This beef bulgogi recipe delivers authentic Korean flavors right in your kitchen, offering a delicious and versatile meal perfect for weeknights or entertaining. It’s incredibly useful for impressing guests or satisfying your own cravings for a truly satisfying Korean BBQ experience.
Key Ingredients for Beef Bulgogi
- 1.5 lbs thinly sliced sirloin or ribeye steak (look for pre-sliced bulgogi meat if available)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar (or honey)
- 2 tablespoons sesame oil
- 1 tablespoon mirin (Korean sweet rice wine, or dry sherry)
- 1 tablespoon minced garlic
- 1/2 teaspoon freshly ground black pepper
- 1 small Asian pear, grated (optional, for tenderizing and sweetness)
- 1/2 small yellow onion, thinly sliced
- 2-3 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Cooked rice, for serving
How to Make Beef Bulgogi
This beef bulgogi recipe is surprisingly simple to make, transforming humble ingredients into a burst of sweet, savory, and slightly umami perfection. The magic lies in the quick marinade, which tenderizes the beef and infuses it with irresistible Korean flavors. Expect to spend about 15 minutes on prep and just 10-15 minutes cooking, making this a wonderfully satisfying meal for any occasion.
Step-by-Step Instructions
1. Marinate the Beef: In a medium-sized bowl, combine the soy sauce, brown sugar (or honey), sesame oil, mirin, minced garlic, and black pepper. If using, add the grated Asian pear to the marinade. Whisk everything together until the sugar is dissolved. Add the thinly sliced beef to the marinade, ensuring each piece is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. If marinating for longer than 2 hours, it’s best to remove the pear pulp after 1 hour to prevent the beef from becoming too soft.
2. Prepare the Vegetables: While the beef marinates, thinly slice the yellow onion. If your green onions are large, you can cut them into 2-inch sections. Chop the green onions for garnish.
3. Cook the Bulgogi: Heat a large skillet or a cast-iron pan over medium-high heat. Add a small amount of neutral oil if your pan is not well-seasoned (sesame oil in the marinade is usually enough). Once the pan is hot, add the marinated beef in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Cook for 2-4 minutes per side, or until the beef is nicely caramelized and cooked through. Stir-fry the thinly sliced yellow onion alongside the beef during the last few minutes of cooking, until it softens slightly.
4. Serve: Once the beef and onions are cooked, remove them from the heat. Serve the beef bulgogi immediately over hot, steamed rice. Garnish with chopped green onions and a sprinkle of sesame seeds.
Why You’ll Love This Beef Bulgogi
You’ll fall head over heels for this beef bulgogi recipe because it’s an explosion of perfectly balanced sweet, savory, and umami flavors with every single bite. The tender ribbons of caramelized beef, kissed with sesame oil and soy sauce, practically melt in your mouth, creating a deeply satisfying experience that rivals any Korean BBQ restaurant. Plus, making this at home is incredibly budget-friendly, allowing you to enjoy restaurant-quality Korean cuisine without the hefty price tag, and the optional grated pear truly elevates the tenderness and sweetness making it exceptionally special.
Forget takeout boredom; this homemade bulgogi is your new culinary hero, offering a taste of Korea that is both comforting and exciting, much like a perfectly executed bibimbap but with a distinct sweet and savory profile. It’s an easy way to bring vibrant, authentic flavors into your home cooking repertoire, and once you try it, we guarantee you’ll be making it again and again! So, gather your ingredients and get ready to impress your taste buds with this incredible beef bulgogi recipe – you won’t be disappointed!
Storing and Reheating Tips
- Refrigeration: Allow the cooked beef bulgogi to cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and deepen overnight, making it even tastier the next day.
- Freezing: For longer storage, let the cooked bulgogi cool completely. Portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
- Reheating: To reheat, gently warm the bulgogi in a skillet over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If the beef seems a little dry, you can add a tablespoon of water or soy sauce while reheating. For frozen bulgogi, thaw it in the refrigerator overnight before reheating.
Final Thoughts
This beef bulgogi recipe is a delightful journey into Korean cuisine, offering a perfect blend of sweetness and savory depth that’s incredibly easy to achieve. Give it a go in your own kitchen; this recipe is sure to become a family favorite that brings smiles to everyone’s faces.
You can find more recipes here :
- Hearty Beef Stew
- Chicken Fajitas Recipe
- Teriyaki Chicken Recipe
- Classic Shepherd’s Pie
- Or Visit Our Pinterest
Beef Bulgogi
Ingredients
Equipment
Method
- In a medium-sized bowl, combine the soy sauce, brown sugar (or honey), sesame oil, mirin, minced garlic, and black pepper. If using, add the grated Asian pear to the marinade. Whisk everything together until the sugar is dissolved. Add the thinly sliced beef to the marinade, ensuring each piece is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. If marinating for longer than 2 hours, it’s best to remove the pear pulp after 1 hour to prevent the beef from becoming too soft.1/4 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons sesame oil, 1 tablespoon mirin, 1 tablespoon minced garlic, 1/2 teaspoon freshly ground black pepper, 1.5 lbs thinly sliced sirloin or ribeye steak, 1 small Asian pear
- While the beef marinates, thinly slice the yellow onion. If your green onions are large, you can cut them into 2-inch sections. Chop the green onions for garnish.1/2 small yellow onion, 2-3 green onions
- Heat a large skillet or a cast-iron pan over medium-high heat. Add a small amount of neutral oil if your pan is not well-seasoned (sesame oil in the marinade is usually enough). Once the pan is hot, add the marinated beef in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Cook for 2-4 minutes per side, or until the beef is nicely caramelized and cooked through. Stir-fry the thinly sliced yellow onion alongside the beef during the last few minutes of cooking, until it softens slightly.1.5 lbs thinly sliced sirloin or ribeye steak, 1/2 small yellow onion
- Once the beef and onions are cooked, remove them from the heat. Serve the beef bulgogi immediately over hot, steamed rice. Garnish with chopped green onions and a sprinkle of sesame seeds.2-3 green onions, sesame seeds, cooked rice