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Delicious Korean Beef Bulgogi Recipe

Learn our method for making the best Korean beef bulgogi! Succulent slices of marbled beef are marinated until tender and then pan-seared, resulting in mouth-wateringly tender meat with caramelized edges and bold flavor.

Korean bulgogi beef on jasmine rice with kimchi and fresh cilantro on plate.

What is Beef Bulgogi?

Beef bulgogi is a popular Korean dish made from thinly sliced and marinated beef, typically ribeye or sirloin. The marinated meat is cooked at high heat, producing tender pieces with caramelized edges. The balance of sweet, savory, and umami flavors makes it a crowd favorite.

Why You’ll Love This Korean Beef Bulgogi Recipe

This recipe is my absolute go-to! Using marbled beef and a marinade that perfectly balances salty, sweet, and savory flavors is what makes this dish special. With just a bit of advance prep, you can enjoy a weeknight dinner that’s unbelievably delicious. Plus, it’s great for meal prep or can be frozen in the marinade. Every bite is juicy, flavorful, and utterly addictive, whether you enjoy it in lettuce wraps or over a steaming bowl of rice!

Korean Bulgogi Ingredients

Thinly Sliced Marbled Beef: Ribeye, sirloin, or flat iron. Marbled cuts give you the best flavor! Ask your butcher for help if needed.
Fresh Pear: Grated pear adds tenderness and a subtle sweetness. Asian pear is ideal, but you can also use Bosc pear or even an apple.
Soy Sauce and Sesame Oil: These are essential for adding depth and a savory component to the marinade. Substitute with liquid aminos for a gluten-free option.
Brown Sugar: This sweetens the marinade and balances the flavors. You can also use coconut sugar, maple syrup, or honey if you prefer.
Garlic Cloves and Fresh Ginger: For an aromatic kick in the marinade.
Gochujang: This Korean chili pepper paste adds a delightful depth of flavor. If you can’t find it, garlic chili paste is a decent substitute.
High-Heat Oil: Use oils like peanut, avocado, or wok oil to sear the beef effectively.
Garnishes: Top your bulgogi with sliced green onions and toasted sesame seeds for a fresh finish.

The Best Beef for Bulgogi

Ribeye: Tender, juicy, flavorful, and highly regarded for its marbling.
Strip Loin: Also known as NY strip; it offers tenderness and flavor.
Top Sirloin: A leaner option that’s still tender and budget-friendly.
Flat Iron: Requires thin slicing and longer marination but is still flavorful.

Tips for Best Results

Ask your butcher to slice the beef thinly (about ⅛ inch). Alternatively, partially freeze the meat to make slicing easier.
For leaner cuts, marinate for longer to help tenderize the meat.
Don’t shy away from marbled beef; it’s key for juicy bulgogi!

How to Make Beef Bulgogi

Make the Marinade: In a bowl, combine grated pear, soy sauce, sugar, sesame oil, garlic, ginger, and gochujang. Mix well.
Prepare the Beef: Place your steak in the freezer for about 30 minutes. This firms it up and makes it easier to slice. Use a sharp knife to cut paper-thin slices (about ⅛ inch) across the grain.
Marinate: Place the beef strips in the marinade. Use a sealed container or a ziplock bag. Marinate for at least 2 hours, up to 24 hours in the fridge.
Let it Rest: When you’re ready to cook, let the beef sit at room temperature for 30 minutes. Shake off any excess marinade to ensure proper searing.
Sear: In a cast iron skillet or grill pan, heat oil over medium-high heat. Sear the marinated beef in batches for about 2 minutes on each side. Avoid overcrowding the pan to prevent steaming.
Serve: Arrange the seared beef on a platter. Garnish with sliced green onions, toasted sesame seeds, freshly ground black pepper, red pepper flakes, and fresh cilantro. Enjoy your bulgogi!

Chef’s Tips

Choose the Right Cut: Opt for marbled cuts for maximum flavor and tenderness.
Partially Freeze the Meat: Helps in achieving clean, thin slices.
Marinate Longer: For tougher cuts, a longer marination time will improve texture.
Use High Heat: Make sure your cooking surface is hot to get that beautiful crust.
Save the Marinade: Don’t waste the marinade! Use any leftovers to drizzle over the cooked beef.

Serving Suggestions for Bulgogi Beef

Serve bulgogi in lettuce wraps or tacos for a fun twist.
Pair it with steamed jasmine rice for a comforting meal.
Add some kimchi and a Korean cucumber salad as sides.

How to Store and Reheat Korean Beef Bulgogi

Storing Leftovers: Keep any leftover beef bulgogi in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
To Reheat: Warm it in a skillet over medium heat for 2-3 minutes or microwave in 30-second intervals until heated through.

Korean Beef Bulgogi FAQs

Can this bulgogi recipe be grilled?

Absolutely! Preheat your grill to high heat and ensure the grates are greased. Grill for 1-2 minutes on each side until nicely caramelized. Avoid moving the meat around too much.

What is the best beef to use?

Marbled cuts like ribeye, sirloin, or strip loin provide the best flavor and tender results.

What is gochujang?

Gochujang is a Korean fermented chili paste known for its sweet and savory flavor. It’s made from red chili peppers, glutinous rice, fermented soybeans, and salt.

Can I use other fruits instead of pear?

Yes! You can substitute with apple or other similar fruits to maintain that sweet flavor.

How long should I marinate the beef?

For best results, marinate for at least 2 hours but up to 24 hours for deeper flavor.