Korean Beef Bulgogi Recipe
Learn our method for making the best Korean beef bulgogi! Succulent slices of marbled beef are marinated until tender, then pan-seared, resulting in mouth-wateringly tender meat with caramelized edges and bold flavor.
How to Make the Best Korean Beef Bulgogi
Korean beef bulgogi is one of the most beloved dishes in Korean cuisine, and for good reason. The word “bulgogi” literally means “fire meat,” referring to the traditional cooking method of grilling thin slices of marinated beef over an open flame. This recipe captures all the magic of authentic bulgogi with its perfect balance of sweet, savory, and slightly spicy flavors.
The secret to exceptional bulgogi lies in the marinade. The grated pear is a traditional ingredient that acts as a natural tenderizer, breaking down the proteins in the beef while adding subtle sweetness. Combined with soy sauce, sesame oil, garlic, ginger, and gochujang, this marinade transforms ordinary beef into something truly extraordinary. The longer you let the meat marinate, the more flavorful and tender it becomes.
Serve your bulgogi with steamed rice, fresh lettuce leaves for wrapping, and an array of Korean side dishes (banchan) for an authentic dining experience. It’s also delicious in bibimbap bowls, tacos, or simply eaten straight from the pan.
Korean Beef Bulgogi
Learn our method for making the best Korean beef bulgogi! Succulent slices of marbled beef are marinated until tender, then pan-seared, resulting in mouth-wateringly tender meat with caramelized edges and bold flavor.
Ingredients
Bulgogi Marinade
Beef
Garnish
Instructions
Prepare the Marinade
- In a bowl, mix together grated pear, soy sauce, sugar, sesame oil, garlic, ginger, and gochujang.
- Place steak strips in the marinade in a sealed container or ziplock bag. Marinate for at least 2 hours and up to 24 hours in the fridge.
Cook the Bulgogi
- Remove the marinated meat from the fridge and let it sit at room temperature for a few minutes before cooking. Shake excess marinade off the steak (save it!) before cooking—this will help it sear rather than steam.
- Heat oil in a cast iron skillet or grill pan to medium-high heat. Sear in batches in a single layer, roughly 2 minutes per side. Avoid moving or overcrowding the pan.
- If there is leftover marinade, add it to the pan after cooking the meat, simmer for 30 seconds, then drizzle it over the cooked meat.
Serve
- Arrange cooked meat on a platter and sprinkle with sliced green onions, toasted sesame seeds, freshly ground black pepper, red pepper flakes, and fresh cilantro.
Notes
- For the best results, freeze the steak for 30-45 minutes before slicing—this makes it easier to cut thin, even slices.
- You can substitute ribeye with sirloin, strip loin, or flat iron steak.
- For a gluten-free option, use liquid aminos instead of soy sauce.
- The marinated meat can be stored in the fridge for up to 3 days or frozen for meal prep.
