Name: Korean Beef Bulgogi Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Korean
Ingredients: 1.5 lbs ribeye or sirloin steak, thinly sliced against the grain; 6 tbsp soy sauce; 3 tbsp brown sugar; 2 tbsp sesame oil; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1/2 Asian pear or red apple, grated; 2 tbsp mirin (optional); 1 tbsp gochujang (optional, for spice); 1/4 tsp black pepper; 2 tbsp finely chopped green onions; 1 tsp toasted sesame seeds; 1 tbsp neutral oil (for cooking); 1 small onion, thinly sliced; 1 carrot, julienned; 1 cup mushrooms (shiitake or white button), sliced; 2 tbsp honey butter (1 tbsp melted butter + 1 tbsp honey, mixed); Cooked rice, for serving; Lettuce leaves or perilla leaves, for wrapping; Extra sesame seeds and sliced green onions, for garnish

Get ready to fall in love with the irresistible flavors and mouthwatering aroma of this Korean Beef Bulgogi Recipe. Tender strips of marinated beef are caramelized to perfection in a savory-sweet sauce, kissed with honey butter, and served alongside crisp veggies and fluffy rice. Every bite is the perfect balance of salty, sweet, and umami, making this dish a crowd-pleaser whether you’re new to Korean cooking or already a die-hard fan. It’s a true celebration on a plate and has quickly become a favorite in my kitchen for busy weeknights or fun gatherings with friends.

Korean Beef Bulgogi Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of simple, quality ingredients create the dazzling flavors in this Korean Beef Bulgogi Recipe. Each component brings something special—whether it’s juicy tenderness, a pop of color, deep umami, or that signature sweet-and-savory contrast Koreans are famous for.

Ribeye or sirloin steak: Go for thinly sliced beef for ultimate tenderness; ribeye offers the most melt-in-your-mouth texture, but sirloin keeps things lighter.
Soy sauce: This is the backbone of the marinade, lending savory depth and boldness.
Brown sugar: Adds subtle sweetness and assists in the coveted beef caramelization.
Sesame oil: A drizzle gives the marinade its signature toasty, nutty aroma.
Garlic: Freshly minced for a pungent, unmistakable warmth.
Fresh ginger: Grated ginger brings vibrancy and a gentle bite to the marinade.
Asian pear or red apple: The secret tenderizer, grating it into the sauce ensures the beef stays soft and juicy.
Mirin (optional): Adds a hint of sweetness and complexity if you have it on hand.
Gochujang (optional): For a boost of heat and deep, smoky spice; totally customizable.
Black pepper: A sprinkle sharpens all the flavors nicely.
Green onions: Finely chopped, they brighten up the marinade and finish.
Toasted sesame seeds: For little bursts of crunch and nuttiness.
Neutral oil (for cooking): Keeps everything from sticking and lets the bulgogi flavors shine.
Onion: Thinly sliced for sweetness and texture in the final dish.
Carrot: Julienne strips add color, crunch, and a hint of earthiness.
Mushrooms (shiitake or white button): They soak up the sauce and provide savory notes.
Honey butter (1 tbsp melted butter + 1 tbsp honey): This is the magical finishing touch, elevating every bite to wow territory.
Cooked rice: It’s not bulgogi night without the perfect bowl of hot steamed rice.
Lettuce or perilla leaves: For wrapping, adding freshness and making each bite an interactive experience.
Extra sesame seeds and sliced green onions: The final flourish of flavor and visual appeal.

How to Make Korean Beef Bulgogi Recipe

Step 1: Prepare the Beef

Start by placing your steak in the freezer for about 30 minutes—trust me, this makes it so much easier to slice nice and thin. With a sharp knife, cut against the grain into narrow strips; this ensures every bite is gloriously tender, not tough.

Step 2: Make the Marinade

Whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, grated Asian pear (or apple), mirin, gochujang, and black pepper in a big bowl. Add the green onions and sesame seeds last. The aroma at this stage will already have your taste buds tingling!

Step 3: Marinate the Beef

Toss the beef slices into that rich marinade, making sure every little strip gets coated. Cover and refrigerate for at least an hour, but if you can let it sit overnight, the Korean Beef Bulgogi Recipe will become positively addictive—the flavors soak right in!

