A Spicy Perspective

Bulgogi Beef

Bulgogi Beef Recipe – A traditional Korean BBQ Beef Recipe that’s stir-fried in a sweet and savory marinade, and is delicious served over rice with kimchi.

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Korean Bulgogi Recipe

When we plan to go out to eat, one of the places my kids frequently ask to visit is a local Korean restaurant known for their beautiful stone bowl dishes and fantastic bulgogi beef recipe.

Their eyes widen as the server sits all the classic Korean side dishes down on our table, followed by steeping bowls of spicy broth, and a sizzling iron pan piled with hot Korean BBQ beef, known as bulgogi.

They pick up their chopsticks and throw caution to the wind, heading straight for the spicy beef pieces, too hot to swallow on the first bite.

If you’ve never tried it, Bulgogi Beef is a real treat.

It is made of pieces of steak that are traditionally sliced paper-thin, marinadeded in a savory-sweet sauce, then cooked over a Korean grill.

But if you ask me, it’s much easier to handle in a WOK.

A Traditional Korean Dinner #ASpicyPerspective #KoreanBBQ #KoreanBBQRecipe #KoreanBeef #Bulgogi #BulgogiRecipe #Beef #BeefBulgogi #Dinner #Asian This is an Instagram Shot of #TheAftermath. Notice, no Bulgogi left.

Korean BBQ Ingredients

  • Frozen Steak – Using frozen meat helps you to slice it thin, because the meat stays put as you cut. I used New York Strips.
  • Soy Sauce – You can make this recipe completely Gluten Free by buying Gluten Free soy sauce.
  • Brown Sugar – This is where the sweetness comes into the recipe.
  • Sesame Oil – For nutty flavor and for cooking.
  • Garlic – Such a humble ingredient but it makes such a huge difference in flavor.
  • Ginger – Freshly grated ginger to be exact.
  • Green Onions – Chop these up and separate the whites and greens.
  • Ground Black Pepper – An essential seasoning in any dish.
  • Sriracha – Or gochujang Korean chile paste. It is totally up to you and what you are looking for in taste!
  • Toasted Sesame Seeds – Not only does this finish off the dish but it also tastes great!

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How To Make Bulgogi Beef

Here’s how easy it is to make Korean bbq beef at home:

1. While the steak is frozen, trim the fat and slice it paper thin. Frozen meat is much easier to cut thin than thawed meat.

2. Place in a large bowl and top with: Soy sauce, brown sugar, sesame oil, garlic, ginger, onion whites, pepper, and sriracha. Toss to coat and allow the steak to thaw and marinate for 45-60 minutes in the fridge. The longer it sits, the more flavor is absorbed.

You can put together this easy marinade and prep your steak whenever you have a chance in the morning or night before you plan to cook!

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3. Cook the marinaded steak in the wok: Heat a wok (or large skillet) to high heat. Use tongs to transfer half of the meat to the hot wok. Spread the steak pieces around the skillet and allow them to sear on one side before using the tongs to move them around and caramelize on all sides. Once the juices have evaporated and the steak has a nice brown color, remove from the wok.

The sugars caramelize to create a wonderfully crispy texture along the edges, and of course, the high heat intensifies all the vibrant flavors to develop the most amazing aroma imaginable.

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4. Cover the cooked steak to keep warm. Repeat with the remaining meat, and throw out the leftover marinade. Serve warm, sprinkled with the reserved green onion tops and sesame seeds.

You end up with all the best attributes of Korean BBQ, without needing the BBQ grill.

Spicy, savory, a bit salty and sweet: You are going to love this dish!

how to make korean bbq beef

Bulgogi Beef Side Dishes

You can serve Korean BBQ with rice, kimchi and other Korean side dishes (like one of our most popular recipes, Korean Veggie Pancakes).

Bulgogi beef is also great to make ridiculously-good Korean-style tacos and low carb lettuce wraps!

How to Keep Beef Leftovers

Store leftover Korean bbq in an airtight container in the fridge for up to 3 days.

Can You Meal Prep Bulgogi Beef?

Yes! You can even slice frozen beef and add marinade, immediately seal in freezer-safe bags and freeze raw until you are ready to cook and serve.

DO NOT defrost meat, marinade, and then re-freeze raw.

Once you’ve cooked the Korean bbq, you can freeze in an airtight container for up to 3 months.

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See The Recipe Card Below For How To Make Korean Bulgogi BBQ.

