Make authentic Korean BBQ at home with this easy bulgogi recipe! Thinly sliced beef is marinated in a flavorful, slightly sweet and savory sauce, then quickly stir-fried. Serve with rice, lettuce wraps, kimchi, pickled vegetables, green onions, and sesame seeds.
What is Bulgogi Beef?
Bulgogi (불고기) is a classic Korean dish made of thinly sliced meat (beef, pork, or chicken) marinated in a sweet-savory sauce, then stir-fried or grilled. The marinade typically includes soy sauce, sugar, sesame oil, garlic, and crushed pear for tenderizing. Traditionally made with sirloin, ribeye, or brisket, bulgogi is juicy, flavorful, and cooks quickly. It’s usually served with rice, lettuce wraps (or perilla leaves), kimchi, and spicy gochujang. Other popular accompaniments are pickled vegetables, Japchae (Glass Noodles) and fried egg.
Restaurant-quality recipe
Long before my food blogging days, I spent two years working for a major Korean auto company—where I got just as much of an education in Korean food as I did in business. Then, about 10 years ago, my family moved to Queens, NYC, where, believe it or not, you’ll find some of the best Korean BBQ restaurants run by first-generation Korean chefs. Fast forward a decade, countless plates of bulgogi later, and I’m finally sharing this well-tested, battle-hardened recipe. You’re welcome!
Ingredient Notes & Substitutions
- Beef: I used boneless ribeye. Other beef options include sirloin, filet, or NY strip steak.
- Pear: If Asian pears are not easy to find, replace it with Bosc pear or any sweet apple of choice!
- Yellow onion: Shallots or red onions can be substituted for the regular yellow onion.
- Brown sugar: You can also use white granulated sugar.
- Soy sauce: Use a regular or low-sodium. If you're gluten-free, make sure to use GF soy sauce. Tamari or coconut aminos are other gluten-free alternatives.
- Is Gochujang gluten-free? Not always! Traditional gochujang is made with fermented soybeans and wheat or barley, so many brands are not gluten-free. However, there are gluten-free versions available—just check the label or look for ones specifically marked GF. You can also use sriracha if you don't have Gochujang.
- Sesame seed oil: A little toasted walnut or peanut oil can work in a pinch.
- Use neutral cooking oils to fry beef like vegetable, canola, avocado, sunflower, peanut, or safflower—perfect for high-heat cooking without overpowering flavors. Skip strong oils like olive or coconut.
- Fresh Garlic & Ginger: Powdered versions can work, but fresh is always best!
Variations
Bulgogi beef is super versatile, so feel free to unleash your inner kitchen wizard and have fun with these delicious variations:
- Vegan/Vegetarian Bulgogi: Substitute beef with tofu, tempeh, or plant-based meat alternatives. Just press tofu to remove excess moisture for better texture.
- Spicy Bulgogi: Add heat by incorporating Sriracha, Gochujang, or your favorite Asian hot sauce into the marinade or drizzle over the cooked beef.
- Chicken Bulgogi: Swap the beef for boneless chicken (preferably thighs for juiciness) and marinate it the same way.
- Pork Bulgogi: Use thinly sliced pork (like shoulder or belly) instead of beef.
- Bulgogi Tacos: Serve bulgogi beef in soft corn or flour tortillas with fresh toppings like kimchi, cilantro, and a squeeze of lime to create a fun, Asian fusion-style meal.
- Beef and Veggie Bulgogi: Add sliced vegetables like bell peppers, onions, mushrooms, and zucchini to the marinade and stir-fry along with the beef for a colorful, veggie-packed dish.
What is a traditional way to tenderize meat for Korean bulgogi?
The traditional method for tenderizing meat in Korean bulgogi involves marinating it with Asian pear (or Korean pear). The pear contains natural enzymes, like calpain and bromelain, which help break down the meat’s fibers, making it extra tender and juicy. Other common tenderizing ingredients include:
- Grated onion – Adds sweetness and helps soften the meat.
- Soy sauce – Enhances umami while slightly tenderizing.
- Brown sugar or honey – Helps caramelize the meat when cooked.
For best results and maximum tenderness, thinly slice the beef and let it marinate for at least a few hours or overnight!
Tips for the Best Korean Bulgogi
- Beef: I usually buy thinly sliced meat at any Asian or Hispanic store. However, if you can’t find thinly shaved ribeye you can either cut it from frozen or slightly frozen against the grain. If your ribeye is thawed, place in the freezer for around 30-45 minutes or until it’s stiffened up a little. Then, proceed to slice the meat thinly with a very sharp knife. Don’t worry about getting perfect slices.
- Gochujang (Korean chili paste): This is a fairly easy to find condiment. Most major grocery stores and all Asian grocery stores should carry it. There are different varieties and spice levels, so make sure to choose the one that you prefer.
- Can you replace sugar with other sweeteners? You CAN replace the sugar with honey, maple syrup, or agave, however, honey tends to overpower the flavor of everything else and agave can make the sweetness a bit medicinal. Maple syrup would not be a great substitute as it also can overpower the other flavors. We recommend sticking with regular sugars for this recipe.
Can I eat this hot or cold?
