If there’s one dish that captures the heart of Korean home cooking and BBQ culture, it’s beef bulgogi. Juicy, thinly sliced beef bathed in a savory-sweet marinade, then cooked quickly until caramelized—it’s comfort food that feels both indulgent and wholesome.
Whether you’re preparing a weeknight dinner, hosting friends, or craving something special, this recipe will become one of your go-to favorites.
Why You’ll Love This Bulgogi Recipe
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Balanced flavors: The sweetness of pear and honey plays perfectly with soy sauce, garlic, and sesame oil.
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Tender & juicy beef: The marinade doesn’t just flavor—it tenderizes every slice.
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Quick cooking: Once marinated, bulgogi takes less than 10 minutes to cook.
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Versatile serving options: Over rice, in lettuce wraps, or with classic Korean banchan (side dishes).
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Crowd-pleasing dish: A hit at potlucks, dinners, or even game-day spreads.
Ingredients You’ll Need
Here’s a breakdown of what makes this bulgogi truly stand out:
For the Beef
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1.5 lbs ribeye or sirloin steak, thinly sliced against the grain
Ribeye is rich and tender, while sirloin offers a leaner option. Freezing the beef for 30 minutes before slicing helps get paper-thin cuts.
For the Marinade
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6 tbsp soy sauce – salty and umami-packed
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3 tbsp brown sugar – builds caramelization and balances flavors
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2 tbsp sesame oil – nutty depth
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4 cloves garlic, minced – aromatic backbone
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1 tbsp fresh ginger, grated – adds warmth
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1/2 Asian pear (or red apple), grated – tenderizes the meat naturally
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2 tbsp mirin (optional) – subtle sweetness and umami
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1 tbsp gochujang (optional) – mild spice and complexity
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1/4 tsp black pepper – light seasoning
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2 tbsp green onions, finely chopped
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1 tsp toasted sesame seeds
For Cooking & Serving
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1 tbsp neutral oil (vegetable or canola)
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1 small onion, thinly sliced
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1 carrot, julienned
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1 cup mushrooms (shiitake or button), sliced
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2 tbsp honey butter (1 tbsp melted butter + 1 tbsp honey) – a secret twist for extra caramelization
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Steamed white rice – classic pairing
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Lettuce or perilla leaves – for wraps
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Extra sesame seeds & green onions – garnish
Step-by-Step Instructions
This is where the magic happens. Follow these steps closely, and you’ll get bulgogi that rivals your favorite Korean BBQ restaurant.
1. Slice the Beef
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Place your ribeye or sirloin in the freezer for about 30 minutes—this firms it up.
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Using a sharp knife, slice the beef against the grain into very thin strips (⅛ inch or thinner).
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Thin slices are key for tenderness and quick cooking.
2. Make the Marinade
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In a large mixing bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, mirin, gochujang, and black pepper.
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Stir in green onions and sesame seeds. The marinade should be glossy, slightly thick, and aromatic.
3. Marinate the Beef
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Add the sliced beef to the bowl. Use clean hands to massage the marinade into every piece.
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Cover and refrigerate for at least 1 hour, but ideally overnight.
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The longer it marinates, the more flavorful and tender the beef will become.
4. Prepare the Vegetables
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While the beef marinates, prep your veggies: thinly slice the onion, julienne the carrot, and slice the mushrooms.
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These will add sweetness, crunch, and umami to the finished dish.
5. Cook the Bulgogi
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Heat 1 tbsp oil in a cast iron skillet or grill pan over medium-high heat until smoking hot.
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Working in small batches (don’t overcrowd the pan), lay down slices of marinated beef. Cook for 2–3 minutes per side until browned and slightly charred at the edges.
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Add a drizzle of the honey butter mixture right before the beef is done. Toss quickly to coat—the glaze will sizzle, caramelize, and cling to the meat.
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Transfer cooked beef to a warm plate and continue with remaining batches.
