Korean Beef Bulgogi

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Looking for a delicious, quick, and flavorful meal? This easy bulgogi recipe features tender, marinated beef cooked to perfection, delivering that classic Korean BBQ flavor right at home. Perfect for serving over rice or in lettuce wraps, this dish is a must-try for any Korean food lover!

Beef bulgogi is one of those dishes that’s perfect for a quick and easy weeknight dinner, and it’s always a hit with the family. The best part? You can prep it ahead of time by marinating the beef in the fridge, so when you’re ready to eat, just toss it on the grill or in the pan. It’s super kid-friendly, and everyone loves the tender, flavorful meat!

What is Bulgogi?

Bulgogi is a popular Korean dish made from thinly sliced beef marinated in a sweet and savory sauce before being grilled or pan-seared. The marinade includes soy sauce, sugar, sesame oil, garlic, and sometimes pear for added sweetness and tenderness.

What Does it Taste Like?

The flavor of bulgogi is rich and slightly smoky, with a perfect balance of sweetness, saltiness, and a hint of umami. The tender, juicy beef paired with its caramelized edges makes it a favorite in Korean cuisine.

Ingredients For Marinade

labelled ingredients for bulgogi marinade.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

For bulgogi, you’ll need about a pound of thinly sliced beef, either tenderloin or sirloin, cut to about ¼ inch thick. You can also toss in some thinly sliced yellow onion and carrot for extra flavor and texture, though that’s totally optional. A little avocado or olive oil is perfect for searing the beef.

The marinade is where the magic happens—a mix of grated Asian pear (or a sweet apple like Fuji or Gala), garlic, fresh ginger, soy sauce, brown sugar, black pepper, and sesame oil for that nutty finish. Asian pear is ideal because its sweetness and natural enzymes really help tenderize the meat, but the apple works great too, adding a nice balance to the savory marinade.

Best Cut of Beef for Bulgogi

The best cut of beef for bulgogi is typically tender, well-marbled cuts that cook quickly and absorb the marinade well. Sirloin, tenderloin, and ribeye are popular choices because they are flavorful and tender, making them perfect for grilling or pan-searing. You can also use flank steak or brisket for a leaner option, though these cuts may require more attention to slicing thinly to ensure tenderness.

For the best results, always slice the beef thinly against the grain to help it cook evenly and maintain its tenderness. I prefer partially freezing the meat for 30 minutes beforehand to make it easier to slice thinly.

How to Make Bulgogi

Step 1: Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Once firm but not frozen, unwrap and slice the steak against the grain into ¼-inch thick slices. This makes it easier to slice the beef thinly.

process of preparing and measuring ingredients for bulgogi marinade.

Step 2: In a medium bowl, combine the grated pear (or apple), minced garlic, ginger, soy sauce, brown sugar, black pepper, and sesame oil.

Process of combining all the ingredients for marinade.

Step 3: Add the beef slices to a gallon-sized Ziploc bag, then pour in the marinade. Seal the bag and massage it to coat the beef evenly. Marinate in the refrigerator for at least 2 hours or overnight, turning the bag occasionally for even flavor.

Process of slicing beef and marinating in a ziplock bag.

Step 4: Heat 1 tablespoon of oil in a cast iron skillet over medium-high heat. Working in batches, lay the beef in a single layer in the skillet. Cook for 2-3 minutes per side, flipping once, until the beef is nicely charred and cooked through. Repeat with the remaining oil and beef.

Bulgogi in a pan with chopsticks flipping a piece of beef.

Step 5: Serve immediately, garnished with green onions and sesame seeds, if desired.

Tips for the Best Bulgogi

Freezing the Beef for Easy Slicing: Wrapping the steak and freezing it for 30 minutes makes it much easier to slice thinly. Don’t freeze it too long though—you want it firm, not rock-solid. Slicing against the grain will make the beef more tender.
Marinating for Maximum Flavor: If you’re short on time, marinate the beef for at least 2 hours, but for best results, marinate overnight. Turn the Ziploc bag occasionally to ensure all the beef gets evenly coated with the marinade.
Avoid Overcrowding the Pan: When cooking the bulgogi, work in batches. Overcrowding the pan will cause the beef to steam instead of sear, preventing the flavorful char. Let each piece cook in a single layer for that perfect golden-brown crust.
Serve Fresh for Best Taste: Bulgogi is best served immediately, but you can garnish with fresh green onions or sesame seeds for extra flavor and a nice visual touch.

