Easy Korean Bulgogi Recipe | Sweet & Savory Korean Beef
Bulgogi is one of Korea's most popular beef dishes.
Thinly sliced beef is marinated in a sweet and savory sauce made with soy sauce, garlic, sesame oil, and a touch of sweetness, then quickly cooked with vegetables.
Because bulgogi is flavorful without being very spicy, it's also a great Korean dish for anyone trying Korean food for the first time.
Today, I'll show you how to make an easy Korean bulgogi for 2–3 servings at home.
What Is Bulgogi?
Bulgogi (불고기) literally means "fire meat" in Korean.
Traditionally, thin slices of marinated meat can be grilled, but at home in Korea, bulgogi is also commonly cooked in a frying pan with vegetables such as onion, carrot, and green onion.
It's delicious served with steamed rice and Korean side dishes, or wrapped in lettuce with a little ssamjang.
Ingredients
Serves 2–3
Beef
- 1 lb (450 g) ribeye or sirloin, thinly sliced
For the best texture, look for thinly sliced beef labeled for bulgogi, Korean BBQ, or hot pot at an Asian grocery store.
Bulgogi Marinade
- 3 tbsp soy sauce
- 1½ tbsp brown sugar or honey
- 1 tbsp minced garlic
- 1 tbsp toasted sesame oil
- 2 tbsp cooking wine or mirin
- 2–3 tbsp pear juice
- A pinch of black pepper
Vegetables
- 1 medium onion, thinly sliced
- 2 green onions, chopped
- ½ medium carrot, julienned
- 1 tsp sesame seeds
- A small amount of neutral cooking oil
How to Make Korean Bulgogi
1. Make the Marinade
In a bowl, combine the soy sauce, brown sugar or honey, garlic, sesame oil, cooking wine, pear juice, and black pepper.
Mix until well combined.
2. Marinate the Beef
Add the thinly sliced beef to the marinade and toss until every piece is evenly coated.
Cover and marinate for about 20–30 minutes.
3. Prepare the Vegetables
Thinly slice the onion and carrot and chop the green onions.
4. Cook the Beef
Heat a large skillet over medium-high heat and add a small amount of cooking oil.
Add the marinated beef and stir-fry for about 3–4 minutes.
5. Add the Vegetables
When the beef is almost cooked through, add the onion and carrot.
Continue cooking until the beef is fully cooked and the vegetables are tender.
6. Finish and Serve
Turn off the heat and finish with chopped green onion and sesame seeds.
Serve immediately with warm steamed rice.
What Can I Use Instead of Asian Pear?
Asian pear is commonly used in Korean bulgogi marinades, but don't worry if you can't find one.
You can use about ¼ of a grated regular pear or apple, or substitute 2–3 tablespoons of pear or apple juice.
This makes the recipe much easier to prepare even if you don't live near a Korean grocery store.
What If I Don't Have Mirin or Cooking Wine?
You can substitute about 1 tablespoon of dry white wine, or simply leave it out.
You also don't need a special Korean soy sauce for this recipe. Regular soy sauce works perfectly well for bulgogi.
Tips for Better Bulgogi
The thickness of the beef makes a big difference.
Use beef sliced as thinly as possible so it cooks quickly and absorbs the marinade well.
Also, avoid overcrowding the pan. If your skillet is small, cook the beef in two batches. This helps the beef cook properly instead of steaming in too much liquid.
How Do Koreans Eat Bulgogi?
The simplest way is with a bowl of warm steamed rice.
In Korea, bulgogi is often served as part of a meal with kimchi and other side dishes.
You can also place the beef inside a lettuce or perilla leaf, add a little garlic or ssamjang, wrap it up, and eat it in one bite.
Leftover bulgogi is also great served over rice as a simple bulgogi rice bowl.
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I hope you enjoy making Korean bulgogi at home! 😊
Next, I'll introduce another popular Korean dish: Japchae (Korean Glass Noodles).
AI Translation Notice
This English version was translated and edited with the assistance of AI.