Korean Beef Bulgogi
This Korean Beef Bulgogi recipe delivers tender, juicy beef coated in a sweet, savory, umami-rich marinade—just like your favorite Korean BBQ restaurant. Made with simple ingredients and cooked quickly in a hot skillet, this easy bulgogi recipe is perfect for busy weeknights, meal prep, or family dinners. If you’ve struggled with tough or overly salty bulgogi before, this method fixes that with the right marinade balance and cooking technique.
Ingredients
- 1½ lb thinly sliced beef ribeye, sirloin, or top round
- ½ large yellow onion thinly sliced
- 3 green onions sliced (plus more for garnish)
- 1 small Asian pear or apple grated
- ½ cup soy sauce or tamari for gluten-free
- 3 tbsp brown sugar
- 1½ tbsp sesame oil
- 4 cloves garlic minced
- 1 tsp fresh ginger grated
- ½ tsp black pepper
- 1 –2 tbsp neutral cooking oil avocado or vegetable
- Toasted sesame seeds for garnish (optional)
Instructions
- Make the marinade:
- In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear (or apple), and black pepper.
- Marinate the beef:
- Add sliced beef and onions to the bowl. Gently massage the marinade into the meat. Cover and marinate for at least 30 minutes, up to 8 hours in the refrigerator.
- Heat the pan:
- Heat a large skillet or cast-iron pan over medium-high heat. Add a small amount of oil once hot.
- Cook the bulgogi:
- Add beef in a single layer (cook in batches if needed). Cook 2–3 minutes per side until caramelized and cooked through.
- Finish and serve:
- Remove from heat, rest for 2 minutes, then garnish with sesame seeds and green onions. Serve immediately.
Notes
- Do not marinate longer than 12 hours—thin beef can become mushy.
- High heat is key for caramelization and authentic flavor.
- Avoid overcrowding the pan to prevent steaming.