Easy Bulgogi (Korean BBQ Beef)

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Tender, juicy beef is coated in a sweet and savory marinade, then seared until caramelized around the edges. This easy bulgogi recipe uses Asian pear to tenderize the ribeye while adding subtle sweetness to the marinade.

Bulgogi with caramelized beef, green onions, and toasted sesame seeds.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
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Bulgogi is a classic Korean dish made with thinly sliced beef marinated in a sweet and savory soy-based sauce. Its name literally translates to "fire meat," referring to its traditional preparation over an open flame.

It's often served at Korean restaurants as an entrée with steamed rice and other banchan, like japchae, kimchi, or Korean cucumber salad.

I started making it often at home because it's affordable and easy to prepare in a skillet without a grill. The results are just as flavorful, with tender beef and caramelized edges.

Close-up of tender, caramelized bulgogi beef being held up.

I found that blending Asian pear into the marinade helps tenderize the ribeye without making it mushy, so the thin slices still have a satisfying bite. When the beef hits a hot skillet, the sugars in the marinade caramelize around the edges for that lightly charred finish.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Pre-Sliced Ribeye Beef: Look for 2-mm-thick ribeye slices sold as "hot pot" or "shabu-shabu-style" beef in the freezer section of Asian grocery stores. Thaw fully before marinating to prevent the delicate slices from tearing. Or use ribeye, top sirloin, flank, or skirt steak; freeze for 45-60 minutes until slightly firm, then slice thinly against the grain.
Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola, refined avocado, or peanut oil.
Green Onions
Toasted Sesame Seeds: If unavailable, toast raw sesame seeds in a dry pan over medium heat until golden.

Bulgogi Marinade

Asian Pear: Look for this large, round pear at Korean or Asian grocery stores. Bosc pear, Bartlett pear, or Fuji apple also work.
Onion
Garlic
Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
Brown Sugar: I prefer light brown sugar for its deeper sweetness. Dark brown sugar also works.
Mirin: This sweet Japanese cooking wine is available at Asian grocery stores. Don't skip it.
Toasted Sesame Oil: This has a stronger sesame flavor than untoasted sesame oil.
Honey: Helps give the beef a glossy, caramelized finish, so I recommend using it along with the brown sugar.
Black Pepper

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Thaw the beef completely: Trying to separate partially frozen slices can cause the delicate beef to tear.
Use a high-powered blender: It works wonders for smoothly puréeing the pear and onion so the marinade evenly coats the beef.
Use a non-stick skillet: The sugary marinade caramelizes quickly and can stick to the pan.
Wipe away burnt sugar: Remove the skillet from the heat and carefully wipe away blackened buildup between batches.
Watch the beef closely: Thin slices cook quickly and can become tough if overcooked.

Instructions

Below are step-by-step instructions on how to make bulgogi:

Blend the marinade: Add the marinade ingredients to a blender and blend until smooth. A food processor also works, but a blender will produce a smoother marinade. If you don't own either, finely grate the pear and onion, then mix with the remaining marinade ingredients in a bowl.

Thinly sliced beef evenly coated in bulgogi marinade.

Marinate the beef: Add the thawed, thinly sliced beef to a large bowl and pour the marinade over top. Gently toss with your hands until evenly coated, being careful not to tear the delicate slices. Marinate for at least 30 minutes, or cover and refrigerate for up to 24 hours.

Bulgogi beef seared until browned and caramelized around the edges.

Sear the beef: Heat vegetable oil in a large non-stick skillet over medium-high heat until hot. Remove the beef from the marinade, letting the excess drip off. Cook the beef in a single layer in small batches for about 3 minutes, tossing occasionally, until cooked through with browned, caramelized edges. Let the skillet heat back up between batches.

Cooked bulgogi garnished with green onions and toasted sesame seeds.

Garnish and serve: Transfer the cooked bulgogi to a serving plate and garnish with toasted sesame seeds and sliced green onions. Serve hot.

Storage & Reheating

Refrigerator: Store cooked bulgogi in an airtight container for up to 4 days.
Freezer: Freeze cooked bulgogi in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Reheat in a skillet over medium heat for 2-3 minutes or microwave for 1-2 minutes, until heated through.

Variations

Gluten-Free: Replace regular soy sauce with gluten-free soy sauce or tamari and use gluten-free mirin.
Spicy: Add 1 teaspoon of gochugaru to the marinade for a spicy kick.
Outdoor Grilling: Cook the marinated beef in a grill basket over medium-high heat, tossing occasionally, until cooked through with lightly charred edges, about 2-3 minutes.

Pairing Suggestions

Serve this simple bulgogi beef with:

Steamed White Rice: A simple side for the flavorful beef.
Korean Cucumber Salad: A crisp, refreshing side.
Japchae: Savory glass noodles for a heartier meal.

FAQ

Why is my bulgogi watery instead of caramelized?

The skillet may not be hot enough or may be overcrowded. Let excess marinade drip off and cook the beef in small batches so it sears instead of steams.

Why is my bulgogi tough?

Thinly sliced beef cooks very quickly and can become tough when overcooked. Cook it just until done with browned, caramelized edges.

Can I freeze uncooked bulgogi?

Yes. Add the beef and marinade to a freezer-safe bag and freeze immediately for up to 3 months. Thaw overnight in the refrigerator before cooking.

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