Why You’ll Love This Recipe
Beef Bulgogi is a mouthwatering Korean dish that’s sure to become a family favorite. With its tender, juicy beef slices marinated in a sweet, savory, and smoky mixture of soy sauce, sesame oil, garlic, ginger, and the unique addition of grated Asian pear, this dish is bursting with flavor. The beef sears to perfection in a hot skillet, creating a caramelized, slightly crispy edge while staying tender inside. Whether you’re a seasoned cook or a beginner, this recipe is simple yet full of bold flavors that rival any Korean restaurant dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the beef:
- 1 1/2 pounds rib eye, top sirloin, or flank steak, thinly sliced across the grain (less than 1/8”)
For the marinade:
- 1/4 cup low sodium soy sauce
- 1/4 of an Asian pear, grated (or substitute with a sweet apple like Fuji)
- 3 tablespoons brown sugar
- 1 tablespoon sweet Japanese rice wine (may substitute dry sherry)
- 1 tablespoon toasted sesame oil
- 1 tablespoon Gochuchang (Korean chili paste) (see Notes)
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon pepper
- 3 scallions, chopped
For later:
- 1 tablespoon toasted sesame seeds (divided)
- Additional scallions for garnish (optional)
Instructions
1. Prepare the marinade:
In a shallow bowl or freezer bag, combine the soy sauce, grated Asian pear (or apple), brown sugar, rice wine, sesame oil, gochuchang, minced garlic, grated ginger, pepper, and chopped scallions. Whisk everything together until well combined.
2. Marinate the beef:
Add the thinly sliced beef to the marinade and turn to coat. Cover and let it marinate at room temperature for 30 minutes if using rib-eye or top sirloin (or refrigerate for up to overnight). If using tougher cuts like flank or skirt steak, marinate for at least 2 hours or overnight for the best flavor.
3. Sear the beef:
Once marinated, allow the beef to sit at room temperature for 30 minutes. Heat 1 tablespoon of vegetable oil over medium-high heat in a large cast iron skillet, wok, or stainless steel pan.
4. Cook in batches:
Working in 4 batches, add the beef to the skillet, using tongs to grab the meat so that the excess marinade drips off. Arrange the beef in a single layer and sear for 1-2 minutes. Flip and cook for an additional 1-2 minutes or until the beef is browned but still tender, being careful not to overcook. After each batch, transfer the beef to a plate and cover with foil. Repeat with the remaining beef.
5. Final touches:
After all the beef is cooked, sprinkle with toasted sesame seeds and stir to combine. Garnish with additional chopped scallions if desired. Serve with extra gochuchang for added heat, and enjoy!
Servings and Timing
- Servings: 6
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Heat levels: Adjust the amount of gochuchang to control the spice level. For a milder version, reduce the amount or omit it entirely.
- Vegetable add-ins: Add thinly sliced onions, mushrooms, or bell peppers to the pan while cooking the beef for extra texture and flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the cooked Bulgogi for up to 3 months. Reheat in a skillet over low heat until warmed through.
- Reheating: To reheat, warm in a skillet with a splash of water or broth to restore moisture.
FAQs
Can I make this without Gochuchang?
If you don’t have Gochuchang, you can substitute it with a mixture of 1-2 teaspoons of chili flakes or a sweet and spicy chili sauce like sriracha, though the flavor will differ slightly.
How thin should I slice the beef?
Aim for slices that are less than 1/8 inch thick for the best texture. If you have trouble slicing the beef thinly, freeze the meat for 1-2 hours before slicing to make it easier to cut.
Can I use other cuts of beef?
Yes, other cuts like flank steak or skirt steak work well, but they may require a longer marinating time for optimal tenderness.
Can I substitute the pear in the marinade?
Yes, you can substitute with a Fuji apple or a Bosc pear if you can’t find an Asian pear.
How do I get the beef slices thin?
If you’re not sure how to slice the beef thinly, ask your butcher to slice it for you. Alternatively, partially freeze the beef for 1-2 hours before slicing—it will firm up enough to make thin, even cuts.
What should I serve with Beef Bulgogi?
Bulgogi is often served with steamed rice, kimchi, or a simple salad. You can also serve it with sautéed vegetables or lettuce wraps for a low-carb option.
Can I make this recipe ahead of time?
Yes! You can marinate the beef overnight and cook it just before serving. Leftovers also reheat beautifully for later meals.
Can I cook this on a grill?
Yes! If you prefer grilling, thread the marinated beef onto skewers and grill over medium-high heat for about 3-4 minutes per side, or until it reaches your desired level of doneness.
How do I keep the beef tender?
Thinly slicing the beef against the grain is key to ensuring it remains tender. Also, cooking it in batches in a hot skillet helps caramelize the beef and keeps it juicy.
Is this recipe spicy?
The spice level depends on the amount of gochuchang you use. For a mild version, reduce the gochuchang or omit it altogether.
Conclusion
This Beef Bulgogi is a flavorful and easy-to-make dish that brings the authentic taste of Korean cuisine to your home. With tender beef, a savory-sweet marinade, and a quick sear in a hot skillet, you’ll have a restaurant-quality meal in just 25 minutes. Perfect for busy nights or impressing guests at dinner parties, this recipe is sure to become a favorite in your cooking repertoire!
Beef Bulgogi
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten Free
Description
Beef Bulgogi is a mouthwatering Korean dish with tender beef slices marinated in a sweet, savory, and smoky mixture of soy sauce, sesame oil, garlic, ginger, and grated Asian pear. It’s easy to make and full of bold flavors.
Ingredients
1 1/2 pounds rib eye, top sirloin, or flank steak, thinly sliced across the grain
1/4 cup low sodium soy sauce
1/4 of an Asian pear, grated (or substitute with a sweet apple like Fuji)
3 tablespoons brown sugar
1 tablespoon sweet Japanese rice wine (or dry sherry)
1 tablespoon toasted sesame oil
1 tablespoon Gochuchang (Korean chili paste)
4 garlic cloves, minced
1 tablespoon freshly grated ginger
1/2 teaspoon pepper
3 scallions, chopped
1 tablespoon toasted sesame seeds (divided)
Additional scallions for garnish (optional)
Instructions
- Prepare the marinade: In a bowl or freezer bag, mix soy sauce, grated Asian pear (or apple), brown sugar, rice wine, sesame oil, gochuchang, minced garlic, grated ginger, pepper, and chopped scallions. Whisk to combine.
- Marinate the beef: Add the sliced beef to the marinade and toss to coat. Cover and marinate for 30 minutes at room temperature or up to overnight for tougher cuts.
- Sear the beef: Heat 1 tablespoon vegetable oil over medium-high heat in a large pan. Cook the beef in batches, searing each side for 1-2 minutes until browned but tender. Transfer to a plate and cover with foil. Repeat with remaining beef.
- Final touches: Sprinkle the cooked beef with toasted sesame seeds and stir. Garnish with additional scallions and serve with extra gochuchang if desired.
Notes
If you don’t have gochuchang, use a mix of chili flakes or a sweet chili sauce like sriracha.
Freeze beef for 1-2 hours before slicing to make it easier to cut thin slices.
For a milder version, adjust the amount of gochuchang or omit it entirely.
Substitute Asian pear with Fuji apples or Bosc pears if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
