Korean BBQ Recipe
by Sommer Collier — last updated on Aug 30, 2025 
This traditional Korean BBQ Recipe with Bulgogi Beef features tender beef strips stir-fried in a sweet and savory marinade. It’s easy to make (ready in 30 minutes!) with simple ingredients and is absolutely delicious served with rice and kimchi.
Sommer’s Recipe Notes
If you’ve ever been to a Korean bbq restaurant, you’ll know that it is nothing short of a magical experience. My kids light up the second the colorful parade of Korean side dishes hits the table. The presentation, the smells, the flavors… But guess what? You can bring a bit of that magic right on into your own kitchen – no fancy grill table required!
So get excited, get hungry, because our easy bulgogi beef recipe whips up quickly at home with a savory-sweet-spicy marinade then stir-fried in a wok until tender with irresistibly crispy caramelized edges. Pair with some classic Korean sides like my Korean Pancakes, Spicy Cucumber Kimchi, or some Korean Chicken Skewers for the full experience!
Why You’ll Love this Korean BBQ Recipe
- Thirty minute meal – Minus the marinating time (the longer the better!) this delicious bulgogi beef is ready in just about 30 minutes start to finish.
- Family-friendly – Even the pickiest eaters will line up for seconds, and it’s a fun way to introduce new cuisine and flavors to your dinner routine.
- Simple ingredients – You don’t need anything exotic – just basic pantry staples, aromatics like garlic and ginger, and thinly sliced beef for max flavor.
Spicy, savory, a bit salty and sweet: You are going to love making this Korean bbq recipe at home!
This is an Instagram Shot of #TheAftermath. Notice, no Bulgogi left.
Ingredients and Tips
- Frozen steak – Use frozen meat to help you to slice it thin, because the meat stays put as you cut it. I used New York Strips, but you can make this recipe with sirloin, thinly cut ribeye, flank or skirt steak, and brisket.
- Marinade – You’ll need soy sauce, brown sugar, sesame oil, garlic, grated ginger, chopped onion whites, pepper, and sriracha.
- Sriracha – Or gochujang Korean chile paste. Gochujang is traditional, but harder to find. It is slightly more spicy than sriracha, with a little more depth.
- Green Onions – Chop these up and separate the whites for the marinade and greens for serving.
- Toasted sesame seeds – Not only does this finish off the appearance of the dish, it also tastes great!
Recipe Variations
- Cost-friendly – You can use ground beef if you want to make an inexpensive version of this recipe!
- Gluten-free – You can make this recipe completely gluten free by buying gluten free soy sauce.
Pro Tip: 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!
How To Make Bulgogi Beef Korean Barbecue
Tips for Success – Use tender cuts of beef such as ribeye, sirloin, or tenderloin and marinate for at least 30 minutes, but for the best flavor, marinate it for several hours or overnight in the refrigerator. Cook at high heat to sear the meat, locking in the juices and giving it a nice caramelized exterior!
Find the full Korean BBQ recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing leftovers – Store leftover Korean bbq in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
- Reheating – You can reheat this on the stovetop over medium-low heat in a skillet.
Serving Suggestions
You can serve Korean BBQ with rice, kimchi and other Korean side dishes (like one of our most popular recipes, Korean Veggie Pancakes). It would be delicious to create a bowl that has white rice as the base, topped with the beef bulgogi, served with the green parts of a scallion, crunchy cucumber slices, and a fried egg on top!
Bulgogi beef is also great to make ridiculously-good Korean-style tacos and low carb lettuce wraps!
Korean BBQ
Video
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.
Notes
- Storing leftovers – Store leftover Korean bbq in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
- Reheating – You can reheat this on the stovetop over medium-low heat in a skillet.
Nutrition
Frequently Asked Questions
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 refreeze raw.
Once you’ve cooked the Korean bbq, you can freeze it in an airtight container for up to 3 months.
What Does Bulgogi mean?
In Korean the “bul” means fire and the “gogi” is a very general term for meat because this recipe is generally cooked over an open flame.
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