We love eating Bulgogi Beef straight from the pan or grill, when it's juicy and flavorful.
Best accompaniments for Bulgogi Beef
- Rice: Steamed white or brown rice to soak up the flavorful juices of the Korean BBQ sauce.
- Lettuce Wraps (Ssam): Wrap bulgogi in lettuce leaves with garlic, sliced chili, and ssamjang (Korean dipping sauce).
- Kimchi: A tangy, spicy contrast to the sweet-savory beef.
- Pickled Vegetables: Such as pickled radish or cucumber for a refreshing crunch.
- Japchae (Glass Noodles): A chewy, slightly sweet noodle dish well with so many Korean meals.
- Fried Egg: Adds richness when served on top of rice.
Storage Instructions
- Refrigerate the leftover beef in an airtight container for up to 5 days.
- To reheat, simply microwave for 30 seconds to a minute or lightly reheat in a hot pan.
- To freeze, place in a ziploc bag and squeeze all the air out. It will last up to 1 month.
- To defrost, place the bag in the fridge overnight and follow reheating instructions above.
Beef Bulgogi (Korean BBQ Beef)
Ingredients
Marinade
- 1 large Asian pear (or Bosc pear) peeled, cored and chopped into cubes
- 4 cloves garlic roughly chopped
- 1 inch fresh ginger peeled and roughly chopped
- ⅓ cup soy sauce
- ¼ cup packed brown sugar
- 2 tablespoons sesame seed oil
- 1 tablespoon gochujang
Beef
- 1 ½ pounds ribeye steak boneless, very thinly sliced or shaved *see tip
- 1 small yellow onion sliced thin
- 1 tablespoon neutral cooking oil divided
- salt and pepper
For serving (optional)
- white rice
- kimchi
- lettuce
- green onion sliced thin
- sesame seeds
Instructions
Marinade
- Blend the Asian pear, garlic, ginger, soy sauce, brown sugar, sesame seed oil, and gochujang in a food processor or a blender until a paste forms.
- Salt and pepper the beef and place in a gallon ziploc bag with the yellow onion. Do not put in the neutral oil at this point as it will be used for cooking.
- Pour the marinade into the ziploc bag with the beef, making sure to coat all the pieces, and marinate overnight.
Cook the beef
- Remove the beef from the fridge and let it come to room temperature for 1 hour.
- Heat a large skillet over high heat until smoking then pour in 1 teaspoon of neutral oil. Using tongs, remove the beef from the bag and place into the pan without crowding it. You may need to cook the beef in batches.
- Leave the beef without disturbing it for 30 seconds to 1 minute to char the meat. Flip the beef and char as best you can on the other side. The beef should cook very quickly so try not to leave it in the pan too long. You are welcome to even leave some pink if you like your steak medium or medium rare, but at least get some char on it.
Serve
- Serve immediately and garnish with green onion and sesame seeds. I recommend serving the beef over bowls of hot rice and accompanied with kimchi or any of your favourite Korean sides. If using the lettuce, place a spoonful of the rice, beef, and kimchi in a leaf and enjoy!
- Note: I provided helpful step-by-step photos below this recipe card.
Notes
- Cutting board
- Knife
- Gallon plastic bag
- Blender
- Large pan tongs
- Beef: I used boneless ribeye. Other beef options include sirloin, filet, or NY strip steak. Look for thinly sliced ribeye at Asian or Hispanic stores. If you can’t find it, freeze your ribeye for 30-45 minutes until firm, then slice thinly against the grain with a sharp knife.
- Pear: I used an Asian pear. You can replace it with Bosc pear or any sweet apple.
- Gochujang (Korean chili paste): Easy to find at major grocery stores or Asian markets. Pick the spice level that suits you best!
- Sweeteners: I used brown sugar, your next best choice is granulated white sugar. You can swap sugar with honey, maple syrup, or agave, but those are not ideal substitutions. Honey might overpower the flavor, and agave can taste medicinal. Stick with regular sugars for the best results.
- Yellow onion: Shallots or red onions can be substituted for the regular yellow onion.
- Vegan/Vegetarian: Replace the beef with any vegan or vegetarian protein of choice. You can use extra firm tofu or plant-based meats.
- Chicken or pork: You can easily make this dish with chicken or pork as well!
- Tacos: You can make the beef and serve them as tacos if you’d like! Top with your favorite ingredients and enjoy!
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
How to Make Bulgogi Beef (step-by-step photos)
Make marinade by blending Asian pear, garlic, ginger, soy sauce, brown sugar, sesame oil, and gochujang into a paste.
Season the thinly sliced beef with salt and pepper, then place it in a gallon-sized Ziploc bag with sliced onion.
Pour in the marinade, ensuring the beef is well coated, and refrigerate overnight.
Let the beef sit at room temperature for an hour. Heat a skillet over high heat until smoking, then add 1 teaspoon of neutral oil. Sear the beef in batches for 30–60 seconds per side until charred. Cook to your preferred doneness—medium or medium-rare is fine!
Garnish with green onions and sesame seeds. Serve over hot rice with kimchi or your favorite Korean sides.
Made this for my family and they all loved it!!! Easy to follow and great instructions!