Name: Beef Bulgogi
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: Korean
Ingredients: 1¼ pound flank steak; ¼ cup finely grated fresh pear; ¼ cup low sodium soy sauce; 2 tablespoons finely minced garlic; 1 tablespoon gochugaru (or crushed red pepper flakes); 1 tablespoon fresh grated ginger; 1 tablespoon light brown sugar; 1 tablespoon sesame oil; 2 tablespoons vegetable oil, divided; Chopped green onions, for garnish; Sesame seeds, for garnish

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Beef Bulgogi is a classic Korean dish made with thin slices of marinated beef that are quickly cooked to tender, caramelized perfection. This version features flank steak marinated with grated pear, soy sauce, garlic, and ginger—bringing a balance of sweet, savory, and spicy flavors. It’s a quick and flavorful dish that’s perfect for weeknight dinners or weekend feasts.

Why You’ll Love This Recipe

Beef Bulgogi is flavorful, fast, and deeply satisfying. The marinade tenderizes the meat while infusing it with bold Korean flavors. Whether served over steamed rice, wrapped in lettuce, or paired with kimchi and banchan, this dish is incredibly versatile. Plus, it comes together with minimal prep and cook time, making it a go-to option for a delicious homemade meal that tastes like takeout—but better.

Beef Bulgogi

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1¼ pounds flank steak
¼ cup finely grated fresh pear
¼ cup low sodium soy sauce
2 tablespoons finely minced garlic
1 tablespoon gochugaru (or crushed red pepper flakes, to taste)
1 tablespoon freshly grated ginger
1 tablespoon light brown sugar
1 tablespoon sesame oil
2 tablespoons vegetable oil, divided
Chopped green onions, for garnish
Sesame seeds, for garnish

Directions

Slice the beef: Thinly slice flank steak across the grain. Place in a large zip-top bag or bowl.
Make the marinade: Add grated pear, soy sauce, garlic, gochugaru, ginger, brown sugar, and sesame oil to the steak. Mix well to coat evenly.
Marinate: Seal the bag (or cover the bowl) and let marinate at room temperature for 1 hour, or refrigerate for up to 8 hours.
Heat oil: In a grill pan or cast iron skillet, heat 1 tablespoon vegetable oil over medium-high heat.
Cook in batches: Add about one-third of the marinated steak to the pan in a single layer. Cook for 1–2 minutes per side until browned and slightly crisp.
Repeat: Transfer cooked steak to a plate and repeat with remaining oil and meat.
Serve: Garnish with chopped green onions and sesame seeds. Serve hot.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Marinate time: 1 hour
Cook time: 10 minutes
Total time: 1 hour 30 minutes

Variations

Swap the protein: Use ribeye, sirloin, or even chicken.
Add vegetables: Stir in sliced onions, bell peppers, or mushrooms during the last minute of cooking.
Make it sweeter: Add a tablespoon of honey for a more glazed finish.
Lettuce wraps: Serve the beef in lettuce cups with rice, kimchi, and gochujang.
Rice bowl: Top a bowl of steamed rice with bulgogi, a fried egg, and pickled vegetables for a complete meal.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Marinated uncooked beef can be frozen for up to 2 months. Thaw overnight in the fridge before cooking.
Reheating: Reheat in a hot skillet for 1–2 minutes, or microwave in short bursts until warmed through.

FAQs

What is the purpose of the pear in bulgogi marinade?

Pear naturally tenderizes the beef and adds subtle sweetness. Korean or Asian pears are commonly used, but any ripe, sweet variety works.

Can I use a different cut of beef?

Yes, ribeye, sirloin, or skirt steak work well. The key is slicing thinly across the grain.

Is gochugaru necessary?

Gochugaru adds traditional Korean heat, but crushed red pepper flakes or chili powder can be used as substitutes.

Can I cook this on a grill?

Yes, beef bulgogi is fantastic on a grill. Use a grill pan or skewer the meat for easy cooking.

What should I serve with beef bulgogi?

Serve it with rice, lettuce wraps, kimchi, pickled radish, or sautéed vegetables for a complete meal.

Can I marinate overnight?

Yes, marinating for up to 8 hours deepens the flavor. Avoid marinating too long to prevent mushy texture.

Can I make this dish ahead of time?

Yes, you can marinate the beef ahead and cook it just before serving for best texture and flavor.

Is this dish spicy?

It has a mild kick, but you can adjust the gochugaru to make it more or less spicy.

Can I make it gluten-free?

Use gluten-free tamari instead of soy sauce to make the recipe gluten-free.

What oil should I use for cooking?

Any neutral high-heat oil works—vegetable, canola, or avocado oil are great choices.

Conclusion

Beef Bulgogi is a Korean classic that’s both easy and rewarding to make at home. With tender slices of marinated beef cooked to perfection and finished with sesame and scallion garnish, it’s a flavorful, fast meal perfect for any night of the week. Whether served in a bowl, wrap, or alongside your favorite sides, this dish is guaranteed to become a regular in your kitchen.

Jessica