).
Heat a large skillet or grill pan over medium-high heat and add a small amount of oil.
Cook the marinated beef in batches to avoid overcrowding, about 2–3 minutes per side, until browned and cooked through.
Garnish with chopped green onions and toasted sesame seeds before serving.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes Marinating time: 30 minutes to 24 hours Cook time: 10 minutes Total time: 55 minutes (including minimum marinating time)
Variations
Add sliced onions, carrots, or mushrooms to the marinade for extra texture and flavor.
Use chicken or beef for a different twist.
Make it spicy by adding gochujang (Korean red chili paste) or red pepper flakes.
Serve in lettuce wraps with rice, kimchi, and sliced cucumber for a low-carb option.
Swap soy sauce with tamari for a gluten-free version.
Storage/Reheating
Store leftover bulgogi in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until hot, or microwave in short intervals, stirring in between. You can also freeze cooked or uncooked marinated beef for up to 2 months. Thaw in the fridge before cooking or reheating.
FAQs
What cut of beef is best for bulgogi?
Ribeye, sirloin, or any tender, well-marbled cut works best. Thin slices are key to quick, even cooking.
Can I slice the beef at home?
Yes, partially freeze the beef for about 30 minutes to make it easier to slice very thinly.
Do I need a grill to make bulgogi?
No, a hot skillet or grill pan works just as well. Traditional bulgogi is often grilled, but pan-cooking is just as delicious.
What does bulgogi mean?
“Bulgogi” translates to “fire meat” in Korean, referring to the grilling method and the slightly charred edges from high-heat cooking.
Can I make bulgogi without sugar?
Yes, you can use honey, maple syrup, or omit it for a less sweet version. The sugar helps with caramelization and flavor balance.
Is bulgogi spicy?
Traditional bulgogi is not spicy, but you can add chili paste or flakes if you prefer heat.
Can I marinate the beef too long?
Over-marinating (especially with acidic ingredients) can break down the meat too much. 24 hours is the max recommended time.
What should I serve with bulgogi?
Steamed rice, kimchi, pickled vegetables, and lettuce leaves are traditional sides. It’s also great with noodles or in wraps.
Can I use pre-cut stir-fry beef?
Yes, but make sure it’s tender and thinly sliced. Check the label to avoid tough cuts not suited for quick cooking.
Is bulgogi healthy?
It can be part of a balanced meal, especially when served with vegetables and rice. Lean cuts and low-sodium sauces can make it lighter.
Conclusion
Beef bulgogi is a flavorful and satisfying dish that brings the bold, savory-sweet taste of Korean cuisine right to your kitchen. With simple ingredients and quick cooking time, it’s perfect for busy nights or special occasions. Whether served over rice, in wraps, or alongside your favorite Korean sides, this recipe is sure to become a favorite go-to meal.
Beef bulgogi is a savory-sweet Korean BBQ dish made with thinly sliced beef marinated in soy sauce, garlic, and sesame oil. It’s tender, flavorful, and quick to cook, perfect for weeknight dinners or special occasions.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:55 minutes (including minimum marinating time)
Yield:4 servings
Category:Main Dish
Method:Stir-Fry
Cuisine:Korean
Diet:Halal
Ingredients
1 pound thinly sliced beef ribeye or sirloin
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 green onions, chopped
1/2 Asian pear or apple, grated (optional)
1 tablespoon rice vinegar or mirin
1/4 teaspoon black pepper
1 tablespoon toasted sesame seeds
1 tablespoon vegetable oil (for cooking)
Instructions
In a large bowl, mix together soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear or apple, rice vinegar, and black pepper.
Add the thinly sliced beef to the marinade and toss to coat well. Cover and refrigerate for at least 30 minutes, up to 24 hours.
Heat vegetable oil in a large skillet or grill pan over medium-high heat.
Cook the marinated beef in batches, about 2–3 minutes per side, until browned and cooked through. Avoid overcrowding the pan.
Transfer to a serving plate and garnish with chopped green onions and toasted sesame seeds.
Notes
Add sliced onions, carrots, or mushrooms to the marinade for added texture.Use tamari for a gluten-free version.Add gochujang or chili flakes if you prefer a spicy flavor.Use partially frozen beef for easier thin slicing.Serve in lettuce wraps with rice, kimchi, and sliced cucumber for a low-carb option.
