Beef Bulgogi

Thinly sliced ribeye that’s been marinated with flavorful ingredients followed by a quick stir fry in a wok makes this homemade beef bulgogi recipe as tender and mouthwatering as it is.

Why this recipe works

Beef bulgogi is a Korean BBQ staple that consists of thinly sliced marinated beef, often times tossed with veggies such as sliced carrots and green onions. It’s one of the most popular dishes in the Korean barbecue arsenal. Our homemade marinade combines chopped pears, onions, ginger, garlic, chili sauce, and soy sauce to create something that’s both tangy and sweet with a pinch of heat that’s infused into each strip of tender beef.

Korean barbecue is popular for obvious reasons, and if you have yet to try it you’re in for quite the experience. This beef bulgogi and our Korean fried chicken are great recipes to dip your toe into the water with.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – About 20 minutes before you begin this recipe, place the beef in the freezer. Having the beef nice and cold, but not solid, will make it easier to slice thin. You can substitute the ribeye with beef tenderloin or sirloin.

MARINADE – If you like, you can reserve the marinade and mix it with a little cornstarch and water to make a gravy. If you are able to find Asian pears are your local grocery store, I would suggest snagging one for this recipe!

How to Make Beef Bulgogi

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Slice beef thinly against the grain. Set aside.
2. Place all marinade ingredients into an immersion blender. Blend until smooth and no chunks remain.
3. Combine sliced beef and marinade in a plastic gallon zipper bag. Allow to marinate at room temperature for 1 hour (or up to overnight in the refrigerator).
4. Add olive oil to wok and heat on medium-high until shimmering.
5. Using tongs, remove the beef from the marinade bag, and place it in the hot skillet.
6. Cook, stirring frequently, until no pink remains.
7. Add sliced carrots and cook, stirring occasionally, for 2-3 minutes.
8. Add green onion and sesame seeds. Stir and cook for an additional minute.

Frequently Asked Questions & Expert Tips

Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat over medium-low heat in a skillet or wok.

Beef bulgogi should be very tender, so we tend to reach for cuts such as ribeye, sirloin, or even beef tenderloin when making it. You can certainly use flank steak as a more affordable alternative as it stir-fries really well.

Serving Suggestions

Optionally garnish with sesame seeds and sliced green onion. Serve beef bulgogi over rice, alongside Korean noodles, or snuggled into a lettuce wrap.

More Related Recipes

• Hunan Shrimp
• Teriyaki Noodles
• Asian Broccoli Slaw
• Korean Fried Chicken
• Korean Short Ribs

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