Bulgogi- Authentic Korean BBQ Beef Recipe
Tender, juicy Bulgogi made with thinly sliced beef in a sweet-savory Korean BBQ marinade. Perfect with a bowl of steamed rice, ssamjang dipping sauce, and lettuce wraps!
Servings: 2 people
Ingredients
- 1 lb chuck eye roll see notes for other options
- ½ onion sliced
- 2 green onion chopped
- 1 tsp sesame seeds
Bulgogi marinade
- 2 tbsp soy sauce
- 3 tbsp water
- 2 tbsp brown sugar
- 2 tbsp Asian pear puree
- 2 tbsp onion puree
- 1 tbsp rice wine optional
- 3 garlic cloves
- ½ tsp black pepper
- 1 tsp sesame oil
Instructions
- If your beef isn't sliced already, you'll need to slice it very thinly. Aim for ⅛ inch thin. It's easier to slice evenly if you partially freeze it for 1 hour.
- Cut about 2 tablespoons each of Asian pear and onion. Combine with 3 tablespoons of water and 3 garlic cloves in a blender, then blend into a smooth puree. Straining isn’t necessary, but you can do it if you prefer a cleaner sauce.No blender? Grate the pear, onion, and garlic into a bowl instead. Don't forget to add the water — it helps prevent the beef and marinade from burning as they cook.
- In a bowl, combine the puree with soy sauce, brown sugar, rice wine, black pepper, and sesame oil. Mix well to combine.
- Add the thinly sliced beef to the marinade, making sure each piece is evenly coated. Mix in the sliced onion and green onion.
- Marinating time depends on the cut of beef, how thinly it’s sliced, and how much time you have.If you’re using very thin, well-marbled beef (like ribeye or chuck eye roll), you can cook it right away - the flavor develops quickly. For a slightly deeper taste, marinate for 30 minutes to 1 hour.If your slices are thicker or you’re using a leaner cut (like brisket or top sirloin), marinate for at least 30 minutes, and up to 1 hour for the best results.Note: With thin, well-marbled beef, a longer marination makes only a subtle difference - so don’t stress if you’re short on time!
- Heat a cast iron skillet or griddle over medium-high heat. For restaurant-style bulgogi, cook the beef in small batches so the pan isn’t overcrowded. This helps it sear instead of steam. For a home-style version, you can add everything at once and let it cook together.Restaurant-style → juicy and nicely browned.Home-style → saucier, tender, and easy.
- Cook the beef for 2–3 minutes per side, or until it’s nicely browned and cooked through but still tender.
- Optional: Transfer the cooked bulgogi to a preheated sizzling hot plate. This is my favorite way to enjoy it at home! I usually cook everything at once (the home-style method), and while it’s cooking, I preheat the hot plate. When the beef is almost done, I move it over and toss it briefly to get those delicious char-grilled edges and that restaurant-style flavor.
- Sprinkle with sliced green onions and toasted sesame seeds.
- Serve immediately with steamed rice, fresh lettuce or perilla leaves, ssamjang, and sliced jalapeños!
Notes
- Beef options: Ribeye (classic and tender), top sirloin (leaner but still flavorful), chuck eye roll (my favorite- great marbling and affordable!), or brisket (lean, so give it a longer marinade). Just make sure it’s sliced nice and thin!
- Marinating time: Because the beef is thinly sliced, you don’t need to marinate overnight. 30 minutes is more than plenty for tender cuts; 1–2 hours for thicker or leaner ones.
- Storing/Freezing: Bulgogi keeps well for meal prep! Store cooked bulgogi in an airtight container in the fridge up to 4-5 days. You can also freeze it cooked or uncooked and store for up to 3 months. Thaw in the fridge overnight before reheating/cooking.
Nutrition
Serving: 2people | Calories: 1213kcal | Carbohydrates: 43g | Protein: 92g | Fat: 76g | Saturated Fat: 31g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 36g | Trans Fat: 5g | Cholesterol: 308mg | Sodium: 2338mg | Potassium: 1929mg | Fiber: 4g | Sugar: 31g | Vitamin A: 323IU | Vitamin C: 14mg | Calcium: 170mg | Iron: 12mg
