Beef Bulgogi Recipe

Beef Bulgogi Recipe

Often referred to as Korean Beef Barbecue, Bulgogi means “fire meat.” It is traditionally grilled on a charcoal grill or pan-fried on a griddle, but stir-frying in a wok works well. This recipe is also great on a hot rock; if you have one it’s time to bust it out!

The crispy beef dish is delicious served as a lettuce wrap or as a main dish with a side of rice or Korean Cucumber Salad. You can also throw it in a bowl over green lettuce or rice to make a beef bulgogi bowl.

This recipe has been in my weekday rotation for over 10 years. I’ve cooked and served it close to 100 times. Make sure to read the “tips” section below where I share what I’ve learned.

Ingredients and Substitutions

With the exception of gochujang, this beef bulgogi recipe includes simple ingredients you probably already have in your kitchen, especially if you make Asian recipes.

Gochujang is sold at most grocery stores, in the Asian section, or on Amazon. I adore the Trader Joe’s brand. It has a great flavor at a great price point.

Bulgogi Marinade and Garnishes

Here are the main ingredients required to make this Korean barbecue recipe. For the full list of ingredients, see the recipe card below.

• Beef – keep reading for cut recommendations. There are many options you can use.
• Gochujang – you can use your preferred Asian hot chili sauce if you don’t want to splurge on Gochujang. Sriracha with a teaspoon of brown sugar is a great alternative.
• Soy sauce – tamari or coconut aminos can be used for a gluten-free option.
• Brown Sugar – you can use honey or regular sugar, if desired.
• Sesame Oil – I don’t recommend using another type of oil. The nutty flavor is key to the foundation of the flavor profile.
• Korean Pear – asian pear is traditional, but you can sub in a Bosc pear, sweet apple, kiwi, or pineapple. The purpose of the fruit is to tenderize the meat and add sweetness to the sauce. Don’t skip adding it.

Bulgogi Sauce

While not required, I love serving spicy Korean dipping sauces alongside Beef Bulgogi. My two favorites are a Spicy Gochujang Sauce or Ssamjang. Both add an extra kick of spiciness to beef recipes.

If I’m serving the bulgogi with rice I 100% make a dipping sauce to go with it. If you adore spicy beef bulgogi I highly recommend making it for a killer plate of Korean BBQ beef. It is 100% optional, however.

The Best Cuts of Beef to Use

Choosing the right cut of beef is essential for the best Beef Bulgogi. I’ve tried quite a few options and here are my notes and recommendations:

Flank Steak or Skirt Steak – my absolute favorite cuts to use. They’re lean and become ridiculously tender when marinated. They are a bit tougher cuts so I recommend marinating the meat overnight.

Ribeye or New York Strip – the pictures in this post show ribeye. While delicious, and great options, they’re more expensive and have more fat than flank steak. I personally like a leaner cut in my beef bulgogi. The upside is a quick marinating time (as little as 2 hours). See:

Sirloin Filet – another great option as it’s lean and inexpensive. It does need quite a bit of marinating time to tenderize, so keep that in mind.

Beef Tenderloin – fantastic option for bulgogi beef if you can afford it. It’s tender, lean and requires a shorter marinading time to tenderize.

How to Make Beef Bulgogi

The hands on time for making beef bulgogi is well under 30 minutes. Here’s an overview of how to make this recipe:

Cutting the Beef – Wrap the beef in plastic wrap and freeze for 20-30 minutes so it’s easier to cut thin slices. Grab a sharp knife and a cutting board and slice away.

Make The Bulgogi Marinade – Blend the pear and onion and add the rest of the marinade ingredients to a small bowl and mix to combine.

Marinate the Beef – Add the thinly sliced beef and marinate for at least 30 minutes, but preferably overnight for the best flavor. The tougher the cut the longer I recommend marinating.

Cook the Beef – Heat a large cast iron skillet or grill pan over medium-high heat. Add the beef in a single layer to the searing hot skillet, being careful not to overcrowd the pan. Cook for 2-3 minutes on each side until the beef is caramelized and cooked through.

Garnish and Serve – Sprinkle with sliced green onions and sesame seeds and serve with your favorite Korean side dishes.

Recipe Variations

While this classic Beef Bulgogi recipe is a hit as is, there are several variations you can try:

• Ginger Beef – if you adore the flavor of ginger, throw in 1 tsp. of minced ginger to the marinade.
• Pork Bulgogi – replace the beef strips with thin slices of pork shoulder or ground pork. Cook until the pork reaches a minimum internal temperature of 145°F or 165°F for ground pork.
• Chicken Bulgogi – replace the beef strips with chicken strips or ground chicken. Cook until the chicken reaches an internal temperature of 165°F.
• Vegetable Bulgogi – Add a variety of veggies in place of the beef. Sliced mushrooms, broccoli, bell peppers, or zucchini all work well.

