Korean Beef Bulgogi Recipe
This Korean Beef Bulgogi Recipe is packed with rich flavors from a perfect bulgogi marinade. Thin, tender slices of beef cook quickly, making it an easy and delicious meal for any night of the week. Serve with rice, lettuce wraps, or enjoy as is!
Ingredients
- 1 lb ribeye or sirloin steak thinly sliced
- 1/4 cup soy sauce reduced sodium recommended
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic minced
- 1 tsp grated ginger
- 1/2 Korean pear or Bosc pear grated
- 2 green onions chopped
- 1/2 tsp black pepper
- 1 tsp toasted sesame seeds
- 1 tbsp gochujang optional for spice
- 1 tbsp vegetable oil for cooking
Instructions
- Prep the Beef: Place the beef in the freezer for 20–30 minutes for easier slicing. Cut into very thin strips.
- Make the Bulgogi Marinade: In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, green onions, black pepper, and sesame seeds. Stir well.
- Marinate the Beef: Add sliced beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Cook the Bulgogi: Heat a cast iron pan or grill over high heat. Add vegetable oil. Cook the beef in batches, searing quickly for 1–2 minutes per side. Avoid overcrowding the pan.
- Serve & Enjoy: Garnish with additional sesame seeds and green onions. Serve over rice, in lettuce wraps, or with kimchi and ssamjang.
Notes
- Beef Substitutes: You can use flank steak or skirt steak for a more budget-friendly option.
- Marinade Tip: If you don’t have Korean pear, a Fuji apple works as a substitute.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Freezing: Marinate the beef and freeze it raw for up to 2 months. Cook directly from thawed.