Korean Beef Bulgogi
My Korean Beef Bulgogi is smoky, juicy, and perfectly tender, with just the right touch of sweetness. The secret is in the marinade, a flavorful blend of soy sauce, sesame oil, and grated Asian pear, which gives the beef incredible flavor. I love that I can enjoy a restaurant-quality meal right at home.
Korean BBQ has always been one of my favorite dining experiences. There is something special about gathering around the grill, cooking thinly sliced meat, and sharing flavorful side dishes. During my years in New York City, I spent countless evenings in Koreatown, enjoying dishes like Korean fried chicken and classic Korean chicken wings, but my favorite was always the rich, smoky flavors of bulgogi, also known as Korean BBQ beef.
Table of contents
After trying it in restaurants so many times, I knew I had to recreate it at home. I wanted a recipe that was simple yet stayed true to the traditional flavors, using a tender cut of beef and an authentic marinade. The result is this homemade Beef Bulgogi version, just as delicious as what I remember from my favorite Korean BBQ spots.
Why you will love this recipe
- The marinade does the work: I mix everything together, toss in the beef, and let time do its thing. By the time I’m ready to cook, all the flavors have soaked in beautifully.
- It’s quick to cook: Once the beef hits the pan, it only takes a few minutes per side to cook through. High heat ensures a perfect char.
- It’s better than takeout: I control the ingredients, keeping everything fresh without any unnecessary additives.
- Easy to make: I know this recipe might seem surprisingly simple, and you might be curious about the pear. But in Korean cooking, using pear or apple in marinades is common. I can promise it’s worth it, this dish is so delicious, I find myself making it again and again
What you will need
- Beef: I use flank steak because it’s tender, but sirloin and beef tenderloin are great choices too.
- Cooking Essentials: A little vegetable oil helps sear the beef to perfection.
- Garnish: Green onions and sesame seeds add a fresh crunch and nutty flavor.
- Marinade: The mix of soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, pear, and red pepper flakes creates the perfect balance of sweet, savory, and umami.
How to make
Prepare the meat: I partially freeze the beef to make slicing easier. When it’s ready, I slice it thinly across the grain for the best texture.
Prep the Marinade: I mix all the marinade ingredients together until well combined.
Marinate the meat: I combine the marinade with the sliced beef in a gallon Ziplock bag, then place it in the refrigerator for at least two hours to soak up all the flavors.
Cook: I heat a tablespoon of oil in a cast-iron skillet, then add a single layer of beef. I let it cook and char for 2 to 3 minutes per side before flipping once. I repeat with the remaining beef until everything is perfectly cooked.
Serve: I garnish with green onions, sprinkle sesame seeds on top, and serve it with a bowl of warm rice.
Expert tip
Perfectly thin sliced frozen beef trick
Thinly slicing the beef is one of the most important steps to making this recipe great, but it can be tricky if the meat is too soft. To make it easier, I always partially freeze the beef first. I wrap it in plastic wrap and let it sit in the freezer for about two hours, just until it firms up but is not rock hard. When it is ready, I place it on a cutting board and use a sharp knife to slice it thinly across the grain into 1/8-inch pieces. If the knife glides through easily, I know it is ready. If it still feels too soft, I pop it back in the freezer for another 30 minutes. The best part of slicing it this way is that the beef soaks up the marinade even better, making every bite incredibly tender and full of flavor.
More tips to consider:
- For the best charring and smoky flavor, I always use a cast-iron grill pan and make sure it is hot before adding the beef. This helps create that perfect caramelized crust.
- I cook the beef in batches to keep the heat high. If the pan is too crowded, the meat steams instead of crisping up.
- Marinating overnight or for up to 24 hours makes a big difference. It tenderizes the beef and deepens the flavors.
- Fresh ginger and garlic are a must. They add so much more flavor than pre-minced or powdered versions.
- If you are wondering why I add pear to the marinade, trust me, it is essential. Pears have natural enzymes that tenderize the beef, just like apples, pineapple, and kiwi do. If you do not have an Asian pear, any sweet pear will work, but do not skip it.
Recipe variations
- Different Proteins: I love using beef for this recipe, but pork, chicken, or even shrimp work just as well. I keep the same marinade and adjust the cooking time based on the protein.
- Add veggies: Adding veggies makes this dish even better. I like tossing in about one cup of bok choy, broccoli, or green beans for extra texture and freshness.
