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The Best Korean Beef Bulgogi Recipe

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3.9 from 4 reviews

This Best Korean Beef Bulgogi recipe offers a delicious and authentic Korean grilled beef experience. Thinly sliced rib eye steak is marinated in a flavorful mix of pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and spicy gochujang, then quickly grilled to a perfect charred finish. This savory and slightly sweet beef dish is garnished with toasted sesame seeds and green onions, making it a perfect centerpiece for any Korean meal.

  • Total Time: 3 hours 40 minutes (including freezing and marinating)
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 1/2 pounds boneless rib eye steak
  • 1/2 small pear, peeled and coarsely grated
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 2 tablespoons vegetable oil, divided
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Freeze and slice the steak: Wrap the rib eye steak in plastic wrap and place it in the freezer for 30 minutes to firm it up. This makes it easier to slice thinly. After 30 minutes, unwrap and slice the steak across the grain into 1/4-inch thick slices.
  2. Prepare the marinade: In a medium bowl, mix together the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang until thoroughly combined.
  3. Marinate the beef: Place the thinly sliced steak and the marinade mixture into a gallon-sized Ziploc bag. Seal the bag and gently massage to coat the beef evenly. Refrigerate and marinate for at least 2 hours, preferably overnight, turning the bag occasionally to ensure even soaking.
  4. Heat the grill pan: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat until hot and shimmering.
  5. Grill the beef: Working in batches to avoid overcrowding, add a single layer of marinated beef slices to the pan. Cook for about 2 to 3 minutes per side, flipping once, until the beef is nicely charred and cooked through. Repeat this step with the remaining tablespoon of vegetable oil and beef.
  6. Serve: Transfer the cooked bulgogi to a serving plate. Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately for best flavor and texture.

Notes

  • Freezing the steak slightly before slicing helps achieve thin, even slices.
  • Marinating overnight enhances the depth of flavor, but 2 hours is sufficient if you’re short on time.
  • Use a cast iron grill pan for the best char and grill marks; if unavailable, a heavy skillet will work.
  • Gochujang adds a spicy kick, but can be adjusted to taste or omitted for milder flavors.
  • Serve bulgogi with steamed rice and kimchi for a complete traditional Korean meal.
  • Author: Daisy
  • Prep Time: 30 minutes (plus 2 to overnight marinating time)
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Korean

Find it online: https://dishiary.com/the-best-korean-beef-bulgogi-recipe/