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Korean Beef Bulgogi

Korean Beef Bulgogi - A super easy recipe for Korean BBQ beef with the most flavorful marinade! The thin slices of meat cook quickly, and it's so tender!!!

A super easy recipe for Korean BBQ beef with the most flavorful marinade! The thin slices of meat cook quickly, and it’s so tender!!!

Korean Beef Bulgogi - A super easy recipe for Korean BBQ beef with the most flavorful marinade! The thin slices of meat cook quickly, and it's so tender!!!

It was always a treat when my mom would whip this up on those busy weeknights – marinating the beef just a few hours while I was at swim practice. And then she’d throw these onto a hot skillet, filling up the house with the best kind of beef aroma – you know, the smell at the Korean BBQ restaurants that get you so hungry.

The meat cooked in seconds, and she’d serve these with red leaf lettuce, rice, and red pepper paste. It was just perfection.

But with my mom being in Korea and all, she doesn’t really get a chance to make this for me anymore.

So I’ve done my best to “grow up” and whip this up myself. Now to be honest, nothing beats my mom’s cooking but this is a very close second.

The key here is to slice the meat as thin as possible. Throwing the steak in the freezer for 20-30 minutes helps with this process tremendously. That way, the thin cuts of meat can soak up the most epic marinade in just a few hours.

Once it’s done marinating, the hard part is over. Throw it onto a super hot cast iron skillet or grill pan and that smoky, sweet-savory charred bits of meat will simply put you over the edge.

Serve with rice and maybe a side of kimchi for a full meal. Or red leaf lettuce tacos also work perfectly here.

Korean Beef Bulgogi - A super easy recipe for Korean BBQ beef with the most flavorful marinade! The thin slices of meat cook quickly, and it's so tender!!!

Korean Beef Bulgogi

A super easy recipe for Korean BBQ beef with the most flavorful marinade! The thin slices of meat cook quickly, and it’s so tender!!!

2 hours 45 minutes15 minutes


  • 1 1/2 pounds boneless rib eye steak
  • 1/2 small pear, peeled and coarsely grated
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 2 tablespoons vegetable oil, divided
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds


  1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
  2. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
  3. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
  4. Serve immediately, garnished with green onions and sesame seeds, if desired.


*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.

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  1. Rated 5 out of 5

    Absolutely delicious!!! I already expected it to be good based on the other reviews, but I was shocked at how amazing it was! And it was so easy to make! I will be making this regularly now for sure! 

  2. Rated 5 out of 5

    So so so so….so so so good! We ate until we popped.

  3. Rated 5 out of 5

    I’ve been using this marinade forever and we all love it. I’ve even used the marinade with shaved steak and it comes out so good. My husband cooks it on his flat top grill and we serve it with white rice, grilled mushrooms and onions. Sometimes we even eat it in romaine lettuce as a wrap. So good!

  4. So, I didn’t know what green onions were when I first made this, so I used a small yellow onion instead.

    I put the onion, along with the rest of the marinade ingredients, into a blender and made a paste. Into a gallon ziplock bag with a pound of ground beef. 24-hour marinade. Throw it into a pan at medium heat and cook till all the liquid’s gone. I make this a couple times a month. Wife loves it too.

    • Jesus Murphy, that is truly terrifying….

    • No no no no no no comment necessary with such abuse of the original recipe.

    • WHAT????

      Now I can see someone being confused if the recipe called for “scallions,” as some may not know that this is the official name for green onions. The recipe AND pictures should have ended any confusion.

      The thought of putting all the ingredients in a blender is crazy but I thought I’d plotz (a GREAT Yiddish word) when I read GROUND BEEF!

      So my question to you, Sir. What has your review got to do with Bulgogi Korean beef?

  5. Rated 5 out of 5

    This turned out so good! Will definitely keep this as an easy go-to weeknight meal. It was a hit with the husband and kiddo.

  6. Rated 5 out of 5

    great recipe. it turned out to be more brown than black, how could i make it more black?

  7. Rated 5 out of 5

    Very tasty!

  8. Rated 5 out of 5

    My “go-to” dish when I am up to cook at the firehouse! Everyone loves it!

  9. Rated 5 out of 5

    This was one of the easiest, most delicious meals I’ve ever made. My wife and I LOVED it! Planning on making it a regularly from now on. Thanks!

