Korean Beef Bulgogi

Beef Bulgogi is a famous Korean BBQ dish featuring super-thin strips of sweet and savory marinated beef with the flavors of soy sauce, sesame oil, Asian pear, and ginger.

Beef Bulgogi is a highly popular Korean BBQ dish featuring super-thin strips of tender beef. The beef is marinated in a delicious sweet and savory sauce made with soy sauce, sesame oil, Asian pear, and ginger, then grilled over high heat. 

We love to enjoy Beef Bulgogi over rice so that it can sop up all of that yummy sauce. A simple but highly flavorful dish. 

Marinade the beef ahead of time so that you can enjoy this dish on any day of the week as it takes just minutes to cook. 

What Cut of Beef to use for Bulgogi

There are several options in terms of what cut of beef you can use for bulgogi but my favorite is ribeye. Yes, it is more costly, but the flavor, texture and marbling in ribeye makes it ideal for this dish. 

Tenderloin is also a good option for bulgogi as it is super tender and has great flavor. 

Other less-expensive cuts of beef like sirloin, chuck and flank steak will also make great bulgogi. However, when working with these cuts of beef, it is crucial not to overcook them as it may result in tough and chewy beef. 

How to Slice Beef for Bulgogi

It really helps to freeze the steaks for 30 minutes to 1 hour before slicing. This will make it a lot easier (and safer!) to slice them. 

The meat should be just partially frozen; not completely solid like ice. It should be firm enough to hold its shape as you slice into it. 

Cut the beef into super-thin slices using a very sharp knife. The slices should be about ⅛-inch to ¼-inch thick. 

When slicing beef, always cut against the grain. For some cuts of beef like skirt steak, you can easily see the direction of the grain so it's easy to cut perpendicular to it.

However, some cuts like ribeye steak are already cut against the grain. In those cases, slice the steak at a 45-degree angle so that the muscle fibers are shorter than if you were to cut them straight through at a 90-degree angle. The shorter the muscle fibers, the more tender the beef.

Tenderizing Beef for Bulgogi

Grated or pureed Asian pear or pear juice is traditionally used as an ingredient in the bulgogi marinade. There is an enzyme present in the pear that helps to tenderize the meat. 

As a substitute for pear, you can use red apple or even applesauce. 

Not only does the pear (or apple) tenderize the meat; it also adds sweetness to the dish. 

Use a fine grater to grate the pear or apple for the marinade.

How to Make Korean Beef Bulgogi

Cut 1 pound of beef into super-thin slices. 

Pour 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of brown sugar, 2 tablespoons of grated Asian pear or red apple (or applesauce), 1 teaspoon of grated ginger, and a dash of black pepper over the sliced beef. 

Mix all the ingredients thoroughly, then cover the bowl with plastic wrap. Allow the beef to marinate in the fridge for at least one hour, or up to overnight. 

Tip: Instead of using a bowl, you can also put the sliced beef and marinade ingredients in a large Ziploc bag. 

Take the marinated beef out of the fridge about 30 minutes before you cook it. This will bring it closer to room temperature in preparation for searing. If the beef is too cold, it may not sear properly. 

Heat a cast-iron skillet over high heat. 

Pour 2 tablespoons of cooking oil into the skillet, then add 1 cup of sliced onion (about 1 medium onion). Saute the onions for about 2 minutes (or until soft), then remove them from the skillet.

Add the beef to the skillet in small batches, in single layers at a time. Do not overcrowd the skillet. 

Sear the beef for about 1 minute on each side, adding more oil in between each batch if needed.

Return all of the beef to the skillet, then top with the onions.

If you have any leftover bulgogi marinade liquid, feel free to add that to the skillet as well at this point - the liquid will pick up those yummy caramelized bits from the skillet, and it will also give you a nice bulgogi sauce. 

Give the dish a quick stir to mix the beef with the onions. 

Transfer the dish to a serving plate or bowl, then garnish with chopped scallions and sesame seeds.

Serve immediately with steamed rice and kimchi if desired.

Enjoy!

ps - No time to marinate the beef but still have a craving for Beef Bulgogi tonight? Try my Easy Korean Beef Bowl which was inspired by this Classic Beef Bulgogi. 

Other Korean recipes you may enjoy:

Japchae (Korean Stir-Fried Glass Noodles)

Easy Korean Beef Bowl

Korean Bulgogi Burger with Gochujang Mayo