Name: Korean BBQ Beef (Bulgogi) Recipe: Sweet, Savory, and Irresistible
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb (450g) ribeye or sirloin beef, thinly sliced against the grain; 1 small onion, finely grated; 1/2 Korean pear (or 1/2 Bosc pear or apple), grated; 3 tablespoons low-sodium soy sauce; 1 tablespoon sesame oil; 1 tablespoon sugar (white or brown); 1 tablespoon honey; 2 tablespoons rice wine (mirin or dry sherry can be substituted); 1 tablespoon minced garlic; 1 teaspoon freshly grated ginger; 1/4 teaspoon ground black pepper; 1 green onion, chopped; 1 tablespoon toasted sesame seeds; 2 teaspoons vegetable oil (for cooking); 1/2 medium onion, sliced; 1 small carrot, julienned; 1/2 cup mushrooms (shiitake or button), sliced

If there’s one Korean dish that has captured hearts worldwide, it’s bulgogi—a sweet, savory, and tender grilled beef dish that’s as flavorful as it is versatile. Meaning “fire meat” in Korean, bulgogi has been enjoyed for centuries and remains a staple of Korean BBQ feasts. Made with thinly sliced beef marinated in a soy-based sauce with hints of garlic, sesame, and pear, this dish balances umami richness with subtle sweetness.

Bulgogi is the perfect recipe to bring a taste of Korean BBQ right into your kitchen. Whether you cook it on a hot grill, in a cast-iron skillet, or even under the broiler, the result is irresistibly caramelized beef that pairs beautifully with rice, lettuce wraps, or a variety of side dishes (banchan).

Why You’ll Love This Bulgogi Recipe

Authentic Flavors: Inspired by traditional Korean marinades
Quick Cooking: Beef cooks in just minutes once marinated
Versatile: Enjoy it with rice, noodles, or in wraps
Meal Prep Friendly: Marinade can be made ahead

Ingredients You’ll Need

For the Beef:

1 1/2 lbs ribeye, sirloin, or flank steak (thinly sliced against the grain)

For the Marinade:

1/4 cup low-sodium soy sauce
2 tablespoons brown sugar (or honey)
2 tablespoons sesame oil
3 tablespoons grated Asian pear (or apple)
2 tablespoons rice vinegar (or mirin)
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 green onions, finely chopped
1 tablespoon toasted sesame seeds
1/2 teaspoon black pepper
1 tablespoon gochujang (optional, for spice)

For Serving:

Steamed white rice
Lettuce leaves (such as romaine or butter lettuce)
Kimchi and other banchan (Korean side dishes)

Step-by-Step Instructions

1. Prepare the Beef

Slice beef thinly against the grain. For easier slicing, freeze meat for 20–30 minutes beforehand.

2. Make the Marinade

In a large bowl, whisk together soy sauce, brown sugar, sesame oil, grated pear, rice vinegar, garlic, ginger, green onions, sesame seeds, black pepper, and gochujang (if using).

3. Marinate the Beef

Add sliced beef to the marinade and toss to coat well. Cover and refrigerate for at least 1 hour, preferably overnight, to absorb maximum flavor.

4. Cook the Bulgogi

Heat a cast-iron skillet, grill pan, or outdoor grill over high heat. Cook the beef in a single layer for 2–3 minutes per side until caramelized and slightly charred. Avoid overcrowding the pan for best results.

5. Serve and Enjoy

Serve hot with steamed rice, or wrap in lettuce leaves with kimchi and other sides for a classic Korean BBQ experience.

Tips for the Best Bulgogi

Use the Right Cut: Ribeye or sirloin gives tender, flavorful results.
Don’t Skip the Pear: It naturally tenderizes the beef and adds sweetness.
Cook in Batches: Overcrowding prevents caramelization.
Marinate Overnight: For the deepest flavor, marinate for 12–24 hours.

