Korean BBQ Beef (Bulgogi) Recipe

If you’ve ever wanted to bring the vibrant flavors of Korean street food right into your own kitchen, this Korean BBQ Beef (Bulgogi) recipe is absolutely the way to go. I love how it’s sweet and savory with just a hint of spice, making it perfect for weeknight dinners or impressing guests without any fuss. It’s one of those recipes that feels special but uses ingredients you can usually find in your pantry and fridge.

What makes this Korean BBQ Beef (Bulgogi) recipe so worth trying is how quickly the marinade works its magic, tenderizing the thinly sliced beef and packing each bite with that iconic bulgogi flavor. I’ve made this countless times on busy evenings when I still want a restaurant-quality meal at home—and trust me, you’ll enjoy every juicy, caramelized piece.

Ingredients You’ll Need

This recipe shines because of the balance between sweet, salty, and spicy. Each ingredient plays its part in layering flavor, and a few simple tips will help you source exactly what you need for the best results.

• Low-sodium soy sauce: I prefer low-sodium to control the saltiness and still keep that deep umami punch.
• White or yellow onion: Grated helps distribute sweetness evenly throughout the marinade.
• Honey or brown sugar: Adds the perfect touch of sweetness and helps with caramelization during cooking.
• Gochujang: This Korean chili paste brings subtle heat and complexity; look for it in the Asian aisle or Korean grocery stores.
• Minced garlic: Fresh always tastes best for that pungent kick.
• Grated fresh ginger: Adds a warm, zesty note that brightens the marinade.
• Mirin: This sweet rice wine helps tenderize and add a slight fruity flavor. If you can’t find it, a splash of dry sherry or even a bit of white wine works in a pinch.
• Toasted sesame oil: A little drizzle makes a big difference with its nutty aroma.
• Cracked black pepper: Adds subtle heat and balances the flavors.
• Boneless rib-eye or top sirloin: Thin slices are key—either ask your butcher to slice it or freeze the meat slightly and slice thin yourself.
• Vegetable oil: For cooking without overpowering the flavors.
• Optional for serving: rice, bibb lettuce, kimchi, scallions, sesame seeds, and ssamjang (spicy soybean paste) to build perfect wraps.

Variations

I love making this Korean BBQ Beef (Bulgogi) recipe my own by switching up the heat level or the cut of beef. Feel free to experiment so it fits your taste and pantry.

• Spicy Variation: Sometimes, I double the gochujang or add a pinch of red pepper flakes if I want more heat. It wakes up the whole dish beautifully.
• Meat Choices: Rib-eye is my favorite for marbling and tenderness, but top sirloin works great too, especially for a leaner option.
• Vegetarian Twist: Switching the beef with thickly sliced mushrooms or tofu in the marinade can be surprisingly satisfying.
• Less Sweet: If you’re watching sugar intake, cut back on honey and add a splash more soy sauce or a dash of vinegar for brightness.

How to Make Korean BBQ Beef (Bulgogi) Recipe

Step 1: Prepare the Marinade with Care

Start by mixing the low-sodium soy sauce, grated onion, honey (or brown sugar), gochujang, minced garlic, grated ginger, mirin, toasted sesame oil, and cracked black pepper in a bowl. The grated onion not only adds sweetness but also tenderizes the beef, so don’t skip it. Once combined, you’re ready for the star of the show—the beef.

Step 2: Slice the Beef Thinly and Marinate

If your beef isn’t pre-sliced, pop it in the freezer for about 30 minutes until firm but not frozen solid—this makes slicing paper-thin easier. Slice against the grain into ⅛ to ¼-inch thick pieces. Toss the beef in the marinade, making sure each slice gets coated evenly. I usually let it marinate for at least 30 minutes, though a few hours or even overnight really amps up the flavor and tenderness.

Step 3: Cook Quickly Over Medium-High Heat

Heat a tablespoon of vegetable oil in a large skillet or grill pan over medium-high heat. Add the beef slices in a single layer without crowding (work in batches if needed). You want that quick caramelization that locks in juices—about 2-3 minutes per side should do it. Watch closely because thin slices cook fast and can easily overcook, which dries them out. Once browned and slightly charred at the edges, they’re ready.

How to Serve Korean BBQ Beef (Bulgogi) Recipe

Garnishes

For me, garnishes make all the difference. I always sprinkle toasted sesame seeds and sliced scallions on top—it adds a fresh crunch and that little nutty pop I crave. Sometimes a drizzle of a little more toasted sesame oil just before serving brings it all together beautifully.