6. Sauté the Vegetables
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In the same skillet, add the onion, carrot, and mushrooms. Sauté for 3–4 minutes until tender but still slightly crisp.
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Mix the vegetables with the cooked beef, letting the flavors marry.
7. Serve & Enjoy
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Serve the bulgogi over a bed of steamed rice or alongside lettuce wraps for a low-carb option.
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Garnish with sesame seeds, extra green onions, and a side of kimchi for the full Korean experience.
Tips & Variations
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Want it spicier? Add more gochujang or a splash of Korean chili flakes (gochugaru).
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No Asian pear? Swap with a red apple or even kiwi (just use less kiwi since it’s very strong).
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Smoky flavor: Use an outdoor grill for authentic smokiness.
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Meal prep tip: Marinate multiple batches and freeze them raw in portions. When you’re ready, just thaw and cook.
Serving Suggestions
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Classic Bowl: Steamed white rice topped with bulgogi, a fried egg, and kimchi.
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Korean Tacos: Use tortillas, add bulgogi, fresh slaw, and spicy mayo.
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Party Platter: Serve with lettuce wraps, ssamjang (Korean dipping sauce), and banchan for a DIY Korean BBQ vibe.
Storing & Reheating
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Store leftovers in an airtight container in the fridge for up to 4 days.
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To reheat, warm in a skillet over medium heat with a splash of water or soy sauce to keep it moist.
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Bulgogi can also be frozen (before or after cooking) for up to 3 months.
FAQs
Can I make this with chicken or pork?
Yes! Thinly sliced chicken thighs or pork shoulder work well with the same marinade.
What makes the beef tender?
The grated pear/apple breaks down the proteins, while soy sauce and sesame oil infuse flavor deeply.
Why honey butter?
It’s my secret touch—it enhances caramelization and gives a glossy finish you’ll rarely see in traditional recipes.
Final Thoughts
Beef bulgogi is the kind of dish that turns a simple meal into a celebration. The tender slices of beef, rich with umami and sweetness, and the caramelized edges that make each bite addictive—it’s comfort food at its finest.
Make a big batch, gather some friends, and let the aroma of sizzling bulgogi fill your kitchen. Trust me, once you try this recipe, it won’t just be dinner—it’ll be a memory you’ll want to relive again and again.
Korean Beef Bulgogi Recipe
Ingredients
Method
- Place your ribeye or sirloin in the freezer for about 30 minutes—this firms it up.
- Using a sharp knife, slice the beef against the grain into very thin strips (⅛ inch or thinner).
- Thin slices are key for tenderness and quick cooking.
- In a large mixing bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, mirin, gochujang, and black pepper.
- Stir in green onions and sesame seeds. The marinade should be glossy, slightly thick, and aromatic.
- Marinate the Beef
- Add the sliced beef to the bowl. Use clean hands to massage the marinade into every piece.
- Cover and refrigerate for at least 1 hour, but ideally overnight.
- The longer it marinates, the more flavorful and tender the beef will become.
- While the beef marinates, prep your veggies: thinly slice the onion, julienne the carrot, and slice the mushrooms.
- These will add sweetness, crunch, and umami to the finished dish.
- Heat 1 tbsp oil in a cast iron skillet or grill pan over medium-high heat until smoking hot.
- Working in small batches (don’t overcrowd the pan), lay down slices of marinated beef. Cook for 2–3 minutes per side until browned and slightly charred at the edges.
- Add a drizzle of the honey butter mixture right before the beef is done. Toss quickly to coat—the glaze will sizzle, caramelize, and cling to the meat.
- Transfer cooked beef to a warm plate and continue with remaining batches.
- In the same skillet, add the onion, carrot, and mushrooms. Sauté for 3–4 minutes until tender but still slightly crisp.
- Mix the vegetables with the cooked beef, letting the flavors marry.
- Serve the bulgogi over a bed of steamed rice or alongside lettuce wraps for a low-carb option.
- Garnish with sesame seeds, extra green onions, and a side of kimchi for the full Korean experience.
Notes