Beef Bulgogi Recipe

Beef Bulgogi is smoky, juicy, slightly sweet, and melt-in-your-mouth tender. Made with the most flavorful marinade and thinly sliced meat in just 15 minutes. Eat this delicious Korean dish on its own, with hot white 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!

This dish also goes by the name “Korean BBQ beef” which means “fire meat” has taken the culinary world by storm in recent years. It is usually made with tender flank steak. However, you can also make it with pork, and even chicken.

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!

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!

Prep: 15min

Total: 180min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 503 kcal, Carbohydrate 14 g, Protein 50 g, Fat 27 g, Saturated Fat 12 g, Cholesterol 136 mg, Sodium 657 mg, Fiber 1 g, Sugar 11 g, servingSize 1 serving

Ingredients:

• 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

Instruction:

1. Unwrap and slice across the grain into 1/4-inch thick slices.
2. Marinate for at least 2-3 hours or overnight, turning the bag occasionally.
3. Serve immediately over white rice. If desired, garnished it with chopped green onions and toasted sesame seeds.

Korean Beef Bulgogi

A super easy recipe for Korean BBQ beef with the most flavorful marinade! The thin slices of meat cook quickly, and it’s so tender!!!

Prep: 165min

Total: 180min

Yield: 6

Ingredients:

• 1 1/2 pounds boneless rib eye steak
• 1/2 small pear (peeled and coarsely grated)
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons toasted sesame oil
• 3 cloves garlic (minced)
• 1 tablespoon freshly grated ginger
• 1 tablespoon gochujang (Korean red pepper paste)
• 2 tablespoons vegetable oil (divided)
• 2 green onions (thinly sliced)
• 1 teaspoon toasted sesame seeds

Instruction:

1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
2. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
3. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* 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. Repeat with remaining 1 tablespoon vegetable oil and steak.
4. Serve immediately, garnished with green onions and sesame seeds, if desired.

Beef Bulgogi

Add some sizzle to your weeknights with this easy beef bulgogi recipe – a Korean barbecue favorite!

Prep: 20min

Total: 30min

Yield: 4

Nutrition Facts: servingSize , calories 707, Fat 55 g, Carbohydrate 14 g, Protein 44 g, Saturated Fat 21 g, unSaturated Fat , Sugar 11 g, Fiber 1 g, Sodium 1,073 mg, Cholesterol 154 mg

Ingredients:

• 1¾-2 pounds ribeye steaks
• Heaping ¼ teaspoon baking soda
• 1½ tablespoons vegetable oil, plus 2 teaspoons more for cooking
• 1½ teaspoons Asian sesame oil
• ¼ cup soy sauce
• 3 tablespoons (packed) dark brown sugar
• 2 cloves garlic, roughly chopped
• 1 small shallot, roughly chopped
• 1 tablespoon roughly chopped fresh ginger, from a 1-inch knob (see note)
• Heaping ¼ teaspoon crushed red pepper flakes
• 2 scallions, dark green parts only, thinly sliced, for serving
• 1 teaspoon sesame seeds, for serving

Instruction:

1. If time allows, place the steaks on a large plate and freeze until semi-firm, about 35 minutes (this makes them easier to slice). Slice the steaks into ¼-inch-thick slices.
2. Combine 1½ tablespoons of water and the baking soda in a medium bowl. Add the beef slices and toss to coat. Let sit at room temperature for 5 minutes.
3. Meanwhile, in a mini food processor or blender, combine the 1½ tablespoons vegetable oil, sesame oil, soy sauce, sugar, garlic, shallot, ginger, and red pepper flakes; process until smooth. Pour the mixture over the beef and toss to coat evenly. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or overnight.
4. Turn on the exhaust fan. In a large (12-inch) cast iron or nonstick skillet over medium-high heat, heat the remaining 2 teaspoons of oil until very hot and shimmering. Add half of the beef slices in a single layer and cook, without stirring, until browned on one side, 2 to 3 minutes. Stir the meat and continue stir-frying until the beef is just cooked through, 1 to 2 minutes longer. Transfer the beef to a serving platter and cover to keep warm; repeat with the remaining beef (no need to add more oil to the pan), adding any marinade left in the bowl to the pan right before stirring the meat. Transfer the second batch of beef to the serving platter and sprinkle with the scallion greens and sesame seeds. Serve immediately.
5. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Easiest Korean BBQ Bulgogi / No Need to Marinade Bulgogi by Chef Jia Choi | Simple and Easy Recipe

FAQ

What cut of meat is used for beef bulgogi?

What is bulgogi traditionally made with?

What are the three types of bulgogi?

What is the difference between bulgogi and Korean BBQ sauce?