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Image of homemade Korean Beef Bulgogi on rice.

Korean Beef Bulgogi

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! 
Course Main Course
Cuisine Asian, Korean
Keyword Korean Beef Bulgogi
Prep Time 15 minutes
Cook Time 15 minutes
Chill Meat and Marinate: 2 hours 30 minutes
Total Time 3 hours
Servings 4 servings
Calories 503kcal
Author Catalina Castravet


  • 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 white rice. If desired, garnished it with chopped green onions and toasted sesame seeds.



Calories: 503kcal | Carbohydrates: 14g | Protein: 50g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 136mg | Sodium: 657mg | Potassium: 854mg | Fiber: 1g | Sugar: 11g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 4mg