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Bulgogi (Korean BBQ Beef)
4.7 from 564 votes

Bulgogi (Korean BBQ Beef)

Bulgogi is a Korean BBQ beef dish featuring thinly sliced rib eye or sirloin marinated in a mixture of soy sauce, garlic, sesame oil, sugar, and grated Asian pear. The marinade tenderizes the meat and imparts a balance of sweet and savory flavors. It can be pan-fried or grilled to develop caramelization and a slightly smoky taste.

Prep Time
10 mins
Cook Time
10 mins
Marinating
1 hr
Total Time
20 mins
Servings: 4
Course: Main Course
Cuisine: Asian, Korean

Ingredients

  • 2 pounds beef rib eye thinly sliced; or top sirloin; see note
  • 3 scallion cut into 2-inch pieces
  • 1 onion thinly sliced, small
  • 1 carrot thinly sliced - optional, small
Marinade
  • 6 tablespoons soy sauce
  • 3 tablespoons water
  • 4 tablespoons sugar Use 3 T total for less sweetness, or 2 T sugar and 2 T honey
  • 2 tablespoons rice wine or mirin
  • 2 tablespoons garlic minced; about 5 to 6 plump cloves
  • 2 tablespoons sesame oil
  • 2 teaspoons sesame seeds
  • 1/2 Asian pear or bosc pear or apple (sweet variety-honey crisp, Fuji, red delicious, etc, Korean; blended or grated
  • ⅛ teaspoon black pepper
To serve bulgogi Seoul-style (optional)
  • 3 ounces potato starch noodles soaked in hot water for 20 minutes and drained
  • 3 scallions
  • 1 pack enoki mushrooms stems removed
  • 2 cups water or dashima broth or beef broth
  • 1 teaspoon soy sauce

Instructions

    Cup of Yum
  1. If using packaged pre-sliced meat, separate the slices. Remove any excess blood from the pre-sliced meat using paper towels.
  2. Mix all the marinade ingredients in a bowl.
  3. Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight. 
  4. Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelized. Do not crowd the skillet.
  5. OR Stir-frying: Preheat the pan, and add the meat over high meat. You can crowd the pan to generate some liquid and let the meat cook in its own juice. Cook until the meat is no longer pink. Use all the marinade if you want some sauce at the end. 
To serve Seoul-style (Optional)
  1. Thinly slice the scallions. Season 2 cups of water or broth with 1 teaspoon of soy sauce.
  2. Heat the pan, and add the meat and top it with the scallions and mushrooms. Add about half of the broth around the edges of the pan along with the noodles. Add more liquid when the liquid level goes down as you cook.

Notes

  • If slicing beef at home, partially freeze it to firm up and allow thin ⅛-inch slices.
  • High-quality pre-sliced bulgogi meat is available at Korean markets and may be worth the extra cost.