This beef bulgogi recipe is the perfect way to enjoy tender, flavorful Korean beef. With a delicious marinade of gochujang, soy sauce, and sesame oil, each bite is packed with savory goodness. Whether grilled or stir-fried, this dish is quick, easy, and sure to satisfy.
Why We Love This
Beef Bulgogi is one of those dishes that instantly wins you over with its rich, bold flavors. But it’s not just the taste that makes it special—it’s the versatility and ease of preparation. Here’s why this recipe is a must-try:
- Quick and Easy: Even though bulgogi sounds fancy, it’s surprisingly simple to make. The marinade comes together in minutes, and you can either grill or stir-fry the beef. Perfect for busy nights when you crave something satisfying.
- Flavorful Marinade: The marinade is what makes this Korean bulgogi stand out. With the perfect blend of soy sauce, sesame oil, gochujang, and garlic, it infuses the beef with layers of umami and just the right amount of spice.
- Tender Beef: By marinating the beef, you’re ensuring that each piece is tender and juicy. Whether you use flank steak or sirloin, the marinade helps break down the fibers, giving you melt-in-your-mouth goodness.
- Customizable: Want a little more heat? Add extra gochujang or some chili flakes. Prefer a milder version? Just reduce the amount of spicy ingredients. This recipe can be tailored to your taste.
- Family-Friendly: This dish is sure to please everyone. It’s easy to make in large batches, and the flavors are bold but not overwhelming. Serve it with rice, and you’ve got a crowd-pleasing meal that everyone will love.
Ingredients
Beef – Use flank steak or sirloin for tenderness. Slice thinly against the grain.
Soy Sauce – Adds a savory, salty flavor to the marinade.
Sesame Oil – Gives a rich, nutty flavor to the beef.
Gochujang – Korean chili paste that adds spice and depth.
Brown Sugar – Balances the savory and spicy with a touch of sweetness.
Garlic – Adds aromatic flavor to the marinade.
Rice Vinegar – Adds a slight tang to balance the richness.
Onion – Thinly sliced, adds sweetness and depth.
Sesame Seeds – Garnish for a crunchy texture.
Green Onions – Garnish for a fresh, zesty finish.
Instructions
Ready to cook up this mouthwatering beef bulgogi? Let’s break it down step by step to make sure everything turns out perfectly.
Prepare the beef: Slice the beef thinly against the grain for tenderness. Slightly freeze it to make slicing easier.
Make the marinade: Combine soy sauce, sesame oil, gochujang, brown sugar, garlic, and rice vinegar in a bowl. Stir until the sugar dissolves.
Marinate the beef: Coat the beef in the marinade and let it sit in the fridge for at least 30 minutes (or up to 2 hours).
Cook the beef:
Stovetop: Heat a skillet, add sesame oil, and cook the beef in batches for 2-3 minutes until browned.
Grill: Preheat the grill and cook the beef for 2-3 minutes per side.
Garnish and serve: Serve the beef with sesame seeds and chopped green onions on top.
Pro Tips
Want to make your beef bulgogi even better? Here are some pro tips to ensure you get the most out of this flavorful dish, whether you’re a first-timer or a seasoned pro.
Choose the right beef: For the best texture, go with flank steak or sirloin. These cuts are tender and absorb the marinade beautifully. If you prefer an even more melt-in-your-mouth texture, you can try rib-eye as a more indulgent option.
Don’t skip the marinade: The longer the beef sits in the marinade, the more flavorful it becomes. While 30 minutes is the minimum, aim for 1-2 hours if you can. For even better flavor, marinate the beef overnight.
Make it sizzle: For that authentic Korean BBQ experience, make sure your pan or grill is hot before adding the beef. A high heat sears the meat quickly, locking in all the juices and giving it that signature char.
Balance the heat: If you love a spicy kick, feel free to add extra gochujang or a pinch of red pepper flakes. On the other hand, if you’re looking for something milder, simply reduce the gochujang or use a small amount of honey for added sweetness.
Marinate with an Asian pear: If you want your beef to be extra tender, grate a bit of Asian pear into the marinade. It’s a common ingredient in Korean cooking that naturally helps break down the meat, making it even more tender.
Don’t overcrowd the pan: When cooking the beef, make sure to cook it in batches if necessary. Overcrowding the pan will steam the meat instead of searing it, and we want that perfect caramelization!
Serve with the right sides: While steamed rice is a classic, you can also pair your beef bulgogi with sautéed vegetables, pickled radish, or even a refreshing cucumber salad. The crispness of these sides balances the rich, savory flavors of the beef.
