Name: Korean Beef Bulgogi Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Cuisine: Korean
Ingredients: 1 1/2 pounds boneless rib eye steak; 1/2 small pear (peeled and coarsely grated); 1/4 cup reduced sodium soy sauce; 2 tablespoons brown sugar; 2 tablespoons toasted sesame oil; 3 cloves garlic (minced); 1 tablespoon freshly grated ginger; 1 tablespoon gochujang (Korean red pepper paste); 2 tablespoons vegetable oil (divided); 2 green onions (thinly sliced); 1 teaspoon toasted sesame seeds

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If you have ever craved a dish that bursts with flavor while still feeling comforting and familiar, then this Korean Beef Bulgogi Recipe is exactly what you need in your kitchen rotation. This dish marries tender, thinly sliced rib eye steak with a beautifully balanced marinade that’s sweet, savory, and just a little spicy, making each bite downright addictive. It’s a perfect introduction to Korean cuisine and a guaranteed crowd-pleaser that feels special enough for a weekend feast but easy enough for a cozy weeknight dinner.

Ingredients You’ll Need

The image shows two raw red steaks with white marbling on a white plate at the top right. Below and to the left, there is a wooden board with a light brown fresh ginger root, cut yellow ginger slices, two whole green onions and sliced green onion pieces. There is also a sliced light brown pear on the board, with halves showing its inside. Around the board on a white marbled surface, there are small clear bowls with light brown brown sugar, white minced garlic, red sauce, dark soy sauce, golden sesame seeds, and amber-colored liquid. A metal grater and a black-handled knife lay nearby, with the knife resting on the right side of the wooden board. photo taken with an iphone --ar 4:5 --v 7

Gathering fresh, simple ingredients is key to nailing this Korean Beef Bulgogi Recipe. Each element, from the juicy rib eye to the fragrant garlic and ripe pear, plays a role in building layers of flavor, tenderness, and inviting color that make this dish truly unforgettable.

Boneless rib eye steak, 1 1/2 pounds: Known for its marbling, this cut ensures tender, juicy meat after grilling.
Pear, 1/2 small (peeled and coarsely grated): Adds natural sweetness and helps tenderize the beef beautifully.
Reduced sodium soy sauce, 1/4 cup: Brings the essential salty, umami depth without overpowering the dish.
Brown sugar, 2 tablespoons: Balances the savory elements and carmelizes nicely when cooking.
Toasted sesame oil, 2 tablespoons: Offers a nutty aroma and richness that’s signature to Korean flavors.
Garlic, 3 cloves (minced): Pungent and aromatic, it intensifies the overall taste.
Freshly grated ginger, 1 tablespoon: Adds a subtle spicy warmth that elevates the marinade.
Gochujang (Korean red pepper paste), 1 tablespoon: Provides a gentle heat and a fermented depth that’s truly authentic.
Vegetable oil, 2 tablespoons (divided): For grilling that perfect sear without sticking.
Green onions, 2 (thinly sliced): Sprinkles of fresh green add color and mild oniony brightness at the end.
Toasted sesame seeds, 1 teaspoon: A little crunch and nutty finish that’s classic to bulgogi presentations.

How to Make Korean Beef Bulgogi Recipe

Step 1: Prep and Slice the Steak

Start by wrapping your rib eye steak in plastic wrap and freezing it for about 30 minutes. This chilling step makes it easier to slice the meat thinly and evenly—aim for slices about a quarter-inch thick, cutting across the grain to maximize tenderness. This prep might seem small, but it truly transforms the texture of your bulgogi, ensuring every bite is melt-in-your-mouth perfect.

Step 2: Mix the Marinade and Marinate the Beef

Whisk together the grated pear, soy sauce, brown sugar, toasted sesame oil, minced garlic, grated ginger, and gochujang in a medium bowl. This vibrant marinade brings together sweet, salty, spicy, and nutty notes into one harmonious blend. Transfer both the marinade and sliced beef into a gallon size Ziploc bag. Seal and marinate for at least two hours, though an overnight rest will achieve even more flavorful, tender results. Remember to turn the bag occasionally so every slice soaks up that delicious mixture.

Step 3: Grill the Bulgogi to Perfection

Heat one tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Grill the beef in batches, making sure not to overcrowd the pan, which allows each slice to char beautifully. Cook for 2 to 3 minutes per side until you see a nice caramelized crust and the meat is cooked through. Add the remaining oil between batches as needed, so each piece stays juicy and doesn’t stick. This quick high-heat cooking locks in all those incredible caramelized flavors.