  10. Rated 5 out of 5

    amazing recipe. made it for my husband’s birthday dinner recently and he loved it so much. he was in Japan as a child on a military base and had the dish often while there. I was hoping it would be super delicious and we were not disappointed!

  11. Rated 5 out of 5

    This was a delicious, warming meal.  The only substitute I used was for the meat.  Boneless prime rib was cost prohibitive for me so I used fajita meat and cooked it slow and low in a cast iron skillet, one layer at a time.  We also didn’t have time to marinate the meat but still used the sauce.   When all the meat was browned I added rough cut chunks of onion in with the meat and poured the sauce on top.  Again, I cooked this slow and low.  We ate this with rice and it was very, very good.

  12. Rated 5 out of 5

    Absolutely awesome recipe and one that we’ll make again!  I used maple syrup instead of brown sugar.  I ended up cubing a 1.5 lb flank steak and dumped the beef and marinade into the slow cooker.  After 5 hours on low, the beef was nice and tender.  Served with kimchi. 🙂

    • Flank steak in a slow cooker?!? Why? Just slice across the grain for delicious and tender pieces. Save braising for the lesser cuts.

  13. Rated 5 out of 5

    Thank you SO much for this recipe–it is my new favorite thing! I never would have thought of grated pear, but it is SO complimentary with that sesame/soy/ginger profile! Also great to make with a big batch of sticky rice & bring leftovers to work for lunch. NOmnomnomnom.

  14. Rated 5 out of 5

    We wanted to try Korean food and came across this recipe and decided to try it. We had regular soy sauce and only marinated it for 1 hour. It was delicious! It’s going into our dinner rotation! Thank you! 

  15. Rated 5 out of 5

    I made this last night.  It is the best bulgogi recipe I’ve made so far.  Even better than my mom’s recipe (yes, she is Korean).  I marinated it for 24 hours and I think that is the magic in the recipe.  Much stronger flavor than any restaurant dish or recipe I’ve eaten before.  One thing, it is a bit spicy.  Next time, I will definitely decrease the amount of gojuchang.

  16. Rated 5 out of 5

    Great Recipe!! I added 1/2 cup white wine, and subbed out the Ribeye with New York Strip steak. Cooked on very hot grill after marinating for only 60 minutes. Was a bit worried if that would be enough, but it was plenty. The flavor was spot on, my wife stated this was the best steak she had in a few months. Grill was fired with Mesquite wood chips, cooking time was just a few minutes total once on the grill. Steak was super tender, like cut with a fork tender, and the mix of ingredients provided very nice depth of flavors.

  17. Rated 5 out of 5

    Superb every time. First time I made it I reduced the sugar a bit. Now use a scant tablespoon of sugar and it’s perfect for those of us who are seriously sweet adverse. I usually cook only half the beef and freeze the rest in the marinade. It is the perfect get a meal on the table in 20 minutes dish, even faster if I have leftover rice.

  18. Rated 5 out of 5

    This was amazing! Throw in some rice and veg and its a wonderful meal.

  19. Hi! Should we drain the marinade ?

  20. Rated 5 out of 5

    Used wagyu beef. Used sesame oil instead of seeds. I’m an mediocre cook but this came out freaking awesome.

  21. Rated 5 out of 5

    This was delicious! I used half of an apple because I didn’t have any pear, and I skipped the red pepper paste because I wanted it to be kid-friendly. Unfortunately, the kids hated it because they hate deliciously flavorful foods, but the grownups loved it!

    I had meant to double the recipe, but found out right after making the marinade that our dinner guests had to cancel because of COVID exposure. So I used the regular amount of meat with double the marinade. It came out delicious, but definitely way too sweet. Just a word to the wise if anyone is thinking about doubling up the sauce!

  22. Rated 5 out of 5

    This was amazing!!! Made it for my family & they loved it!! We want to make a larger quantity but find that ribeye’s a little pricey. Is there a cheaper alternative cut you’d recommend?

  23. Rated 5 out of 5

    Thanks so much for this recipe. Made it tonight and it was Damn Delicious!!! 🙂 The beef was so tender it could be cut with a fork.

  24. Rated 5 out of 5

    This bulgogi recipe ROCKS!!! I’ve tried several and they have all been way too sweet.
    This one, however is perfectly balanced and oooooh the flavours are amazing. The meat was tender and juicy.
    I have printed out this recipe and it will go in my recipe binder, cos this is a keeper. It’s going to be made at least once a month in my house from now on! Thank you so, so much for this recipe! My sister, niece and nephew loved it and they have never tried Korean food before!

