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Bulgogi, a classic Korean grilled beef, is so easy to make and fun to eat with friends and family. Tender pieces of caramelized beef with crunchy sweet vegetables, this flavorful BBQ meat needs to make an appearance on your summertime dinner soon! You can grill on a barbecue or on a stove-top griddle.
Grilling season is here and I want to share one of my family’s favorite grilled meat recipes, Bulgogi – the Korean BBQ beef. Intensely flavorful, it is undoubtedly some of the tastiest dishes to put on the grill.
When the marinated meat hit the sizzling skillet, you can immediately smell the tantalizingly sweet & smoky aroma fills the hot summer air. If you love your grilled meat with big bold flavors, you will have to give this Bulgogi recipe a try!
What is Bulgogi?
Bulgogi (불고기) is a classic Korean preparation of beef or pork in which thinly shaved meat is marinated in a sweet and savory sauce, and grilled on a barbecue or on a stove-top griddle. Literally meaning “fire” and “meat,” bulgogi has been in existence for nearly over a thousand years. It was even considered a fashionably high-class cuisine during the Joseon Dynasty.
Thanks to the rise of the Korean food scene in Japan, Bulgogi (プルコギ) is gaining such popularity that a lot of housewives are making the BBQ meat at home. When cooked with vegetables as I did in this recipe, bulgogi makes a wholesome one-skillet dinner for the family. It’s a simple dish that will satisfy even the pickiest eaters.
Watch How To Make Bulgogi (Korean BBQ Beef)
Click here to watch on YouTube
5 Tips to Make Delicious Bulgogi
1. Add Grated Korean / Asian Pear
I think one of the most important ingredients in the bulgogi marinade is grated Korean/Asian pear. Ever since I learned from my Korean friends about adding grated pear in the marinade, I almost always include this secret ingredient. It has an enzyme that tenderizes the meat.
The Korean/Asian pear is round in shape and it resembles an apple. Some call it apple pear. Unlike other varieties of pears, the texture of the Korean pear is rather firm like an apple, but it contains more moisture and juice. It’s sweet and really delicious.
They appear in the grocery stores in the fall and winter months. It’s a lot easier to find them in Asian (Chinese, Korean, Japanese) grocery stores but even my local Costco carries them during the season. In Japan, we call these pears “Nashi” (梨).
Korean/Asian pear may not be available in all seasons, but it’s totally worth hunting down when you make bulgogi at home. I didn’t expect I could get hold of a Korean pear in May at my local American grocery store. You never know until you look for it!
Now, if you couldn’t find them, you can use an apple, like Fuji apple, or a kiwi, or fresh pineapple (a canned variety deactivates an enzyme) as a substitute.
2. Use Korean Soy Sauce
You probably think I’m crazy to highlight such a trivial ingredient. But I am as guilty as a charge when it comes to using Japanese soy sauce to make Korean dishes.
Everything changed when my friend Seonkyoung brought a bottle of Korean soy sauce for me to try. You may think Korean soy sauce and Japanese soy sauce (or Chinese soy sauce) are similar. They are not. Don’t take the shortcut (like I did) and substitute with the soy sauce you have. Using Korean soy sauce to make Korean dishes such as bulgogi makes a difference!
3. Marinate Overnight
In my recipe below, I stated a minimum of 30 minutes for marinating, but I still highly recommend overnight so that all the flavors are soaked in the beef. The flavors will come through much stronger and the meat tenderer if you allow it to marinade longer.
4. Leave the Marinade Liquid Behind
The trick to giving a nice char to the beef is to use a pair of tongs to pick up the meat from the marinade, leaving the marinade liquid behind. You need to place just the meat on the hot skillet, no liquid goes onto the skillet. You would end up steaming the meat with liquid in the pan. Make sure you coat each piece of sliced beef well with your hands covered with plastic and let them absorb the flavors while marinading.
5. Cook on Hot Skillet
Whether you use an outdoor barbecue grill or cook over the stovetop, you want to make sure the skillet/ pan is hot. That’s when the sliced meat gets nicely charred and caramelized quickly.
If using an outdoor barbecue grill, make sure to cook the meat on a skillet so the small pieces of meat won’t fall between the grill grates. I like to use a cast-iron skillet.
