Korean Beef Bulgogi
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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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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 gets you so hungry.
The meat cooked in seconds, and she’d serve these with perilla leaves, white rice, and ssamjang (best known as a Korean BBQ dipping sauce). It was just perfection. But with my mom being in Korea, 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.
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.
more favorited korean recipes
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
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
Equipment
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.
Video
Notes
Did you make this recipe?
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I used this recipe to make 2 batches of bulgogi after having enjoyed it at well-rated restaurant. I found it was easy to make and the result was excellent. The only change I made after tasting the first batch was to add a bit more gochujang to suit my taste for a slightly spicier dish closer to the one I sampled in the restaurant. Also, I marinated the meat for a full 24 hours and I’d recommend doing so if you can. Thank you!
This recipe has become a staple in our home! I serve it over cauliflower rice with romaine lettuce and a Korean cucumber salad on the side. Absolutely delicious, every single time. Thank you for sharing!
We substituted pear with apple and it was delicious!
Super yummy! Will definitely be making again
Ready to grill the meat after marinated for24 hours! Do I dump the whole bag in with the marinade?
This recipe was amazing! I didnt have all the ingredients but substituted gochujang paste with a mild of the same and marinated most of the day and then bbq’d.
Was a hit with everyone in my family! the meat was so tender and fell apart even in small pieces! cant wait to make it again.
There’s no gochujang in bulgogi.
You can choose to add or omit gochujang when making the recipe at home, Jeff. 🙂
Followed the recipe using a cast iron skillet and the meat came out almost too tender? And not in a good way. I followed the recipe exactly, including using an Asian pear. What did I do wrong?
I made this using the shaved beef from Trade Joes and it came out great. Because the saved beef is thin, it really soaked up the marinade. Delicious!
Saw a lot of questions about the GOCHUJANG. You can buy it at Trader Joe’s in the spice section and it is a product of Korea.
I swear this tastes even better than bulgogi I have had out at Korean restaurants and I have been to a TON of them. This screams with flavor!! So so good.
Wonderful recipe that never fails!
Has anyone used this marinade to make smoked jerky?
I made this using a cheaper “marinating” cut of steak, and let it marinate overnight+. The results were very tough however, so just goes to show using better beef is always best. I also found BBQing on an open gas grill gave better results than a grill pan, which ends up partly steaming the meat as the juices and marinade boil up. You need to be careful not to overcook the meat too, so watch it carefully. Flavours were on point, so I’ll try this again maybe with a pre-sliced Korean beef or ribeye.
Wonderful!! Very simple to make and very rich in flavor. Will be making again in 2 weeks. I served with rice noodles.
Delicious
Made this recipe with beef and pear, and a week later made a similar one using chicken and mango. Used very low sodium shoyu (130mg/serving) instead of low sodium shoyu (580mg/serving) without detriment. Both versions are keepers.
Its so delicious! Thank you for sharing! We’re enjoying it right now! I wish i could share my photo! Very satisfied!
Amazing recipe. I use pork instead of beef and add a spoonful of brown sugar to each batch, makes it so tasty and tender! You can also do it with chicken too. Overall a easy, great recipe!
This is one of the best dishes I have made for my family. We have to double recipe and it still gets demolished.