Bulgogi (Korean Grilled Beef) プルコギ | JustOneCookbook.com

Bulgogi (Korean Grilled Beef)

Course: Main Course
Cuisine: Korean
Keyword: korean beef, marinated meat, thinly sliced meat
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 4
Author: Nami
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 grilled meat needs to make an appearance on your summertime dinner soon! You can grill on a barbecue or on a stove-top griddle.


Bulgogi Marinade

  • 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)
  • Freshly ground black pepper


  1. Gather all the ingredients.
    Bulgogi Ingredients
  2. 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.
    Bulgogi 1
  3. Grate ½ of an Asian pear.
    Bulgogi 2
  4. Add freshly ground black pepper and mix all together.
    Bulgogi 3
  5. Cut the onion into thin slices and cut the green onion into 2 inch (5 cm) pieces and then cut in half lengthwise.
    Bulgogi 4
  6. Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade and mix all together.
    Bulgogi 5
  7. Add the meat in the marinade, separating each slices. Mix all together to coat with the marinade. I wear plastic gloves so I can mix thoroughly with my hands.
    Bulgogi 6
  8. Set aside for at least 30 minutes or best if overnight.

    Bulgogi 7
  9. In a large skillet (I use a cast iron grill pan here), heat 1 Tbsp sesame oil over medium high heat.
    Bulgogi 8
  10. 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.
    Bulgogi 9
  11. If you have a single serving cast iron plate, you can use it to keep the meat warm for a longer time.
    Bulgogi 10

Recipe Notes

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).


Recipe by Namiko Chen of Just One Cookbook.  All images and content on this site are copyright protected.  Please do not use my images without my permission.  If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source.  Thank you.