Beef bulgogi is one of Korea’s most loved dishes—thinly sliced beef marinated in a flavorful mix of soy sauce, sugar, garlic, sesame oil, and pear, then quickly grilled or pan-cooked until tender and caramelized. Served with rice, lettuce, or kimchi, it’s a perfect balance of sweet and savory. This recipe serves 3–4.
Ingredients
For the Marinade
500g beef sirloin or ribeye, thinly sliced
¼ cup soy sauce
2 tablespoons brown sugar
1 tablespoon honey (optional, for extra gloss)
1 tablespoon sesame oil
1 tablespoon rice vinegar (or mirin)
2 tablespoons grated Asian pear (or apple)
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 small onion, thinly sliced
2 spring onions, chopped
1 tablespoon toasted sesame seeds
Black pepper to taste
For Cooking and Serving
1 tablespoon vegetable oil
Steamed white rice
Lettuce leaves, kimchi, or sliced cucumbers (optional sides)
Instructions
1. Slice the Beef
Use semi-frozen beef for easier thin slicing.
Cut against the grain into very thin strips.
2. Prepare the Marinade
In a bowl, mix soy sauce, sugar, honey, sesame oil, vinegar, pear, garlic, ginger, and pepper.
Add the sliced onion, spring onions, and sesame seeds.
3. Marinate the Beef
Add the sliced beef to the marinade.
Mix well so every piece is coated.
Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
4. Cook the Bulgogi
Heat oil in a large pan or grill over high heat.
Add marinated beef in a single layer—do not overcrowd.
Cook for 2–3 minutes per side until browned and caramelized.
Repeat in batches if needed.
5. Serve
Serve hot over steamed rice or wrapped in lettuce leaves with kimchi.
Sprinkle extra sesame seeds or spring onions on top if desired.
Tips
Use a cast iron pan or grill for the best caramelization
Don’t overcook—thin beef cooks fast and stays tender with a quick sear
Asian pear adds tenderness and sweetness, but apple or a bit of sugar works too
Beef bulgogi is fast, flavorful, and full of umami.
