Easy Korean Beef Bulgogi Recipe

My Korean Beef Bulgogi recipe brings authentic Korean flavors right to your kitchen! I’ve perfected this sweet and savory marinade over years of cooking for my family.

You’ll love how the tender beef melts in your mouth with every bite.

Why Korean Beef Bulgogi Is One of My Weeknight Favorites

This bulgogi recipe is absolutely magical – the combination of soy sauce, Asian pear, and sesame oil creates the most incredible marinade.

I adore how quickly it cooks, making it perfect for busy weeknights. Your family will be asking for seconds every single time!

If you enjoyed this Korean Beef Bulgogi, I think you’ll also love my Easy Veggie Stir Fry with Chicken and Easy Homemade Baked BBQ Chicken Tenders they’re both cozy kitchen favorites in my home!

Ingredients You Need for Korean Beef Bulgogi

For the Beef:

• 2 pounds ribeye steak or sirloin, thinly sliced
• 1 tablespoon vegetable oil for cooking

For the Bulgogi Marinade:

• 1/2 cup low-sodium soy sauce
• 1/4 cup brown sugar (packed)
• 2 tablespoons sesame oil
• 1 medium Asian pear, grated (or Fuji apple)
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon Korean chili paste (gochujang)
• 2 tablespoons rice wine or mirin

For Garnish:

• 3 green onions, sliced thin
• 1 tablespoon toasted sesame seeds
• Fresh cilantro (optional)

Pro Tips: I always buy ribeye when it’s on sale and freeze it for later. The key to perfect Korean bulgogi is paper-thin slices – freeze your steak for 20 minutes before slicing to make this much easier!

You can also ask your butcher to slice it thin for you.

How to Make Korean Beef Bulgogi

Step 1: Prepare the Meat Place your steak in the freezer for 20-30 minutes to firm it up. This makes slicing so much easier! Remove and slice against the grain into 1/4-inch thick pieces. I like to use a very sharp knife for clean cuts.

Step 2: Make the Marinade In a large mixing bowl, whisk together soy sauce, brown sugar, sesame oil, grated pear, minced garlic, ginger, gochujang, and rice wine. The pear is my secret ingredient – it adds sweetness and helps tenderize the meat beautifully.

Step 3: Marinate the Beef Add your sliced beef to the marinade and mix thoroughly until every piece is coated. Transfer to a zip-lock bag or covered container. Marinate for at least 2 hours, but I prefer overnight for maximum flavor.

Step 4: Cook the Bulgogi Heat a large skillet or grill pan over medium-high heat. Add a bit of oil to prevent sticking. Cook the marinated beef in small batches – don’t overcrowd the pan! Each batch takes about 2-3 minutes per side until nicely caramelized.

Step 5: Serve and Enjoy Transfer to a serving platter and garnish with sliced green onions and sesame seeds. Serve immediately while hot!

My Tips for the Best Korean Beef Bulgogi

Don’t skip the pear in the marinade – it’s what makes this bulgogi so tender and flavorful! I also recommend cooking in small batches rather than crowding your pan.

This gives you better browning and prevents steaming. Always slice against the grain for maximum tenderness.

Can I use a different cut of beef?

While I love ribeye for its marbling, you can use sirloin, flank steak, or even skirt steak. Just make sure to slice everything very thin against the grain.

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What if I can’t find gochujang?

You can substitute with sriracha or even skip it entirely if you prefer mild flavors. The bulgogi will still be delicious without the heat!

How long can I marinate the beef?

I’ve marinated it for up to 24 hours with fantastic results. The longer you marinate, the more flavorful your Korean beef bulgogi becomes.

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What to Serve With Korean Beef Bulgogi

I love serving my Korean Beef Bulgogi over steamed jasmine rice with a side of kimchi and pickled vegetables.

My family also enjoys it wrapped in butter lettuce cups with some sriracha mayo.

It’s perfect for casual dinners or when you want to impress guests with authentic Korean flavors!