Bulgogi is the ultimate Korean bbq beef recipe with thinly sliced beef marinated in a flavorful sauce then grilled or stir fried, so easy to make!
Beef Bulgogi Recipe (Homemade Korean BBQ Beef)
We're firing up the grill for one of my favorite Korean BBQ dishes around, my friends. Today I'm making Beef Bulgogi, and I already know you're going to love it.
Beef Bulgogi is the ultimate Korean BBQ dish. It is essentially thinly sliced cuts of beef that are marinated in a sweet and spicy sauce, which builds loads of flavor and tenderizes the meat, then grilled or stir fried over high heat until cooked to your preference.
The result is a dish that is immensely satisfying and always hits the spot. If you're a fan of BBQ of any kind, you owe it to yourself to give this particular recipe a try.
What is Bulgogi?
Bulgogi translates to "fire meat", and is a Korean recipe of marinated slices of meat, usually beef or pork, that are grilled or stir-fried.
The "fire" comes primarily from Gochujang, which is a Korean fermented chili paste. We're also including gochugaru, or Korean chili flakes.
Bulgogi originates from northern Korea, though you'll find it all over Korea, from higher end restaurants to vendors prepping street food, and it's popularity has brought it all around the world.
Due to its incredible flavor, Bulgogi has gained popularity throughout the United States, not only in Korean restaurants, but on a growing number of menus as well.
The Korean culture has given us in the U.S. so much amazing flavor and so many Korean dishes, and I personally feel a debt of gratitude to Korean food, which is so perfect for a spicy food lover like me.
Beef bulgogi is quick and easy to make, which consists of an easy-to-make marinade and either grilling or stir frying. It will be ready in just over 30 minutes, even faster if you're in a hurry.
Let's talk about how to make beef bulgogi, shall we?
Beef Bulgogi Ingredients
- FOR THE BULGOGI MARINADE / SAUCE
- Soy Sauce.
- Gochujang.
- Rice Wine Vinegar.
- Sesame Oil.
- Honey. Or use Brown Sugar
- Fresh Ginger and Garlic.
- Gochugaru. Korean Red Pepper Flakes. You can use other red pepper flakes available to you.
- Salt and Black Pepper.
- Spicy Fresh Red Pepper. This is optional, but I love the added flavor and heat.
- FOR THE BEEF BULGOGI
- Ribeye Steak. You can use other cuts of beef, but ribeye is tender and delicious.
- FOR SERVING: Spicy red pepper flakes, sliced green onion, toasted sesame seeds.
How to Make Beef Bulgogi - the Recipe Method
Make the Bulgogi Sauce. Whisk all of the ingredients together in a bowl until combined. If you're using Asian pear, use a blender for a very smooth bulgogi marinade.
Marinate the meat at least 30 minutes, or overnight for more flavor development.
When you're ready to cook, Heat your grill, cast iron skillet or wok to medium high heat with a lightly oiled surface.
Grill or stir fry (pan fry) the cuts of meat for 5-6 minutes for medium-rare, stirring or flipping often, or longer until done to your liking.
Boom! Done! Garnish and serve it up! Easy to make, isn't it? Time for some Korean BBQ beef, my friends.
Recipe Tips & Notes
- Best Beef for Beef Bulgogi. You can use just about any cut of beef for Korean beef bulgogi. Popular cuts of beef include short rib, flank steak and skirt steak, though my personal favorite is rib eye. I've also seen it made with ground beef. The marinade works best when you slice the beef into thin slices to get a good flavor base.
- Other Meats. You can also make bulgogi with pork, chicken or other meats. Feel free to get creative. I think this would be great with tofu for a vegetarian version.
- Asian Pears. Not all bulgogi recipes use Asian pear, but many do. It adds sweetness and helps tenderize the meat. If you can't find Asian pears, use Bosc pear.
Serving Bulgogi
Serve bulgogi with rice on the side or together in a bowl. Another popular way it t serve with lettuce leaves with rice and garnish for awesome lettuce wraps.
It also works nicely with noodles, also, or just serve it with any of your favorite side dishes.