- Spicy: For more heat, I add an extra 1/4 teaspoon of red pepper flakes or mix in a tablespoon of traditional Korean chili paste. A drizzle of sriracha on top gives it an extra spicy kick.
Serving suggestions
I love serving this bulgogi with a warm bowl of white rice. The flavors soak into the rice perfectly, making every bite even better. When I want to recreate a full Korean BBQ experience, I add a side of kimchi and my spicy cucumber salad for extra crunch and balance.
If I am skipping rice, wrapping the beef in crisp lettuce leaves is always my favorite option. I add a little of my pickled radish, kimchi of course and a spoonful of ssamjang for an authentic touch. If I have perilla leaves, they bring in a fresh, slightly minty flavor that pairs so well with the beef.
How to store leftovers
- Fridge: If I have leftovers, I keep them in a sealed container in the fridge for up to four days. The flavors get even better as they sit.
- Freeze: This recipe freezes beautifully. Once it has fully cooled, I place it in a freezer-safe container or a large Ziploc bag and store it for up to three months.
- Defrost: When I am ready to serve, I let it thaw overnight in the fridge or use the microwave for a quick defrost. Then, I stir-fry it in a skillet over medium-high heat for a few minutes, tasting and adjusting the seasoning if needed.
Frequently asked questions
If the beef is not sliced thinly enough, it can turn out chewy. I always partially freeze it first, then use a sharp knife to cut thin slices against the grain for the most tender texture.
This version has just a touch of red pepper flakes for warmth, but it is not overly spicy. If I want more heat, I add extra red pepper flakes, Korean chili paste, or a drizzle of sriracha on top.
Yes, marinating for too long can break down the meat too much, making it mushy. I aim for at least two hours, but overnight is perfect for deep flavor without over-tenderizing.
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Korean Beef Bulgogi
Ingredients
- 2 pounds flank steak sirloin, tenderloin, or Ribeye
- 2 tablespoons vegetable oil divided
- 2 green onions thinly sliced
- 1 teaspoon toasted sesame seeds
Marinade:
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons light brown sugar
- 2 tablespoons sesame oil
- 5 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1/2 cup Asian pear grated
- 1/8 teaspoon red pepper flakes
Instructions
Chill the Steak:
- Wrap the flank steak in plastic wrap, and place in the freezer for 3 hours.
- Unwrap and slice across the grain into 1/4-inch thick slices.
Marinate:
- In a medium bowl, combine all the "Marinade" ingredients. Add them to a gallon size Ziploc bag, and add the steak slices.
- Marinate for at least 2-3 hours or overnight, turning the bag occasionally.
Cook:
- Place a large cast-iron grill pan over medium-high heat and once heated through add 1 tablespoon of vegetable oil.
- Once the oil is hot, working in batches, add the steak slices to the pan in a single layer and cook until charred, flipping once, it takes about 2-3 minutes per side to cook.
- Add the remaining 1 tablespoon of vegetable oil and cook the rest of the steak.
- Serve immediately over white rice. If desired, garnished it with chopped green onions and toasted sesame seeds.
Video
Notes
Perfectly thin sliced frozen beef trick
Thinly slicing the beef is one of the most important steps to making this recipe great, but it can be tricky if the meat is too soft. To make it easier, I always partially freeze the beef first. I wrap it in plastic wrap and let it sit in the freezer for about two hours, just until it firms up but is not rock hard. When it is ready, I place it on a cutting board and use a sharp knife to slice it thinly across the grain into 1/8-inch pieces. If the knife glides through easily, I know it is ready. If it still feels too soft, I pop it back in the freezer for another 30 minutes. The best part of slicing it this way is that the beef soaks up the marinade even better, making every bite incredibly tender and full of flavor.More tips to consider:
- For the best charring and smoky flavor, I always use a cast-iron grill pan and make sure it is hot before adding the beef. This helps create that perfect caramelized crust.
- I cook the beef in batches to keep the heat high. If the pan is too crowded, the meat steams instead of crisping up.
- Marinating overnight or for up to 24 hours makes a big difference. It tenderizes the beef and deepens the flavors.
- Fresh ginger and garlic are a must. They add so much more flavor than pre-minced or powdered versions.
- If you are wondering why I add pear to the marinade, trust me, it is essential. Pears have natural enzymes that tenderize the beef, just like apples, pineapple, and kiwi do. If you do not have an Asian pear, any sweet pear will work, but do not skip it.