Korean Beef Bulgogi
by Chungah
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A super easy recipe for Korean BBQ with the most flavorful marinade! The thin, tender slices of meat cook SO quickly!
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Why you’ll love this korean bulgogi recipe
- Korean BBQ right at home. We’re talking marinated, tender meat with big bold flavors, cooked in just seconds and served with perilla leaves, white rice, and ssamjang (best known as a Korean BBQ dipping sauce). Yes, please!
- Dream weeknight dinner. This is one of those convenient, easy recipes you can make ahead of time (ideal for those busy weeknights!), marinating the Korean beef overnight and throwing them onto a hot skillet just before serving.
- Recipe that never disappoints. Korean bulgogi is a recipe you can keep coming back to week after week, serving over your favorite grains (ex. white rice, brown rice, fried rice, or cauliflower rice) and toppings (broccoli, carrots, corn, spinach or peas).
what is korean bulgogi?
Bulgogi (불고기) is a Korean dish made of thinly-sliced meat typically marinated in soy sauce, sugar, sesame oil, garlic, ginger and pear. Bulgogi is most commonly made with beef, but can also be made with chicken or pork.
tips and tricks for success
- Freeze the steak for slicing. The key to bulgogi is using paper thin slices of meat. Throwing the steak in the freezer for 20-30 minutes will make it easier to slice the meat into very thin, even pieces. Pre-sliced bulgogi beef is also readily available at Korean and Japanese grocery stores.
- Pear adds maximum flavor. Adding coarsely grated pear will not only add a subtle sweetness to the marinade, but it will also help tenderize the meat. Korean pear or Bosc pear can be used.
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Use a hot cast iron grill pan. A heavy bottom pan, such as a cast iron grill pan, retains heat much better than a nonstick skillet, allowing for even cooking, a better sear and smoky, caramelized flavors.
- Cook in batches. Work in batches to properly sear the meat for maximum caramelization and smoky flavors. An overcrowded pan will unfortunately steam the beef instead.
- Freeze as needed. Marinated bulgogi is very freezer-friendly, great for meal prep and making weeknight meals even easier and quicker.
freezing and storage
Storage
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Reheating
Let the meat sit at room temperature for 10-15 minutes. Reheat over medium high heat, stirring frequently, until heated through.
Freeze before cooking
Transfer the marinated meat to an airtight, resealable freezer bag. Label, date and freeze up to 2 months. To cook, thaw overnight in the fridge and cook as directed, adding a few more minutes of cook time as needed.
Freeze after cooking
Let cool completely. Transfer the meat to an airtight, resealable freezer bag. Label, date and freeze up to 2 months. To reheat, thaw overnight in the fridge, reheating over medium high heat, stirring frequently, until heated through.
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Tools For This Recipe
Cast iron grill pan
Korean Beef Bulgogi: Frequently Asked Questions
We prefer ribeye and top sirloin, but flank steak or skirt steak can also be used for a more budget-friendly option.
Fuji apple is a suitable substitute for the pear.
Gochujang is a red chili paste, a pantry staple in Korean cooking. It can be found in most grocery stores in a red, rectangular tub.
If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
Bulgogi is commonly served with rice and a side of kimchi, cucumbers, perilla leaves and ssamjang.
Korean Beef Bulgogi
Video
Ingredients
- 1 ½ pounds boneless rib eye steak
- ½ small pear, peeled and coarsely grated
- ¼ cup reduced sodium soy sauce
- 2 tablespoons 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
Instructions
- 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.
- 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.
- 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.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Equipment
Notes
Did you make this recipe?
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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.
That’s awesome! Thanks for sharing, Cynthia!