Beef Bulgogi is smoky, juicy, slightly sweet, and melt-in-your-mouth tender. Eat this delicious Korean dish on its own, with hot rice, or wrapped in fresh lettuce with kimchi!
Want to try more flavors from around the world? Try the complex flavors of my Slow Cooker Chicken Tikka Masala, feast on Mexican Stuffed Peppers, and switch your usual dinners with my Keto Italian Chicken Skewers!
Korean Beef Bulgogi
Beef Bulgogi also goes by the name “Korean BBQ beef” which has taken the culinary world by storm in recent years. It seems like everyone I know (including me!) loves Korean BBQ. It’s so fun to gather around the grill, cook your meat, try different sides, and sample authentic Korean cuisine!
Naturally, it wasn’t long before I tried my hand at Beef Bulgogi. To my surprise, this recipe was so easy to put together. Unless you frequently cook Asian-inspired ingredients, you might need to hunt down unique ingredients like rice vinegar, sesame oil, and Asian pear.
I promise you it’s worth it— this dish is so tasty, you’ll be making it over and over!
What is beef bulgogi?
The name of this recipe directly translates to “fire meat,” which refers to the way it’s traditionally cooked over a fire. While it can be made from chicken or pork, bulgogi is generally made of tender beef.
This traditional Korean dish has been around for thousands of years and remains one of the most requested dishes in Korean BBQ joints.
How to make Korean Beef Bulgogi
- Prepare the meat. Partially freeze the meat. When ready, slice thinly across the grain.
- Marinate. Combine all the ingredients in a gallon Ziplock bag, then add the beef slices. Set aside for at least two hours.
- Cook. Heat a tablespoon of oil in a pan. Add one layer of meat. Let cook and char 2-3 minutes per side, then flip once. Repeat with the rest.
- Serve. Garnish with green onions, sprinkle with sesame seeds, and serve the bulgogi immediately.
What cut of beef do I use?
Use the most tender, marbled cuts you can find, such as flank steak, tenderloin, and top sirloin. If you’d like to splurge, you can use ribeye. The more tender, the better— we’ll just be pan-frying or grilling them for a couple of minutes, so the quality of the meat is key to the whole dish.
How to cut Bulgogi Beef?
Pre-cut bulgogi beef is available in some shops, but I highly suggest you learn how to DIY. Doing so gives you greater control over the quality and amount of fat and gristle in your meat. It’s quite easy:
- Wrap the meat in plastic wrap.
- Partially freeze up to 30 minutes.
- Unwrap. Check if your knife goes easily through the meat. If it does, it’s ready. If not, freeze it for an additional 30 minutes or more.
- Slice across the grain. Aim for ¼ thick slices.
What does it taste like?
Beef bulgogi is unbelievably tender. The soy sauce makes it savory, with some mild sweetness from the pear and sugar, plus the perfect level of acidity from the rice vinegar. Adding another layer of traditional Asian flavors are ginger, sesame oil, garlic, and hot chili flakes.
Finally, the juicy steak is charred to bring out that smoky flavor. It’s hard to describe how good it is, so you have to try it out to yourself!
What to serve with:
Recreate the Korean BBQ experience in your kitchen! I serve this with hot, steamed white rice. If you have an Asian or Korean store near you, grab some banchan (aka Korean side dishes) like different types of kimchi, pickled radish, candied sweet potatoes, and seasoned soybean sprouts.
Not into carbs? Wrap the bulgogi in some crisp lettuce leaves with kimchi, ssamjang, and if you can find them, perilla leaves.
How to store it:
Just put the leftovers in a Ziplock bag or a freezer-safe container. Both cooked and marinated versions can last a few days refrigerated. Freeze it them if you’re planning to keep for longer.
- For best charring, use a cast-iron grill pan.
- Cook in batches to maintain the high heat of the oil.
- Marinate overnight or longer for maximum flavor.
Korean Beef Bulgogi
- 2 pounds flank steak
- 2 tablespoons vegetable oil (divided)
- 2 green onions (thinly sliced)
- 1 teaspoon toasted sesame seeds
- 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
Chill the Steak:
- Wrap the flank 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 all the "Marinade" ingredients. Add them to gallon size Ziploc bag, and add the steak slices.
- Marinate for at least 2-3 hours or overnight, turning the bag occasionally.
- 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 rice if desired, garnished with chopped green onions and toasted sesame seeds.