The Best Korean Bulgogi Beef Recipe!

Name: Korean Beef Bulgogi Recipe
Prep time: 2 h 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: Korean
Ingredients: 1/2 cup of fresh pear, grated (Asian pear, bosc pear or apple works); 1/4 cup soy sauce (or GF liquid aminos); 1 1/2 tablespoons brown sugar (or use coconut sugar, maple syrup, or honey); 1 tablespoon sesame oil; 3 garlic cloves, pressed or minced; 1 tablespoon fresh ginger, grated or minced; 1 tablespoon gochujang pepper paste ( or sub garlic chili paste); 1 ½ pounds ribeye steak, sirloin, strip loin, or flat iron, thinly sliced (⅛-inch thick). See notes.; 1-2 tablespoons high heat oil –peanut oil, avocado oil, wok oil, etc.; 2 green onions, finely sliced; 2 teaspoons sesame seeds, toasted

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Learn our method for making the best Korean beef bulgogi! Succulent slices of beef are marinated until tender, then caramelized in a pan, resulting in mouth-wateringly tender meat with caramelized edges and bold flavor.

Korean bulgogi beef on jasmine rice with kimchi and fresh cilantro on plate.

What is Beef Bulgogi?

Beef bulgogi is a Korean dish consisting of thin, succulent slices of beef (usually ribeye or sirloin) that’s marinated until tender, and cooked over high heat, resulting in tender meat with caramelized edges.

Why You’ll Love this Korean Beef Bulgogi Recipe

As a chef, I’ve tried more bulgogi recipes than I can count, but this recipe is the one I keep coming back to. Using marbled beef, thinly sliced, along with a marinade that not only tenderizes the meat but strikes the perfect balance of salty, sweet, and savory, is key here.

Marinating it ahead of time and pan-searing the meat on the stovetop – makes it approachable enough for a weeknight dinner! Great for meal prep (or freeze it in the marinade). Every bite is tender, caramelized, and downright addictive, and it’s just as good tucked into lettuce wraps as it is piled over a steaming bowl of rice.

Korean Bulgogi Ingredients

beef bulgogi ingredients labeled and neatly arranged - green onions, steak, pear, gochujang, soy sauce, ginger, sesame oil, garlic, sugar, sesame seeds, cilantro.

Thinly Sliced Marbled Beef: Ribeye steak, sirloin, strip loin, or flat iron. Marbled meat is best! Ask your butcher to cut it for you! Or see my method for cutting it yourself.
Fresh pear: Grated pear tenderizes the meat and adds subtle sweetness. Use Asian pear (Korean pear) or bosc pear, or an apple works, too!
Soy sauce and sesame oil: For savory, umami depth and saltiness. For a gluten-free marinade, substitute with liquid aminos.
Brown sugar: Adds a hint of sweetness to balance the marinade. Use coconut sugar, maple syrup, or honey if you prefer.
Garlic cloves and fresh ginger: For pungent, aromatic flavor in the marinade.
Gochujang pepper paste: Or sub garlic chili paste. Gochujang is a Korean chili paste that can be found in most grocery stores or Asian markets.
High-heat oil: Use peanut oil, avocado oil, or wok oil for the beef.
Garnishes: Top the beef bulgogi with sliced green onions and toasted sesame seeds.

The Best Beef for Bulgogi

Ribeye– Most popular choice. Tender, juicy, and flavorful with good marbling.
Strip loin – Also called NY strip, it’s tender, marbled, and flavorful.
Top Sirloin– Slightly leaner than ribeye, but still tender, and less expensive.
Fat iron steak– Has good marbling but needs very thin slicing and longer marination.

Tips for best results:

Ask your butcher to slice it paper-thin (⅛ inch or less), or partially freeze the beef yourself for easier slicing.
If you’re using a leaner cut, the marinade (especially with pear/kiwi) will help tenderize it.
Marbling is your friend — too lean and the bulgogi will get dry.