  25. Rated 5 out of 5

    This recipe is the most similar that I could find to a recipe my family made growing up that I’ve lost. Thank you so much for this! It’s delicious every time!

  26. Rated 5 out of 5

    I have made this for years and this recipe closely resembles my Korean friend’s recipe. She had us use 1 small can crushed pineapple and added pepper and cooked on BBQ grill. Excellent cold also!! It melts in your mouth!

  27. Rated 5 out of 5

    This recipe is really delicious. I marinated beef overnight and it made it really tender. My family loved it, I will definitely be making it again.

  28. Rated 5 out of 5

    I tried this and we made bulgogi nachos and this recipe did not dissapoint for the beef. Well done!

  29. Rated 5 out of 5

    Amazing.   How a simple recipe can turn out so good.  The recipe didn’t mention to drain marinade and discard before grilling, which I did, so I hope I opted for the correct procedure.  Toasted the sesame seeds.  Served with rice and kimchi which made for a complete Korean meal.

  30. Rated 5 out of 5

    This is just the recipe I was looking for- I had ordered gochujang several months ago but hadn’t opened it because I wasn’t sure how to use it. I love bulgogi and yours is the best I have ever had! I don’t keep pears or apples around- do you think I could use unsweetened applesauce next time?

    • i suspect not… enzymes in certain fruits act as a tenderizer, while adding sweetness.
      these enzymes can break down with cooking.

      from a Reddit on Asian Pears in Korean marinades:
      “fruits that have the enzyme protease can tenderize the meat. Kiwi, pineapple, papaya, mango, fig all have this enzyme. Kiwi works great because you only need a little bit and so does not add too much flavor. Kiwi is also very powerful so 1/2 kiwi for 5 lbs of bulgogi works best. None of the fruits above naturally grows in Korea so traditionally pear was what was used but kiwi works just as well in tenderizing. I hope this helps! And yes, you can use onion too”

      warning: some fruits have VERY powerful tenderizing powers (e.g. pineapple) and if left for even a few hours can turn your meat into mush. so do your homework before substitution!

  31. Rated 5 out of 5

    I used shitake mushrooms instead of beef and goodness gracious! So delicious!

  32. Rated 5 out of 5

    This was a rare recipe that got the universal thumbs up from the whole family. My wife and, especially my daughter, are spicy-averse and they both said it was a keeper! Usually my daughter saying it has some spiciness is a death knell but when she just got up and grabbed a glass of milk and went back to eating I nearly fell out of my chair. For anyone worrying about the spiciness I would categorize this as mild. I detected it but only if I thought about it. Great recipe!

  33. Rated 5 out of 5

    My God, you can cook! My children beg me to make this dish. I’ve actually ordered bulgogi at a restaurant after trying your recipe, and I hated the restaurants version. You are so consistent too. I always feel confident that your recipes will be a hit with my family no matter which one I choose. Thank you. 

  34. Rated 5 out of 5

    Absolutely LOVED this recipe.  I have tried crock pot and installation, but this is SO much better,  Amazing flavor, purchased the chili paste and it was raved about by the markets employees who helped me find it.  

    My family didn’t mind not having any sauce,  
    Adding this the the family cookbook.

    Thanks for sharing this.

  35. Rated 5 out of 5

    Superb! So good. Much better making it yourself than eating out.

    Get good quality meat.

    You might also add pineapple and fresh red chilli.

  36. Rated 5 out of 5

    This was amazing 5 star meal!  I have always wanted to try this dish but not had the opportunity in a restaurant yet.  It was so good, I ate it all!  Thank you so much for sharing this recipe and so many others as well.  Love your website =)  

  37. Rated 5 out of 5

    Your  bulgogi recipe was delicious! I am a big fan of bulgogi and have eaten it in several Korean restaurants. This was the first time I had ever made it myself. It was a hit! It was as tasty as in a restaurant. Some of us ate it in a bowl with basmati rice. I tried it like a lettuce taco with Romaine lettuce basmati rice, bulgogi meat, shredded carrots and cucumbers on the side. Yum! I’m thinking I might try to cook it in the George Foreman grill next time. Thanks for sharing your awesome recipe!

  38. Rated 5 out of 5

    the flavors were amazing, tastes just like our fav korean bbq restaurant!!! Marinading it overnight made it a damn delicious 😉 weeknight meal 

  39. Rated 5 out of 5

    Super easy recipe and the taste was what I expected from bulgogi! I loved the pear and ginger flavors in this recipe. 

