Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Korean Bulgogi Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 82 reviews

A classic Korean Bulgogi Beef recipe featuring thinly sliced marinated ribeye steak cooked in a hot grill pan for a flavorful and tender dish, perfect for serving over rice with sesame seeds and green onions.

  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings

Ingredients

Beef

  • 1 ½ lbs Boneless Ribeye or Top Sirloin

Marinade

  • ¼ Cup Soy Sauce (light)
  • 2 Tablespoons Brown Sugar
  • 1 ½ Tablespoons Sesame Oil
  • 3 Cloves Garlic (minced)
  • 1 Tablespoon Ginger Root (fresh, grated)
  • 1 Tablespoon Mirin
  • ¼ teaspoons Korean Red Pepper Flakes (or ½-¾ Tablespoon gochujang)
  • 1 Asian Pear (optional) (peeled, cored, and roughly chopped) or a Bosc pear

Cooking

  • 2 Tablespoons Vegetable Oil (divided)

Garnish

  • 2 teaspoons Sesame Seeds (toasted)
  • 2 Green Onions (chopped)

Instructions

  1. Chill and Slice the Beef: Wrap the steak in plastic wrap and place it in the freezer for 30 minutes. This firms up the meat for easier slicing. Then unwrap and slice the steak across the grain into ¼-inch thick slices.
  2. Prepare the Marinade: In a small bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, mirin, and Korean red pepper flakes. Stir well to mix all ingredients.
  3. Blend the Marinade with Pear: Pour the mixture into a blender, add the peeled and chopped Asian pear, and blend until smooth. The pear tenderizes the meat and adds natural sweetness.
  4. Marinate the Beef: Place the sliced steak into a gallon-size Ziploc bag, pour in the marinade, seal, and massage the bag to coat the meat evenly. Marinate for at least 2 hours or up to overnight in the refrigerator, turning the bag occasionally for even flavor.
  5. Preheat the Grill Pan: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat, ensuring the pan is hot enough to sear the beef properly.
  6. Cook the Beef in Batches: Working in batches to avoid overcrowding, add a single layer of steak to the grill pan. Cook the beef about 2-3 minutes per side until nicely charred and cooked through. Remove cooked beef to a plate.
  7. Repeat Cooking: Add the remaining 1 tablespoon vegetable oil and repeat the cooking process with the rest of the steak slices.
  8. Combine and Finish: Return all cooked beef to the pan, pour in the remaining marinade sauce, and cook together until the sauce thickens slightly and coats the beef well.
  9. Serve: Serve the bulgogi beef hot over steamed rice, garnished with toasted sesame seeds and chopped green onions for extra flavor and texture.

Notes

  • Freezing the steak briefly makes it easier to slice thinly.
  • Asian pear is traditional for tenderizing the meat but Bosc pear can be used as a substitute.
  • Marinate for at least 2 hours to allow flavors to penetrate; overnight marinating yields best results.
  • Cook steak in batches to ensure proper searing and prevent steaming.
  • Use a cast iron grill pan for authentic char marks and better heat retention.
  • Gochujang can be used instead of red pepper flakes for more depth and heat.
  • Serve with steamed rice and optional side dishes like kimchi and vegetables for a complete meal.
  • Author: Madelynn
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Korean

Find it online: https://allyumcooks.com/korean-bulgogi-beef-recipe/