Bulgogi for An Easy Weeknight Family Meal
In the summertime, I often serve Bulgogi with steamed rice and kimchi on the side for a quick and easy weeknight family meal. If you are hosting a BBQ, this Korean grilled meat also makes a fabulous finger food when served on lettuce wraps. Enjoy with some icy cold beer or lemonade.
Oh, don’t forget to save a portion of leftover bulgogi meats for Bulgogi Onigirazu the next day! The rice sandwich is a delicious meal on its own.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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Bulgogi, a classic Korean grilled beef, is so easy to make and fun to eat with friends and family. Tender pieces of caramelized beef with crunchy sweet vegetables, this flavorful BBQ meat needs to make an appearance on your summertime dinner soon! You can grill on a barbecue or on a stove-top griddle.
- ½ onion
- 3 green onions/scallions
- 4 inch carrot
- 1 ½ lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin; If you can’t find thinly sliced beef, you can freeze the block of meat for 2 hours (depending on the size and thickness) prior to slicing (See my tutorial).
- 1 Tbsp sesame oil (roasted)
- ½ Tbsp toasted white sesame seeds (for topping)
- 4 Tbsp Korean soy sauce
- 2 Tbsp sesame oil (roasted)
- 3 Tbsp brown sugar (don’t substitute with honey as it burns easily)
- 8 cloves garlic (4 tsp, minced)
- ½ Asian pear (4 Tbsp, grated; Substitute Asian pear with apple, like Fuji apple, kiwi, or fresh pineapple (a canned variety deactivates an enzyme).
- freshly ground black pepper
- Gather all the ingredients.
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To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl.
- Grate ½ of an Asian pear.
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Add freshly ground black pepper and mix all together.
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Cut the onion into thin slices and cut the green onion into 2 inches (5 cm) pieces and then cut in half lengthwise.
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Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade, and mix all together.
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Add the meat in the marinade, separating each slice. Mix all together to coat with the marinade. I wear plastic gloves so I can mix them thoroughly.
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Set aside for at least 30 minutes or best if overnight.
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In a large skillet (I use a cast iron grill pan here), heat 1 Tbsp sesame oil over medium-high.
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Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.
- If you have a single serving cast iron plate, you can use it to keep the meat warm for a longer time.
Recipe Video
More Similar Recipes You’ll love:
- Korean Pancake
- Japchae 잡채 (Korean Stir-Fried Noodles)
- Bulgogi Onigirazu
- Kimchi Fried Rice
- BBQ Short Ribs
- Korean Spinach Namul and Bean Sprout Namul (side dishes)
Editor’s Note: This post was originally published on June 26, 2017. The post has been updated in June 2020.
Make sure you slice across the grain of the meat or it will be tough, not tender.
That’s correct! Thanks for pointing that out.
For those who need to slice meat on your own, please see this page.
https://www.justonecookbook.com/how_to/how-to-slice-meat/
hurrah for bulgogi~!
you can’t go wrong with this recipe. 🙂
I think I’ve never seen anyone not liking the dish, and you could make so many variations with different ingredients.
Thanks for the recipe!
Hi Hayan! I totally agree with you! 🙂
I love to make Bulgogi because it is easy to cook and everyone in my household loves it. If there are any leftovers, the grandchildren love to have it for breakfast along with scrambled eggs.
For the meat, I buy flap-meat (3 1/2 – 4 pounds) from Sam’s Club. Cut the meat into strips along the grain. Marinate the meat for 24 hours, and grill them in the broiler.
I serve the Bulgogi over a bed of Vegetable Rice Medley. As customary in my household, I always serve Miso soup. A healthy meal that for sure satisfies a hungry person.
Nami, thank you for all the wonderful recipes that I have adapted from you.
Hi Steve! Thank you for sharing your tip! I’m reading this comment at 11 pm and I am so hungry…. Your grandchildren are so lucky to eat this with scramble eggs. I definitely need to wake up in your house in the morning. 😉 Thank you for your kind words!
I made this marinate for BBQ lamb chops and it tastes delicious. Thank you very much for showing us this simple way to make this sauce.
I used to buy a premixed Bulgogi in the jar but not very fond with the added preservatives, now I can make it myself and freeze in the ice cubes (due to a freshly grated Nashi pears). Thanks again Nami!
Hi Yvonne! Glad to know lamb chop works great with this marinade!
I love the freeze in ice cube method. I had never tried that with the Bulgogi marinade before. Some premix is easy and convenient, but I find this marinade so easy to make. Happy to hear you enjoyed this recipe. Thank you for your kind feedback!
Just made this today for dinner. Family loved it!
Keep doing what you’re doing! Love the recipes!
Thank you so much for trying this recipe and writing your kind feedback, Brian! I’m happy your family liked this recipe! 🙂
Hi! I bought Korean soy sauce yesterday so that I can try this bulgogi recipe. Looks delicious! Just one question. You put the veggies in the marinade but don’t mention cooking them. Do they just get put in with the meat slices or do you cook them afterwards? Maybe you throw all the marinade and veggies in the hot skillet after the meat and toss it together? I want the veggies, like you said, for a more complete meal. Love your recipes. Thanks!
Hi Camille! So sorry for my late response. Oh the veggies are there for flavor and color. And you can’t easily separate them when marinated. Since the meat is thinly slice, it cooks very fast and you can pick up veggies when they are done. You can add more veggies too if you like. When grilling, don’t overcrowd the pan, so the meat cook faster. 🙂
looks delicious
Thank you Nicole!
Thanks for posting this Bulgogi recipe. Looks simple easy to make and healthy.!
Thank you for checking this post, J! 🙂
I love Bulgogi! Thank you for sharing your experience using Korean vs Japanese soy sauces….I traditionally use japanese but will acquire korean for Korean dishes. Thank you. Now can you share a “okonomyaki” recipe? We were introduced to it in Osaka….delicious! Ours had pork, cabbage and corn.
Hi Karen! It’s good to have Korean soy sauce. I don’t use it often but when I make Japchae (recipe on the blog), I use Korean soy sauce too. 🙂
Here’s my Okonnomiyaki recipe: https://www.justonecookbook.com/okonomiyaki/
This was so tasty just like i had in restaurant! Thank You!
Hi Nancy! Glad to hear you liked this recipe! Thank you for trying my recipe! 🙂
I never did realize that Korean soy sauce is different than Chinese or Japanese soy sauce. The only thing I was concerned about is the high fructose corn syrup listed as one of the ingredients in the Korean soy sauce you recommended. What are your thoughts on this please? Thank you!
Hi Ann! It’s common to see the high fructose corn syrup in Asian condiments, from all kinds of sauces to dressings to marinade etc. It’s a bit harder to avoid without spending extra money. If I have other healthier choices, I’d consider it. Also it depends on how often I use it in my cooking. Hope I answered your question. 🙂
Where did you buy your grill pan? Is it available on amazon? Thanks!
Hi DM! Yes it is here: http://amzn.to/2mnWpiA
Can you freeze the marinade to use again!
Hi Jo! For food safety reason, it’s not recommended to RE-use the marinade that raw meat was marinated in. I know it’s seems waste, but maybe next time, try adding more meat, cook, and freeze? 🙂
This recipe is amazing!! Thank you so much for sharing! I love how you give details about which Korean soy sauce to buy down to the actual picture. My local Asian store has an entire row of just soy sauce and every time I go in there I feel lost. ???? And also the tip about cutting your own meat was great bc buying a piece of ribeye roll was way more affordable than the precut. Quick, so tasty, and you know what’s in your food!!
Hi Marta! Aww I’m so happy to hear you liked this recipe. I love this one too, and make it often when I get good beef from the Korean store. 😀 The Korean soy sauce makes it a huge difference (I found out later after using Japanese soy sauce for years). I’m glad you didn’t get lose at soy sauce isle. 😉 Thank you for writing your kind feedback! xo
What is the brand name of Korean soy sauce, can you take of picture of the bottle?
Hi Wayne! If you click on the ingredient, it’ll take you to the pantry page:
https://www.justonecookbook.com/pantry_items/korean-soy-sauce/
This is my go-to recipe every time I make bulgogi! My boyfriend absolutely loves this dish. We always have kimchi on the side. Thank you x 100 for sharing!
