Beef Bulgogi
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My family goes absolutely crazy every time Beef Bulgogi shows up on the dinner table. The beef is tender and juicy with bold Korean flavor that’s sweet, savory, and irresistible from the very first bite. Those caramelized edges with sesame seeds and green onions make it look and taste like a restaurant meal. It’s comfort food that never disappoints.
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I make this for weeknight dinners, lunch meal prep, and any time I’m craving Korean takeout but don’t want to spend the money on delivery. It’s kid-friendly, budget-friendly, and feeds the whole family without any fuss. The beef marinates ahead so you just cook when ready. Leftovers keep in the fridge for up to 3 days and reheat perfectly over rice.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Beef Bulgogi with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll marinate thinly sliced beef in a sweet soy-garlic mixture that brings together great flavors, then sear it in batches until caramelized and tender.
Prepare the Beef
Place the thinly sliced beef in a large bowl. You can use sirloin, rib eye, flank steak, or top sirloin for this recipe; any tender prime beef cut works beautifully.
Mince the Onion
Finely mince or puree the onion using a blender or food processor. I use this food processor to get it smooth and evenly distributed, which helps the marinade stick to every slice of beef.
If you want more flavor and natural sweetness, you can add half an Asian pear or a Bosc pear to the puree.
Mix the Bulgogi Marinade
For the marinade or sauce ingredients, add the onion to the thinly sliced meat along with soy sauce, brown sugar, garlic, sesame oil, and black pepper. If you prefer a richer color, swap regular soy sauce for dark soy sauce.
For a more intense nutty aroma, use toasted sesame oil instead of regular sesame oil. Mix thoroughly until the beef is evenly coated. Your hands work best for this, or you can use tongs to toss everything together.
Marinate the Beef
Cover and refrigerate for at least 30 minutes. This glass mixing bowl with a lid makes it easy to store and marinate without using extra plastic wrap.
For a deeper flavor, marinate for up to 4 hours, or let the bulgogi meat sit marinated overnight if you’re prepping ahead.
Heat the Skillet
Heat a large skillet or grill pan over medium-high heat. I love using a cast-iron skillet because it retains heat well and gives food crispy, caramelized edges.
Add vegetable cooking oil to the hot skillet. If you’re grilling outdoors, cook the marinated bulgogi beef mixture on a hot grill for even more char and smokiness; the cook time stays the same either way.
Cook in Batches
Cook the thin strips of the marinated meat in batches, spreading them out in a single layer to ensure even searing and make it absolutely delicious. If you overcrowd the pan, the beef will steam instead of sear, and you’ll miss out on those crispy bits.
Sear Until Caramelized
Cook for 2 to 3 minutes per side, until browned and slightly caramelized. The brown sugar in the marinade will caramelize, creating a glaze on the meat.
Garnish and Plate
Transfer to a serving dish and garnish with sliced green onions and sesame seeds. A porcelain serving platter makes it easy to arrange the beef in a single layer for a beautiful presentation.
If you want a bit of heat, sprinkle red pepper flakes on top for an extra kick.
Serve
Serve hot with cooked rice and lettuce leaves if desired. The lettuce wraps are traditional and add a fresh, crisp contrast to the rich, sweet beef.
White rice or basmati rice both work beautifully, and you can serve it in rice bowls for a casual, family-style meal. If you made extra sauce, drizzle it over the top or serve it on the side as a Korean BBQ dipping sauce.
Now, enjoy your Beef Bulgogi!
Beef Bulgogi travels well to potlucks and gatherings as long as you keep it warm. Pack the cooked beef in an insulated casserole carrier to keep it warm for up to 2 hours.
For longer trips, use a slow cooker set on warm or reheat it on-site. Pack the rice, lettuce leaves, and dipping sauce separately in airtight containers so everything stays fresh.
Ingredients
- 1 pound thinly sliced beef sirloin or ribeye
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 4 cloves garlic minced
- ½ medium onion finely minced or pureed
- 1 tablespoon sesame oil
- 1 tablespoon vegetable cooking oil for cooking
- ¼ teaspoon black pepper
- 2 green onions sliced
- 1 teaspoon sesame seeds
Instructions
- Place the thinly sliced beef in a large mixing bowl.1 pound thinly sliced beef sirloin or ribeye
- Finely mince or puree the onion using a blender or food processor.½ medium onion
- Add the onion to the beef along with soy sauce, brown sugar, garlic, sesame oil, and black pepper. Mix thoroughly until the beef is evenly coated.¼ cup soy sauce, 2 tablespoons brown sugar, 4 cloves garlic, 1 tablespoon sesame oil, ¼ teaspoon black pepper
- Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 4 hours.
- Heat a large skillet or grill pan over medium-high heat. Add vegetable cooking oil.1 tablespoon vegetable cooking oil
- Cook the beef in batches, spreading it out in a single layer to ensure proper searing.
- Cook for 2 to 3 minutes per side, until browned and slightly caramelized.
- Transfer to a serving dish and garnish with sliced green onions and sesame seeds.1 teaspoon sesame seeds, 2 green onions
- Serve hot with steamed rice and lettuce leaves if desired.
Notes
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Slice the beef paper-thin. Freeze the beef for 30 minutes before slicing to firm it and make it easier to cut into thin, even pieces that cook quickly and absorb the marinade.
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Puree the onion for even flavor: Blending or pureeing the onion helps it distribute evenly throughout the marinade and tenderizes the beef naturally with its enzymes.
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Don’t skip the marinating time: At least 30 minutes in the fridge lets the flavors soak in, but 2 to 4 hours makes the beef even more tender and flavorful.
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Cook in batches for caramelization: Spreading the beef in a single layer, without overcrowding the pan, lets it sear and caramelize rather than steam.
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Use high heat for crispy edges: Medium-high heat is key to getting those golden, slightly charred bits that make Beef Bulgogi taste like restaurant-quality Korean BBQ.
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Flash-freeze for easier storage: Freeze the cooked beef on a baking sheet for 1 hour, then transfer it to containers so the slices don’t stick together.
Nutrition
How to Store Leftovers
Let the beef cool completely before transferring it to an airtight container. It’ll stay fresh in the fridge for up to 3 days and reheats beautifully in a skillet over medium heat or in the microwave.
For longer storage, I freeze it in a freezer-safe glass container for up to 2 months, then thaw overnight in the fridge and reheat gently. The texture stays tender as long as you don’t overcook it when reheating.
What to Serve With Beef Bulgogi
Serve it over steamed short-grain white rice with kimchi and pickled radishes for traditional Korean flavors. I also love piling it into rice bowls with sautéed vegetables, sesame spinach, or cucumber salad for a lighter option. Lettuce wraps with ssamjang (Korean BBQ dipping sauce) are another favorite because they’re fresh and interactive.
If you’re making it for a crowd, set out all the sides family-style and let everyone build their own plates. It pairs well with japchae (sweet potato glass noodles) or Korean clear soup if you’re looking to round out the meal with more traditional Korean sides.
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