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Korean Beef Bulgogi
5 from 51 votes

Korean Beef Bulgogi

Korean Beef Bulgogi features thinly sliced flank steak marinated in a soy-based mix with ginger, garlic, brown sugar, and Asian pear. The beef is quickly cooked in a hot cast-iron pan to develop a caramelized crust while remaining tender inside, delivering a savory, sweet, and slightly spicy flavor.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 4 servings
Calories: 503 kcal
Course: Main Course
Cuisine: Asian, Korean

Ingredients

  • 2 pounds flank steak sirloin, tenderloin, or Ribeye
  • 2 tablespoons vegetable oil divided
  • 2 green onions thinly sliced
  • 1 teaspoon sesame seeds toasted
Marinade:
  • 1/4 cup soy sauce reduced-sodium
  • 1 tablespoon rice vinegar
  • 3 tablespoons light brown sugar
  • 2 tablespoons sesame oil
  • 5 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 1/2 cup Asian pear grated
  • 1/8 teaspoon red pepper flakes

Instructions

Chill the Steak:
    Cup of Yum
  1. Wrap the flank steak in plastic wrap, and place in the freezer for 3 hours.
  2. Unwrap and slice across the grain into 1/4-inch thick slices.
Marinate:
  1. In a medium bowl, combine all the "Marinade" ingredients. Add them to a gallon size Ziploc bag, and add the steak slices.
  2. Marinate for at least 2-3 hours or overnight, turning the bag occasionally.
Cook:
  1. Place a large cast-iron grill pan over medium-high heat and once heated through add 1 tablespoon of vegetable oil.
  2. Once the oil is hot, working in batches, add the steak slices to the pan in a single layer and cook until charred, flipping once, it takes about 2-3 minutes per side to cook.
  3. Add the remaining 1 tablespoon of vegetable oil and cook the rest of the steak.
  4. Serve immediately over white rice. If desired, garnished it with chopped green onions and toasted sesame seeds.

Notes

  • Partially freeze the beef for about 2 hours to firm up before slicing thinly across the grain, ensuring even thickness and better marinade absorption.
  • Use a hot cast-iron grill pan and cook the beef in batches to achieve a caramelized crust without steaming.
  • Marinate the beef for 2-3 hours or preferably overnight to enhance tenderness and flavor depth.
  • Fresh garlic and ginger are recommended over pre-minced or powdered versions for richer flavor.
  • The Asian pear adds natural tenderizing enzymes; substitute with another sweet pear if unavailable but do not omit.

Nutrition Information

Calories 503kcal (25%) Carbohydrates 14g (5%) Protein 50g (100%) Fat 27g (42%) Saturated Fat 12g (60%) Cholesterol 136mg (45%) Sodium 657mg (27%) Potassium 854mg (18%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 78IU (2%) Vitamin C 2mg (2%) Calcium 62mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 503

% Daily Value*

Calories 503kcal 25%
Carbohydrates 14g 5%
Protein 50g 100%
Fat 27g 42%
Saturated Fat 12g 60%
Cholesterol 136mg 45%
Sodium 657mg 27%
Potassium 854mg 18%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 78IU 2%
Vitamin C 2mg 2%
Calcium 62mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.