  40. Rated 5 out of 5

    This is, hands down, THE best recipe I have ever tried for Beef Bulgogi. Thank you SO MUCH! I had never heard of the addition of grated fruit before. I didn’t have Asian pears, so I used half of an apple instead. I will try it with an Asian pear sometime in the future, because I am sure I will be making this again and again! Nice and easy, also. YUM!Dor

  41. Rated 5 out of 5

    I can’t stand reviews that are like this recipes amazing but here are all the things I changed. I don’t want to be that person but hear me out, this was beyond my control. Amazon didn’t deliver the highly-rated Gochujang sauce I ordered so I HAD to use sriracha (I’m trying to go out as little as possible, Covid). And I didn’t have sesame oil so I HAD to use olive. I’m sorry!! BUT LET ME TELL YOU SOMETHING, this recipe smelled just like every authentic bulgogi I’ve had before so…I ordered a different highly-rated Gochujang and even some sesame oil and it’s going down. Thank you so much for this recipe, I LOVE IT, and so did my Family, it was DAMN delicious! (see what I did there ).

  42. Rated 5 out of 5

    This recipe is so GOOD!!! I have made this for my kids and they love it, shared it with friends they love it, my mom loves it… just great! I highly suggest to stick to the Korean red pepper paste because you can tell the difference. I didn’t have it the first few times I made this and used crushed red pepper instead. The crushed red pepper is delicious as well but the red pepper paste truly makes the flavor stick on the bulgogi. I’m so happy with this recipe ❤️

  43. Rated 5 out of 5

    Didn’t have a pear and I used sriracha instead of gochujang, but it still turned out really flavorful. Will definitely make it again

  44. I am a chef for a large international school in Japan and we use this recipe, as well as in my home.

  45. Rated 5 out of 5

    amazing dish – i make this every few weeks. thank you

  46. Rated 5 out of 5

    Found your recipe almost 2 weeks ago. This is the 3rd time I’ve made it. Seems like a hit!

  47. Can I use reg sesame oil, as that is all i have?

    • I had the same question and found out that sesame oil is like vegetable oil, canola oil and so on. Toasted sesame is a flavouring ingredient. The article said the flavouring is strong and trying to use it as a cooking oil is a mistake. I’m guessing here but since you’re going the other way it will just be a subtle flavour. Hope it works out

  48. Rated 5 out of 5

    My husband is a huge fan of bulgogoi. In fact it was our last meal out with friends before the restaurants were shut down in Chicago in March. I found this recipe and just happened to have two ribeye steaks. It came together so easy and the tip to freeze the steaks before slicing thin worked perfectly. I used a whole d’anjou pear finally grated and I had no grit. Otherwise, I followed the recipe completely. I wish I could post a picture of how perfectly it looks and it tasted even better than I expected. My husband gave me two thumbs up. Thank you for a terrific recipe. I look forward to sharing it and making it again and again.

  49. Rated 5 out of 5

    I found this recipe around this time last year. I can’t tell you how many times I have made it. It’s an absolute favorite! I was able to get my my whole family to try it ( I live off on my own and brought it to my parents for a meal). I was also able to get a few stubborn “old timers” at work to try it. They asked for the recipe which I gladly printed for them and also got some ingredients for them. It was a pretty cool experience explaining what certain ingredients to them. Half the time they are explaining how to cook or new ways to cook things I grew up on, but now I’m able to throw a whole new world of flavor to them and my family.

  50. Rated 5 out of 5

    I tried this with beef belly (because it’s the only one I could find during lockdown) and it tasted great! I used a whole pear, and just a teaspoon of gochujang because I wanted my toddler to enjoy it too. He did enjoy it! He even ate it with lettuce. Thank you very much for your recipe! I posted it on my blog and cited you as well as the creator of the recipe

  51. Rated 5 out of 5

    I just made a version of this with lean ground beef and just reduced the gochujang to a heaping 1/2 t because I knew my kids wouldn’t tolerate it and it was a hit in my family. My 5 year old even asked me to make it every day

  52. Rated 5 out of 5

    Made this many times and everyone loves it.  I use pork loin and cut it nice and thin.  

  53. Rated 5 out of 5

    Amazing! Didn’t change a thing. This is a delicious and easy recipe! 

