Do Share Recipe

I still remember the first time I made Beef Bulgogi Recipe at home — the smell alone had everyone asking what was cooking. I love how this recipe turns simple ingredients into something incredibly flavorful. The beef comes out tender, slightly caramelized, and packed with that signature sweet-savory taste.

Every bite feels comforting yet exciting at the same time. If you’ve ever wanted restaurant-style Korean BBQ without leaving your kitchen, this is the recipe I always recommend. You can also enjoy similar flavors in Enchilada-Style Ground Beef Burritos for a fusion twist.

Ingredients

1½ pounds boneless rib eye steak – Thin slicing is essential; good marbling keeps the beef tender and juicy.
½ small pear, peeled and grated – Naturally tenderizes the meat and adds subtle sweetness.
¼ cup reduced-sodium soy sauce – Provides deep savory flavor without overpowering saltiness.
2 tablespoons brown sugar – Helps balance the marinade and creates caramelization while cooking.
2 tablespoons toasted sesame oil – Adds a rich, nutty aroma that defines classic bulgogi.
3 garlic cloves, minced – Fresh garlic delivers stronger flavor than pre-minced versions.
1 tablespoon freshly grated ginger – Brightens the marinade and cuts through the richness.
1 tablespoon gochujang – Adds mild heat, depth, and authentic Korean flavor.
2 tablespoons vegetable oil, divided – Prevents sticking and ensures even searing.
2 green onions, thinly sliced – Adds freshness, crunch, and color at the end.
1 teaspoon toasted sesame seeds – Finishes the dish with nutty flavor and visual appeal.

Note: This ingredient quantity serves approximately 6 people.

Variations

This recipe is easy to customize depending on your taste or dietary needs:

Sugar-Free Option: Replace brown sugar with a sugar-free sweetener.
Less Spicy: Reduce or skip the gochujang for a milder flavor.
Extra Flavor Boost: Add grated onion or a splash of rice vinegar to the marinade.
Different Proteins: Try thinly sliced chicken, pork, or even mushrooms for a plant-based twist. You can also try Dump and Bake Chicken Tzatziki with Rice for a quick and delicious alternative.
Low-Sodium: Use coconut aminos instead of soy sauce.

Cooking Time

Prep Time: 2 hours 45 minutes (includes marinating time)
Cooking Time: 15 minutes
Total Time: About 3 hours

Equipment You Need

Cast iron grill pan or heavy skillet — gives the beef a nice sear and char.
Sharp knife — essential for slicing beef thinly and evenly.
Mixing bowl — for combining the marinade ingredients.
Grater — for pear and ginger to blend smoothly into the marinade.
Resealable bag or covered bowl — makes marinating easy and mess-free.

How to Make Beef Bulgogi Recipe?

This recipe comes together easily when broken into simple steps.

Prepare the Beef

I start by placing the rib eye in the freezer for about 30 minutes. This firms it up and makes thin slicing much easier. Once chilled, I slice the beef against the grain into very thin strips for maximum tenderness.

Make the Marinade

In a bowl, I mix grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. The mixture should be smooth and slightly thick. This marinade is what gives bulgogi its signature flavor.

Marinate the Beef

I add the sliced beef to the marinade and mix until everything is well coated. Then I cover it and let it rest in the refrigerator for at least two hours. When I have time, I leave it overnight for deeper flavor.

Cook the Beef

I heat a grill pan over medium-high heat with one tablespoon of oil. The beef is cooked in batches so it sears instead of steaming. Each batch takes about 2–3 minutes per side until lightly charred and cooked through.

Finish and Garnish

Once all the beef is cooked, I return it to the pan briefly to warm everything together. I finish with sliced green onions and sesame seeds for freshness and crunch.

Additional Tips for Making This Recipe Better

After making this recipe many times, here’s what really helps:

I always slice the beef as thin as possible for tenderness.
Marinating overnight gives the most intense flavor.
Cooking in batches prevents soggy meat and improves caramelization.
I avoid overcooking — bulgogi should stay juicy, not dry.

How to Serve Beef Bulgogi Recipe?

I usually serve Beef Bulgogi over hot steamed rice so the sauce soaks in beautifully. It also tastes amazing wrapped in lettuce leaves with a bit of rice and extra sauce. For a complete meal, I like adding cucumber salad, kimchi, or sautéed vegetables. A sprinkle of extra sesame seeds on top makes it look restaurant-style.

Nutritional Information

Here’s a general nutritional overview per serving:

Calories: Approximately 395 kcal
Protein: About 22 g for a satisfying, filling meal
Carbohydrates: Around 9 g from the marinade ingredients
Fat: Roughly 30 g, mainly from beef and sesame oil

Make Ahead and Storage

Storing

I store leftovers in an airtight container in the refrigerator. The beef stays fresh and flavorful for up to 2–3 days.

Freezing

You can freeze the raw marinated beef or cooked bulgogi for up to 2 months. Thaw it overnight in the fridge before cooking or reheating.

Reheating

I reheat bulgogi in a skillet over medium heat. A quick toss keeps it juicy and prevents drying out.

Why You’ll Love This Recipe?

There are so many reasons this recipe is a favorite in my kitchen:

Big Flavor: Sweet, savory, and slightly smoky in every bite.
Easy to Make: Simple steps with no complicated techniques.
Versatile: Works with rice, wraps, bowls, or even sandwiches.
Meal-Prep Friendly: Perfect for busy weekdays.
Customizable: Easy to adjust spice, sweetness, or protein.

Ben Carraoli