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.
- Whisk the soy sauce, brown sugar, garlic, sesame oil, black pepper, and pear in a large bowl.
- Add the thinly sliced steak and toss to coat. Cover and refrigerate. Marinate for at least 1 hour up to overnight.
- 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.
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Servings: 4
Calories: 265kcal
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!
Tammy
Oh I LOVE bulgogi! This was so delicious and so satisfying. I served it in rice bowls and everyone loved it.
Beth Pierce
Thank you, Tammy! So happy that you enjoyed it.
Cathy J
We loved it! Delicious and satisfying recipe that everyone enjoyed. It is going on rotation! Thank you, Beth
Beth Pierce
My pleasure, Cathy!
Lisa
This was delicious, my husband cooked it and we dressed it up in a lettuce wraps and man was it good.
Beth Pierce
So glad that you liked it, Lisa!
Catalina
I made this for dinner and it turned out so flavorful. The beef was tender and the marinade soaked in perfectly
Melanie E
The hubby is meat obsessed at the moment. This was a great tasty and healthy meal to make him for dinner and he loved it.
Amy
The marinade soaked into the thinly sliced beef quickly, and it seared up well in the pan for a simple, savory dinner.
Elizabeth F
Another delicious dish from your kitchen. I was surprised but delighted to see a dish that included fruit as a key ingredient. The pear was the piece de resistance for this tasty dish.
Beth Pierce
So glad that you liked it, Elizabeth
Barbie R
I have wondered about this dish. I say this as I see Beef Bulgogi in the frozen section at Trader Joe’s. I always wanted to try it, but it was too expensive for what you get. Now I can make my own.
Beth Pierce
Yes indeed! Enjoy, Barbie!
Ben
This is so good! I’ve had this in restaurants, but I never knew what it was called. So when I found this I made it immediately. It did not disappoint.
Beth Pierce
Awesome! So happy that you liked it!
Terri
The crispy edges were the best part for me! This was perfect over white rice.
Beth Pierce
Thank you, Terri! I am glad that you liked it.