This easy Korean beef bulgogi combines thin slices of tender beef with a savory, slightly sweet marinade made with soy sauce, sesame oil, garlic, ginger, and pear. Serve it over warm rice with fresh vegetables for a flavorful Korean-inspired dinner.
How to Make Korean Beef Bulgogi
Helpful Tips
- Cut the beef against the grain to keep it tender.
- Partially freezing the beef makes thin slicing easier.
- Cook the meat in batches for better browning.
- Do not marinate it for more than eight hours because the pear can make the meat too soft.
- Add gochujang or red pepper flakes if you prefer spicy bulgogi.
Variations
- Replace the beef with thinly sliced chicken or pork.
- Use cauliflower rice for a lower-carbohydrate meal.
- Add sautéed mushrooms, spinach, zucchini, or bell peppers.
- Top each bowl with a fried egg.
- Serve the bulgogi in lettuce leaves instead of over rice.
Storage
Store the cooked beef and rice separately in airtight containers in the refrigerator for up to three days. Reheat the beef briefly in a hot skillet or microwave until completely warmed through.
The uncooked marinated beef can also be frozen for up to two months. Thaw it overnight in the refrigerator before cooking.
Frequently Asked Questions
What cut of beef is best for bulgogi?
Ribeye is traditionally popular because it is tender and flavorful. Sirloin is a leaner and more affordable alternative.
Can I make bulgogi without Asian pear?
Yes. Substitute a grated sweet apple or two tablespoons of unsweetened applesauce.
Is Korean beef bulgogi spicy?
Traditional bulgogi is savory and slightly sweet rather than spicy. Add gochujang if you want extra heat.
- Beef Steak 1½ pounds
- Soy Sauce ¼ cup
- Brown Sugar 2 tablespoons
- Honey 1 tablespoon
- Sesame Oil 1 tablespoon
- Asian pear ½ peeled and grated
- Garlic 4 cloves
- Ginger 1 teaspoon
- Black Pepper ½ teaspoon
- Onion ½ medium
- Green Onion 2 sliced
- Sesame Seeds 1 teaspoon
- Vegetable Oil 1 tablespoon
- Place the beef in the freezer for 20–30 minutes to make it easier to cut. Slice it thinly against the grain.
- In a large bowl, combine the soy sauce, brown sugar, honey, sesame oil, grated pear, garlic, ginger, and black pepper. Stir until the sugar begins to dissolve.
- Add the sliced beef, onion, and green onions to the marinade. Toss until every piece is evenly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Heat vegetable oil in a large skillet over medium-high heat. Remove the beef from the marinade and cook it in small batches for 2–3 minutes per side. Avoid overcrowding the skillet so the beef browns instead of steaming.
- Divide the warm rice among four bowls. Add the cooked bulgogi, cucumber, shredded carrot, and kimchi.
- Sprinkle the bowls with sliced green onions and sesame seeds. Serve immediately while the beef and rice are warm.
