Beef Bulgogi

Beef Bulgogi is a classic Korean dish made with thinly sliced marinated beef that’s grilled or pan-cooked to caramelized perfection. Its signature marinade—featuring soy sauce, garlic, sesame oil, and a touch of sweetness—infuses the meat with deep umami flavor. It’s easy to make and perfect for rice bowls, wraps, or barbecue nights.

Why You’ll Love This Recipe

• Rich, savory-sweet flavor from a traditional Korean marinade
• Cooks quickly thanks to thinly sliced beef
• Great for meal prep, gatherings, or weeknight dinners
• Easily adaptable with different meats or spice levels
• Delicious served over rice or in lettuce wraps

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ribeye, sirloin, or flank steak, thinly sliced
• Soy sauce
• Brown sugar
• Sesame oil
• Garlic, minced
• Ginger, minced
• Asian pear or apple, grated
• Black pepper
• Scallions, chopped
• Optional: gochujang for spice, sesame seeds for garnish

directions

1. Slice beef thinly against the grain. Freeze for 20–30 minutes beforehand to make slicing easier.
2. In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, and black pepper.
3. Add the beef to the marinade and mix well. Cover and refrigerate for at least 30 minutes, or up to overnight.
4. Heat a skillet or grill pan over high heat. Cook the beef in batches to avoid overcrowding, about 2–3 minutes per side.
5. Garnish with scallions and sesame seeds. Serve hot over rice or in lettuce wraps.

Servings and timing

• Servings: 4–6
• Prep time: 10 minutes
• Marinating time: 30 minutes to overnight
• Cook time: 10 minutes
• Total time: 40 minutes to 1 hour (with marination)

Variations

• Use ground beef for a quick and budget-friendly version
• Add sliced onions, carrots, or mushrooms to the marinade
• Swap the beef for chicken, pork, or tofu
• Add gochujang or chili flakes for a spicy twist
• Serve with rice, kimchi, pickled veggies, or lettuce wraps

storage/reheating

• Store leftovers in an airtight container in the fridge for up to 3 days
• Reheat in a skillet over medium heat or microwave until warmed through
• Freeze marinated raw beef for up to 2 months; thaw in the fridge before cooking

FAQs

What cut of beef is best for bulgogi?

Ribeye, sirloin, or flank steak work best because they’re tender and flavorful when sliced thinly.

Can I use ground beef for bulgogi?

Yes, ground beef is a good alternative and cooks even faster.

How long should I marinate the beef?

At least 30 minutes, but for deeper flavor, marinate overnight.

Is bulgogi spicy?

Traditional bulgogi is not spicy, but you can add gochujang for heat.

What does the pear do in the marinade?

Asian pear tenderizes the meat and adds a subtle sweetness.

Can I make bulgogi in advance?

Yes, the beef can marinate for up to a day ahead or be frozen in marinade.

What’s the best way to cook bulgogi?

A hot skillet or grill pan gives the best caramelized edges. Avoid overcrowding.

What do I serve with bulgogi?

Serve with rice, lettuce wraps, kimchi, or pickled vegetables.

Can I freeze bulgogi?

Yes, freeze the marinated beef raw, or cooked leftovers in airtight containers.

How do I prevent overcooking?

Cook in small batches over high heat and remove from pan as soon as it’s just cooked through.

Conclusion

Beef Bulgogi is a flavorful, quick-cooking Korean favorite that brings restaurant-quality taste to your home kitchen. With its savory-sweet marinade and tender texture, it’s perfect for busy nights, special occasions, or meal prepping delicious rice bowls all week long.

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