Korean BBQ Beef (Bulgogi) – Easy & Flavorful Recipe
1. Introduction
When it comes to Korean cuisine, few dishes are as iconic and crowd-pleasing as Korean BBQ Beef, also known as Bulgogi. This dish features thin slices of beef marinated in a flavorful blend of soy sauce, garlic, ginger, sesame oil, and a touch of sweetness, then grilled or pan-seared until tender and caramelized.
What makes bulgogi so special is its balance: salty and savory from soy, sweet from sugar or pear, nutty from sesame, and aromatic from garlic and ginger. It’s a recipe that’s both simple enough for weeknights and special enough for gatherings.
Why you’ll love this recipe:
- Quick cooking – Thin slices cook in minutes.
- Restaurant-quality at home – Tastes just like Korean BBQ.
- Versatile – Serve with rice, lettuce wraps, or noodles.
- Make-ahead friendly – Marinate the beef overnight for deeper flavor.
2. Ingredients Breakdown
For the Marinade:
- Soy Sauce – The salty base of the marinade.
- Brown Sugar (or honey) – Balances the soy and adds caramelization.
- Sesame Oil – Nutty and rich flavor.
- Garlic & Ginger – Classic aromatics for depth.
- Asian Pear (or apple) – Traditional ingredient that tenderizes the meat and adds natural sweetness.
- Rice Vinegar or Mirin – A little acidity for balance.
- Black Pepper – Mild heat.
For the Beef:
- Ribeye, Sirloin, or Flank Steak – Thinly sliced against the grain for tenderness.
- Green Onions – Mixed into the marinade and garnish.
- Sesame Seeds – Adds crunch and nuttiness when served.
Substitutions:
- Use chicken or pork instead of beef for variation.
- Apple juice can replace pear if unavailable.
- Gluten-free soy sauce (tamari) for gluten-sensitive diets.
3. Step-by-Step Instructions
- Prepare the Beef
Freeze beef for 30 minutes to make slicing easier. Slice thinly against the grain. - Make the Marinade
In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, and rice vinegar. Stir well. - Marinate the Beef
Add beef slices and green onions. Toss to coat. Cover and refrigerate at least 1 hour (overnight is best). - Cook the Beef
Heat a grill pan or skillet over medium-high heat. Cook beef in single layers for 2–3 minutes per side until caramelized. Avoid overcrowding. - Garnish and Serve
Sprinkle with sesame seeds and chopped scallions. Serve hot with rice, kimchi, and lettuce wraps.
4. Tips and Variations
- Thinner is better: Thin slices cook faster and stay tender.
- Charcoal grill: For an authentic smoky flavor, cook on a charcoal BBQ.
- Spicy Bulgogi: Add gochujang (Korean chili paste) to the marinade.
- Vegetarian option: Use mushrooms or tofu instead of beef.
- Meal prep: Double the recipe and freeze marinated beef in portions.
5. Serving Suggestions
- Serve with steamed rice and kimchi for a traditional Korean meal.
- Wrap in lettuce leaves with rice, ssamjang (Korean dipping sauce), and veggies.
- Add as a topping for bibimbap (Korean rice bowls).
- Pair with side dishes like pickled radish, cucumber salad, or japchae noodles.
6. Storage and Reheating
- Fridge: Store cooked bulgogi in an airtight container for up to 3 days.
- Freezer: Freeze uncooked marinated beef for up to 2 months. Thaw before cooking.
- Reheat: Warm gently in a skillet or microwave until heated through.
7. Recipe Notes
- Best results with well-marbled beef like ribeye.
- Can be prepped ahead of time—marinate 24 hours for maximum flavor.
- If cooking indoors, open a window—beef caramelization can get smoky.
8. Nutrition Information (Per Serving – approx. 1 cup cooked bulgogi)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 30g |
| Carbohydrates | 15g |
| Fiber | 1g |
| Sugar | 9g |
| Fat | 22g |
| Saturated Fat | 7g |
| Sodium | 820mg |
| Cholesterol | 85mg |
| Iron | 15% DV |
| Calcium | 6% DV |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card
Course: Main Dish
Cuisine: Korean
Servings: 4
Prep Time: 15 minutes (plus marinating)
Cook Time: 10 minutes
Total Time: 25 minutes (plus marinating)
Ingredients:
- 1 ½ lbs ribeye or sirloin, thinly sliced
- ½ cup soy sauce
- 3 tbsp brown sugar (or honey)
- 2 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- ½ Asian pear (or apple), grated
- 2 tbsp rice vinegar or mirin
- ½ tsp black pepper
- 3 green onions, sliced
- 1 tbsp sesame seeds
Instructions:
- Slice beef thinly against the grain.
- Mix soy sauce, sugar, sesame oil, garlic, ginger, pear, vinegar, and pepper in a bowl.
- Add beef and green onions, marinate at least 1 hour.
- Cook beef on hot grill pan or skillet for 2–3 minutes per side.
- Garnish with sesame seeds and serve.
10. FAQs
Q1: Can I cook bulgogi in the oven?
Yes, broil on high for 5–7 minutes, flipping once.
Q2: Can I make it ahead?
Yes, marinate beef up to 24 hours ahead or freeze in marinade.
Q3: What’s the best cut of beef for bulgogi?
Ribeye, sirloin, or flank steak sliced thinly.
Q4: Is bulgogi spicy?
Traditional bulgogi isn’t, but you can add gochujang for spice.
Q5: What sides go best with Korean BBQ beef?
Rice, kimchi, lettuce wraps, and Korean side dishes (banchan).
11. Final Thoughts
This Korean BBQ Beef (Bulgogi) is a dish that delivers big flavor with surprisingly little effort. Tender, juicy, and packed with sweet-savory notes, it’s a recipe that works for both weeknight dinners and special gatherings.
Serve it family-style with rice, kimchi, and lettuce wraps, and you’ll feel like you’re at a Korean BBQ restaurant—without leaving home.