Grilling vs. Pan Searing

Grilling bulgogi over an open flame, whether on a charcoal or gas grill, gives the meat a smoky flavor and crispy, caramelized edges that are hard to replicate in a pan. To grill, lay the marinated beef slices on a well-oiled grill grate and cook over medium-high heat for just a few minutes on each side until the meat is slightly charred and cooked through.

Plate of beef bulgogi topped with sliced green onions and sesame seeds.

Pan-searing, on the other hand, is quicker and more convenient, especially when cooking indoors. In a hot pan, sear the marinated beef in batches to avoid overcrowding, which helps create a nice caramelized crust. Pan-searing can concentrate the marinade’s flavor, making each bite savory and tender.

For both methods, slicing the beef thinly and marinating it for a few hours is key. Whether grilling or pan-searing, cook the meat quickly to avoid overcooking and drying it out. If you’re grilling, set aside some unused marinade to brush over the beef as it cooks. This extra layer of marinade enhances the flavor and helps create those perfect caramelized bits.

Can I Make It Ahead of Time?

You can absolutely make bulgogi ahead of time! Marinating the beef in advance is actually a great way to let the flavors really soak in. You can prepare the marinade and add the meat up to 24 hours before cooking. Just keep it in the fridge, and when you’re ready to eat, cook it fresh on the grill or in a hot pan. This way, you get that perfectly tender and flavorful bulgogi with minimal effort right before serving!

Serving Suggestions

Bulgogi is incredibly versatile and can be served in various ways. Enjoy it over steamed rice for a simple meal, or wrap it in lettuce leaves with a bit of rice and kimchi for a fresh, crunchy bite.

It also pairs wonderfully in bulgogi bibimbap, where the tender, marinated beef is served alongside mixed vegetables, a fried egg, and bibimbap sauce. For a full Korean spread, serve bulgogi with side dishes like kimchi, japchae (stir-fried glass noodles), or a simple cucumber salad to balance the savory flavors.

Storage Tips

To store leftover bulgogi, first allow the cooked beef to cool completely before placing it in an airtight container. You can keep it in the fridge for up to 3-4 days. If you plan to store it longer, freeze the bulgogi for up to 3 months. Reheat leftovers in a skillet over medium heat to retain its flavor and texture, adding a splash of water or sauce to prevent it from drying out. Avoid microwaving if possible, as it can make the beef tougher.

RECIPE

Korean Beef Bulgogi

Quynh Nguyen
Korean beef bulgogi is a savory and slightly sweet dish made with tender marinated beef, grilled or pan-seared to perfection. It's an easy, flavorful recipe that's perfect for busy weeknight dinners and a family favorite!
No ratings yet
Prep Time 30 minutes
Cook Time 12 minutes
Marinating Time 2 hours
Total Time 2 hours 42 minutes
Course Main Course
Cuisine Korean
Servings 4 servings
Calories 130 kcal

Ingredients
  

Beef

  • 1 pound beef tenderloin or sirloin thinly sliced (¼ inch thick)
  • ½ yellow onion (optional) thinly sliced
  • ½ carrot (optional) thinly sliced
  • 1 tablespoon cooking oil (avocado or olive oil)

Bulgogi Marinade

  • 1 small Asian pear or red apple, peeled and grated
  • 4 garlic cloves, minced
  • ½ tablespoon freshly grated ginger
  • 2 tablespoons soy sauce
  • tablespoons brown sugar
  • ½ teaspoon ground black pepper
  • 1 tablespoon sesame oil

Garnish

  • 2 green onions thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions
 

Prep the Beef

  • Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Once firm but not frozen, unwrap and slice the steak against the grain into ¼-inch thick slices.

Make the Marinade

  • In a medium bowl, combine the grated pear (or apple), minced garlic, ginger, soy sauce, brown sugar, black pepper, and sesame oil.

Marinate the Beef

  • Add the beef slices to a gallon-sized Ziploc bag, then pour in the marinade. Seal the bag and massage it to coat the beef evenly. Marinate in the refrigerator for at least 2 hours or overnight, turning the bag occasionally for even flavor.

Cook the Bulgogi

  • Heat 1 tablespoon of oil in a cast iron skillet over medium-high heat. Working in batches, lay the beef in a single layer in the skillet. Cook for 2-3 minutes per side, flipping once, until the beef is nicely charred and cooked through. Repeat with the remaining oil and beef.

Serve and Garnish

  • Serve immediately, garnished with green onions and sesame seeds, if desired.

Nutrition

Calories: 130kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 512mgPotassium: 152mgFiber: 2gSugar: 11gVitamin A: 1345IUVitamin C: 5mgCalcium: 32mgIron: 1mg
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