How to Make Beef Bulgogi

1. Make the marinade. Add grated pear, soy sauce, sugar, sesame oil, garlic, ginger, and gochujang to a bowl and mix.

marinade ingredients for beef bulgogi in glass bowl - ginger, garlic, soy sauce, sesame oil, gochujang.

beef bulgogi marinade mixed in glass bowl.

2. Prep the Beef. Place the steak in the freezer for 30 minutes to firm it up and make it easier to cut. Ensure your knife is sharp to make clean cuts without tearing the meat. Cut paper-thin slices (⅛-inch thick) cutting against the grain.

3. Marinate. Place the beef 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.

4. Let rest. When done marinating, let the beef sit at room temperature for 30 minutes before cooking. Shake off excess marinade to help it sear.

beef marinating in Korean marinade in glass rectangular dish.

beef bulgogi cooking in cast iron skillet.

5. Sear. In a cast-iron skillet, griddle, or grill pan (or see notes for the grill) heat oil over medium-high heat. Sear the marinated steak in batches in a single layer, for 2 minutes each side, without moving them. Avoid overcrowding the pan (to avoid steaming the meat). The goal is a quick and hot sear to achieve caramelization on the exterior and tenderness within.

Tip: After cooking, add any leftover marinade to the pan and cook it down for 30-60 seconds, then drizzle it over the cooked bulgogi.

5. Serve. Arrange the beef on a platter and garnish with sliced green onions and toasted sesame seeds. Sprinkle with freshly ground black pepper, red pepper flakes, and fresh cilantro.

beef bulgogi on rice with kimchi and cilantro, garnished with sesame seeds, chili flakes, and green onions.

Chef’s Tips

Choose the right cut: Opt for marbled cuts of beef like rib-eye, sirloin, and strip loin for the best flavor and tenderness in your bulgogi.
Partially freeze the beef for easier slicing, 30-45 minutes. Cut into thin, ⅛- ¼- inch slices.
Marninate! Tougher cuts of meat will require longer marination time.
Use high heat: When searing beef bulgogi, ensure your skillet or grill is preheated to high heat. Don’t move the meat around. This will create a nice crust and enhance the caramelization.
Save the marinade: Shake off excess marinade to ensure the beef sears well. Save any leftover marinade, then add it to the pan at the end, and simmer for 30 seconds. Drizzle this over the seared bulgogi.

Serving Suggestions for Bulgogi Beef

How to serve bulgogi beef: Serve over rice or in lettuce wraps, garnished with green onions, toasted sesame seeds, black pepper, chili flakes, and fresh cilantro.
What to serve with bulgogi beef: Serve with tender lettuce leaves for wraps, Jasmine rice, kimchi, and Korean cucumber salad or crunchy bok choy salad. Serve with a side of vegetables like chili crisp cauliflower or a side dish like scallion pancakes or your favorite Korean side dishes.

How to Store and Reheat Korean Beef Bulgogi

Storing leftovers: Store leftover beef bulgogi in an airtight container in the refrigerator for up to 3 days. Freeze up to 3 months.
To reheat: Reheat in a skillet over medium heat for 2-3 minutes, stirring occasionally, until warmed through. Or microwave in 30-second intervals.

Korean Beef Bulgogi FAQs

Can this bulgogi recipe be grilled?

Yes, preheat the grill to high heat, and grease the grates well. Grill each side quickly, 1-2 minutes each side, until edges are caramelized. Don’t move it around; let the sugars carmelize. Bulgogi cooks very quickly on the grill. If pieces are very small, feel free to use a grill basket.

What is the best beef to use?

Marbled cuts of beef, such as ribeye, sirloin, strip loin, or flat iron, result in the most tender bulgogi with caramelized edges. Ribeye is most traditional. Thinly sliced short ribs are typically used in kalbi beef.

What is gochujang?

Gochujang is a Korean fermented chili paste made from red chili peppers, glutinous rice, fermented soybeans, and salt. It tastes savory, slightly sweet, and umami-rich.