Korean Beef Bulgogi

Let’s make classic Korean bbq at home with this beef bulgogi recipe. This easy Korean bulgogi recipe features smoky, sweet, and savory tender thinly sliced beef that only takes 15 minutes to cook!

Course Dinner, Lunch & Dinner, Lunch & Dinner Recipes, Main Course

Cuisine Korean

Keyword bulgogi sauce, chicken bulgogi marinade, korean bbq, Korean beef, Korean beef bulgogi, Korean bulgogi

Prep Time 5

Cook Time 15

Marinate Time 2

Total Time 2 20

Servings servings

Calories 682kcal

Author Megan

Equipment

Ingredients

Beef

1 ½ lb boneless ribeye very thinly sliced
1 (5 oz) small yellow onion thinly sliced

Beef Marinade

½ cup soy sauce
1 tablespoon sesame oil
2 tablespoon light brown sugar packed
1 tablespoon honey
2 tablespoon mirin
¼ teaspoon black pepper
1 small (6 oz) Asian pear peeled, cored and chopped
½ small yellow onion quartered
5 garlic cloves roughly chopped (2 tablespoons)
1 ½ teaspoon ginger peeled and roughly chopped

Garnish

1 tablespoon toasted sesame seeds
2 stalk green onion chopped

Instructions

Mix the beef. In a large mixing bowl, add the thinly sliced beef and sliced yellow onion. Mix to combine.
Make marinade. In a food processor or blender, add the soy sauce, sesame oil, brown sugar honey, mirin, black pepper, chopped asian pear, yellow onion, garlic, and ginger. Process until smooth. Then pour the marinade over the beef and toss to coat evenly. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or preferably overnight.
Cook. In a large skillet, heat 1 tablespoon of cooking oil over medium high heat until hot. Add the beef in portions and cook for 3-4 minutes or until the beef is cooked on both sides. Do not overcrowd the pan. Transfer the beef to a serving plate and continue with the remaining beef.
Serve. Top with freshly sliced green onion and toasted sesame seeds and serve with rice. Enjoy!

Notes

Marinate for at least 2 hours. For best results, marinate the beef for a minimum of 2 hours but ideally overnight or up to 24 hours. This allows the bulgogi sauce to penetrate the meat thoroughly.
High heat. Bulgogi is traditionally cooked on high heat for a short amount of time to seal in the juices and create a charred flavor. Using a grill, a cast iron, or a skillet can add a smoky element to the dish.
Avoid overcrowding. When cooking the bulgogi beef, cook in batches to avoid overcrowding so the beef has enough space to sear and caramelize properly.
For tender juicy beef, avoid overcooking. The beef is done when it is no longer pink. You want to avoid overcooking which can yield burnt, dry beef.
Storage Instructions: the bulgogi is best served immediately when cooked. Any leftovers can be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze in a freezer safe container for up to 3 months.

Nutrition