Other Korean Recipes You Might Like:

Best Bulgogi Recipe #ASpicyPerspective #KoreanBBQ #KoreanBBQRecipe #KoreanBeef #Bulgogi #BulgogiRecipe #Beef #BeefBulgogi #Dinner #Asian

Korean Bulgogi Recipe #ASpicyPerspective #korean #bbq #beef #stirfry
Print Recipe
5 from 29 votes
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Bulgogi Beef Recipe

Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Bulgogi Beef Recipe - A traditional Korean bbq beef dish that's stir-fried in a sweet and savory marinade; the perfect meal served with rice and kimchi!
Servings: 5

Ingredients

  • 1 1/2 pounds lean steak, frozen (I used New York Strips)
  • 1/3 cup soy sauce
  • 2 1/2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 bunch chopped green onions, whites and greens separated
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Sriracha or gochujang Korean chile paste
  • 1 tablespoon toasted sesame seeds

Instructions

  • While the steak is frozen, trim the fat and slice paper-thin. Frozen meat is much easier to cut thin than thawed meat.
  • Place the steak strips in a large bowl and top with: Soy sauce, brown sugar, sesame oil, garlic, ginger, chopped onion whites, pepper, and sriracha. Toss to coat and allow the steak to thaw and marinate for 45-60 minutes.
  • Heat a wok (or large skillet) to high heat. Use tongs to transfer half of the meat to the hot wok. Spread the steak pieces around the skillet and allow them to sear on one side before using the tongs to move them around and caramelize on all sides. Once the juices have evaporated and the steak has a nice brown color, remove from the wok, 5-8 minutes.
  • Cover the cooked steak to keep warm. Repeat with the remaining meat, and throw out the leftover marinade. Serve warm, sprinkled with the reserved green onion tops and sesame seeds.

Video

Notes

Keep leftovers Korean bbq in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.

Nutrition

Serving: 0.75cup, Calories: 295kcal, Carbohydrates: 10g, Protein: 34g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 83mg, Sodium: 971mg, Potassium: 567mg, Fiber: 1g, Sugar: 8g, Vitamin A: 25IU, Vitamin C: 1.7mg, Calcium: 75mg, Iron: 3.1mg
Course: Main Course
Cuisine: Korean
Author: Sommer Collier

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76 comments on “Bulgogi Beef”

  1. Very tasty. I made extra sauce and stir fried veggies to go with it. It was great. I served it on rice with the extra veggies and my homemade kimchi. So good!

  2. I like to reduce the marinade to serve on top and often make a double batch of the marinade for use later on in the week.  How long would the marinade last in the fridge? Everyone in the family LOVES this recipe.  Thanks!

  3. I made this recipe. Served it with rice and kimchi. It was super! There was nothing left.

  4. I love this recipe! I combined it with another one I found – I doubled the marinade and steak amount, added vegetable oil to the marinade so it was more saucy, and added shredded carrots, red pepper flakes, and sliced yellow onion… I can’t get enough of this! 

  5. Excellent! Quick and easy.  Make this all the time.  I use the Korean paste and it’s amazing.  Thanks!

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  7. This recipe was bomb but the marinade quickly caramalized onto my pan and was a real pain to remove…was my heat too high?

    • Yeah, probably your heat was too high.  You can either cook lower temperature, reduce the amount of sugar, or add alittle more oil (sesame oil).  I’ve noticed cooking with high heat and sugar do not mix. The sugar will caramelize too quickly, and may risk burning.

  8. Recipe looks great, but would love to see the VIDEO.

  9. Fantastic recipe that cooks quickly! We only added a hint of sriracha…everyone still loved it over rice.

  10. We made this recipe for dinner and its so good. We will definitely make it again!

  11. Oh my goodness, this is like bringing the Korean BBQ restaurant into your own home, and I LOVE it! 

  12. Yum, went lower carb with a Splenda brown sugar and riced cauliflower.

  13. Really want to make this but for use in tacos/large wraps. Is there anything that would need to be done differently or would the meat need to be cut differently?

  14. This recipe was dead on!. I made this today and it was delicious, my children and husband loved it! Will be adding this to our dinner/lunch meal options. Thanks so much

  15. Made this with ground beef since I didn’t have steak on hand. I didn’t bother waiting to marinate, just dumped the whole bowlful (marinade and all) into my pan. It was fantastic! Great and super quick for after work. I had it on ramen noodles, but rice would be good too.

  16. I have used this recipe a number of times and it’s always great.

  17. really good! definetly a good idea to slice while frozen. I tried adding veggies to make like a stir fry, but using the frozen ones made the sauce to watery, and I threw them in too early before the meat had a good enough chance to really caramelize. added cilantro instead of green onion cause thats what I had on hand. definitely will try again!

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  19. I made this for dinner tonight and it was ABSOLUTELY FANTASTIC and SUPER DELICIOUS.  Can’t wait to make it again.  I used NY Strip, have you had any success with a less expensive cut of meat?  I’ve got 4 boys who eat a lot. :)

  20. I really love it, I make a different type of food, I like bulgogi and Korean.so thanks for sharing!

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  23. Made this last night, the whole family loved it!

