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Easy Korean BBQ Beef Bulgogi recipe is a super delicious and easy recipe with the most flavorful marinade! The thin, tender slices of meat cook SO quickly that dinner can be on the table in the time it takes white rice to cook!
The savory beef combined with the sweet, gingery marinade is always a big hit. It’s time for Korean BBQ at home!
Table of Contents
- What is Beef Bulgogi?
- Ingredients for Korean Beef Bulgogi
- What Cut of Beef for Bulgogi?
- How to Quickly Cut Steak Thin for Authentic Beef Dishes
- How to Make Korean BBQ Beef Bulgogi
- How to Serve Bulgogi Beef
- Storing and Reheating
- More Beef Recipes to Try:
- Watch our Video on How to Make Easy Korean BBQ Beef Bulgogi
- Korean Bulgogi Beef Recipe
What is Beef Bulgogi?
So what is Korean Bulgogi? The word “bul” means fire in Korean, and “goki” means meat. So this is “fire meat!” That’s why we are going to slice it up thin and quickly cook at a higher temperature!
Ingredients for Korean Beef Bulgogi
A delicious Korean BBQ Beef Bulgogi needs only three things: a good cut of beef, a delicious marinade, and heat!!
- Boneless Ribeye or Top Sirloin: Tender, marbled cuts that stay juicy and soak up the marinade beautifully.
- Soy Sauce: The salty, savory base that gives bulgogi its deep umami flavor.
- Brown Sugar: Balances the saltiness with sweetness and helps caramelize the beef as it cooks.
- Sesame Oil: Adds rich, nutty aroma and authentic Korean flavor.
- Garlic: Brings savory depth and that classic Korean BBQ punch.
- Ginger Root: Adds warmth and freshness, balancing the sweet and salty notes.
- Mirin: A touch of mild sweetness and acidity that rounds out the marinade.
- Korean Red Pepper Flakes: Adds a gentle heat and a layer of smoky, complex flavor. You can also use gochujang.
- Vegetable Oil: Neutral oil that helps with high-heat cooking and prevents sticking.
- Sesame Seeds: Nutty garnish for texture, crunch, and extra flavor.
- Green Onions: Freshness and brightness, balancing the richness of the beef.
- Asian Pear: Natural tenderizer and subtle fruity sweetness that makes bulgogi uniquely delicious. It makes it extra authentic, but it’s totally ok to skip it as well.
What Cut of Beef for Bulgogi?
Ribeye has the most flavor and is my go-to choice, but sirloin, tenderloin, or skirt steak work great as well. The most important thing is to choose tender, marbled beef: leaner cuts like brisket or flank steak will turn out too tough so avoid those.
How to Quickly Cut Steak Thin for Authentic Beef Dishes
Cut the beef thinly against the grain to make it easier to chew, and marinate overnight. The marinade will tenderize the beef and it’ll turn out delicious over a charcoal BBQ. You’ll want to wrap in plastic wrap and freeze the meat for 20-30 minutes to get those extra thin slices!
How to Make Korean BBQ Beef Bulgogi
- Prep the Beef: Wrap the steak in plastic wrap and place it in the freezer for 30 minutes. Unwrap the steak and slice across the grain in 1/4-inch thick slices.
- Make the Marinade: Combine all the ingredients in a small bowl and whisk together.
- Marinate the Steak: Add the sliced meat and bulgogi marinade into a gallon size Ziploc bag and let it marinate in the fridge for at least 2 hours (up to overnight).
- Cook the Beef: Heat a little vegetable oil in a cast iron skillet over medium-high heat and brown the steak in batches until charred on each side. Remove to a plate. Add additional oil as needed until you’ve browned all the meat.
- Combine with the Sauce: Return all the meat back to the pan and add the sauce. Stir together until the sauce thickens.
- Serve: Serve the meat and sauce over rice and garnish with sesame seeds and sliced green onion.
How to Serve Bulgogi Beef
We usually eat this beef bulgogi with rice and sauteed vegetables in a rice bowl. It is also great in lettuce wraps! Next on my list to try it is in a Korean style taco! Yum!
Storing and Reheating
Leftovers should be stored in an airtight container in the fridge. It will keep for up to 4 to 5 days. It is best reheated on the stove top in a skillet.
Beef bulgogi also freezes extremely well. I prefer to use our FoodSaver to store leftovers. They will keep for up to 3 months. It can also be stored in a freezer-safe container.
Korean Bulgogi Beef is proof that a few simple ingredients can create something completely unforgettable. It’s quick enough for a busy weeknight but flavorful enough to share with friends and family for a special dinner. However you serve it, this dish will bring everyone together around the table—just the way we like it.
More Beef Recipes to Try:
- Korean Ground Beef and Noodles
- Shredded Beef Tacos
- Best Pot Roast
- Grilled Flank Steak
- Slow Cooker French Dip Sandwich
Watch our Video on How to Make Easy Korean BBQ Beef Bulgogi
Korean Bulgogi Beef
Ingredients
- 1 ½ lbs Boneless Ribeye or Top Sirloin
- ¼ Cup Soy Sauce, light
- 2 Tablespoons Brown Sugar
- 1 ½ Tablespoons Sesame Oil
- 3 Cloves Garlic, minced
- 1 Tablespoon Ginger Root, fresh, grated
- 1 Tablespoon Mirin
- ¼ teaspoons Korean Red Pepper Flakes, or ½-¾ Tablespoon gochujang
- 2 Tablespoons Vegetable Oil
- 2 teaspoons Sesame Seeds, toasted
- 2 Green Onions, chopped
- 1 Asian Pear (optional), peeled, cored, and roughly chopped or a bosc pear will work
Instructions
- Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap on a cutting board and slice across the grain into 1/4-inch thick slices.1 ½ lbs Boneless Ribeye or Top Sirloin
- In a small bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, mirin and pepper flakes.¼ Cup Soy Sauce, 2 Tablespoons Brown Sugar, 1 ½ Tablespoons Sesame Oil, 3 Cloves Garlic, 1 Tablespoon Ginger Root, ¼ teaspoons Korean Red Pepper Flakes, 1 Tablespoon Mirin
- Pour into a blender and then add the pear and blend until smooth.1 Asian Pear (optional)
- Add the steak to a gallon size Ziploc bag, with the soy sauce mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. I like to vacuum seal for a faster marinade, and then cook it it with the sauce.
- Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Do not add all meat at once! 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 then remove to a plate.2 Tablespoons Vegetable Oil
- Repeat with remaining 1 tablespoon vegetable oil and steak. Toss all meat back in and add the sauce, cooking until thickened and serve over rice with sesame seeds and green onions!2 Tablespoons Vegetable Oil, 2 teaspoons Sesame Seeds, 2 Green Onions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
