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Korean Beef Bulgogi Recipe

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.
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Ingredients Method Notes

Ingredients
  

For the Beef
  • 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
  • 6 tbsp soy sauce – salty and umami-packed
  • 3 tbsp brown sugar – builds caramelization and balances flavors
  • 2 tbsp sesame oil – nutty depth
  • 4 cloves garlic minced – aromatic backbone
  • 1 tbsp fresh ginger grated – adds warmth
  • 1/2 Asian pear or red apple, grated – tenderizes the meat naturally
  • 2 tbsp mirin optional – subtle sweetness and umami
  • 1 tbsp gochujang optional – mild spice and complexity
  • 1/4 tsp black pepper – light seasoning
  • 2 tbsp green onions finely chopped
  • 1 tsp toasted sesame seeds
For Cooking & Serving
  • 1 tbsp neutral oil vegetable or canola
  • 1 small onion thinly sliced
  • 1 carrot julienned
  • 1 cup mushrooms shiitake or button, sliced
  • 2 tbsp honey butter 1 tbsp melted butter + 1 tbsp honey – a secret twist for extra caramelization
  • Steamed white rice – classic pairing
  • Lettuce or perilla leaves – for wraps
  • Extra sesame seeds & green onions – garnish

Method
 

Slice the Beef
  1. Place your ribeye or sirloin in the freezer for about 30 minutes—this firms it up.
  2. Using a sharp knife, slice the beef against the grain into very thin strips (⅛ inch or thinner).
  3. Thin slices are key for tenderness and quick cooking.
Make the Marinade
  1. In a large mixing bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, mirin, gochujang, and black pepper.
  2. Stir in green onions and sesame seeds. The marinade should be glossy, slightly thick, and aromatic.
  3. Marinate the Beef
  4. Add the sliced beef to the bowl. Use clean hands to massage the marinade into every piece.
  5. Cover and refrigerate for at least 1 hour, but ideally overnight.
  6. The longer it marinates, the more flavorful and tender the beef will become.
Prepare the Vegetables
  1. While the beef marinates, prep your veggies: thinly slice the onion, julienne the carrot, and slice the mushrooms.
  2. These will add sweetness, crunch, and umami to the finished dish.
Cook the Bulgogi
  1. Heat 1 tbsp oil in a cast iron skillet or grill pan over medium-high heat until smoking hot.
  2. 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.
  3. 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.
  4. Transfer cooked beef to a warm plate and continue with remaining batches.
Sauté the Vegetables
  1. In the same skillet, add the onion, carrot, and mushrooms. Sauté for 3–4 minutes until tender but still slightly crisp.
  2. Mix the vegetables with the cooked beef, letting the flavors marry.
Serve & Enjoy
  1. Serve the bulgogi over a bed of steamed rice or alongside lettuce wraps for a low-carb option.
  2. Garnish with sesame seeds, extra green onions, and a side of kimchi for the full Korean experience.

Notes

Want it spicier? Add more gochujang or a splash of Korean chili flakes (gochugaru).
No Asian pear? Swap with a red apple or even kiwi (just use less kiwi since it’s very strong).
Smoky flavor: Use an outdoor grill for authentic smokiness.
Meal prep tip: Marinate multiple batches and freeze them raw in portions. When you’re ready, just thaw and cook.