Name: Korean Beef Bulgogi Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 40 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

Jump to Recipe

Introduction

Korean Beef Bulgogi is a flavorful and tender marinated steak dish that showcases a perfect balance of sweet, savory, and spicy notes. This quick yet impressive recipe is great for a weeknight dinner or entertaining guests.

A large round dark plate holds a generous pile of grilled beef slices, each piece showing a rich brown color with slight charring and juicy texture. The beef is topped with scattered light tan sesame seeds and bright green chopped scallions. To the left on the plate, there are fresh dark green leafy vegetables and long pale green cucumber sticks. Surrounding the main plate, there are four small white bowls containing reddish kimchi, deep red chili oil with chili flakes, light tan sesame seeds, and orange-brown sauce. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Wrap the steak in plastic wrap and place it in the freezer for 30 minutes. After chilling, unwrap and slice the steak across the grain into 1/4-inch thick slices.
Step 2: In a medium bowl, combine the grated pear, soy sauce, brown sugar, toasted sesame oil, minced garlic, grated ginger, and gochujang. Transfer the soy sauce mixture and steak slices into a gallon-size Ziploc bag. Marinate for at least 2 hours or up to overnight, turning occasionally to coat evenly.
Step 3: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, place the steak slices in a single layer on the pan. Cook for 2 to 3 minutes per side, until the meat is charred and cooked through. Repeat with the remaining tablespoon of vegetable oil and the rest of the steak.
Step 4: Serve the bulgogi immediately, garnished with thinly sliced green onions and toasted sesame seeds, if desired.

Tips & Variations

Freezing the steak briefly makes slicing easier and ensures uniform, thin pieces for quicker cooking.
Substitute the pear with apple or kiwi for a different sweet note and tenderizing effect.
If you prefer less spice, reduce the amount of gochujang or omit it altogether.
Serve bulgogi with steamed rice and kimchi for a complete Korean meal experience.

Storage

Store any leftover cooked bulgogi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the beef tender.

How to Serve

A black plate is filled with a base layer of white rice, topped with several slices of dark brown grilled beef sprinkled with light tan sesame seeds and sliced green onions. To the side, there are fresh cucumber sticks in light green with a smooth texture, along with bright red-orange kimchi that has a slightly wet and shredded look. A large, textured green leafy herb rests next to the rice, adding contrast. Two wooden chopsticks rest diagonally across the plate. The plate is placed on a white marbled surface with other similar plates partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for bulgogi?

Yes, thinly sliced sirloin or flank steak also work well for bulgogi. Just be sure to slice the meat thinly against the grain for tenderness.

What if I don’t have gochujang?

If you don’t have gochujang, you can substitute with a mix of chili paste and a bit of miso or soy sauce, but the flavor will be milder and less authentic.