Bulgogi Recipe

I’m excited to share my tested recipe for bulgogi, Korea’s beloved marinated beef dish that’s become a global sensation. After years of perfecting this recipe, I’ve discovered the essential techniques that make the meat incredibly tender and packed with flavor. Whether you’re new to Korean cuisine or a seasoned home chef, I’ll show you how to master this dish, from selecting the right cut of beef to achieving that perfect caramelization.

Recipe

Get ready to master the art of bulgogi, Korea’s most beloved meat dish that’s been winning hearts (and taste buds) for generations. This irresistible combination of tender, marinated beef strips brings together the perfect balance of sweet, savory, and umami flavors that’ll have you reaching for seconds – or thirds!

I’ve spent years perfecting this recipe, tweaking the marinade ratios until every bite delivers that authentic Korean barbecue experience you’re craving. The secret lies in the harmony of Asian pear, soy sauce, and sesame oil, which not only flavors the meat but also tenderizes it to melt-in-your-mouth perfection.

Whether you’re grilling it outdoors on a warm summer evening or sizzling it up in a cast-iron pan, this bulgogi recipe transforms simple ingredients into a restaurant-worthy dish that’s surprisingly easy to make at home. Trust me, once you master this recipe, it’ll become your go-to for everything from casual family dinners to impressive dinner parties.

Ingredients

Creating authentic Korean bulgogi starts with selecting the perfect blend of ingredients that deliver that signature sweet-savory flavor and tender texture. The key lies in using high-quality meat and the right balance of traditional Asian pantry staples. While some ingredients are non-negotiable for achieving that classic taste, others offer room for creative substitutions.

• 1½ pounds thinly sliced beef ribeye or sirloin (freeze for 30 minutes to slice easier)
• ⅓ cup soy sauce (use low-sodium for better control)
• 3 tablespoons brown sugar (or honey for a natural alternative)
• 4 cloves garlic, minced
• 1 tablespoon sesame oil (crucial for authentic flavor – don’t skip!)
• 1 Asian pear, grated (can substitute with regular pear or apple)
• 1 medium onion, grated
• 2 green onions, finely chopped
• 1 tablespoon toasted sesame seeds
• ¼ teaspoon black pepper
• 2 tablespoons vegetable oil for cooking
• Optional add-ins:
• Gochugaru (Korean red pepper flakes) for heat
• Sliced mushrooms
• Carrots, julienned
• Extra sesame seeds for garnish

How to Make the Best Korean BBQ Beef Dish

• Slice the beef against the grain into very thin strips (about 2-3mm thick). For easier slicing, place the meat in the freezer for 30 minutes before cutting – this firms it up just enough to make precise cuts while maintaining the meat’s texture.
• Combine minced garlic, grated Asian pear, soy sauce, brown sugar, sesame oil, and black pepper in a large bowl. The Asian pear not only adds sweetness but contains natural enzymes that help tenderize the meat.
• Add the sliced beef to the marinade mixture, making sure each piece is well-coated. Using your hands (with food-safe gloves), gently massage the marinade into the meat to help it absorb better.
• Let marinate for at least 30 minutes, or ideally 2-4 hours in the refrigerator.
• Heat a large skillet or grill pan over medium-high heat until very hot. Add a small amount of oil, just enough to prevent sticking.
• Working in batches to avoid overcrowding, arrange the marinated beef strips in a single layer.
• Cook each batch for 2-3 minutes per side, or until the edges are caramelized and the meat is cooked through. Don’t move the meat too much while cooking – this guarantees proper browning and caramelization.
• Transfer the cooked meat to a serving plate and garnish with toasted sesame seeds and chopped green onions.
• While the meat rests for 2-3 minutes, the juices will redistribute throughout the beef, guaranteeing maximum tenderness.
• Serve immediately while hot, accompanied by steamed rice and traditional Korean side dishes (banchan).
• For an authentic experience, provide lettuce leaves for wrapping the meat, along with ssamjang (spicy dipping sauce) if desired.

Chef Tips



To achieve restaurant-quality bulgogi at home, I’ll share my top professional tips from years of experience making this Korean classic.

Keep your knife skills sharp by slicing the beef against the grain when it’s partially frozen.

For plating ideas, arrange the meat in a spiral pattern and garnish with sesame seeds and green onions for an authentic presentation.

Nutrition



Traditional Korean bulgogi is a protein-rich dish that’s relatively high in calories due to its marinated beef content. A single serving provides essential nutrients while remaining moderate in fat.

When prepared with lean beef, this dish can be part of a balanced meal plan.

Nutrient	Amount per serving
Calories	350
Total Fat	16g
Saturated Fat	6g
Cholesterol	85mg
Sodium	890mg
Total Carbohydrates	12g
Dietary Fiber	1g
Sugar	9g
Protein	42g
Iron	3.2mg
Potassium	520mg

What You’ll Love About This Recipe



This classic Korean beef dish is loved worldwide for its perfect blend of sweet and savory flavors that will have your family asking for seconds. The tender, marinated meat creates an irresistible aroma that fills your kitchen as it cooks.

Quick and Easy – With just 15 minutes of prep time and simple ingredients, you can have this restaurant-quality dish ready for dinner.

Make-Ahead Friendly – The meat can be marinated for up to 24 hours, making it perfect for busy weeknight meals or weekend meal prep.

Versatile Serving Options – Serve it traditionally over rice, in lettuce wraps, or even in tacos for a delicious Korean-fusion twist.

Recipe Card

This beloved Korean dish features thinly sliced beef marinated in a sweet and savory sauce made from soy sauce, Asian pear, garlic, ginger, and sesame oil.

The meat becomes tender and flavorful through marination before being grilled or pan-fried to perfection.

Ingredients:

• 1 pound thinly sliced beef (sirloin or ribeye)
• 1/2 Asian pear, grated
• 4 tablespoons soy sauce
• 2 tablespoons brown sugar
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1/2 teaspoon black pepper
• 2 green onions, chopped
• 1 tablespoon toasted sesame seeds

Instructions:

1. Combine soy sauce, grated Asian pear, brown sugar, garlic, sesame oil, and black pepper in a bowl
2. Add sliced beef to marinade and mix well
3. Refrigerate for 1-4 hours
4. Heat vegetable oil in a large pan over medium-high heat
5. Cook marinated beef in batches until browned, about 2-3 minutes per side
6. Garnish with green onions and sesame seeds

Notes:

For best results, slice beef against the grain when partially frozen

Equipment:

• Large bowl
• Large skillet or grill pan
• Grater

Time:

Prep Time: 15 minutes

Marination Time: 1-4 hours

Cooking Time: 10-15 minutes

Cuisine: Korean

Serving: 4 servings