Name: Korean Beef Bulgogi Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 5 h 25 min
Cuisine: Korean
Ingredients: 2 pounds flank steak (sirloin, tenderloin, or Ribeye); 2 tablespoons vegetable oil (divided); 1/4 cup reduced-sodium soy sauce; 1 tablespoon rice vinegar; 3 tablespoons light brown sugar; 2 tablespoons sesame oil; 5 cloves garlic (minced); 1 tablespoon freshly grated ginger; 1/2 cup Asian pear (grated); 1/8 teaspoon red pepper flakes; 2 green onions (thinly sliced); 1 teaspoon toasted sesame seeds

Jump to Recipe· 4.3 from 21 reviews

If you’ve ever wanted to dive into a dish that’s bursting with flavor, tender texture, and a perfect balance of sweet and savory, this Korean Beef Bulgogi Recipe will become your new go-to favorite. Bulgogi, which literally means “fire meat,” captures the essence of Korean cuisine with its beautifully marinated and quick-grilled beef that’s just irresistible. Each bite brings a wonderful mingling of garlic, ginger, sesame, and a hint of Asian pear, elevating simple flank steak into a dish that’s both comforting and exciting. Trust me, once you try this Korean Beef Bulgogi Recipe, your weeknight dinners will never be the same again!

Ingredients You’ll Need

A large piece of raw red meat with white fat veins lies flat on a white rectangular plate in the center. The meat has a rich red color with smooth and shiny textures. Surrounding the plate are small clear glass bowls filled with different ingredients: dark brown liquid, light yellow liquid, green chopped herbs, light brown granulated powder, bright yellow shredded pieces, red chili flakes, and small minced bits. A greenish-yellow pear is placed on the top right corner. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Korean Beef Bulgogi Recipe relies on straightforward, wholesome ingredients that come together to create a symphony of flavors. Each item plays a pivotal role, whether it’s enhancing the tender texture, adding rich depth, or balancing the natural sweetness with a touch of tang and spice.

2 pounds flank steak: Choose flank steak or alternatives like sirloin or ribeye for tender, juicy slices perfect for quick grilling.
2 tablespoons vegetable oil: Divided use ensures you get a nice sear without overcrowding the pan.
2 green onions: Thinly sliced for a fresh, mild onion flavor and a pop of vibrant color as garnish.
1 teaspoon toasted sesame seeds: Adds a subtle nutty crunch that complements the marinade beautifully.
1/4 cup reduced-sodium soy sauce: The savory backbone of the marinade, bringing umami depth without overpowering.
1 tablespoon rice vinegar: A gentle tang that brightens the marinade and balances the sweetness.
3 tablespoons light brown sugar: Provides just the right amount of caramelized sweetness to the beef.
2 tablespoons sesame oil: Infuses that signature toasted sesame aroma and rich flavor essential to bulgogi.
5 cloves garlic: Minced fresh for a sharp punch that elevates the marinade’s savory profile.
1 tablespoon freshly grated ginger: Adds a zesty warmth and slightly peppery note to balance the garlic.
1/2 cup Asian pear: Grated to tenderize the meat while introducing subtle fruity sweetness.
1/8 teaspoon red pepper flakes: Just a hint to deliver a whisper of heat without overwhelming the other flavors.

How to Make Korean Beef Bulgogi Recipe

Step 1: Chill the Steak

Start by wrapping your flank steak tightly in plastic wrap and pop it in the freezer for about 3 hours. This chilling step firms up the meat, making it super easy to slice thinly — which is key to getting that signature tender, bite-sized piece that cooks quickly and evenly.

Step 2: Slice the Beef

Once the steak has chilled and is firm but not frozen solid, unwrap it and slice across the grain into thin 1/4-inch thick pieces. By cutting against the grain, you ensure the beef stays tender and easy to chew after cooking.

Step 3: Prepare the Marinade

In a medium bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, freshly grated ginger, grated Asian pear, and red pepper flakes. This combination creates a marinade that makes every slice of your bulgogi flavorful and delicious.

Step 4: Marinate the Beef

Transfer the beef slices into a gallon-size Ziploc bag and pour in the marinade. Seal the bag tightly, removing as much air as possible, and gently massage so every slice is coated evenly. Refrigerate for at least 2 to 3 hours, or for best results, marinate overnight to allow the flavors to fully develop and the pear to tenderize the meat beautifully.

