Ultimate beef bulgogi recipe with a simple, flavorful homemade bulgogi sauce! This classic Korean BBQ beef features thinly sliced meat marinated to perfection and quickly cooked for tender, juicy bites.
“This was divine…..I think your special sauce and not adding the veggies right away helped make this one of the most beautiful bulgogi ever!”
michel
Bulgogi is a classic Korean BBQ dish that brings back happy memories for many with Korean roots. This popular Korean dish features thinly sliced, marinated beef that’s grilled or pan-fried to create a sweet and savory flavor everyone loves.
But bulgogi isn’t just for those who grew up with it; it has become a favorite all around the world. With its tasty flavor and simple preparation, bulgogi is perfect for anyone wanting to try Korean foods or enjoy a delicious dinner.
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I absolutely love how my mom makes her bulgogi—it always takes the dish to the next level. I’m excited to share this easy bulgogi recipe with you so that you can experience its authentic flavor at home.
Making Korean beef bulgogi is simpler than you might think. Start with thin slices of beef, specifically cut for bulgogi, and marinate them in a flavorful sauce made with soy sauce, grated fruits, and a few other simple ingredients.
Let the beef soak in the marinade for a few hours or, for even more tenderness and flavor, overnight. Then, cook it on a hot skillet or grill until you get those delicious, smoky, sweet, and savory flavors with beautifully charred edges.
Trust me, the taste will transport you straight to Korean BBQ heaven!
Note: Bulgogi isn’t just about beef—try chicken or pork versions like chicken bulgogi and pork bulgogieach with a gochujang kick. For a twist, go for crispy Korean beefand don’t miss I don’t like ita Korean BBQ favorite with short ribs.
Choosing the Best Beef for Bulgogi
The type of beef you use is crucial for achieving the best bulgogi. Thinly sliced cuts of tender beef, like rib-eye or sirloin, are ideal because they have a good balance of lean meat and fat, which enhances flavor and tenderness.
For the best results, slice the beef very thinly against the grain. This technique helps the meat absorb the marinade more effectively and ensures it cooks quickly and evenly.
If you prefer not to slice the beef yourself, you can find pre-sliced, frozen bulgogi beef at Korean grocery stores. Simply thaw, marinate, and you’re all set for a delicious and easy Korean BBQ experience.
Homemade Bulgogi Sauce
The secret to perfect bulgogi is in the marinade. Making bulgogi sauce at home is easy and tastes much better than store-bought versions. This recipe combines the best ingredients for a flavorful homemade bulgogi marinade.
If you can’t find Korean or Asian pear, you can use a sweet apple or bosc pear instead. For the best flavor, marinate the beef for at least 4 hours, or even better, overnight. This simple step makes a big difference in taste.
You can also prepare this Korean BBQ marinade ahead of time and freeze it in an airtight container for up to 3 months. Just make sure to thaw it completely in the refrigerator before using.
How to Make Beef Bulgogi
Prepare bulgogi sauce
Blend diced pear, kiwi, onion, and garlic until smooth.
Pour the onion and fruit puree into a large shallow pan, like a 9×13-inch Pyrex baking dish with a lid. Add the rest of marinating ingredients and mix everything well. You can prepare this marinade ahead of time and store it in the refrigerator for up to a week.
Marinate the beef
Pat the sliced beef with a paper towel (optional but recommended) to remove any excess red liquid. This helps eliminate any strong odor, especially if the beef has been frozen for a long time.
Add the thin beef slices into the marinade. Gently toss and massage the beef to coat evenly. Cover and let it marinate for at least 1 hour, or up to overnight.
Cook the marinated beef
Heat a heavy skillet, like cast iron, over medium-high heat until very hot. Add the marinated beef directly—no oil needed. You can top with sliced Asian leek, onion, or green onion.
For a heartier dish, add sliced carrot or pepper, but it won’t be traditional bulgogi.
