Sweet, savory, and smoky marinated beef grilled to caramelized perfection
Korean Beef Bulgogi
Prep Time
20 min
Cook Time
10 min
Total Time
2 hr 30 min
Servings
4
About 4 servings
Difficulty
Medium
Cost
Moderate
$$
Sarah Chen
(Updated )
Bulgogi — literally "fire meat" in Korean — is one of the most iconic dishes in Korean cuisine, and for good reason. Paper-thin slices of beef are bathed in a marinade that balances sweet, salty, savory, and nutty in perfect harmony, then cooked over high heat until the edges caramelize and char. The result is deeply flavorful meat that is tender enough to practically melt in your mouth.
The traditional marinade relies on a secret weapon: Asian pear. This fruit contains enzymes that naturally tenderize the beef while adding a subtle, clean sweetness that cane sugar simply cannot replicate. Combined with soy sauce, toasted sesame oil, garlic, and a touch of black pepper, it creates a marinade that infuses every fiber of the meat.
Serve bulgogi wrapped in crisp lettuce leaves with steamed rice, pickled radish, and a dab of gochujang, or pile it into a rice bowl with all the fixings. Once you have tasted homemade bulgogi, you will understand why Korean BBQ restaurants have such devoted followings.
Ingredients
Bulgogi Marinade
- 1.5 lbs 1.5 lbs ribeye or sirloin, thinly sliced, sliced 1/8-inch thin against the grain
- 0.5 1/2 Asian pear, grated (or 2 tbsp pear juice), grated
- 0.25 cup 1/4 cup soy sauce
- 2 tablespoons 2 tablespoons brown sugar
- 2 tablespoons 2 tablespoons toasted sesame oil
- 5 cloves 5 cloves garlic, minced, minced
- 1 tablespoon 1 tablespoon fresh ginger, grated, grated
- 1 tablespoon 1 tablespoon rice wine (mirin)
- 0.5 teaspoon 1/2 teaspoon black pepper
- 1 1 small yellow onion, thinly sliced, thinly sliced
- 3 3 green onions, cut into 2-inch pieces, cut into 2-inch pieces
For Serving
- Steamed white rice
- Butter lettuce leaves for wrapping
- 1 tablespoon 1 tablespoon sesame seeds for garnish, for garnish(optional)
Instructions
- 120 minutes in freezer
Place the beef in the freezer for 20 minutes to firm it up, making it easier to slice thinly. Slice against the grain into pieces approximately 1/8-inch thick.
Note:If your butcher can slice it for you, even better. Many Asian grocery stores sell pre-sliced bulgogi meat.
- 2
Grate the Asian pear directly into a large bowl. Add the soy sauce, brown sugar, sesame oil, garlic, ginger, mirin, and black pepper. Whisk to combine until the sugar dissolves.
- 32-24 hours
Add the sliced beef, onion, and green onions to the marinade. Toss thoroughly to coat every piece. Cover and refrigerate for at least 2 hours, or up to 24 hours for the best flavor.
Note:Two hours is the minimum, but overnight marinating produces the most deeply flavored bulgogi.
- 4High
When ready to cook, preheat a grill to high heat, or heat a large cast-iron skillet or grill pan over the highest heat possible.
- 52-3 minutes total
Remove the beef from the marinade, shaking off excess liquid. For grilling, cook in batches directly on the grates for 1-2 minutes per side until charred and caramelized. For a skillet, spread the meat in a single layer and cook without stirring for 2 minutes until charred, then flip and cook 1 minute more.
Note:The key is high heat and not crowding. You want char and caramelization, not braising.
- 6
Transfer the cooked bulgogi to a serving platter. Garnish with sesame seeds and extra sliced green onions. Serve immediately with steamed rice, lettuce wraps, and your favorite Korean side dishes.
Substitutions
RibeyeFlank steak, skirt steak, or sirloin
All work well when sliced thin. Ribeye has the most marbling and tenderness. Flank and skirt are leaner but more beefy in flavor.
Asian pearKiwi (half a kiwi) or 2 tablespoons apple sauce
Kiwi contains similar enzymes but is more potent — use sparingly or the meat can turn mushy. Apple sauce adds sweetness but less tenderizing.
MirinRice vinegar plus a pinch of sugar
Mirin is sweeter than rice vinegar, so add an extra half teaspoon of sugar to compensate.
Tips & Storage
Pro Tips
The thinner you slice the beef, the better it absorbs the marinade and the faster it caramelizes. Aim for 1/8-inch thickness or thinner.
If you do not have a grill, a screaming-hot cast-iron skillet produces excellent results. Make sure the pan is thoroughly preheated before adding the meat.
Cook the beef in small batches — overcrowding the pan drops the temperature and causes the meat to steam instead of char.
Save the leftover marinade juices to drizzle over rice for extra flavor, but be sure to bring them to a rolling boil first since they have been in contact with raw meat.
Storage
Cooked bulgogi can be stored in an airtight container in the refrigerator for up to 3 days. Raw marinated beef can be stored in the fridge for up to 24 hours, or frozen in the marinade for up to 1 month. Thaw overnight in the refrigerator before cooking.
Reheating
Reheat in a hot skillet over high heat for 1-2 minutes to restore some of the char and caramelization. Microwave works in a pinch but will not give you the same texture — heat for 1 minute at medium power. Bulgogi is also excellent served cold or at room temperature in rice bowls.
Nutrition Facts
Per serving (About 5 oz cooked meat (without rice)) · 4 servings
Calories410
Protein36g
Carbohydrates14g
Fat24g
Fiber1g
Sugar10g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where can I find Asian pear?
- Asian pears are available at most Asian grocery stores and many regular supermarkets in the specialty produce section. They look like round, yellow-brown apples. In a pinch, a regular Bosc pear or apple sauce will work as a substitute.
- Can I cook bulgogi in the oven?
- You can broil it on a sheet pan about 4 inches from the element for 3-4 minutes per side. It will not be quite the same as grilling, but you will still get good caramelization.
- What are traditional side dishes for bulgogi?
- Classic accompaniments include steamed rice, kimchi, pickled radish (danmuji), ssamjang (dipping sauce), and various banchan (small side dishes). Lettuce or perilla leaves for wrapping are essential.
- Is bulgogi spicy?
- Traditional bulgogi is not spicy at all — it is sweet and savory. For heat, serve it with gochujang (Korean red pepper paste) on the side for diners to add as they like.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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