Side Dish Ideas

Pair your Beef Bulgogi with these delicious side dishes (banchan) to create a complete meal:

Korean BBQ Recipe Tips

Beef Preparation – slice the meat as think as possible, across the grain. Or, ask your butcher to do it for you (preferably about 1/8″ thick).

Don’t Have A Blender? – if you don’t have a blender or food processor, use the fine side of a cheese grater.

Pear Options – Asian pears are traditionally used in Beef Bulgogi recipes, however they can be difficult to find in smaller regions or off season. Feel free to use a Bosc pear instead, which are readily available year round.

Cooking the Beef – Ensure the pan is fully pre-heated and hot so the meat sizzles upon first touch.

Don’t Overcrowd the Pan – work in batches to ensure a single layer of beef cooks at a time. If the slices are overlapping or too close, the beef will steam. The goal is to sear the beef to get a nice caramelization.

Storage and Reheating

Here’s how to store Beef Bulgogi, as well as, reheat it:

Refrigerator – Store leftover Beef Bulgogi in an airtight container in the refrigerator for up to 3 days.

Freezer – For longer storage, freeze the cooked beef in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Re-heating – throw in a microwave safe dish and microwave for 60 seconds. Stir and continue to re-heat, in 30 second increments, until heated through out. Or, throw it back on a skillet over medium heat until warm throughout.

Drink Recommendations

Due to the sweet and spicy profile, you can throw the “any red wine goes with beef” rule out the window. You want a red wine with high acidity, but low in tannins like a Lambrusco or light Shiraz. Less “heavy and earthy” is the way to go.

If you prefer a white wine go with a Dry Riesling or Sauvignon Blanc. A not-so-dry Pinot Gris would also work.

More Asian Recipes

Chicken Lo Mein
Honey Walnut Shrimp
Hunan Shrimp
Easy 10 Minute Egg Drop Soup
Fried Rice with Beef and Vegetables

This recipe was originally posted in January 2020, but I updated it in July 2024 with new photos and additional text. The recipe itself has not changed.

Korean Beef Bulgogi

Beef Bulgogi is one of the most popular Asian recipes, known for its sweet, slightly spicy, and smoky flavor. Thinly sliced beef is marinated with soy sauce, Korean spicy paste, garlic, and pears, then seared to create this flavorful Korean BBQ beef.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Marinating: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 4 People

Calories: 260kcal

Cost: $15

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Ingredients

BEEF BULGOGI

• 1 lbs beef, cut into ⅛” slices (*Note 1)
• 1 large asian pear (*Note 2)
• ½ small white onion
• 4 cloves garlic, minced
• 2 tbsp soy sauce (*Note 3)
• 1-2 tbsp gochujang, plus more to taste (*Note 4)
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• salt, to taste

OPTIONAL GARNISHES

• 2 stalks green onion, thinly sliced
• toasted sesame seeds, to taste

OPTIONAL DIPPING SAUCE

• 2 tbsp soy sauce
• 2 tbsp gochujang
• 1 tbsp sesame oil
• 1 tsp rice vinegar (mirin)
• 1 tsp honey or brown sugar

Instructions

MAKE THE BEEF BULGOGI MARINADE

• Core the pear and add to a blender to puree. Measure out a 1/2 cup and add to a small mixing bowl. Save the rest for another recipe or discard.

• Slice the onion and add to a blender to puree. Measure out a 1/4 cup and add to the mixing bowl with the pear puree. Save the rest for another recipe or discard.

• Add the garlic, soy sauce, Gochujang, brown sugar, and sesame oil, to the pear/onion puree and whisk to combine.

• Add the sliced beef to the marinade and marinate for at least 1 hour, up to 24 hours. (*Note 5)

COOK THE BULGOGI

• Add 1 tablespoon of vegetable oil to a cast iron grill or pan and heat over medium-high heat.

• Working in batches, add the steak in a single layer to the pan. Cook and flip once until cooked throughout (approx. 2-3 minutes per side). Set the cooked beef aside and repeat with the remaining steak.

• Divvy up into individual serving bowls and garnish with green onions and sesame seeds, if desired. Serve immediately.

Notes

Note 1 – Recommended cuts of beef: flank steak, ribeye, sirloin or beef tenderloin.
Note 2 – Asian pears are traditionally used in Beef Bulgogi recipes, however they can be difficult to find in smaller regions or off season. Feel free to use a Bosc pear instead, which are readily available year round.
Note 3 – If using low sodium soy sauce, add a pinch of salt to the marinade.
Note 4 – Start with 1 tbsp, taste, and add more to get your desired level of spice.
Note 5 – The longer the beef marinates the better, particularly with tough cuts of beef.
 

Nutrition

Calories: 260kcal | Carbohydrates: 18g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 353mg | Potassium: 546mg | Fiber: 2g | Sugar: 12g | Vitamin A: 83IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg