Beef Bulgogi is a Korean dish with thin slices of steak marinated to perfection and grilled over high heat, producing delectable, crispy edges on tender slices of beef.
Just made this again and my darling daughter said “The house smells so good, just like an Hibachi steakhouse.”
I just cannot express to you just how wonderful this Beef Bulgogi is and with a little preparation, it is quick and easy. You can use other cuts of beef besides flank steak to make this tasty recipe. Sirlon, tenderloin, petite shoulder or any good cut of marbled beef will work. The beef marinates for at least one hour and then I grill it at a high heat or flash fry in a little bit of hot oil in my cast iron skillet.
Traditional Ways to Serve Beef Bulgogi
- Serve with a bowl of steamed rice.
- Add onions, peppers, mushrooms and carrots to the skillet with the beef.
- Serve in lettuce wraps with Korean sticky rice and kimchi (spicy pickled cabbage)
- Serve with Korean cucumber salad and noodles with kimchi.
How to Make Beef Bulgogi
Slice beef as thin as you can. Freezing for a couple of hours helps with this. Place beef in large ziploc bag and add soy sauce, brown sugar, minced garlic, sesame oil, black pepper, grated pear and green onions. Marinate for one hour up to overnight.
Heat cast-iron skillet or grill (you will need a small grate so the beef does not fall through) to medium-high heat. Add 1-2 tablespoons of oil to the skillet or brush grill grate with oil. Remove beef from marinade with tongs to drain marinade. Arrange beef in single layer and do not crowd. Cook beef in small batches resisting the urge to turn it until it is seared and crispy about 1-2 minutes. Serve immediately.
Helpful Hints to Make This Beef Bulgogi Recipe Epic!
- Make sure you slice the beef as thin as possible so it cooks fast and gets crispy on the edges.
- Use tongs to remove the beef from the marinade, draining as much as you can as this helps the beef cook properly. You want the beef to sear not boil.
- Resist the urge to turn the beef too soon or more than once therefore really searing it and getting it just perfect.
This bulgogi steak recipe will quickly become one of your favorite recipes. It is dependable, easy and amazingly delicious!
More Beed Recipes You’ll Love:
- Easy Mongolian Beef
- The Best Spicy Beef Pepper Stir Fry
- Beef Lo Mein
- Slow Cooker BBQ Beef Sandwiches
- Marinated Herb Butter T-Bone Steaks
Beef Bulgogi (Korean Beef)
Ingredients
- 1 lb. flank steak very thinly sliced
- 1/3 cup low sodium soy sauce
- 2 1/2 tablespoons brown sugar
- 4 cloves of garlic minced
- 2 tablespoons sesame oil
- 1/3 teaspoon fresh ground black pepper
- 1/3 cup chopped green onion reserve two tablespoons to sprinkle on top
- 1 grated asian or red pear see notes
- Canola oil
Instructions
- Place steak in large Ziploc bag. Add soy sauce, brown sugar, garlic, sesame oil, pepper, green onion and pear. Marinate for at least one hour up to overnight.
- Add 1 tablespoon oil to cast iron skillet over medium high heat. Using tongs remove beef from marinade and place in skillet in single layer. Cook for 1-2 minutes per side or until browned and slightly crispy on the edges. Add more oil when necessary. Work in batches; plating the meat after it is done. Serve immediately.
Anna
This is one of my favorite beef dishes to make! So flavorful and so easy to make! Thanks for sharing the recipe!
Emily
Beef bulgogi makes a wonderful weeknight meal. And the best thing about it is the kids love it!
Vik
Mmm this looks so delicious! Definitely trying soon
katerina
Oh my, this looks absolutely delicious!! I can’t wait to try this recipe!
Erin
This looks incredibly delicious!
Sara
What a savory and robust recipe! I will be adding this to my dinner line up for the week! Sounds amazing!
Dorothy
I love those crispy edges! They are the best part. Great to have a recipe for this dish!
Jacque Hooper
This was so savory and juicy; my family couldn’t get enough! Looking forward to enjoying leftovers this evening!
Taylor
So tender and full of flavor! Delicious!
Chrissie
This sounds SO GOOD! I cannot wait to make this! Thanks for your recipe. The photos just about have me drooling.
Catalina
I love beef dishes and this one looks amazing! I should make it!
Michelle
I love bulgogi. It was the first Korean dish I had and became an instant favorite. I love you incorporate the pear. So many recipes omit it.
Kim
BEEF BULGOGI is one of my favorite Korean recipes. But Yukgaejang is my favorite. I use to live in a Korean community and a lot of my employees were Korean. I ate Korean food everyday for years until I moved. I did find a Korean market about an hour away from me where I live now. I go there sometimes to buy my kimchi. Your recipe looks delicious I might give it a go!
Sandi
I was so intrigued by this Korean beef recipe I had to make it. My family loved it so I will definitely make it again!
wilhelmina
This is so delicious! So easy and flavorful!
Barbara
This is similar to my Kalbi recipe, which is Korea bbq beef ribs, cut LA style: Thinly out from the side long ways so that tou end up with a thin piece of rib meat attached to the bone on one short end and probably six to eight inches long that can wrap around the bone for storage. I can’t always find pears that work, so I have successfully substituted apple juice in the marinade.
Beth Pierce
All great ideas. Thanks for the tips!!