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A black bowl filled with sliced Beef Bulgogi, topped with sesame seeds and chopped green onions, sits on a gray surface.

Beef Bulgogi

Beef Bulgogi has become my go-to when I want restaurant-style Korean BBQ at home. The beef is incredibly tender and packed with sweet, savory, garlicky flavor from the marinade, with perfectly caramelized edges. Sesame seeds and green onions on top add the finishing touch. I make it for weeknight dinners and meal prep because it reheats beautifully. Leftovers keep in the fridge for up to 3 days.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Marination Time: 30 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: Asian, Asian-Inspired, Korean
Keyword: Beef Bulgogi
Servings: 4
Calories: 250kcal
Author: Mandy Applegate

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
US Customary - Metric

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

I've pulled together a few tips to help you get the best results every time.
  • 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.
  • 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.
  • 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.
  • Cook in batches for caramelization: Spreading the beef in a single layer, without overcrowding the pan, lets it sear and caramelize rather than steam.
  • 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.
  • 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

Calories: 250kcal | Carbohydrates: 10g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 880mg | Potassium: 477mg | Fiber: 1g | Sugar: 7g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 3mg
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