Korean Beef Bulgogi is made with marinated strips of beef that are quickly cooked and served over rice. It has incredible sweet and savory flavors and can be made mild or spicy to suite your tastes.
This post contains affiliate links. See our Disclosure Statement for more information.
Korean Beef Bulgogi was one of the first true Korean meals that I ever tried. We made a mild, classic version in culinary school, but I absolutely love the addition of a little gochujang to give it a spicy kick of flavor.
The marinade for the beef is loaded with classic Asian flavors like soy sauce, sesame and garlic. Tender cuts of beef work best with this recipe since it cooks very quickly.
Pair this beef with side dishes like Korean Bean Sprout Salad or Korean Cucumber Salad for a complete meal.
Why This Recipe Works
It’s very easy to make. The marinade comes together quickly, and the beef cooks quickly as well. There is a little prep work to do, but nothing that is too complicated.
This is a popular, authentic dish from Korea that is loaded with flavor. You can make it mild or spicy to suite your own preferences.
Beef Bulgogi is a great option for a family style meal to serve for Sunday dinners or when entertaining guests.
Step-By-Step Instructions
Ingredients
- 1 1/2 pounds beef (sliced thin): tender cuts like tenderloin, flat iron, or ribeye work best.
- 4 cloves garlic (minced)
- 4 scallions (sliced thin, white and green parts separated)
- 1/4 cup soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons brown sugar (packed)
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame seeds ( ground): I grind them with a mortar and pestle. If you don’t have a mortar and pestle, you can use a food processor or put the seeds in a Ziploc bag and use a rolling pin to grind them.
- 1 tablespoon gochujang (optional): omit for a milder flavor.
- 1 tablespoon sesame seeds (garnish)
Chef’s Tip: if you can’t find toasted sesame seeds at the grocery store, you can toast them yourself in a dry pan over medium-low heat stirring constantly until light brown.
The full recipe and instructions can also be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Thinly slice the beef and scallions, mince the garlic and grind the sesame seeds.
Create!
Add the beef to a large bowl or Ziploc bag.
Whisk together the garlic, white parts of the scallions, soy sauce, sesame oil, brown sugar, rice vinegar, ground sesame seeds and gochujang until well blended.
Pour the marinade over the beef and toss to coat. Allow to marinate for at least 2 hours or up to overnight.
When you are ready to cook, place a large flat bottom skillet, or grill pan, over medium heat. Add the beef and cook 1-2 minutes per side, depending on the thickness, or until done to your liking. You will have to work in batches.
Present!
Serve over rice, or as desired. Garnish with the green parts of the scallions and sesame seeds.
Tips and Techniques
- Tender cuts of beef like tenderloin, flat iron, or ribeye work best for this recipe.
- If you can’t find toasted sesame seeds at the grocery store, you can toast them yourself in a dry pan over medium-low heat stirring constantly until light brown.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
More Asian Recipes
Love this Korean Beef Bulgogi recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Korean Beef Bulgogi
Ingredients
- 1 1/2 pounds beef (sliced thin)
- 4 cloves garlic (minced)
- 4 scallions (sliced thin, white and green parts separated)
- 1/4 cup soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons brown sugar (packed)
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame seeds (ground)
- 1 tablespoon gochujang (optional)
- 1 tablespoon sesame seeds (garnish)
Instructions
- Add the beef to a large bowl or Ziploc bag.1 1/2 pounds beef
- Whisk together the garlic, white parts of the scallions, soy sauce, sesame oil, brown sugar, rice vinegar, ground sesame seeds and gochujang until well blended.4 cloves garlic, 4 scallions, 1/4 cup soy sauce, 3 tablespoons sesame oil, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame seeds, 1 tablespoon gochujang
- Pour the marinade over the beef and toss to coat. Allow to marinate for at least 2 hours or up to overnight.
- When you are ready to cook, place a large flat bottom skillet, or grill pan, over medium heat. Add the beef and cook 1-2 minutes per side, depending on the thickness, or until done to your liking. You will have to work in batches.
- Serve over rice, or as desired. Garnish with the green parts of the scallions and sesame seeds.1 tablespoon sesame seeds, 4 scallions
Notes
Tips and Techniques
- Tender cuts of beef like tenderloin, flat iron, or ribeye work best for this recipe.
- If you can't find toasted sesame seeds at the grocery store, you can toast them yourself in a dry pan over medium-low heat stirring constantly until light brown.
- If you don't have a mortar and pestle to grind the sesame seeds, you can use a food processor or put them in a Ziploc bag and use a rolling pin to grind them.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
Leave a Reply