Variations
One of the best things about beef bulgogi is how customizable it is. Whether you’re looking to tweak the flavor, use different ingredients, or make it more suited to dietary preferences, this recipe offers plenty of room for variation. Here are some creative ways to put your personal spin on this classic dish:
Add more veggies: For added crunch and nutrition, toss in some sliced bell peppers, zucchini, or mushrooms when stir-frying the beef. The vegetables absorb the marinade and add a fresh contrast to the richness of the beef.
Make it spicy: If you love heat, increase the amount of gochujang or add some chopped fresh chilies. You can also try a sriracha boost for an extra layer of spice that’s a little more tangy.
Vegan version: For a plant-based alternative, swap the beef with tofu or tempeh. Press the tofu to remove excess moisture, then cut it into cubes or strips before marinating. The tofu will soak up all the flavors and become deliciously crispy when cooked.
Serving Suggestions
Now that you’ve mastered your beef bulgogi, it’s time to pair it with the perfect sides and accompaniments to complete your meal. Here are some delicious ideas to elevate the experience:
Steamed Rice: The classic pairing for bulgogi is a bowl of fluffy steamed rice. The rice soaks up the flavorful marinade, balancing out the rich and savory beef. You can go with plain white rice or even brown rice for a healthier twist.
Kimchi: Serve your beef bulgogi with a side of kimchi. The tangy, fermented cabbage brings a wonderful contrast to the savory beef, adding depth and a probiotic boost to your meal.
Pickled Vegetables: For extra crunch and flavor, serve with some pickled cucumbers or pickled radish. The slight sweetness and acidity of these veggies are the perfect complement to the richness of the bulgogi.
Sautéed Veggies: To add more nutrition and color to your meal, sauté some vegetables like spinach, zucchini, or bok choy. These light, lightly seasoned veggies offer a great balance to the savory flavors of the beef.
FAQs
Here are some common questions that may arise when preparing beef bulgogi. Whether you’re a first-timer or a seasoned cook, these answers will help you perfect your dish!
Can I use a different cut of beef for bulgogi?
Yes, while ribeye is the traditional choice for bulgogi, you can use other cuts of beef like flank steak or sirloin. Just make sure to slice the beef thinly against the grain to ensure tenderness.
How long should I marinate the beef for bulgogi?
For the best flavor, marinate the beef for at least 30 minutes. However, if you have the time, marinating for 2-4 hours (or even overnight) will deepen the flavor and result in even more tender beef.
Can I make beef bulgogi ahead of time?
Yes, you can prep the beef by marinating it ahead of time. Store the marinated beef in the fridge for up to 24 hours. When you’re ready to cook, just follow the recipe as directed for a quick and delicious meal.
Is bulgogi sauce gluten-free?
Traditional bulgogi sauce contains soy sauce, which usually has gluten. If you need a gluten-free version, simply swap regular soy sauce for tamari, a gluten-free alternative.
beef bulgogi recipe
Ingredients
- 1 lb beef flank steak or sirloin
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon gochujang Korean chili paste
- 2 tablespoons brown sugar
- 4 cloves garlic minced
- 1 tablespoon rice vinegar
- 1/2 medium onion thinly sliced
- 2 tablespoons sesame seeds for garnish
- 2 green onions chopped (for garnish)
Instructions
- Prepare the beef: Slice the flank steak or sirloin against the grain into thin strips. The thinner the slices, the more tender and flavorful each bite will be. If the beef is slightly frozen, it’s easier to cut evenly.
- Make the marinade: In a mixing bowl, combine soy sauce, sesame oil, gochujang, brown sugar, garlic, and rice vinegar. Stir everything together until the sugar dissolves completely. The marinade should be a perfect balance of sweet, savory, and slightly spicy.
- Marinate the beef: Add the sliced beef into the marinade and toss to coat. Cover the bowl and let it marinate in the fridge for at least 30 minutes. If you have more time, marinate for 1-2 hours to enhance the flavors.
- Cook the beef:
- Stovetop method: Heat a large skillet or wok over medium-high heat. Add a small amount of sesame oil. Once the pan is hot, add the marinated beef in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes, stirring occasionally, until the beef is browned and cooked through.
- Grill method: Preheat your grill to medium-high heat. Grill the beef for about 2-3 minutes per side, ensuring it’s slightly charred and perfectly tender.
- Garnish and serve: Once cooked, transfer the beef to a serving plate. Sprinkle with sesame seeds and chopped green onions for an extra burst of flavor and crunch.