In this amazing Korean beef bulgogi recipe, tender slices of flank steak are marinated with fresh pear, ginger, garlic, and soy sauce. You’ll love the sweet heat of the gochujang spice and the smoothness of the warm, nutty sesame oil.

For a complete meal, serve it with savory teriyaki noodles, and consider making oyster mushrooms to bring a mix of flavors to your table.

 

“What’s for dinner?!” If you find yourself stuck in a routine with your responses, introducing this delicious Korean dish, bulgogi, is the best way to mix things up for the whole family! Far from the usual, the mention of “Korean food” brings excitement and variety to the table. In Korea itself, bulgogi beef is celebrated as a festive dinner option. Pair it with kimchi fried rice for a fantastic fusion of flavors that will keep everyone coming back for more.

One of the many appealing aspects of bulgogi is its quick preparation time. Despite the marinade’s simplicity, with just a handful of ingredients, it’s bursting with drool-worthy flavor. Plus, cooking the thinly sliced steak takes just a few minutes, making it an ideal choice for a wonderful family meal.

Recipe Ingredients

This is actually a really simple and truly delicious recipe for bulgogi beef. The combination of ingredients may seem a bit unusual, but it all turns out super tasty. Don’t skip the Asian pear in the marinade ingredients.

• Steak: For this recipe, I use flank steak, but any tender cuts of beef will work. Top sirloin steak, New York strip, skirt steak, and ribeye are all great options.
• Pear: You’ll need about ¼ grated pear to add that classic bulgogi sweetness to the marinade.
• Soy Sauce: I use low-sodium soy sauce but you can also substitute tamari or coconut aminos.
• Garlic: Finely mince two tablespoons of fresh garlic.
• Gochugaru: If you can find it, one tablespoon of gochugaru adds a smoky, fruity heat to the flavorful marinade. If you don’t have gochugaru, feel free to substitute crushed red pepper flakes.
• Ginger: Grate a tablespoon of fresh ginger.
• Brown Sugar: You’ll need a tablespoon of light brown sugar for this recipe; you could also use raw sugar, honey, or even maple syrup.
• Sesame Oil: Just a tablespoon to add a nutty flavor to the dish.
• Vegetable Oil: For sautéing the meat. I would avoid using olive oil due to its lower smoke point.
• Sesame Seeds & Chopped Green Onions: For garnish.

How to Make Beef Bulgogi

Given that this bulgogi recipe involves placing pieces of steak into a hot skillet, it necessitates cautious handling due to the likelihood of the hot oil spattering. For this reason, I prefer to use tongs to keep my hands at a safe distance from the heat.

1. Slice & Marinate the Steak: Thinly slice your flank steak across the grain for best results. Transfer the slices to a large zip-top bag. Add the grated pear, soy sauce, garlic, gochugaru, ginger, brown sugar, and sesame oil; seal the bag and squish everything around to completely coat the meat with the marinade. Let it sit at room temperature for 1 hour, or put it in the fridge for up to 8 hours.
2. Cook First Batch: After the meat has marinated, heat up 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Remove half of the steak from the marinade and arrange it in the pan in a single layer. Cook for 1 to 2 minutes, or until browned. Flip over and continue to cook for 2 more minutes, or until browned with crisp edges.
3. Cook Second Batch: Transfer the cooked steak to a plate and repeat the cooking steps with the remaining oil and steak.
4. Enjoy! Garnish your bulgogi with chopped green onions and sesame seeds, and serve immediately.

Serving Suggestions

Bulgogi beef is delicious all on its own, or you can use it in lettuce wraps and munch on it taco-style. But you can also set up a table of tasty sides if you’d like! A spicy Asian cucumber salad paired with white rice goes so well with this tasty beef dish, especially my instant pot jasmine rice!

Try my crispy sweet potato wedges for a dish that brings lots of texture and a touch of sweetness. I love making a batch of easy bang bang shrimp or kung pao beef to go with any Asian-inspired meal.

How to Store and Reheat Leftovers

• To Refrigerate: Place the bulgogi beef and sauce in an airtight container or ziplock bag. Refrigerate for up to 3 days.
• To Freeze: Place leftovers in a freezer bag and press out as much air as possible before sealing. Thaw in the refrigerator overnight before reheating. Frozen beef will last for up to 2 months.
• To Reheat: Place the meat and sauce into a covered skillet over low heat. Heat, stirring occasionally, until warmed through; do not overcook.

More Easy Dinner Ideas

• Sweet Korean BBQ Beef Tacos
• Barbeque Ribs Recipe
• Hunan Beef
• Garlic Butter Shrimp Pasta
• Chinese Boneless Spare Ribs