  54. Rated 5 out of 5

    Just made this tonight after a serious craving for Iron Age – this was absolutely amazing, and I’m seriously pleased with how it turned out.

  55. Rated 5 out of 5

    I love this recipe! I’ve made it a few times now, and I love it so much, it has become one of my favorite go to recipes. I have never used Gochujang, so i replace it with red pepper flakes, and it still comes out amazing! Everyone must try!

  56. Rated 5 out of 5

    Thank you for the awesome receipe!

  57. Rated 5 out of 5

    I enjoyed it I made a couple of changes though I used sirloin steak and 2/3 cup of brown sugar a whole pear and more ginger and a non stick pan Thanks for the recipe.

  58. Hi – I did something wrong and I’m hoping u can help. Are u supposed to drain the marinade from the meat before cooking in the cast iron pan?  I ask because although the flavor was phenomenal, there was a lot of bubbling going on from the marinade. I got the carmelization. The problem was there was a “grit” on the meat.  I double checked ingredients, heat, made sure meat pieces were separated from each other, used the cast iron. Any ideas or suggestions?

  59. Rated 5 out of 5

    I didn’t have the pepper paste so I decided to wing it and blend half a chilli pepper with a teaspoon of tomato paste, then added that to the mixture and oh LORD was it delicious
    10/10 ✨

  60. Rated 5 out of 5

    it was delish! making it was fun too!

  61. Rated 5 out of 5

    Make this! Even my 7 year old loves it!  I usually don’t do reviews but had to tell you how much I love this recipe. Made it exactly as written (except I used sliced sirloin). It was exactly like the bulgogi I fell in love with while visiting my sister in Charlotte. 

  62. Can i use ground beef instead of rib eye steak,?

    • Rated 5 out of 5

      Gochujang in Bulgogi? Hmmm…very interesting. Not opposed, but not you classic recipe. 

  63. Rated 5 out of 5

    This is so good. Like: definitely made enough for dinner and leftover lunch for the family, and there is somehow none left after it was served for dinner.  Thank you!

  64. Rated 5 out of 5

    THIS BULGOGI IS EVERYTHING. We had a “zoom” cooking competition tonight with our 4 closest couples, only one rule: had to use “steak.” We were voted the winners and my husband is still practically licking the plate. (He lived in Japan and went to Korea for work a lot and had some great bulgogi in his time.) We followed the recipe exactly, did not change a thing.

    The Ribeye was perfect. We just used lettuce wraps and didn’t need rice. THE PEAR IS GENIUS! We have a really great super heavy cast iron skillet so got a good sear – I think cast iron is key here. Not sure you’d get quite the same caramelization from a non-stick. 

    We will be making this again and again. Thanks for making our quarantine better! We love your blog. 

  65. Rated 5 out of 5

    I was cooking this even before social distancing! Damn delicious, works every time. 🙂 My family thanks you a lot. 🙂

  66. Rated 5 out of 5

    Delicious! This is going down on the keeper list. Followed the recipe except substituted an orange for the half pear. Was perfect. Bf loved it. On the side we had some sliced pickled radish, cucumber, carrot, green onion, and a sunny side up egg over rice for a kind of bibimbap dish.

  67. Rated 5 out of 5

    INCREDIBLE!!! but must use the sliced beef that comes from the Korean grocer if its possible. 

  68. Hi is there a substitute for pear since I don’t have any.  Thank you

  69. Rated 5 out of 5

    Social distancing really makes me miss flavourful restaurant food. Made this with stuff I had so used apple instead of pear, siracha instead of the korean red pepper paste, chives instead of green onions. Grated in some raw carrot also when it was done for some added vegetable content. I only had tenderloin beef so I used that (kind of overkill I know but it’s the only steak I had on hand!). Anyway it was delish thanks so much.

  70. Rated 5 out of 5

    Loved, loved, loved.

    I didn’t have rib eye, and didn’t have time to marinate, so I used ground beef instead. I had my husband cook the meat while I did a quick workout. I also substituted the small pear for a small apple and it was just as delicious. With the meat fully cooked I just put the mix in and even added some shredded carrots to give a little crunch. It was absolutely DELICIOUS.

    Thank you so much for this great, easy, recipe with such fresh ingredients.

  71. Rated 5 out of 5

    Very delicious and thank you for sharing this recipe. I followed the marinade to the dot and the result is fantastic. I bought a special bulgogi cut beef so it’s really thin and tender. I ate it as a bbq rolled with lettuce leaf and green onion.

