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Korean Beef Bulgogi Recipe

Korean Beef Bulgogi Recipe
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5.2 from 26 reviews

Bulgogi, which means “fire meat” in Korean, features thinly sliced beef marinated in a savory-sweet sauce, then grilled or pan-fried to caramelized perfection. This recipe includes all the traditional elements with a slight twist—a drizzle of honey butter during cooking to enhance caramelization and deepen the umami flavor.

Ingredients

For the Beef:

  • 1.5 lbs ribeye or sirloin steak, thinly sliced against the grain

For the Marinade:

  • 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

For Cooking & Serving:

  • 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

Instructions

  1. Prepare the Beef: Place the beef in the freezer for 30 minutes to firm up, making it easier to slice. Use a sharp knife to cut it into thin strips against the grain.
  2. Make the Marinade: In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear or apple, mirin (if using), gochujang (if using), and black pepper. Stir in the chopped green onions and sesame seeds.
  3. Marinate the Beef: Add the sliced beef to the marinade, ensuring every piece is coated. Cover and refrigerate for at least 1 hour, or overnight for a deeper flavor.
  4. Prepare Vegetables: While the beef marinates, slice the onion, julienne the carrot, and cut the mushrooms.
  5. Cook the Bulgogi: Heat a grill pan or cast iron skillet over medium-high heat and add 1 tbsp oil. Add the marinated beef in batches to avoid overcrowding. Cook for 2–3 minutes per side until caramelized. Just before the beef finishes cooking, drizzle with the honey butter to enhance the caramelization. Toss quickly to coat. Remove from the pan and set aside.
  6. Sauté the Vegetables: In the same pan, add the sliced onion, carrot, and mushrooms. Sauté for 3–4 minutes until softened.
  7. Serve: Arrange the cooked beef and vegetables on a plate. Garnish with extra sesame seeds and green onions. Serve with steamed rice or wrap in lettuce/perilla leaves with kimchi on the side.

Notes

  • Why the honey butter? This is the original twist—most recipes rely on sugar for sweetness, but honey butter adds an extra depth of caramelization while balancing the saltiness of the soy sauce. It also gives the meat a beautiful glaze.
  • Meat selection: Ribeye is the most tender, but sirloin works well for a leaner option.
  • Marination tip: The longer, the better! Overnight marination creates the most flavorful and tender beef.
  • Spice level: Gochujang is optional but adds a nice kick. Adjust to taste.
  • Cooking method: If using a grill, preheat to high heat and cook the beef directly on the grates for a smokier flavor.

Nutrition

Find it online: http://bitezly.com/korean-beef-bulgogi-recipe/