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Easy Korean BBQ Beef Bulgogi Recipe is a super delicious and easy recipe with a flavorful marinade! Thin, tender slices of meat cook very quickly, so dinner can be on the table in the time it takes to cook white rice.
The combination of savory beef and sweet ginger marinade is always a big hit. It’s time for Korean BBQ at home!
What is beef bulgogi?
So what is Korean bulgogi? “Bul” means fire in Korean, and “goki” means meat. This is “fire meat”! So, let’s slice it thinly and quickly cook it at high temperature!
Korean beef bulgogi ingredients
To make delicious Korean BBQ Beef Bulgogi, you only need three things: a good cut of beef, a delicious marinade, and heat.
Boneless Ribeye or Top Sirloin: A tender, marbled cut that is juicy and absorbs marinades beautifully. Soy sauce: A salty base that gives bulgogi a deep flavor. Brown sugar: Balances the salty and sweet flavors and helps caramelize the beef while cooking. Sesame oil: Adds a rich nutty aroma and authentic Korean flavor. Garlic: Adds depth of flavor and punch to traditional Korean barbecue. Ginger Root: Adds warmth and freshness and balances sweet and salty flavors. Mirin: A slight sweetness and sourness that tightens up the marinade. Korean Red Pepper Flakes: Add a layer of mild spiciness and smoky, complex flavor. You could also use gochujang. Vegetable oil: A neutral oil that helps cook over high heat and prevents sticking. Sesame: A nutty garnish that enhances texture, crunch, and flavor. Green onions: Balance the freshness and brightness with the richness of the beef. Asian Pear: Natural softeners and a subtle fruity sweetness give bulgogi a unique taste. It’s more serious, but it’s totally fine to skip.
What part of beef goes well with bulgogi?
Ribeye has the most flavor and is my favorite choice, but sirloin, tenderloin, or skirt steak are great as well. The most important thing is to choose tender, marbled beef. Avoid lean cuts like brisket or flank steak, as they will be too tough.
How to quickly and thinly slice steak for authentic beef dishes
The beef is cut into thin pieces along the grain to make them easier to chew and marinated overnight. The marinade tenderizes the beef and makes it taste better when barbecued over charcoal. To get very thin slices, wrap in plastic wrap and freeze for 20-30 minutes.
How to make Korean BBQ Beef Bulgogi
Prepare the beef: Wrap the steak in plastic wrap and place in the freezer for 30 minutes. Unwrap the steak and slice across the grain into 1/4-inch thick slices. Make the marinade: Combine all ingredients in a small bowl. Marinate the steak: Place the sliced meat and bulgogi marinade in a gallon-sized Ziploc bag and marinate in the refrigerator for at least 2 hours (up to overnight). Cook the beef: Heat a little vegetable oil in a cast iron skillet over medium heat and sear the steak in batches until browned on both sides. Remove to a plate. Add more oil as needed until the meat is browned all over. Combine with sauce: Return all meat to pot and add sauce. Stir until the sauce thickens. To eat: Serve the meat and sauce over rice and garnish with sesame seeds and green onion slices.
How to serve bulgogi beef
We usually eat this beef bulgogi in a bowl with rice and stir-fried vegetables. It’s also delicious wrapped in lettuce! The next thing I want to try is Korean style tacos! Hmm!
Storage and reheating
Store leftovers in an airtight container in the refrigerator. It will last for about 4 to 5 days. Best reheated on the stovetop in a skillet.
Beef bulgogi is also best kept frozen. I prefer to use FoodSaver to store leftovers. Stored for up to 3 months. You can also store it in a freezer-safe container.
Korean bulgogi beef proves that with a few simple ingredients, you can create something completely unforgettable. Easy enough for a busy weeknight, yet flavorful enough to share with friends and family for a special dinner. No matter how you serve it, this dish will gather everyone around the table. It’s exactly the way we like it.
More beef recipes to try:
Watch the video on how to make easy Korean BBQ Beef Bulgogi.
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Wrap the steak in plastic wrap and place in the freezer for 30 minutes. Unwrap on a cutting board and slice along the grain into 1/4-inch thick slices.
1 1/2 lb boneless ribeye or top sirloin
In a small bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, mirin, and pepper flakes.
1/4 cup soy sauce, 2 tablespoons brown sugar, 1 and 1/2 tablespoons sesame oil, 3 cloves of garlic, 1 tablespoon ginger root, 1/4 teaspoon Korean red pepper flakes, 1 tablespoon mirin
Pour into a blender, add the pears and blend until smooth.
1 pear (optional)
Place the steak in a gallon-sized Ziploc bag with the soy sauce mixture. Marinate for at least 2 hours or overnight, turning the bag occasionally. I like to vacuum pack and quickly make a marinade and cook with the sauce.
Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Do not add all the meat at once. Working in batches, add the steaks to the grill pan in a single layer and sear, turning once, until charred and cooked through, about 2 to 3 minutes per side, then remove to a plate.
2 tablespoons vegetable oil
Repeat with remaining 1 tablespoon vegetable oil and steak. Add all the meat back in, add the sauce, simmer until thickened and serve over rice with sesame seeds and green onions.
2 tablespoons vegetable oil, 2 teaspoons sesame seeds, 2 green onions
calorie: 317kcal, carbohydrates: 11g, protein: twenty fourg, fat: 20g, Saturated fat: 8g, Polyunsaturated fats: 2g, Monounsaturated fats: 9g, cholesterol: 69mg, sodium: 625mg, potassium: 391mg, fiber: 1g, sugar: 8g, Vitamin A: 89IU, Vitamin C: 3mg, calcium: 28mg, iron: 2mg
Nutritional information is automatically calculated and should only be used as a rough guide.
