Beef Bulgogi (Easy Korean Recipe)

Enjoy a delicious home-cooked Korean meal with this easy beef bulgogi recipe!

Thin slices of flank steak are marinated in Korean BBQ sauce and grilled to charred perfection. Delish!

It's super easy to make – you don’t need to be an expert Korean chef to pull it off.

With just some beef, a simple marinade, and the grill, anybody can make delicious beef bulgogi. Read on to learn how.

What is Beef Bulgogi?

From the Korean words, “bul,” meaning fire and “gogi,” meaning meat, bulgogi literally translates to fire-cooked meat.

This traditional Korean dish is made of meat marinated in a sweet and savory BBQ-like sauce and grilled to smoky and juicy perfection.

Different meats can be used to make bulgogi, such as chicken and pork. But the most commonly used are thin slices of beef.

Using this kind of meat makes for a super tender, moist, and juicy bulgogi.

Plus, because the meat is so thin, it cooks right up in just a few minutes. 

Ingredients

• Steak – Use flank steak for tender and flavorful meat. You can also use sirloin, tenderloin, and skirt steak. The important thing is to use marbled, not lean, beef.

• Soy Sauce – The base of the marinade. This Asian staple offers a uniquely salty and umami-rich flavor.

• Sugar – A little bit of sweetness to balance out the umami-ness. I use white sugar in this recipe, but brown sugar works, too. In fact, it’ll provide a deeper, caramelized flavor to the beef.

• Green onion and Garlic – For aromatics.

• Sesame Seeds and Sesame Oil – For a sweet and nutty aroma and flavor.

• Pepper – To taste.

What is the Best Cut of Beef for Bulgogi?

Traditional beef bulgogi uses flank steak, although you can also use other cuts such as skirt steak, ribeye, and tenderloin. The important thing is to use marbled beef. Lean cuts will yield tough bulgogi.

You can also use ground beef if you’re pressed for time. With this alternative, there’s no need to marinade beforehand. Just cook the beef with the marinade and voila.

You can slice the meat yourself, but I prefer buying pre-sliced meat from the Asian grocery. It’s just so much easier that way! 

It’s super convenient, and I don’t have to worry about butchering the beef.

When shopping for bulgogi beef, get the ones that are sliced about 1/8-inch thick.

If you can’t pre-sliced beef or prefer to slice it yourself, here’s a tip: freeze the beef 10 minutes before slicing. It’ll make the beef a lot easier to cut.

Slice the meat thin against the grain and use a sharp knife for the best results.

How to Make Beef Bulgogi

It’s a lot easier than you think!

1. Make the marinade. In a bowl, whisk together the soy sauce, green onion, sugar, garlic, sesame seeds, sesame oil, and pepper.

2. Marinate the steak. Place thinly-sliced flank steak in a shallow dish and pour the marinade in. Be sure each piece gets coated in the marinade nicely. Cover the dish and refrigerate it for at least an hour. For the best results, marinate the beef overnight.

3. Grill the beef. Grill the flank steak on high heat for about 1 to 2 minutes per side. It should be cooked all the way through with a slight char on the outside.

4. Serve and enjoy! Beef bulgogi is best eaten with steamed white rice and kimchi on the side.

Tips and Tricks for the Best Beef Bulgogi

Need a few tips before you begin? I've got a few right here!

• Tenderize the Beef: Add slices of Korean pear to the marinade. If unavailable, kiwi or onions work wonderfully as alternatives.

• Marinate Overnight: Let the beef marinate overnight to infuse it with the best flavor and tenderness.

• Grill for Authentic Flavor: Grilling over charcoal gives the beef a smoky flavor as the marinade drips onto the coals and burns back into the meat.

• Heat the Grill Properly: Ensure the grill is hot enough to sizzle the beef. Low heat causes juices to leak, resulting in a stew-like texture.

• Cast-Iron Alternative: No grill? Use a cast-iron skillet on high heat. Cook beef in small batches for 4–5 minutes to maintain heat and achieve a perfect sear.

• Use Korean Soy Sauce: This tip, shared by reader Rich, makes a noticeable difference in authenticity and flavor. Thanks, Rich!!

What to Serve with Beef Bulgogi

Wondering what to serve with this tasty dinner? I've got a few ideas:

• Serve Over Rice: Beef bulgogi is best enjoyed over steaming white rice. Garnish with scallions and sesame seeds for an extra touch.

• Make a Rice Bowl: Turn it into a hearty rice bowl by adding kimchi, veggies, avocado, mushrooms, or leftovers. Top with a runny fried egg for the ultimate finish.

• Try Lettuce Wraps: For a lighter option, use lettuce cups filled with rice, beef bulgogi, and gochujang for a flavorful, low-calorie bite.

How to Store Beef Bulgogi

To Store: Once cooled, store leftover beef bulgogi in an air-tight container and refrigerate it for up to 4 days.

To Reaheat: Warm leftovers in the microwave or in a skillet over medium-low heat until warmed through.

Can You Freeze Beef Bulgogi?

Yes, you can.

Once cooled, transfer the dish into a freezer-safe container and freeze it for up to 3 months.

Thaw it in the fridge overnight and reheat it in the microwave or in a skillet over medium-low heat until warmed through.

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