Korean Beef Bulgogi Recipe

Andrea Riddle
6 Dec, 2022

A close-up of golden-brown Korean Beef Bulgogi on a plate, garnished with sesame seeds, chopped green onions, and a drizzle of honey. Served with steamed rice and fresh vegetables.

The first time I prepared Korean Beef Bulgogi was a memorable experience. I was excited to recreate this beloved Korean dish and share it with my family. I remember carefully slicing the beef into thin strips, ensuring each piece would absorb the marinade’s flavors fully. Mixing the marinade was a sensory delight—the aroma of garlic, ginger, and sesame oil mingled perfectly, promising a delicious outcome.

As I marinated the beef, the anticipation grew. When it came time to cook, I heated up my skillet and added the marinated beef. The sizzling sound as it hit the pan was music to my ears, and the kitchen soon filled with an irresistible aroma. The caramelization of the beef was perfect, creating a beautiful golden-brown crust.

When I finally served the Bulgogi, the flavors were as incredible as I had hoped. The beef was tender, flavorful, and beautifully balanced with the sweetness and savory notes of the marinade. Sharing this dish with my family and seeing their enjoyment was incredibly rewarding. That first attempt not only confirmed the dish’s deliciousness but also cemented Korean Beef Bulgogi as a staple in my cooking repertoire. 

Jang: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang) 

What is Korean Beef Bulgogi

Tender, marinated bulgogi beef on a plate with a side of steaming white rice, garnished with honey, sesame seeds, and green onions, creating an appetizing dish.

Korean Beef Bulgogi is a celebrated dish in Korean cuisine, known for its tender beef and delectable balance of savory and sweet flavors. The term “Bulgogi” translates to “fire meat,” referencing the traditional grilling method used to cook the beef. This recipe features thinly sliced rib-eye steak that is marinated in a flavorful blend of soy sauce, sugar, garlic, and sesame oil. Often, ingredients like Asian pear or apple are added to enhance the marinade’s sweetness and tenderize the meat further.

The marinade is the heart of this dish, providing a perfect harmony of tastes. Once marinated, the beef is quickly cooked on high heat, resulting in a delicious caramelization that adds to the dish’s depth of flavor. The quick cooking process ensures that the beef remains juicy and tender, making it a go-to option for a fast yet impressive meal.

Korean Beef Bulgogi is incredibly versatile. It can be served as part of a Korean barbecue spread, with steamed rice, or even used as a filling for sandwiches. Its rich flavor profile and tender texture make it a favorite among both seasoned cooks and those new to Korean cuisine.

Kind of meat you need for bulgogi

Traditionally, bulgogi is made with beef, specifically cuts that are tender and well-suited for slicing thinly. The most common cuts of beef used for bulgogi include:
A vibrant plate of Korean Beef Bulgogi with perfectly cooked rib-eye beef, glazed in a sweet soy sauce and sesame oil marinade, garnished with green onions and sesame seeds.
  • Sirloin: Beef sirloin is a popular choice for bulgogi due to its tenderness and flavor.
  • Ribeye: Ribeye steak is another excellent option, known for its marbling and rich taste.
  • Flank Steak: Flank steak is flavorful and works well for bulgogi, especially when sliced thinly against the grain.
  • Brisket: Beef brisket can be used for bulgogi, but it's important to slice it thinly to ensure tenderness.
  • Tenderloin: Beef tenderloin is very tender and can be used for bulgogi, although it's a more expensive option.
The key is to choose cuts of beef that are tender and can be sliced thinly for marinating and cooking. If you're unsure, you can ask your butcher for recommendations or look for pre-sliced beef labeled specifically for bulgogi.

The marinade ingredients

A rustic dish of Korean Beef Bulgogi with juicy, caramelized beef slices, garnished with sliced onions, green onions, and sesame seeds, served with a side of rice
  • Boneless Ribeye – Thinly sliced, this cut is ideal for its tenderness and flavor.
  • Soy Sauce – Adds a deep, savory base to the marinade.
  • Sesame Oil – Infuses the dish with a nutty, rich aroma.
  • Garlic – Enhances the marinade with a pungent, aromatic flavor.
  • Brown Sugar – Balances the savory with a touch of sweetness.
  • Asian Pear – A traditional ingredient used to tenderize the meat and add a hint of sweetness.
  • Mirin – Provides a mild sweetness and helps round out the marinade.
  • Green Onion – Adds a fresh, mild onion flavor.
  • Ginger – Gives the dish a subtle spice and warmth.
  • Sesame Seeds – Adds a crunchy texture and nuttiness.
  • Onion (Sliced and Chopped) – Provides additional layers of flavor and texture.
  • Pepper – For seasoning and slight heat.
  • Oil – For cooking the beef to a perfect sear.

Korean Beef Bulgogi Recipe

A close-up of Korean Beef Bulgogi served on a plate with a rich honey glaze, sesame seeds, green onions, and a side of rice and vegetables, capturing the dish’s vibrant colors and textures.

This Korean Beef Bulgogi Recipe is a simple and delicious dish that brings the flavors of Korea straight to your kitchen.

Servings: 2
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INGREDIENTS
 

For the Bulgogi Marinade:

  • 1.9 lbs thinly sliced bulgogi beef rib-eye
  • ⅓ cup Korean soy sauce (or regular soy sauce if not available)
  • 3 Tbsp sugar (preferably brown sugar)
  • ⅛ tsp black pepper
  • 1½ Tbsp sesame oil

Ingredients to Blend:

  • 2 Tbsp mirin
  • ¼ small onion
  • ¼ Korean pear (or regular pear if unavailable)
  • 6 garlic cloves
  • 2-3 Tbsp water

For Garnish:

  • 1 Tbsp honey
  • ½ tsp sesame seeds
  • 1 stalk green onion (chopped)
  • Optional: ¾ small onion, thinly sliced

INSTRUCTIONS
 

Instructions

  1. Prepare the Beef:

    • Soak the sliced beef in cold water for about 3 minutes. Gently swoosh the beef around and then set it in a strainer for about 5 minutes to remove excess water. This helps to remove excess blood for a cleaner flavor.

  2. Make the Marinade:

    • Combine the blending ingredients (mirin, onion, Korean pear, garlic, and water) in a blender or food processor. Blend until smooth.
    • Add the soy sauce, sugar, and black pepper into the blended mixture. Stir well and taste. Adjust seasoning if necessary.
    • Add sesame oil and stir again until the marinade is well combined.

  3. Marinate the Meat:

    • Place the beef in a gallon-size ziplock bag and pour in the marinade. Seal the bag and gently massage the beef to coat it evenly. Let the beef marinate in the fridge for 10-15 minutes (or up to an hour for deeper flavor).

  4. Cook the Bulgogi:

    • Heat a non-stick skillet over medium-high heat. Using tongs, drop a small batch of the marinated beef into the pan, making sure the beef is in a single layer.
    • Cook for 4-5 minutes or until golden brown and cooked through, stirring occasionally. If desired, add thinly sliced onions in the last minute of cooking.
    • Repeat with the remaining beef, cooking it in batches to avoid overcrowding the pan.

  5. Serve:

    • Once all the beef is cooked, serve it on a plate, drizzling with honey and sprinkling sesame seeds and chopped green onions on top.
    • Serve with steamed rice and vegetables for a complete meal.

Pro Tip: For extra sauce with your bulgogi, cook the meat in one batch over high heat until just done, skipping the caramelizing step. This will leave more sauce for your rice.

Tried this recipe?Let me know how it was?
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