  72. Rated 5 out of 5

    Delicious. I cut the steak against the grain and skipped the marinating.  It was super tender and flavorful.  I also added asparagus.  Will definitely make again. 

  73. Rated 5 out of 5

    Delicious!!! Better than most bulgogi I get at restaurants, and quite easy to make. Used pre-cut bulgogi meat from our local H-Mart, and marinated it while I was working in quarantine.

  74. Rated 5 out of 5

    We made this but omitted the Korean hot sauce and the pear (Because didn’t hv any) and used honey in place of the sugar (Trying to be healthy ? Lol) And saved the scallions until after we cooked the beef. I let it marinade about 1.5 hr and it was good but the flavor was even better after I cooked the uncooked marinated beef 24-48 hours later. I didn’t want to deal with my cast iron and just used a regular frying pan and fried the beef with olive oil…and it was still all amazing with just the basic ingredients listed . Thank you so much for posting this ! Sharing this recipe with all my friends! 

  75. Rated 5 out of 5

    This recipe is absolutely delicious! My boyfriend and I decided to try out some new recipes while we’re stuck inside, and I’m really glad we chose this one. The meat tastes amazing and it’s easy to make. We had to make some modifications to the marinade (took out gochujang bc I can’t handle spicy food and swapped pear for an apple bc we didn’t have a pear) and it was still delicious.

  76. Rated 5 out of 5

    I make this with shaved beef from my grocery store. Delicious.

  77. Rated 5 out of 5

    We are in March 2020 and confined at home in Spain. One of the dishes I prepared this week was this delicious Bulgogi. It’s easy to prepare and the result is amazing. Thanks so much for sharing the recipe.


    *If you do not have a cast iron grill pan, you can also use a large cast iron skillet.

    This note is unclear. Still instructs to use cast iron.

    • Yes, that is correct. A cast iron would still be best (and very recommended) to use here.

    • There is a difference between a cast iron “grill pan” and a cast iron “skillet.”  The grill pan will have the grill lines on it, so you’d get the same grill marks as if you were cooking on a grill. The skillet is just a regular, flat cast iron skillet. 

  79. Rated 5 out of 5

    Really easy to make and exactly the flavor I was looking for!

  80. I suspect the reason for the slight difference between your and your mother’s is the use of low sodium soy sauce (always a mistake). Not only does the salt help open up the meat to the marinade, soften it, and add flavor, but, unless you happed to have sodium-sensitive hypertension, completely unnecessary.

    • I just tried this with regular soy sauce (bc I don’t have any low sodium and find it compromises flavor) and it was delicious! wasn’t salty at all and I’m taste-sensitive to high sodium foods.

  81. Rated 5 out of 5

    Didn’t have pear so omitted that. And used red pepper flakes as I didn’t have the gochujang sauce. Still turned out delicious!

  82. Can you use apple instead of pear?

  83. That was delicious! Cooked the beef in my ninja food air fryer – WOW !

  84. Rated 5 out of 5

    Tasty Bulgogi and your recipe made it very easy to make!

  85. Rated 5 out of 5

    Really enjoyed this. Many Korean recipes get overwhelmed by Gochujang but the balance was great. And we got to eat the other half of the pear before dinner!

  86. Did someone did this recipe without the Korean red pepper steak ?

    I want to try it but don’t have that paste that maybe give the flavor of this dish. Maybe there is another substitute ?

    Heum or I am making the Asian steak rolls up lol


    • I always make it without the pepper sauce and it is still delicious! I put it out as an option for a topping later if someone wants the extra heat.

  87. Rated 5 out of 5

    I just made this again last night. Seriously, the marinade is so flipping good you can just eat it with a spoon.

  88. Rated 5 out of 5

    Only make this if you’re looking for an excuse to eat a pound and a half of meat by yourself. It is that good.

  89. Rated 5 out of 5

    Needing some help…Can someone please tell me what the difference is between Gochujang paste and Gochujang sauce? I only have access to the sauce today and I’d really like to make this. Can I use the sauce as a sub and how much? Thanks! 

    • The paste is a very thick dense product. It’s usually not eaten by itself but certainly can be. The sauce is made by taking that paste and then diluting it a little, either with a little water or soy sauce or sesame oil (and other flavorings) to make it more sauce-like in texture. So it’s thinner and not quite as concentrated in flavor.

  90. Rated 5 out of 5

    There are great and “bad” things about this recipe. The great part is that my husband, who never eats anything similar to teriyaki, thought this was fantastic! The bad is that I planned on eating this whole thing myself over the week when the husband asked if he could eat from it this week. Curse you for making something so yummy!  Now I’ve got to make more. 

    Hands down this was fantastic and so easy to make! I couldn’t find a ribeye at a decent price (Valentine’s week), but the flank steak was a great stand in. I marinated it for 4 hours.  I will be making this again and soon, like tomorrow!

  91. Rated 5 out of 5

    I am a beef bulgogi newbie. I had the most fantastic beef bulgogi in my local Korean restaurant, and wanted more, so i wanted to make it at home. (I’ve had “not fantastic” beef bulgogi several more times than I wish to recall). Anyway, wow, this recipe is SO GOOD and pretty darn easy. Thank you, thank you! I’m marinating several pounds now for many guests arriving tomorrow.

  92. Rated 5 out of 5

    Unbelievably great! I served it with Jasmine rice and kimchi. Will be making it again soon!

  93. Rated 5 out of 5

    This is so good! I put the meat on skewers after marinating, wow! Delish!! 

  94. Rated 5 out of 5

    Delicious! I cute the brown sugar in half and added sautéed bell pepper, jalapeño, and onion. Soo good!

  95. Delicious, tender meat…wonderful flavour! Thank you for sharing! I’ll be making this all of the time!

  96. Rated 5 out of 5

    How can I tweak this to make it with chicken? 

  97. Rated 5 out of 5

    I love Korean Food and bulgogi is absolutely a favorite. This tastes so close to what I would have with my friend that grew up in Korea. Weather she made it herself or we got it in the local restaurants, this recipe comes close! Thanks for sharing!

  98. I lost my favorite Bulgogi some years ago Richmond Times Dispatch food section. Without the pepper paste, this is the recipe. Gorgeous. 

  99. Rated 5 out of 5

    Great! We used flank steak and it was incredibly tender. Will save for the future!

  100. Rated 5 out of 5

    I made this with chicken and it turned out really great. Thanks for the recipe!

  101. Do you think it’s acceptable to sub the red pepper paste for sirracha? 

    • Hi Lacey! I’m going to answer for you and say that sriracha is not a good substitute for the chili paste. After a lot of research, I have come to realize that Korean chili paste (Gochujang) has a sweet, spicy, and umami taste (like miso paste). It is not a one-note hot sauce. And the heat is unlike one you can find in a stand-alone hot sauce. The flavor is unique so Gochujang is extremely important in this recipe. I actually just purchased authentic Korean chili paste from South Korea via Amazon here: https://www.amazon.com/Traditional-Fermented-Doenjang-Gochujang-Gluten-Free/dp/B07MN8BQCT/ref=sxbs_sxwds-stvp?cv_ct_cx=Gochujang&keywords=Gochujang&pd_rd_i=B07MN8BQCT&pd_rd_r=ae26bf6f-38fc-418c-bda5-6c81c91595dd&pd_rd_w=cxQ0d&pd_rd_wg=8WVIF&pf_rd_p=a6d018ad-f20b-46c9-8920-433972c7d9b7&pf_rd_r=CMF3F08KFK3K42TDFAJX&psc=1&qid=1578576766

      I love making and trying authentic foods but when I went to the Asian market out of town I could not find any chili paste that was free of gluten (I am gluten intolerant). I also could not find any that were produced in Korea. All of them were produced in China. So I searched online and ordered it there.

      I wanted to make tteokbokki and bulgogi as authentic as possible. I got my order yesterday (via Amazon prime) but I am waiting for my Korean chili flakes (gochugaru) tomorrow to make my dishes. So I personally have not yet tried the paste. I just know that siracha is not a substitute for it and I have not been able to find a substitute anywhere. I don’t mind paying extra for a good product because I’m a connoisseur who likes fine cooking and I love to cook. That being said, I do believe that part of cooking is discovering good substitutes (especially because I have some dietary restrictions). After I make my dish, I will try to see if I can experiment with some ingredients to emulate the flavor a bit. Hopefully, I can find this comment again and update you <3

  102. Rated 5 out of 5

    I rarely leave reviews for recipes, but I feel the need to praise this one! I love Korean food and didn’t think I’d be able to capture authentic Korean flavors in my kitchen after a few failures int he past. This recipes broke that trend! The beef was so tender and the marinade tasted just like my favorite Korean restaurant. I used a grill pan (don’t have cast iron) and it was perfect!