Step 5: Cook the Bulgogi

Heat a large cast-iron grill pan over medium-high heat and add 1 tablespoon of vegetable oil once hot. Working in batches to avoid overcrowding, lay the beef slices flat in the pan in a single layer. Cook until nicely charred and caramelized, roughly 2 to 3 minutes per side, flipping once for even cooking. Add the remaining 1 tablespoon of oil as needed for subsequent batches to keep that perfect sear going.

Step 6: Serve Immediately

Serve your beautifully seared bulgogi right off the pan over a bed of fluffy white rice. The heat from the rice will leap up and carry that gorgeous marinade flavor throughout each bite.

How to Serve Korean Beef Bulgogi Recipe

A clear glass bowl holds a dark brown liquid base, topped with a pile of shredded white pieces, likely horseradish or radish, scattered over one side. In the middle on top, there is a small mound of crushed red chili flakes adding a pop of deep red color, with the shininess of the liquid shining around the edges. The bowl sits on a dark surface, with a single green onion placed nearby, adding a fresh green touch to the simple scene. The image focuses closely on the bowl, showing the textures clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of thinly sliced green onions and toasted sesame seeds on top adds not only a gorgeous visual appeal but also bursts of fresh, aromatic flavor and a delicate crunch. These simple garnishes truly elevate the finished dish and make it feel restaurant-worthy.

Side Dishes

Bulgogi pairs exquisitely with classic Korean sides like kimchi or pickled radish to introduce contrasting acidity and complexity. For something heartier, steamed or stir-fried vegetables, such as spinach or broccoli, add freshness and balance. You can also serve it wrapped in lettuce leaves with a dab of ssamjang for a hands-on experience that’s fun and flavorful.

Creative Ways to Present

Try building bulgogi bowls with layers of rice, sautéed veggies, and a fried egg on top for a complete meal in one bowl. Or tuck the beef into soft steamed bao buns with crisp cucumber and chili mayo for a playful fusion spin. These ideas take the Korean Beef Bulgogi Recipe beyond tradition while keeping all the authentic flavors alive.

Make Ahead and Storage

Storing Leftovers

After cooking, allow any leftover bulgogi to cool to room temperature before transferring to an airtight container. It will keep well in the refrigerator for 3 to 4 days, perfect for quick lunches or easy dinners later in the week.

Freezing

You can freeze the cooked beef in an airtight container or resealable freezer bags for up to 2 months. This is handy if you want to prepare ahead and enjoy this amazing Korean Beef Bulgogi Recipe anytime without the wait.

Reheating

To reheat, gently warm the beef in a skillet over medium-low heat just until heated through to avoid drying it out. Alternatively, microwave in short bursts covered with a damp paper towel to maintain moisture. Serving over fresh rice amps up every bite like it was freshly made.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While flank steak is ideal due to its lean texture and ability to absorb marinade well, sirloin, tenderloin, or ribeye also work wonderfully. Just remember to slice thinly against the grain for maximum tenderness.

What if I don’t have an Asian pear? Can I substitute it?

If Asian pear isn’t available, you can substitute with a small amount of grated apple or a teaspoon of pineapple juice, both of which help tenderize the meat while adding mild sweetness.

Is it possible to make this recipe spicy?

Definitely! Increase the red pepper flakes or add a touch of gochujang (Korean fermented chili paste) to the marinade for a deeper, richer spice level that complements the savory-sweet balance of the bulgogi.

Can I grill the bulgogi outside instead of using a grill pan?

Yes, grilling over charcoal or gas grill will impart a wonderful smoky flavor that works beautifully with this marinade. Just be sure to watch closely and cook quickly because the thin slices cook fast!

How long should I marinate the beef for best results?

While 2 to 3 hours will give good flavor and tenderization, marinating overnight allows all those spices, garlic, ginger, and pear to really soak in, making the bulgogi unforgettable in taste and texture.

Final Thoughts

This Korean Beef Bulgogi Recipe is one of those dishes you can easily fall in love with and keep coming back to. Whether you’re cooking for friends, family, or just indulging yourself, the vibrant balance of flavors and satisfying tenderness will make every bite memorable. I can’t wait for you to try it and see how this classic Korean favorite turns into a cherished staple in your kitchen.