Step 4: Garnish and Serve Immediately

Once cooked, transfer your bulgogi to a serving platter and sprinkle with the thinly sliced green onions and toasted sesame seeds. These small but mighty garnishes add fresh color, texture, and a hint of bright, nutty flavor. Serve it steaming hot for the best experience.

How to Serve Korean Beef Bulgogi Recipe

The dish shows a three-layer meal on a white plate: the bottom layer is white rice, fluffy and spread out evenly; on top of that are medium-brown cooked beef slices sprinkled with toasted sesame seeds and green onion slices; on one side, next to the beef, are long, light green cucumber sticks, and on the other side, there is bright green leafy lettuce; a small portion of reddish-orange kimchi is placed near the rice, adding a pop of color. Two wooden chopsticks rest diagonally on the plate, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Green onions and toasted sesame seeds are classic, but don’t stop there! Adding a few fresh cilantro leaves or a sprinkle of crushed red pepper flakes can tailor the dish to your taste buds and make it pop even more visually. These final touches enhance texture and flavor contrast.

Side Dishes

Korean Beef Bulgogi pairs wonderfully with short-grain steamed rice, which perfectly soaks up any extra marinade or juices from the beef. You can also serve it with traditional Korean sides like kimchi for a fermented kick, or lightly sautéed and garlicky spinach to add a fresh vegetable component. Pickled cucumbers or a simple salad with sesame dressing complement the dish beautifully.

Creative Ways to Present

If you want to switch things up, try serving your bulgogi as lettuce wraps. Place a few slices on crisp lettuce leaves alongside thinly sliced radishes, shredded carrots, and a dollop of ssamjang (Korean dipping sauce). This interactive way of eating is fun and light, perfect for gatherings. Another great idea is to layer bulgogi on top of a bowl of bibimbap with assorted veggies and a fried egg for a truly hearty meal.

Make Ahead and Storage

Storing Leftovers

Leftover bulgogi stores well in an airtight container in the refrigerator for up to 3 days. The beef may continue to soak up marinades overnight, intensifying the flavors, so leftovers can taste even better the next day. Just be sure to cool it before sealing and refrigerating.

Freezing

If you want to freeze the cooked bulgogi, portion out the beef into freezer-safe containers or heavy-duty freezer bags. It’s best consumed within one month for optimal flavor and tenderness. When freezing, avoid adding fresh garnishes; those are better saved for after reheating.

Reheating

To reheat, warm the bulgogi gently on the stovetop over medium heat or in the microwave. If reheating on the stove, add a splash of water or a little oil to revive moisture and prevent the meat from drying out. Garnish with fresh green onions and sesame seeds once warm to recapture that fresh finish.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While rib eye is ideal due to its tenderness and marbling, you can substitute with sirloin, flank steak, or even skirt steak. Just make sure to slice thinly across the grain to maintain tenderness.

Is gochujang very spicy, and can I omit it?

Gochujang adds mild heat along with rich umami and sweetness. If you prefer a milder dish, you can reduce the amount or omit it completely, but it’s one of the flavor pillars in authentic bulgogi. Consider a small amount for balance rather than skipping entirely.

Why do you use grated pear in the marinade?

The grated pear acts as a natural tenderizer because it contains enzymes that break down meat fibers. It also adds a subtle sweetness that complements the savory and spicy notes, resulting in a juicier, more flavorful beef.

How long should I marinate the beef for the best flavor?

Marinating for at least two hours is essential to infuse flavor, but overnight refrigeration will deepen the taste and tenderness remarkably. Just make sure to turn the bag occasionally for even coverage.

Can I cook Korean Beef Bulgogi on a regular pan instead of a grill pan?

Yes! You can use a regular skillet or frying pan if you don’t have a grill pan. Just heat the pan well and cook the beef in batches to get that delicious caramelized crust. A cast iron skillet works best for even heat distribution.

Final Thoughts

This Korean Beef Bulgogi Recipe is a shining example of how simple ingredients and straightforward steps can produce something truly extraordinary in your kitchen. It’s a dish that invites both comfort and celebration, perfect for sharing with family or friends while exploring new flavors together. Once you try it, you’ll understand why it’s a beloved favorite, and it might just become your go-to recipe whenever you want a little bit of Korean magic at home.

Korean Beef Bulgogi Recipe

Ingredients You’ll Need