Korean Bulgogi Beef

Why You’ll Love This Recipe

Bulgogi is a beloved Korean classic loved for its perfect balance of sweet and savory flavors. The marinade deeply infuses the beef, making it juicy and tender with every bite. It’s quick to cook, ideal for weeknight dinners or impressing guests. Plus, it pairs wonderfully with simple sides like steamed rice and kimchi for a complete and satisfying meal.

Ingredients

For the beef marinade:

• 1 lb (450g) ribeye or sirloin, thinly sliced
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 tsp rice vinegar
• 1 Asian pear or apple (grated)
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 2 green onions, chopped
• 1 tbsp sesame seeds

Sides:

• Steamed white rice
• Kimchi
• More chopped green onions for garnish

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

Directions

1. In a large bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, grated Asian pear or apple, minced garlic, minced ginger, chopped green onions, and sesame seeds to make the marinade.
2. Add the thinly sliced beef to the marinade, mixing well to coat each piece evenly.
3. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours, to allow flavors to meld and the meat to tenderize.
4. Heat a large skillet or grill pan over medium-high heat.
5. Cook the marinated beef in batches, avoiding overcrowding, until browned and cooked through, about 2-3 minutes per side.
6. Serve hot over steamed white rice with kimchi on the side. Garnish with additional chopped green onions and sesame seeds if desired.

Servings and Timing

Serves 3-4 people.
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes

Variations

• Add sliced onions and carrots to the marinade for extra texture and sweetness.
• For a spicy kick, mix in some gochujang (Korean chili paste) or red pepper flakes.
• Serve in lettuce wraps for a low-carb version with added crunch.
• Use tamari instead of soy sauce for a gluten-free marinade.

Storage/Reheating

Store leftover cooked bulgogi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overheating to keep the beef tender and juicy.

FAQs

What cut of beef is best for bulgogi?

Ribeye or sirloin works best due to their tenderness and marbling, but other thinly sliced cuts can also be used.

Can I use frozen beef?

Yes, but thaw it completely and slice thinly before marinating for even cooking.

How long should I marinate the beef?

At least 30 minutes is recommended, but 1-2 hours allows the flavors to penetrate better and tenderizes the meat more.

Can I make bulgogi without Asian pear or apple?

You can omit the fruit but adding it helps tenderize the beef and adds natural sweetness.

Is bulgogi spicy?

Traditional bulgogi is not spicy, but you can add chili paste or flakes to spice it up.

Can I prepare bulgogi ahead of time?

You can marinate the beef ahead, but cook it fresh for the best texture and flavor.

What can I serve with bulgogi?

Steamed rice, kimchi, pickled vegetables, and lettuce wraps are classic sides.

Is bulgogi gluten-free?

Not usually, as soy sauce contains gluten, but you can use gluten-free tamari instead.

Can I grill bulgogi outdoors?

Yes, grilling bulgogi adds a smoky flavor and is a popular cooking method.

How do I store leftover bulgogi?

Keep it in an airtight container in the refrigerator for up to 3 days and reheat gently.

Conclusion

Korean Bulgogi Beef is a deliciously tender and flavorful dish that brings the best of Korean cuisine to your table with minimal effort. The rich marinade and quick cooking time make it perfect for a weekday meal or special occasion. Paired with simple sides like rice and kimchi, bulgogi offers a satisfying, balanced, and authentic Korean dining experience you’ll want to make again and again.

Print