Storage & Leftovers
You can store leftover bulgogi in a sealed container in the refrigerator for up to 5 days. You can also freeze leftovers in freezer containers or sealed bags for 3 months or longer.
You can also freeze the marinated beef bulgogi before cooking. Transfer the beef to freezer containers or sealed bags, then freeze for 3 months.
To use, simple thaw, then cook per the recipe.
That's it, my friends. I hope you enjoy this amazing beef bulgogi recipe, and that it becomes a new family-loved favorite. Time to make the bulgogi! Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Cookbook Recommendations
- Maangchi's Real Korean Cooking, by Maangchi with Lauren Chattman (affiliate link, my friends) - this book is the inspiration for this recipe and other Korean recipes.
- Also, check out my own cookbook, "The Spicy Food Lovers' Cookbook - Fiery, No-Fuss Meals", by Mike Hultquist (affiliate link, my friends!)
Recommended Products
- Buy Gochujang at Amazon for a good selection of options (affiliate link, my friends)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Beef Bulgogi Recipe (Homemade Korean BBQ Beef)
Ingredients
FOR THE BULGOGI SAUCE / MARINADE
- 4 tablespoons soy sauce
- 1-2 tablespoons gochujang Korean fermented chili paste
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey or use brown sugar
- 1 teaspoon fresh chopped ginger
- 3 cloves garlic minced
- 2 green onions minced
- 1 Asian pear peeled and minced (optional)
- 1 tablespoon red pepper flakes (Gochugaru - Korean red pepper flakes - preferred)
- 1 tablespoon toasted sesame seeds
- Salt and black pepper to taste
- 1 spicy red pepper minced optional, for hotter bulgogi sauce
FOR THE BEEF BULGOGI
- 1.5 pounds ribeye steak, sliced thinly or cubed (You can use other cuts of beef. See recipe notes.)
- FOR SERVING: Spicy red pepper flakes, sliced green onion, sliced hot peppers, toasted sesame seeds, hot sauce to taste
Instructions
- Whisk all of the bulgogi sauce ingredients together in a large bowl. (If using Asian pear, use a blender to process all of the ingredients for a smoother marinade.)
- Add the sliced ribeye steak and marinate the beef for at least 30 minutes, or overnight for more flavor development.
- Heat your grill, cast iron grill pan or wok to medium high heat with a lightly oiled surface. Grill or stir fry the beef for 5-6 minutes for medium-rare, stirring or flipping often, or longer until done to your liking.
- Garnish with green onions, sliced peppers, red chili flake and toasted sesame seeds. Serve and enjoy!
Notes
Nutrition Information
NOTE: This recipe was updated on 9/11/24 to include new photos and information. It was originally published on 4/28/21.
Brian says
Have made before and turned out delicious. For the marinade, are you using the white or green parts of the green onion?
Mike Hultquist says
Green parts mostly, Brian, though just a bit of the white. Thanks!
Christopher Callahan says
Great recipe! I really enjoyed this one. One question… what is the pan in the photo? Thanks for all the recipes!
Mike Hultquist says
Thanks, Christopher! That pan is from Smithey. I have a link to it in my SHOP page (link at the top of the site).
Dave says
Mike, maybe the chili pepper madness has become insanity, but I'm thinking take those ingredients and make a Texas red-style chili with it. Too crazy???
Mike Hultquist says
I say go for it, Dave!
Vicki says
Can I substitute 4 oz. of unsweetened apple sauce for the Asian pear?
Mike H. says
Yes, Vicki, though it will alter the flavor slightly. With that said, if you want to mimic the tanginess of Asian pear, you could add a small splash of lime juice to the apple sauce. Let me know how it goes!
Nina says
Hi, i made this recipe. It turned out great but i need to add a lil bit salt (might be cause i use sweet soy sauce cz I don’t have the regular one) is there any idea how i can make this recipe with gravy?
Mike Hultquist says
Glad you enjoyed it, Nina! You can save the marinade and simmer it to use as a sauce. You might double it, heat it, then thicken it with 1-2 teaspoons of cornstarch mixed with water. Just drizzle that into the simmering pot of sauce, then stir until it thickens, only a minute or 2. I hope this helps!