Description
Beef Bulgogi is a beloved Korean dish featuring thinly sliced, marinated beef cooked to tender perfection with a delicious blend of soy sauce, garlic, and sesame oil. This quick and flavorful recipe delivers sweet, savory, and slightly spicy notes, making it a perfect dish to enjoy with rice or lettuce wraps for an authentic Korean meal experience.
Ingredients
Scale
Beef Bulgogi Marinade
- 500g thinly sliced beef (ribeye or sirloin)
- 4 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp brown sugar or honey
- 3 cloves garlic, minced
- 1 tbsp sesame oil
- 2 green onions, chopped
- 1/4 cup grated pear or apple
- 1/2 tsp black pepper
- Optional: 1 tsp chili flakes or 1 tbsp gochujang
Instructions
- Prepare the Beef: Select high-quality ribeye or sirloin and slice the beef very thinly across the grain. If your beef is not pre-sliced, partially freeze the meat for about 30 minutes to make slicing easier and to ensure the beef stays tender during cooking.
- Make the Marinade: In a bowl, combine the soy sauce, brown sugar or honey, minced garlic, grated pear or apple, sesame oil, chopped green onions, and black pepper. Stir thoroughly until the sugar dissolves and all ingredients are evenly incorporated for that signature bulgogi flavor.
- Marinate the Beef: Place the thinly sliced beef into the marinade, ensuring each slice is well coated. Cover the bowl and refrigerate for a minimum of 30 minutes up to 2 hours, allowing the flavors to deeply penetrate and tenderize the meat.
- Cook the Beef: Heat a large pan or grill over medium-high heat. Add the marinated beef in a single layer. Cook in batches if necessary to avoid overcrowding, cooking 2 to 3 minutes on each side until the meat is cooked through and beautifully caramelized. Remove immediately from heat to preserve juiciness.
- Serve: Transfer the cooked beef to a serving dish. Optionally garnish with fresh sesame seeds and extra sliced green onions. Serve hot with steamed rice, lettuce wraps, or your preferred side dishes for a complete meal.
Notes
- Partially freezing the beef before slicing helps achieve thin, even slices and improves tenderness.
- Grated pear or apple acts as a natural tenderizer and adds sweetness to the marinade.
- Marinate for at least 30 minutes, but no more than 2 hours to avoid over-tenderizing the beef.
- Cooking in batches prevents steaming and ensures caramelization for better flavor.
- For a spicier version, add chili flakes or gochujang to the marinade.
- This dish pairs beautifully with steamed rice, kimchi, or fresh lettuce leaves for wraps.
