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Beef Bulgogi Recipe

Korean Beef Bulgogi

This authentic Korean beef bulgogi recipe features tender, thinly-sliced ribeye steak marinated in a perfect blend of soy sauce, brown sugar, sesame oil, and Korean pear. The meat cooks in just minutes, creating a caramelized, smoky flavor that rivals your favorite Korean BBQ restaurant. Serve with steamed rice and traditional Korean sides for an unforgettable meal.
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Prep Time 45 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: Asian, Korean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1½ pounds boneless ribeye steak or top sirloin
Marinade Ingredients
  • ½ small Korean pear peeled and coarsely grated (or Bosc pear)
  • ¼ cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon gochujang Korean red pepper paste
For Cooking & Garnish
  • 2 tablespoons vegetable oil divided
  • 2 green onions thinly sliced
  • 1 teaspoon toasted sesame seeds for garnish

Equipment

  • Cast Iron Grill Pan
  • Sharp knife
  • Cutting board
  • Medium mixing bowl
  • Gallon-size Zip-lock Bag
  • Box grater

Method
 

  1. Wrap the ribeye steak in plastic wrap and place in the freezer for 30 minutes. This will make it easier to slice thinly.
  2. Remove the steak from freezer and unwrap. Using a sharp knife, slice the steak across the grain into ¼-inch thick slices.
  3. In a medium bowl, combine the grated pear, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang. Mix well to create the marinade.
  4. Place the sliced steak and marinade in a gallon-size zip-lock bag. Seal and massage gently to coat all pieces. Marinate for at least 2 hours or overnight in the refrigerator, turning the bag occasionally.
  5. Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat until hot and shimmering.
  6. Working in batches to avoid overcrowding, add the marinated steak to the pan in a single layer. Cook for 2-3 minutes per side until charred and cooked through.
  7. Remove the first batch and repeat with the remaining tablespoon of oil and remaining steak pieces.
  8. Serve immediately, garnished with sliced green onions and toasted sesame seeds. Enjoy with steamed rice and Korean side dishes.

Notes

Freezing Tips: Freeze the steak for exactly 30 minutes - longer will make it too hard to slice, shorter won't firm it up enough.
Meat Substitutions: Top sirloin, flank steak, or skirt steak work well as budget-friendly alternatives.
Pear Substitute: If Korean pear isn't available, use Bosc pear or Fuji apple.
Storage: Marinated raw bulgogi can be frozen for up to 2 months. Cooked bulgogi keeps in the refrigerator for 2-3 days.
Serving Suggestions: Traditional accompaniments include kimchi, pickled vegetables, ssamjang (Korean BBQ sauce), and perilla leaves for wrapping.