Beef Bulgogi Recipe

If you’ve ever had a bite of beef so tender and flavorful it practically melts in your mouth, chances are it was Bulgogi. This Korean BBQ favorite is all about bold flavor, thin slices of beef, and that craveable balance of sweet, salty, and smoky.

Bulgogi (불고기), which means “fire meat” in Korean, traditionally involves marinating thinly sliced beef in a mixture of soy sauce, sugar, garlic, sesame oil, and pear (yes, pear!) to tenderize and infuse the meat with that iconic Korean BBQ flavor. It’s usually grilled, but can also be pan-fried at home with amazing results.

Serve it over steamed rice, wrap it in lettuce with kimchi, or slide it into a taco. However you eat it, just know: once you make it at home, you’ll want to bulgogi everything.

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Ingredients (serves 3–4):

For the marinade:

• Soy sauce – 1/4 cup (60ml)

• Brown sugar – 2 tbsp

• Asian pear (or Bosc pear) – 1/2, grated

• Garlic – 3 cloves, minced

• Ginger – 1 tbsp, grated

• Sesame oil – 1 tbsp

• Rice vinegar – 1 tbsp

• Gochugaru (Korean chili flakes) – 1 tsp (optional, for heat)

• Black pepper – 1/4 tsp

For the beef:

• Ribeye or sirloin – 500g, thinly sliced (partially frozen beef makes slicing easier)

• Onion – 1/2, thinly sliced

• Scallions – 2, chopped

• Sesame seeds – 1 tsp (for garnish)

• Neutral oil – 1 tbsp (for cooking)

To serve (optional):

• Steamed white rice

• Lettuce leaves

• Kimchi or pickled radish

• Extra gochujang or ssamjang sauce

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Step-by-Step Instructions:

1. Make the marinade (5 minutes):
In a bowl, whisk together soy sauce, sugar, grated pear, garlic, ginger, sesame oil, rice vinegar, gochugaru, and black pepper until the sugar is dissolved.

2. Marinate the beef (30 minutes to overnight):
Add sliced beef, onions, and scallions to the marinade. Toss well to coat. Cover and marinate in the fridge for at least 30 minutes (2 hours or overnight for maximum flavor).

3. Cook the bulgogi (5–7 minutes):
Heat a cast-iron skillet or grill pan over medium-high heat. Add a drizzle of neutral oil. Cook the marinated beef in batches to avoid crowding. Sear for 2–3 minutes per side, until nicely browned and cooked through. The onions should caramelize slightly.

4. Serve hot:
Transfer to a plate and garnish with sesame seeds and extra scallions. Serve with rice, wrap in lettuce, or build your own Korean BBQ bowl with banchan on the side.

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Pro Tip:

Freeze the beef for 30 minutes before slicing. It’ll help you get ultra-thin slices that cook quickly and evenly. And don’t overcook—Bulgogi is all about fast, high-heat searing to lock in the juices.

Bonus: Leftovers make killer fried rice or sandwiches the next day. Just reheat gently in a hot pan.