Side Dishes

Serve the bulgogi with fluffy steamed rice to soak up the savory-sweet juices. I also love wrapping it in crisp bibb lettuce leaves with a dab of ssamjang and a few bites of spicy kimchi. These sides bring texture and layers that balance the rich beef perfectly.

Creative Ways to Present

For a dinner party, I’ve laid out all the components buffet-style—rice, grilled bulgogi, lettuce leaves, chopped scallions, kimchi, and sauces—so everyone can build their own wraps. It turns dinner into a fun, interactive experience. For a weeknight, stirring the bulgogi into fried rice or noodles is a quick and delicious twist.

Make Ahead and Storage

Storing Leftovers

I usually store leftover bulgogi in an airtight container in the fridge for up to 3 days. The flavor actually deepens as it rests, but be sure to cool it down quickly after cooking to keep everything fresh and tasty.

Freezing

If you want to make extra for busy nights, marinate the raw beef first and freeze it in a freezer-safe bag. Then, thaw overnight in the fridge before cooking fresh. This method keeps your bulgogi super fresh and flavorful without losing texture.

Reheating

When reheating, I gently warm leftover bulgogi in a nonstick skillet over medium heat to keep the beef tender and avoid drying it out. Avoid microwaving if possible, but if you must, cover it loosely to retain moisture and stir halfway through heating.

FAQs

Final Thoughts

This Korean BBQ Beef (Bulgogi) recipe has a special place in my heart because it’s my go-to for flavorful, comforting meals that don’t take forever in the kitchen. Sharing it with friends and family always sparks their curiosity and love for Korean flavors, and I know you’ll enjoy that same joy. Give it a try—you’ll find it’s easier than you think but incredibly rewarding, a recipe that feels like a warm hug on a plate.

Korean BBQ Beef (Bulgogi) Recipe

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This Korean BBQ Beef Bulgogi recipe features thinly sliced rib-eye or top sirloin marinated in a flavorful blend of soy sauce, honey, gochujang, garlic, ginger, and sesame oil. It is quickly cooked in a hot skillet until tender and caramelized, making it perfect for serving with rice, lettuce wraps, and classic Korean sides like kimchi and ssamjang. This dish offers a delicious, authentic taste of Korean cuisine that is both sweet and savory with a hint of spice.

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Marinade

• ¼ cup low-sodium soy sauce
• ½ large white or yellow onion, grated on a large-hole grater
• 3 tablespoons honey or brown sugar
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1 tablespoon mirin (sweet rice wine)
• 1 tablespoon toasted sesame oil
• ¼ teaspoon cracked black pepper

Beef

• 1 pound boneless rib-eye or top sirloin, sliced thinly (⅛–¼-inch thick slices)
• Vegetable oil, for cooking

To Serve (Optional)

• Cooked rice
• Bibb lettuce leaves
• Kimchi
• Chopped scallions
• Sesame seeds
• Ssamjang (Korean dipping sauce)

Instructions

1. Prepare the marinade: In a large bowl, combine the low-sodium soy sauce, grated onion, honey or brown sugar, gochujang, minced garlic, grated ginger, mirin, toasted sesame oil, and cracked black pepper. Stir thoroughly until all ingredients are well blended.
2. Marinate the beef: Add the thinly sliced rib-eye or top sirloin to the marinade and toss to coat all the pieces evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to permeate the meat, up to 2 hours for more depth.
3. Heat the skillet: Place a large skillet or cast-iron pan over medium-high heat. Add a small amount of vegetable oil to prevent sticking and to help achieve a good sear.
4. Cook the beef: Once the pan is hot, add the marinated beef in a single layer without overcrowding the pan. Cook for about 2-3 minutes on each side until the beef is browned and caramelized but still tender. Work in batches if necessary.
5. Serve: Remove the cooked beef from the skillet and serve immediately with steamed rice and optional sides like bibb lettuce for wraps, kimchi, sesame seeds, scallions, and ssamjang to enhance the Korean BBQ experience.

Notes

• Use thinly sliced beef for quicker cooking and better texture. Freeze the beef slightly to make slicing easier.
• Adjust the sweetness by varying honey or brown sugar to your taste.
• If gochujang is unavailable, substitute with a mix of chili paste and a little miso paste for similar depth.
• Marinate longer for more intense flavor but avoid marinating over 6 hours to prevent meat texture degradation.
• Serve with fresh vegetables or leafy greens for a balanced meal.

Keywords: Korean BBQ, Bulgogi, Korean beef, marinated beef, Korean cuisine, quick dinner, stir-fry beef