Serving Suggestions

Pair bulgogi with:

Steamed Rice: The perfect base for the flavorful beef
Kimchi: For tangy, spicy contrast
Japchae (Korean Glass Noodles): Sweet potato noodles stir-fried with veggies
Pickled Vegetables: Adds crunch and balance

Storage & Reheating

Refrigerator: Store cooked bulgogi in an airtight container for up to 3 days.
Freezer: Freeze marinated raw beef for up to 2 months. Cook directly from frozen or thaw overnight before grilling.
Reheating: Warm quickly in a hot skillet to prevent overcooking.

Frequently Asked Questions

Can I use chicken or pork instead of beef?
Yes, the marinade works beautifully with chicken thighs or pork shoulder.

Do I need a grill to make bulgogi?
No, a cast-iron skillet or even a broiler works great.

Is bulgogi spicy?
Traditional bulgogi isn’t very spicy, but adding gochujang or red pepper flakes can turn up the heat.

Can I meal prep bulgogi?
Definitely! Marinate the beef ahead of time and cook when ready.

Fun Variations to Try

Bulgogi Bowls

Serve beef over rice with sautéed veggies and a fried egg.

Bulgogi Tacos

Fill tortillas with bulgogi, kimchi, and a drizzle of sriracha mayo.

Bulgogi Lettuce Wraps

Use lettuce leaves instead of tortillas for a low-carb option.

Spicy Bulgogi

Add extra gochujang or sliced chili peppers for heat lovers.

Final Thoughts: A Korean Classic You’ll Crave

Korean BBQ Beef (Bulgogi) is more than just a dish—it’s an experience. The sweet, savory marinade combined with tender, juicy beef creates flavors that are both comforting and exciting. Whether enjoyed in lettuce wraps, over rice, or tucked into tacos, bulgogi is a recipe that will keep you coming back for more.

Bring the bold, delicious taste of Korean BBQ into your own kitchen with this easy and authentic bulgogi recipe.

Korean BBQ Beef (Bulgogi) Recipe: Sweet, Savory, and Irresistible

Print Recipe

Korean BBQ Beef, or Bulgogi, is one of Korea’s most iconic and beloved dishes. Known for its savory-sweet flavor, tender thinly sliced beef, and rich marinade packed with garlic, sesame, and soy, Bulgogi is a must-try for anyone who loves bold, mouthwatering food. Traditionally grilled over open flames, it can also be easily cooked in a skillet, making it perfect for a weeknight meal or a Korean-style dinner party.

Author: JACK STONE
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 lb (450g) ribeye or sirloin beef, thinly sliced against the grain
1 small onion, finely grated
1/2 Korean pear (or 1/2 Bosc pear or apple), grated
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon sugar (white or brown)
1 tablespoon honey
2 tablespoons rice wine (mirin or dry sherry can be substituted)
1 tablespoon minced garlic
1 teaspoon freshly grated ginger
1/4 teaspoon ground black pepper
1 green onion, chopped
1 tablespoon toasted sesame seeds
2 teaspoons vegetable oil (for cooking)

Optional Add-Ins:

1/2 medium onion, sliced
1 small carrot, julienned
1/2 cup mushrooms (shiitake or button), sliced

Instructions

Slice the beef: Place the beef in the freezer for 30–45 minutes to firm it up slightly, making it easier to slice thin. Slice across the grain into very thin strips (1/8 to 1/4 inch thick).
Prepare the marinade: In a mixing bowl, combine grated onion, grated pear, soy sauce, sesame oil, sugar, honey, rice wine, garlic, ginger, and black pepper. Stir well until sugar is dissolved.
Marinate the beef: Add the sliced beef to the marinade, tossing to ensure all pieces are coated. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.
Add optional vegetables: If using sliced onions, carrots, or mushrooms, mix them into the marinated beef before cooking.
Cook the Bulgogi: Heat a large skillet or grill pan over medium-high heat. Add vegetable oil, then spread the marinated beef in a single layer (cook in batches if needed to avoid overcrowding). Sear for 2–3 minutes on each side until caramelized and cooked through.
Garnish and serve: Remove from heat and sprinkle with chopped green onion and toasted sesame seeds. Serve hot over steamed rice or wrapped in lettuce leaves with rice and kimchi on the side.