Step 4: Prepare the Vegetables

While the beef soaks up all those flavors, take a moment to slice your onion, julienne the carrot, and slice up your mushrooms. Having everything ready makes cooking a breeze.

Step 5: Cook the Bulgogi

Heat a grill pan or cast iron skillet over medium-high and add a touch of oil. Spread the marinated beef in batches so the pan isn’t overcrowded—that’s the secret to caramelizing, not steaming! Sear for 2–3 minutes per side, and just as it’s finishing, drizzle on that honey butter and toss quickly. The glossy, golden meat that emerges is simply irresistible.

Step 6: Sauté the Vegetables

In the same glorious pan, add a bit more oil (if needed) and throw in the onions, carrots, and mushrooms. Give them a few minutes to soften and soak up any lingering marinade, winding up with beautifully tender, slightly sweet veggies.

Step 7: Serve

Pile the bulgogi beef and sautéed vegetables onto a serving platter. Scatter extra sesame seeds and green onions over the top for that restaurant-worthy touch. Spoon some over fluffy rice or wrap it up in lettuce or perilla leaves for the authentic Korean experience.

How to Serve Korean Beef Bulgogi Recipe

Garnishes

Sprinkle the finished dish with toasted sesame seeds and a generous scattering of sliced green onions. Not only is this traditional, but it guarantees every bite of this Korean Beef Bulgogi Recipe bursts with color, crunch, and pop.

Side Dishes

Classic accompaniments like kimchi, pickled radish, and a bowl of steamy rice round things out beautifully. If you’re feeling adventurous, add a side of japchae (Korean sweet potato noodles) or simple cucumber salad for a refreshing contrast.

Creative Ways to Present

Serve our Korean Beef Bulgogi Recipe DIY-style: set out bowls of rice, lettuce leaves, and little dishes of Sriracha or ssamjang so everyone can wrap and build their own bulgogi bites. It’s not only fun but encourages everyone to savor the flavors just the way they love most!

Make Ahead and Storage

Storing Leftovers

Once cooled, pack any leftover bulgogi and veggies into an airtight container and refrigerate. Enjoy it within 3-4 days for the best flavor and texture—the marinade actually deepens the taste as it sits!

Freezing

This Korean Beef Bulgogi Recipe freezes beautifully, making it perfect for meal prep. Portion the cooled cooked bulgogi (without the veggies if you wish) into freezer bags and store for up to 2 months. Thaw overnight in the fridge when ready to use.

Reheating

For best results, reheat gently in a skillet over medium heat, tossing just until warmed through. You can also microwave in 30-second bursts. Add a tiny splash of water or extra honey butter if the beef looks a bit dry.

FAQs

What cut of beef is best for this Korean Beef Bulgogi Recipe?

Ribeye is the gold standard for tenderness and fat marbling, but sirloin is a fantastic lean alternative. The most important thing is slicing the beef very thinly across the grain!

Can I make this recipe without Asian pear?

Absolutely! A red or even green apple is a great substitute. Both options lend natural sweetness and help tenderize the meat, so you won’t miss a thing.

Is there a vegetarian version of Korean Beef Bulgogi Recipe?

You can replicate the core flavors by using extra-firm tofu or sliced king oyster mushrooms marinated and sautéed in the same signature bulgogi sauce. It’s hearty, satisfying, and perfect for plant-based eaters.

Can I grill the beef instead of pan-frying?

Yes—preheat your grill to high heat, then cook the marinated beef slices directly on the grates or use a grill basket. You’ll get an extra smoky, flame-kissed flavor that’s absolutely divine.

How spicy is this Korean Beef Bulgogi Recipe?

It’s totally customizable! Gochujang and black pepper bring the heat, but you can dial them up or down based on your preference. Leave them out for a milder version everyone can enjoy.

Final Thoughts

I can’t say enough good things about this Korean Beef Bulgogi Recipe—it’s a joyful dish that always brings people together for seconds (and sometimes thirds). Give it a go, share it, and let the irresistible flavors speak for themselves. Happy cooking!