Bulgogi is a classic Korean grilled beef recipe that makes a mouthwatering dinner or lunch. It‘s easy to make on a BBQ grill or stovetop griddle, too. Serve the tender pieces of marinated and caramelized meat alongside steamed rice and kimchi, or wrap the leftovers in your onigirazu.
Prep Time10 minutesmins
Cook Time10 minutesmins
Marinating Time30 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Korean
Keyword: korean beef, marinated meat, thinly sliced meat
Make the bulgogi marinade. To a large bowl, add 4 Tbsp Korean soy sauce, 2 Tbsp toasted sesame oil, 3 Tbsp brown sugar, and 8 cloves garlic (crushed or minced).
Grate ½ Asian pear into the bowl.
Add freshly ground black pepper and mix it all together.
Cut ½ onion into thin slices. Cut 3 green onions/scallions into 2-inch (5-cm) pieces and then cut in half lengthwise.
Using a peeler, peel 4 inches carrot into thin ribbons or strips (or slice thinly). Add the onion, green onions, and carrot to the marinade, and mix all together.
Add 1½ lb thinly sliced beef (chuck or ribeye) to the marinade, separating each slice. Mix it all together to coat with the marinade. I wear plastic gloves and mix thoroughly by hand.
Set aside to marinate for at least 30 minutes or overnight (recommended).
To Cook
Heat a large skillet (I use a cast iron grill pan here) over medium-high eat. When it‘s hot, add 1 Tbsp toasted sesame oil.
Add the marinated beef in a single layer. Grill until cooked through, about 5 minutes. Transfer the meat to a plate and sprinkle with ½ Tbsp toasted white sesame seeds.
To Serve
If you have a single-serving cast iron plate, you can use it to keep the meat warm for a longer time. Enjoy!
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for 3 days. You can also freeze it for up to a month.