Aww thank you so much for your kind feedback, Kathy! I’m so happy to hear you and your BF enjoy this dish! Thank you! xo
I’ve made this recipe many times already, at least twice a month, It’s an absolute favorite in the family (2 adults and 2 kids ;-D). Way better than the restaurant version. I followed the recipe exactly. Thank you so much for posting 🙂
Hi Vivianne! Aww I’m so happy to hear you enjoy this dish! My family likes it too! I should cook more often! 🙂 Thank you for your kind feedback. xoxo
I made this last night, and it was delicious! Never knew Korean and Japanese soy sauce were different, and I’ve lived in both Korea and Japan when I was younger. I think it made a big difference, as did using very good beef (prime rib eye). Thanks for the recipe. 🙂
Hi Natasha! Thank you so much for trying this recipe and I’m so happy to hear you enjoyed this recipe. I used to use Japanese soy sauce to make Bulgogi but not anymore. Korean soy sauce made a huge difference and since then I always keep Korean soy sauce for Korean dishes. 🙂 Yes, using good quality meat makes the dish extra delicious! Thank you for your kind feedback. 🙂
Delicious!!
My family loves this recipe. The flavors are authentic and it is a snap to make.
Hi Deb! Thank you so much for trying this recipe and I’m so happy to hear your family enjoyed it! Thank you for your kind feedback. xo
Amazing taste! I used a cast iron grill pan and it worked perfectly.
This is of course up to personal taste, but I would have wanted more vegetables. I used your recipe but made only two servings (the only thing I reduced were the amount of meat) but it still felt lacking in the vegetable department.
Hi Kalle! Thank you so much for trying this recipe! 🙂 Yes, you can add more vegetables if you like. Usually, bulgogi consists of mostly meat, but like you, I enjoy more vegetables too. 🙂
I made this for dinner tonight, and it was so good I had to come back and comment!
I halved the recipe which made a perfect serve for two. I used coconut aminos instead of Korean soy sauce, and green apple instead of Asian pears as that was what I had on hand.
I served it as a healthy “Bulgolgi Beef Bowl” with brown rice, sliced tomato, capsicum, steamed brocolli, zucchini and kimchi.
This is my new favourite recipe! Thank you!
Hi Lucy! Thank you for trying this recipe and for your kind feedback. I’m so glad you enjoyed this recipe! Thank you for taking the time to write a comment. 🙂
One of my first times cooking ever, I tried making this alongside Teriyaki Pork Donburi. It was so easy and delicious! My family loved it, especially the Donburi. Thank you for such an awesome recipe and intuitive step-by-step!
Hi Marti! Aww I’m so happy to hear your family enjoyed the recipe! Thank you for trying the recipes and for your kind feedback. xoxo
This was so delicious! I had no idea Korean soy sauce was a thing, but thankfully it was available at my local international market. I had leftover napa cabbage from making your yummy Yaki Udon, so I added some of that in there as well. Will be making this again for sure!
Hi Kate! Yay! I’m so glad you tried this recipe and enjoyed it. Thanks for using Korean soy sauce for this recipe. It was “A ha!” moment for me when I used Korean soy sauce, so I had to share with everyone. I really think it tastes better with Korean soy sauce than with Japanese soy sauce. 🙂 Thank you for your kind feedback, Kate! xo
Its not bad I had turn mine into a stir fry since I dont have a grill. Is it suppose to be sweet?
Hi Jenna! Yes, it’s supposed to be sweet soy sauce flavor than just salty. 🙂
Which Korean soy sauce and can you use any pear as I’m not sure if I can find Asian pear?
Hi El!
1) This Korean brand: https://amzn.to/3a6CtGK
2) Sure, you can use other western pears, or pineapple or kiwi works too.
This was fantastic! I added 1 1/2 tbsp of gochujang to the marinade to give it a noticeable, but by no means overwhelming, amount of heat. Very nice for a weekday meal since all the prep can be done beforehand and the thin meat cooks in seconds. Thank you!
Hi Andrew! I’m so glad to hear you enjoyed this recipe. Thank you so much for your kind feedback!
This recipe, like all your other recipes, looks fantastic and I’d like to make it. However, I don’t have the pear nor is it sold anywhere here. What can I use instead and keep the taste as close as possible to the authentic flavor?
Hi Nany! Thank you for your kind words! I mentioned in the blog post, but you can use: an apple, like Fuji apple, or a kiwi, or fresh pineapple (a canned variety deactivates an enzyme) as a substitute.