Beef Bulgogi Recipe (Homemade Korean BBQ Beef)
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Marinating
30 mins
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Servings
4
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Calories
462 kcal
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Course
Main Course
Beef Bulgogi Recipe (Homemade Korean BBQ Beef)
Description
This Beef Bulgogi recipe centers on thin slices of ribeye steak marinated in a sauce combining soy sauce, gochujang (Korean chili paste), rice wine vinegar, sesame oil, honey or brown sugar, fresh ginger, minced garlic, and optional Asian pear for sweetness and tenderizing effect. Red pepper flakes and toasted sesame seeds add heat and nuttiness. The beef absorbs the marinade for at least 30 minutes or overnight to develop deep flavor. It is then cooked quickly over medium-high heat on a grill, grill pan, or wok until medium-rare or desired doneness.
The result is thin, tender, and flavorful beef with a balance of spicy, sweet, and umami flavors. Garnishing with green onions, sliced chili, red pepper flakes, and toasted sesame seeds enhances visual appeal and flavor layers. Bulgogi is traditionally served on its own with rice or wrapped in lettuce leaves, making it a versatile option for meals or gatherings. It also pairs well with noodles.
Ingredients
FOR THE BULGOGI SAUCE / MARINADE
- 4 tablespoons soy sauce
- 1-2 tablespoons gochujang Korean fermented chili paste
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey or use brown sugar
- 1 teaspoon ginger fresh, chopped
- 3 cloves garlic minced
- 2 green onions minced
- 1 Asian pear peeled and minced (optional)
- 1 tablespoon red pepper flakes (Gochugaru - Korean red pepper flakes - preferred)
- 1 tablespoon sesame seeds toasted
- salt to taste
- black pepper to taste
- 1 red pepper optional, for hotter bulgogi sauce, spicy, minced
FOR THE BEEF BULGOGI
- 1.5 pounds ribeye steak You can use other cuts of beef. See recipe notes, sliced thinly or cubed
- red pepper flakes spicy, sliced, for serving, to taste
- green onion
- hot pepper
- toasted sesame seeds
- hot sauce
Instructions
- Whisk all of the bulgogi sauce ingredients together in a large bowl. (If using Asian pear, use a blender to process all of the ingredients for a smoother marinade.)
- Add the sliced ribeye steak and marinate the beef for at least 30 minutes, or overnight for more flavor development.
- Heat your grill, cast iron grill pan or wok to medium high heat with a lightly oiled surface. Grill or stir fry the beef for 5-6 minutes for medium-rare, stirring or flipping often, or longer until done to your liking.
- Garnish with green onions, sliced peppers, red chili flake and toasted sesame seeds. Serve and enjoy!
Notes
- Serve bulgogi on lettuce leaves or over rice for a traditional presentation.
- The dish also pairs well with noodles if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 9g | 3% |
| Protein | 37g | 74% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 104mg | 35% |
| Sodium | 1130mg | 47% |
| Potassium | 577mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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