Korean Beef Bulgogi is a classic Korean dish loved for its tender slices of beef and bold, savory flavor. Marinated in a mixture of soy sauce, brown sugar, garlic, ginger, and other seasonings, this dish is easy to make and bursting with flavor.
Whether you're serving it with rice and kimchi for a traditional meal or using it as a filling for tacos or lettuce wraps for a fusion twist, this dish will impress. So why bring a taste of Korea to your dinner table with some delicious Korean Beef Bulgogi?
How to Make Korean Beef Bulgogi
Note: The full instructions are provided in the recipe card below.
In a blender, blend all the marinade ingredients until smooth, about 1 minute. In a large bowl, add the sliced steak and pour in the marinade. Toss to combine well. Marinate at room temperature for 30 minutes.
Transfer the Korean Beef Bulgogi into a large bowl. *(If you want to make a sauce, reserve ⅓ cup marinade and mix the marinade with ⅓ cup water and 2 teaspoons cornstarch.
Whisk to dissolve the cornstarch entirely and cook over medium heat until the sauce thickens). Drain the steak with a colander and discard the marinade.
Add 1 tablespoon of sesame oil and 2 Tablespoons of cornstarch. Toss with tongs until the steak is evenly covered with cornstarch. Heat the remaining 1 tablespoon of sesame oil in a large skillet and heat over medium-high heat until hot.
Cook the Korean Beef Bulgogi in batches. Spread one-third of the Korean Beef Bulgogi into a single layer. Cook without touching for 30 seconds or so.
Shake the pan gently and continue cooking until the bottom turns golden brown. Flip to cook the other side until golden brown. Transfer the beef to a large bowl immediately and set aside—Cook the remaining batches. Add more oil if needed. *(Turn to medium heat if the pan smokes too much).
Once you've cooked all the beef, add the onion and carrot to the skillet. Cook and stir until tender. Transfer the cooked onion and carrots to the large bowl, along with the beef and toss, to combine well.
If desired, serve hot over steamed rice or noodles and garnish with green onion and sesame seeds. Enjoy!
Related Recipes:
- Spicy Korean Chicken Stew
- Korean Style Spicy Chicken Wings
- Spicy Korean Beef Stew
- Korean BBQ Beef Short Ribs
📖 Recipe
Easy Beef Bulgogi
Ingredients
- 2 pounds (0.91 kg) rib eye, top sirloin, loin, flank, beef skirt, or tenderloin, cut to ¼-inch (5 cm) sliced against the grain.
- 1 onion , thinly sliced
- 1 large carrot , peeled & thinly sliced*(optional)
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil , separated
- 1 bunch green onion , thinly sliced
For the marinade:
- ⅔ cup low sodium soy sauce
- ⅓ cup light brown sugar
- ⅓ cup Shaoxing wine , rice wine, or dry sherry
- 2 Tablespoons Korean Gochujang paste , depending on how spicy you like.
- 6 cloves garlic , minced
- 1 thumb ginger , chopped
- ½ Asian pear or red apple , coarsely chopped
- ½ teaspoon ground black pepper
- ½ teaspoon ground Sichuan peppercorns
Optional:
- Kimchi
- Chopped green onions for garnish
- Toasted sesame seeds for garnish
Instructions
- In a blender, blend all the marinade ingredients until smooth, about 1 minute.
- In a large bowl, add the sliced steak and pour in the marinade. Toss to combine well. Marinate at room temperature for 30 minutes.
- Transfer the Korean Beef Bulgogi into a large bowl. *(If you want to make a sauce, reserve ⅓ cup marinade and mix the marinade with ⅓ cup water and 2 teaspoons cornstarch. Whisk to dissolve the cornstarch entirely and cook over medium heat until the sauce thickens). Drain the steak with a colander and discard the marinade.
- Add 1 tablespoon of sesame oil and 2 Tablespoons cornstarch. Toss with a pair of tongs until the steak is evenly covered with cornstarch.
- Heat the remaining 1 tablespoon of sesame oil in a large skillet and heat over medium-high heat until hot.
- Cook the Korean Beef Bulgogi in batches. Spread one-third of the Korean Beef Bulgogi into a single layer. Cook without touching for 30 seconds or so. Shake the pan gently and continue cooking until the bottom turns golden brown.
- Flip to cook the other side until golden brown. Transfer the beef to a large bowl immediately and set aside—Cook the remaining batches. Add more oil if needed. *(Turn to medium heat if the pan starts to smoke too much).
- Once you've cooked all the beef, add the onion and carrot to the skillet. Cook and stir until tender. Transfer the cooked onion and carrots to the large bowl and the beef and toss to combine well. Serve hot over steamed rice or noodles and garnish with green onion and sesame seeds, if desired. Enjoy!
Notes
- To store: Leftover Korean Beef Bulgogi, let it cool to room temperature, transfer it to an airtight container, and refrigerate it for 3-4 days. You can also freeze it for extended storage for 2-3 months.
- To reheat: You can microwave it for a quick and easy meal or reheat it in a pan over medium heat with a little oil or water to prevent the meat from drying. If you're reheating from frozen, thaw it overnight in the fridge before reheating.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