  103. Rated 5 out of 5

    Thank you, I’ve been looking for a good recipe for a long time and this really helped me.

  104. Rated 5 out of 5

    Excellent recipe for bulgogi!  Nice job.

  105. Rated 5 out of 5

    Fresh, beautiful, subtle flavors! Absolutely perfect. And with the kimchi -heaven! I will definitelybe making this recipe again!

  106. Rated 5 out of 5

    This is incredibly delicious. I can’t wait to make again for the family.  I replaced the brown sugar with coconut palm sugar and didn’t feel like it was missing any sweetness. 

  107. This looks so amazing, but what if you do not have a cast iron skillet nor grill?

  108. Rated 5 out of 5

    love this dish, so does Hubby. i made my last one with apple as I had no pears. We live in the out back , it was still fantastic.

  109. I made this beef bulgogi tonight for tacos and it was AMAZING! So glad I stumbled upon this recipe 🙂 It tastes just like what I get in my favorite Korean restaurant, maybe even better! I put the bulgogi beef (cooked in a cast iron pan) on “Cinco De Mayo” tortillas, topped with some raw chopped carrot and cabbage, a sprinkle of green onions, and a piece of kimchi. I didn’t even need to add any other sauce because the bulgogi was so juicy and flavorful!  

  110. Rated 5 out of 5

    I enjoyed this dish it was really good

  111. I love Bulgogi but my family really isn’t into Beef. Can I or have you ever tried making Bulgogi with chicken?

    • I actually have not but I’d love to give it a try! 🙂

      • it makes surprisingly good chicken actually. The red pepper paste is a great base for flavors. Usually when i’ve done chicken i haven’t had ginger around so possibly omit the ginger or leave it. I’ve also just improvised with this and made essentially a rice bowl and topped it with the chicken, grilled mushrooms, grilled onions, peppers,. It was quite tasty.

    • We have made similar bulgogi recipes with both chicken and pork. All are good, but chicken doesn’t need as much time to marinate IMO.

  112. Rated 5 out of 5


  113. Rated 5 out of 5

    Made this for my family. They loved it!

  114. Rated 4 out of 5

    Inhave been reyibg to replicate a bulgogi hoagie from a local restaurant that was closed down 4 years ago.. this was better!!!!

    Will need to try this with brisket! Think the IP or the oven would work.for larger cuts of meat?

  115. Hi there

    What kind of pear do you use?

  116. Rated 5 out of 5

    Great dish. Very tasty. Do you have any recommendations for a dipping sauce  and/or sides to go with it?

  117. Rated 5 out of 5

    Amazing dish and very easy to make.

  118. Rated 5 out of 5

    I have made this several times for my family, we love it.  My son had a friend over the other night who said my son has raved about his mom’s Bulgogi.  Making it tonight, guess who’s coming to dinner?  As a mom, this is the ultimate compliment.

  119. Rated 5 out of 5

    Making this recipe again tonight, so incredibly good! My family loves this dish. I prep/marinade the night before so it’s ready when I get home from work the next day. Thanks for this amazing recipe.

  120. Rated 5 out of 5

    Another excellent dish! Even my two year old asked for seconds!

  121. Rated 5 out of 5

    This recipe is amazing! I followed the directions and it turned out great, my husband loved it and wants to have it again next week! Thank you!!

  122. Rated 5 out of 5

    My 2 boys couldn’t stop eating. They wanted me to make it again the next night!

  123. Rated 5 out of 5

    Simply amazing! I am making this again tomorrow. Soooo good

  124. Rated 5 out of 5

    I made this tonight and it was wonderful. I happened across some shaved beef at Target. It was perfect for this dish. I did not have the gochujang so I used chili garlic sauce. It was a bit spicier than restaurant bulgogi and very delicious.

    Thanks, again, Damn Delicious

  125. What is the purpose of the grated pear?  Could you use an apple?

  126. Rated 5 out of 5

    I enjoyed this dish a lot.

  127. Is the Red Pepper Paste spicy?

  128. Rated 5 out of 5

    This is definitely a “will make again!” I didn’t have all the exact ingredients but adapted with what I had. I wanted to lighten it up for WW pts+, so I substituted NY Strip steak. I think my husband would’ve licked the pan if I let him.