Authentic Korean beef bulgogi is one of my favorite dishes to make when I want something bold, savory, and completely satisfying. It’s made with thinly sliced beef marinated in a delicious mix of soy sauce, garlic, sesame oil, and sugar, then quickly cooked until caramelized and tender. Served with rice and sides or wrapped in lettuce, it’s a dish I keep coming back to again and again.
Why You’ll Love This Recipe
I love this recipe because it’s full of rich, balanced flavors—sweet, salty, garlicky, and just a bit smoky from the pan-sear. The marinade works fast, and once the beef is ready, it cooks in just minutes. It’s perfect for weeknights, meal prep, or impressing friends with a homemade Korean BBQ dish. Plus, it’s super customizable with veggies, toppings, and side dishes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
thinly sliced ribeye or sirloin beef (or any tender cut)
soy sauce
brown sugar
sesame oil
garlic (minced)
ginger (grated, optional)
green onion (sliced)
Asian pear or apple (grated, optional for tenderness and sweetness)
black pepper
white onion (sliced)
toasted sesame seeds (for garnish)
vegetable oil (for cooking)
optional: carrots, mushrooms, or bell peppers (thinly sliced)
Directions
I start by slicing the beef very thin—if it’s not pre-sliced, I freeze it for 30 minutes to make slicing easier.
In a bowl, I mix soy sauce, brown sugar, sesame oil, garlic, ginger, black pepper, green onion, and grated pear or apple to create the marinade.
I add the beef to the marinade and make sure every piece is coated. Then I cover it and let it marinate for at least 30 minutes, or up to overnight in the fridge for deeper flavor.
When I’m ready to cook, I heat a bit of oil in a large skillet or grill pan over high heat.
I add the sliced onions and optional vegetables, then cook the marinated beef in batches to avoid overcrowding.
I stir-fry everything until the beef is nicely browned and caramelized, about 3–5 minutes.
Once cooked, I garnish with toasted sesame seeds and extra green onions before serving.
Servings and timing
This recipe makes about 4 servings and takes 15 minutes to prepare (plus marinating time) and 10 minutes to cook. It’s a quick, satisfying dish with huge flavor.
Variations
Sometimes I add gochujang (Korean chili paste) or red pepper flakes for a spicy kick. I’ve also made this with chicken or tofu using the same marinade. For extra veggies, I toss in spinach or napa cabbage. And if I want a smoky grilled flavor, I cook the bulgogi on a barbecue grill instead of a pan.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I sauté the beef quickly in a hot skillet to bring back the caramelization without drying it out. I don’t recommend microwaving it for too long since it can lose texture.
FAQs
Can I use another cut of beef?
Yes, I’ve used flank steak and sirloin with great results. The key is slicing it thin across the grain for tenderness.
Do I need the Asian pear or apple?
It’s traditional and helps tenderize the meat, but if I don’t have it, I sometimes use a small amount of sugar and a bit of onion purée instead.
Can I make it ahead of time?
Absolutely. I often marinate the beef the night before and cook it the next day—it actually gets more flavorful with time.
Is bulgogi spicy?
Not by default. It’s more sweet and savory, but I can easily make it spicy by adding gochujang or chili flakes to the marinade.
What should I serve with bulgogi?
I usually serve it with steamed rice, lettuce leaves for wrapping, and traditional Korean sides like kimchi, pickled radish, or sautéed spinach.
Conclusion
Authentic Korean beef bulgogi is one of those dishes that’s easy to fall in love with. It’s quick to prepare, full of mouthwatering flavor, and incredibly versatile. Whether I’m eating it over rice, wrapped in lettuce, or paired with banchan, this dish always brings warmth and satisfaction to the table.
PrintAuthentic Korean Beef Bulgogi
Authentic Korean beef bulgogi is a quick, savory, and flavorful dish featuring thinly sliced marinated beef that’s pan-seared or grilled to caramelized perfection. With a blend of soy sauce, garlic, sesame oil, and a touch of sweetness, this dish delivers bold Korean BBQ flavor with minimal effort.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 25 minutes + marinate time
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Korean
- Diet: Halal
Ingredients
- 1 lb thinly sliced ribeye or sirloin beef
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp grated ginger (optional)
- 2 green onions, sliced
- 1/2 Asian pear or apple, grated (optional)
- 1/4 tsp black pepper
- 1/2 white onion, thinly sliced
- 1 tbsp toasted sesame seeds (for garnish)
- 1 tbsp vegetable oil (for cooking)
- Optional: 1/2 cup thinly sliced carrots, mushrooms, or bell peppers
Instructions
- Freeze beef for 30 minutes for easier slicing, then cut into very thin strips.
- In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, green onion, grated pear or apple, and black pepper.
- Add beef to the marinade, mix well, cover, and refrigerate for at least 30 minutes or overnight for best flavor.
- Heat vegetable oil in a large skillet or grill pan over high heat.
- Add sliced onions and optional vegetables and sauté briefly.
- Cook marinated beef in batches until browned and caramelized, about 3–5 minutes per batch.
- Garnish with sesame seeds and extra green onions. Serve hot.
Notes
- Add gochujang or red pepper flakes for a spicy version.
- Grilling the beef enhances smoky flavor.
- Substitute beef with chicken or tofu for variation.
- Asian pear or apple helps tenderize but can be skipped if needed.
- Slice beef against the grain for maximum tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg
