Korean Beef Bulgogi is a quick, flavorful steak dish known for its tender texture and authentic sweet-savory Korean taste. Try today!
Beef Bulgogi is a classic Asian comfort food made easily by grilling. Be sure to try my other Korean dishes like Korean Kalbi BBQ Short Ribs, Korean Fried Chicken, and Slow Cooker Korean Short Ribs!
Sabrina’s Korean Beef Bulgogi Recipe
This recipe is a flavorful take on a classic Korean favorite that is packed with sweet-savory depth. It’s an easy way to bring bold, authentic flavor to your table in a simple, weeknight-friendly dish that still feels special.
Recipe Card
Ingredients
- 2 pounds flank steak , thinly sliced against the grain
- 1/3 cup low sodium soy sauce
- 1/3 cup pineapple juice , or shredded Asian pear
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 1/2 cup green onions , thinly sliced
- 5 cloves garlic , minced
- 2 tablespoons sesame seeds
- 2 tablespoons vegetable oil
Instructions
- Add the steak, soy sauce, pineapple juice, sesame oil, sugar, green onions, garlic, and sesame seeds to a large bowl.
- Mix ingredients well, cover, and refrigerate for a minimum of 2 hours but 4 or more is preferred.
- Drain the marinade well from the meat.
- Heat vegetable oil in a large skillet on high heat.
- Cooking in small batches sear the beef for 2 minutes on each side.
Nutrition
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Sabrina’s Tip
Make sure to use thinly sliced beef, especially flank steak. The meat’s thin slices ensure it soaks up the marinade effectively and also cooks quickly. Preferably, let the meat marinate in the fridge for 4 hours or more.
Table of contents
About this Recipe
Bulgogi is one of the most famous Korean meat dishes and literally translates to “fire meat” because of how it’s grilled. You could use an outdoor barbecue grill or a large grill pan. Of course, this recipe is made even simpler with a cast-iron skillet or cast-iron wok on the stovetop. You get the same smoky flavor without having to use an actual grill. Many of the ingredients are staples in Korean cooking and can be found in any Asian grocery store or specialty sections of larger supermarkets.
Ingredients
- 2 lbs of Flank Steak: This particular cut of beef is preferred due to its lean texture and ability to absorb the marinade effectively. Thin slices ensure quick cooking and a tender bite.
- ⅓ cup of Soy Sauce: The primary salt element, soy sauce, gives the dish its deep umami flavor. Opt for low-sodium versions to control the saltiness.
- ⅓ cup of Pineapple Juice or Asian Pear: These ingredients are not just for sweetness but also play a role in tenderizing the meat. Asian pear, when shredded and added, has natural enzymes that help break down the meat fibers.
- 2 tbsp of Sesame Oil: Imparting a nutty flavor, sesame oil elevates the overall aroma and taste of the Bulgogi. Always opt for pure sesame oil for that authentic flavor.
- ½ cup of Green Onions and 5 cloves of Garlic: Essential aromatics in Korean cooking, these aromatics infuse the meat with depth and a burst of freshness.
Can this be made ahead of time?
Absolutely, this dish is one of those dishes that can benefit from a bit of advanced preparation, especially when it comes to marinating. Preparing the meat a day in advance can give it ample time to soak up the flavorful marinade, leading to a more robust and deepened taste profile when cooked. After marinating, the meat can be stored in an airtight container in the refrigerator. If you’ve cooked the Bulgogi, ensure it cools down completely before storing it in the fridge. When you’re ready to serve, simply reheat it in a skillet over medium heat until it’s warmed through. If you’re concerned about preserving the dish’s fresh taste, consider adding garnishments like sesame seeds and freshly sliced green onions just before serving. This not only freshens up the dish but also adds a pop of color and texture.
Pairing Suggestions
There are so many amazing sauces you could serve with your Korean beef for extra savory and spicy richness. Depending on your grocery store, you may be able to find these sauces there. Alternatively, you could find them in an Asian market. Here are some popular bulgogi sauces:
- Sambal Oelek: Sambal Oelek is an Indonesian chili sauce made with red chili peppers, rice vinegar, and salt for a hot pepper paste.
- Gochujang sauce: Gochujang is another chili sauce, with a slightly sweeter undertone. Make it with ¼ cup gochujang paste mixed with 2 cloves of minced garlic, and a tablespoon each of rice vinegar, soy sauce, sugar, and sesame oil. Add a teaspoon of sesame seeds for extra crunch and flavor.
- Ssamjang: You can make ssamjang with soybean paste, red chili pepper paste, minced garlic, honey, sesame oil, sesame seeds, and rice wine.
How to Store
- Serve: You can not keep Korean Beef at room temperature for more than 2 hours.
- Store: Transfer the leftover Bulgogi to a Ziploc bag or cover the whole dish in plastic wrap to store in the fridge. It will keep well for 3-4 days.
- Freeze: You can freeze Bulgogi in a gallon freezer bag for up to 3 months. To reheat the beef, move it from the gallon freezer bag to a cookie sheet. Pop the cookie sheet in the oven to reheat it, or cook the leftovers up in a beef stew.
Frequent Questions
Beef Bulgogi traditionally uses thinly sliced beef, especially flank steak. The meat’s thin slices ensure it soaks up the marinade effectively and cooks quickly.
Steamed white rice is a classic pairing with Beef Bulgogi. Additionally, various Korean side dishes (banchan) like kimchi, pickled radish, and seasoned spinach complement the beef’s flavors.
While both involve grilled meats, Bulgogi is specifically marinated beef or pork that’s grilled or pan-fried, whereas Korean BBQ encompasses a broader range of meats, including non-marinated cuts.
Bell peppers, mushrooms, and onions are commonly stir-fried alongside or after the beef cooking to make a hearty Bulgogi dish. These veggies absorb the leftover marinade and complement the meat’s savory flavors. Beef bulgogi with vegetables is a classic dish!
Both dishes are common in Seoul and throughout Korea, and they are made with different cuts of beef. While Bulgogi is made using thin slices of tender beef, Galbi is made using ribeye. Both are typically made by grilling, but Bulgogi can be pan-fried in a cast-iron skillet or cast-iron wok. Galbi is never pan-fried, which is one of the key differences between it and Korean Beef Bulgogi.
Variations
- Diet Coke: For some extra sweet, delicious flavor, mix Diet Coke in with the marinade. 1 cup of Diet Coke should be plenty. You could also try ginger ale for a milder sweet taste.
- Mix-ins: For some vegetable mix-ins, try adding a couple of medium bell peppers to Korean Beef Bulgogi. Red pepper, yellow pepper, or green pepper would work. You can also add some sliced onion or chili peppers. For mushrooms, try using white, oyster, or dried shiitake mushrooms.
- Flavor add-ins: For spice, add some red pepper flakes or sriracha to the recipe. For some warm flavors, try brown sugar or grated ginger. You could also mix in some extra black pepper, minced garlic, toasted sesame oil, white wine, or red wine to the marinade.
Related Recipes
More Korean Dinner Recipes
Photos used in a previous version of this post.
Thank you, Sabrina! Made this tonight and it came out perfectly delicious! Easy to follow recipe. I am going to put this in a regular rotation.