  24. I made this tonight and it was delicious. I will be making this again and again! Thanks!

  25. Made this tonight, was YUMMY and so simple.
    My hubby was stationed in Korea and had this often.
    I’m glad I found something delicious and easy to prepare.
    Thank you for sharing!

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  30. This does look absolutely delicious but it would be good to note that this dish is only gluten free if a gluten free soy sauce is used.

  31. This was delicious and very different for my usual cooking. Will definitely serve again. Thanks.

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  33. Thank you and I love you! This is an amazing recipe for my first attempt at bulgogi. Just made it and ate it. All. Maybe perhaps even better than I’ve had at Korean restaurants. I did marinate it close to 24hrs though because I had the time. No longer will I have to drive 30 mins + to get my fix.

  34. Hi Sommer, loooove your well-seasoned wok and the high heat, totally legit Korean BBQ!!!!

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  37. Hi, you have this filed under ‘gluten free’ but it is not. There is gluten in soy sauce.

  38. Delicious! Made this tonight and my fiancée said it tastes like our favorite Korean restaurant’s. Thank you! Do you have any recipes for dipping sauce for Mandus?

  39. I am Korean and was so excited when I saw this posting! You like our food!! I just love people who like our good.. :) I saw the soup in your picture. Do you eat that spicy soup too? Amazing! Have you tried short rib and hot stone bowl mixed rice (Dolsot bibimbap)? I am sure you already have but if not, try them.You will love them! I JUST LOVE YOUR BLOG! It inspires me in so many ways, makes me love baking(and cooking), and makes me a better baker. Thank you for all your hard work that you put into each posting. And thank you so much for all the recipes that you share.

    • Hi Heesoon, Thanks for your kind words! Yes, I love the spicy soups and stone bowls, but don’t think I have tried one with short rib. Now you’ve given me something to look forward to. :)

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  41. LOOOOVVVVEEE bulgogi! Am with Coco…could eat it until I fall in a coma. THANK YOU for a super easy way to make it!

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  43. I’ve never had Korean BBQ but now I must – this looks so good!

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  45. Just wanted to let you know that I LOVE Wok Week! These look so yummy! Thanks!

  46. My husband made this for my birthday dinner tonight. WOW it was amazing. I’m so glad I found this on Pinterest and sent him the link. This will be added to our menu rotation for sure! Thanks for a great recipe.

  47. Have been addicted to Bulgogi beef since a Korean lunch place opened opposite my office. The idea of slicing the beef while frozen is nothing short of genius! Cant wait to make this…

  48. Ive been making this dish for yrs. I add a fat chopped onion, and bellpepper, ( i make it fat so for those silly people who dont like onions or peppers, like my kids, can pull them out) and marinate for 3 days. Flip it daily. Sometimes the fridge smells so good, my family wont let it sit 3 days. Lol
    Thanks for sharing your recipe.

  49. Incredible! This looks SO good! My family would go nuts for it!!

    By the way, I LOVED wok week! :)

  50. So good. I love the easy prep here.

  51. Another amazing dish!! Can’t wait to try this one :)

  52. I don’t know I am between Korean BBQ and scallops??Yikes!!

  53. This might be my most favorite yet..still no wok…

  54. This is one of my absolute favorite dishes! I could eat til I fall into a coma!

  55. My husband loves bulgogi- always a treat!

  56. I’ve never tried nor heard of Bulgogi before, but your pictures definitely have me craving it. :)

  57. I must try this soon! It has been too long since I’ve used the wok!

  58. Sommer,
    first of all, I love seeing Korean buigogi on your blog. . and you have Pajeon too?! I also love that your kids like Korean food too!! :) this looks great! again, awesome to see this on your blog and love it when Korean food gets more exposure! Cheers to wok week! :)

  59. I have scoured the net for this, but all this time was spelling it wrong, the recipe that I had and lost years ago said pugoi!! SO VERY HAPPY to find this!!!!

  60. We love beef bulgogi but I’ve never even thought to make this at home. You make it look easy–must try soon!

  61. I want this for lunch & dinner!!!

  62. Oh my – that bulgogi looks amazing! I love making this dish as well – definitely pinning!

  63. love korean bulgogi!! one of the best asian comfort foods. i’ve loved this wok week, sommer!

  64. Another yummy recipe! Loved your “wok” week! :)

  65. I need to get our wok out! Your week has inspired me!

  66. What a tasty looking meal! Love this!

  67. Oh my goodness! I am drooling at 6:30am, lol! Looks amazing Sommer :)

  68. yum, yum, yum – will be making this and the veggie pancakes really soon