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Bulgogi Beef (Korean BBQ beef) on a large platter.
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Beef Bulgogi (Korean BBQ Beef)

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.
Course Main Course
Cuisine Asian, Korean
Keyword bulgogi beef
Prep Time 10 minutes
Cook Time 10 minutes
Marinate Time 12 hours
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 560kcal
Author Julia

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
US Customary - Metric

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

  • 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.  

Simple Variations:

  • 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!

Storage and Reheating Tips:

  • Refrigerate the leftover Bulgogi beef in an airtight container for up to 5 days.
  • To reheat, microwave for 30 seconds to a minute or warm in a hot pan.
  • For freezing, place in a ziploc bag, remove air, and freeze for up to 1 month.
  • To defrost, refrigerate overnight and reheat as instructed.

You will need these supplies: 

  • Cutting board
  • Knife
  • Gallon plastic bag
  • Blender
  • Large pan
  • Tongs
YOUR FEEDBACK: 
  • If you have any questions or feedback about this recipe, I'm always looking forward to hearing from you in my comment section below.

Nutrition

Calories: 560kcal | Carbohydrates: 27g | Protein: 37g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 1175mg | Potassium: 641mg | Fiber: 2g | Sugar: 20g | Vitamin A: 48IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 4mg