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Beef Bulgogi Recipe
Ben Carraoli

Beef Bulgogi Recipe

I still remember the first time I made Beef Bulgogi 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.
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Total Time 3 hours
Servings: 6
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.