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Korean Beef Bulgogi served on a plate

Korean Beef Bulgogi

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Korean beef bulgogi features thinly sliced ribeye or sirloin marinated in a sweet-savory blend of soy sauce, sugar, garlic, and sesame oil, then seared quickly over high heat. The marinade caramelizes into a sticky coating, creating tender, flavorful beef perfect for serving with rice and kimchi. Marinating at least 30 minutes and cooking in batches ensures a crispy caramelized crust.
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Prep Time 45 minutes
Cook Time 7 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs beef thinly sliced ribeye or sirloin, freeze 30 minutes before slicing
  • 0.33 cup soy sauce low-sodium or tamari for gluten-free
  • 3 tablespoon sugar white sugar; brown sugar or honey can be used as alternatives
  • 2 tablespoon sesame oil add after cooking to preserve nutty aroma
  • 1 tablespoon neutral oil for searing beef
  • 6 cloves garlic minced fresh
  • 4 green onions sliced; whites for marinade, greens for garnish
  • 1 small onion thinly sliced
  • 1 teaspoon ginger minced, optional
  • 0.5 asian pear or apple grated, optional
  • 0.5 teaspoon black pepper
  • 1 tablespoon toasted sesame seeds for garnish

Equipment

  • Cast iron skillet Heat skillet over medium-high heat for searing beef.
  • Non-stick pan Alternative to skillet for cooking beef.
  • Mixing bowl To whisk marinade and coat beef.
  • Tongs To flip beef slices during cooking.

Method
 

  1. Freeze beef for 30 minutes to firm, then slice against the grain into ⅛-inch strips ensuring uniform thickness for even cooking.
    1.5 lbs beef
  2. Whisk together soy sauce, sugar, garlic, ginger, sesame oil, black pepper, and grated pear in a mixing bowl. Add sliced beef and onion, toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
    0.33 cup soy sauce, 3 tbsp sugar, 6 cloves garlic, 1 tsp ginger, 2 tbsp sesame oil, 0.5 tsp black pepper, 0.5 asian pear or apple, 1.5 lbs beef, 1 small onion
  3. Heat a cast iron skillet or non-stick pan over medium-high heat with 1 tablespoon neutral oil until shimmering to ensure it is hot before adding beef to avoid steaming.
    1 tbsp neutral oil
  4. Add half the beef in a single layer, cook undisturbed for 2-3 minutes until edges caramelize and turn deep brown, then flip with tongs and cook for 1-2 minutes more until no pink remains but beef is still juicy. Transfer to plate and repeat with remaining beef.
    1.5 lbs beef
  5. Let cooked beef rest off heat for 2 minutes. Sprinkle with sliced green onion tops and toasted sesame seeds. Serve immediately over steamed rice with kimchi on the side.
    4 green onions, 1 tbsp toasted sesame seeds

Notes

  • Freeze beef before slicing to achieve thin, even strips.
  • Cook beef in batches to avoid overcrowding and steaming; crispy edges develop with proper searing.
  • Add sesame oil off heat to preserve its nutty aroma.

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