Beef Bulgogi

Beef Bulgogi is a Korean dish with thinly sliced steak marinated to perfection and grilled over high heat, producing delectable, crispy edges on tender slices of beef.

This is one of our favorite dishes. It has incredible flavor with each little thin slice of beef steak marinated and cooked up crispy and tender with sweet, savory, and smoky hints.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Steak: Use ribeye or sirloin. Sometimes I use flank steak or skirt steak, but I marinate them for at least 6 hours.
• Soy sauce: Preferably low sodium.
• Sesame oil: This is a key ingredient. It lasts in a cool, dark place for 8 months or in the refrigerator for up to 2 years
• Pear: Preferably an Asian pear or red pear. If you can’t find those, use a Bartlett or Bosc pear.

How To Make Beef Bulgogi

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Whisk the soy sauce, brown sugar, garlic, sesame oil, black pepper, and pear in a large bowl.
2. Add the thinly sliced steak and toss to coat. Cover and refrigerate. Marinate for at least 1 hour up to overnight.
3. Heat a little oil over medium-high heat in a large skillet. Cook the beef in small batches in a single layer until seared and crispy.

Traditional Ways To Serve It

• Serve over steamed rice with green onions.
• Serve in lettuce wraps with Korean sticky rice and kimchi (spicy pickled cabbage)
• Try serving with pickled cucumbers and carrots, and soft-boiled or fried eggs with a runny yolk.
• Serve with Korean cucumber salad and noodles with kimchi.

Preparation Tips

• Slice the beef as thin as possible so it cooks fast and gets crispy on the edges. Put the steak in the freezer for a couple of hours before slicing. This helps make it easier to slice.
• Use a box grater to grate the pear.
• Use tongs to remove the beef from the marinade, draining as much as possible. This helps the beef cook properly by searing and not boiling.
• Resist the urge to turn the beef too soon or more than once. The key to bulgogi is a good sear, and you can not achieve this if you do not let it sit for a couple of minutes.

More Beef Recipes

Beef Bulgogi

Beef Bulgogi is a Korean dish with thinly sliced steak marinated to perfection and grilled over high heat, producing delectable, crispy edges on tender slices of beef.

5 from 30 votes

Print Pin Rate

Course: Beef

Cuisine: Korean

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4

Calories: 265kcal

Author: Beth Pierce

Ingredients

• 1½ lb. ribeye steak very thinly sliced
• ⅓ cup low sodium soy sauce
• 2½ tablespoons brown sugar
• 4 cloves of garlic minced
• 2 tablespoons sesame oil
• ⅓ teaspoon fresh ground black pepper
• ⅓ cup chopped green onion reserve two tablespoons to sprinkle on top
• 1 peeled and grated asian or red pear see notes
• Canola oil

Instructions

• Place steak in large Ziploc bag. Add soy sauce, brown sugar, garlic, sesame oil, pepper, green onion and pear. Marinate for at least one hour up to overnight.
• Add 1 tablespoon of oil to a cast-iron skillet over medium-high heat. Using tongs, remove the beef from the marinade, shaking it off. Place it in a skillet in a single layer.
• Cook for 1-2 minutes per side or until browned and slightly crispy on the edges. Add more oil when necessary. Work in batches; plating the meat after it is done. Serve immediately over rice or with pickled vegetables.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. 

Nutrition

Calories: 265kcal | Carbohydrates: 10g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 829mg | Potassium: 509mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!