The beef should sizzle when it hits the hot skillet. Let it cook in its own juices, tossing for even cooking, about 2-3 minutes. It cooks fast. Finish with a sprinkle of sesame seeds and green onion.
Alternative Cooking Techniques
Grilling Bulgogi over an open flame imparts a smoky, BBQ-like essence that’s hard to replicate with other methods. This technique allows the meat to develop a wonderful charred exterior while retaining a juicy and tender inside.
Serving Suggestions
Serve Korean beef over white rice with kimchi or a veggie side for a simple meal.
For a hands-on experience, wrap beef, rice, green onion saladand samjang in lettuce leaves. Pair with fried rice for a classic touch.
Helpful Recipe Tips and Advice
- Freeze the Beef Slightly Before Slicing: You can find pre-sliced bulgogi beef at Korean markets, but if not, slice it yourself. Freeze the beef for 20-30 minutes to firm it up, making it easier to get thin, even slices.
- Fruit in the Bulgogi Sauce: For marinating longer than 4 hours, use 1/4 kiwi. For less than 4 hours, use 1/2 kiwi. Pineapple is a good alternative to kiwi.
- Marinate Overnight: An hour at room temperature works, but marinating the beef overnight in the fridge deepens the flavors, making the bulgogi even tastier.
- Avoid Overcrowding the Pan: Cook the beef in batches if necessary. Overcrowding the skillet can cause the meat to steam rather than sear, which can affect the texture and flavor.
- Cook Quickly Over High Heat: Bulgogi is meant to be cooked quickly. Use high heat to sear the meat, which helps lock in juices and creates a nice caramelization on the edges.
- For Storage and Reheating: Store marinated beef in the fridge for up to 3-4 days or freeze it for up to 3 months. If reheating cooked bulgogi, warm it gently in a pan over medium heat or in the microwave
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Easy Beef Bulgogi (Classic Korean BBQ)
Ultimate beef bulgogi recipe with a delicious homemade sauce! This popular Korean BBQ uses thin slices of beef, marinated just right and cooked quickly for tender, juicy bites.
- 2 lb (900 g) beef sirloin or rib eye , thinly sliced, about 1/8-inch thick
- 1 Asian leek or 3 green onion, sliced
To marinate beef
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To make bulgogi marinade, put pear, kiwi, onion, and garlic in a blender and process until very smooth.
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Pour the onion/fruit puree into a large shallow pan – a 9×13-inch pyrex baking pan (with lid) is perfect for this. Add soy sauce, Koran soup soy sauce, brown sugar, rice wine, Korean plum extract (if using), pepper and sesame oil; mix well. You can make this marinade sauce ahead of time and keep it in the refrigerator for up to 1 week.
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Dab the beef with a paper towel to wipe out extra liquid on the package if there’s any. Separate the beef slices and add them to the marinade sauce. Toss gently by hand to combine everything with a slight massaging motion. Cover and marinate for at least 1 hour or up to overnight.
To cook bulgogi
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Heat a skillet very hot over medium-high heat. Do not add any oil! Add the beef. You can add sliced Asian leek or green onion on top. The beef should sizzle as soon as it touches the hot skillet. Let the meat cook in its own juice. Toss the meat around to cook evenly and thoroughly, about 2-3 minutes. It should cook very quickly.
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Sprinkle with sesame seeds and green onion to garnish. Serve warm with rice and a vegetable side dish.
Kiwi: This highly acidic fruit tenderizes the beef very fast, so use a small amount. If you intend to marinate the beef longer than 4 hours, use 1/4 kiwi. If marinating less than 4 hours, use 1/2 kiwi. You can also use pineapple instead of kiwi.
Calories: 303kcal, Carbohydrates: 11g, Protein: 25g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 69mg, Sodium: 850mg, Potassium: 404mg, Fiber: 1g, Sugar: 7g, Vitamin A: 211IU, Vitamin C: 5mg, Calcium: 33mg, Iron: 3mg
