Bulgogi Steak Recipe (Easy Korean BBQ Beef)

Bulgogi means "fire meat" for a reason—this Korean BBQ beef is smoky, sweet, and packed with umami. If you love thin slices of marinated meat sizzling over high heat, this bulgogi steak recipe is for you.

I have spent years perfecting the marinade ingredients, and today, I am giving you the ultimate way to make this dish at home.

Whether you use a grill pan, BBQ grill, or hot skillet, this method ensures tender, flavorful results every time.

Recipe Overview

• Prep Time: 15 minutes
• Marinating Time: 4-12 hours
• Cook Time: 6 minutes
• Total Time: 4 hours 21 minutes (including marination)

Ingredients

I have made bulgogi countless times, and these marinade ingredients give you the best beef bulgogi recipe every time:

• 1 lb thinly sliced ribeye or flank steak (cut across the grain for tenderness)
• 1/2 cup low sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp white sugar
• 2 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 4 cloves garlic, minced
• 1 Asian pear, grated
• 1/2 tsp ground black pepper
• 2 tbsp sliced onions
• 2 green onions, chopped
• 1 tsp red pepper flakes (optional)
• 1 tbsp neutral flavored oil (for cooking)

Instructions

I always marinate the meat overnight for super flavorful results. Here’s how you do it:

Step 1: Make the Marinade

In a large mixing bowl, combine all the marinade ingredients, including the low sodium soy sauce, brown sugar, sesame oil, garlic, and grated Asian pear. Stir well to make sure the sugars dissolve and the flavors meld together.

Step 2: Marinate the Meat

Place the thinly sliced beef in a shallow dish or large bowl. Pour the bulgogi sauce over the beef, ensuring every piece is evenly coated. Cover with plastic wrap and let it sit in the fridge overnight (or at least 4 hours for best results).

Step 3: Cook the Bulgogi

Heat a hot skillet, grill pan, or BBQ grill to medium-high heat. Drizzle a small amount of neutral-flavored oil, then add the marinated meat in a single layer. Cook for about 2-3 minutes per side, or until the beef develops a rich caramelized crust.

Step 4: Serve Immediately

Transfer the cooked bulgogi to a plate and sprinkle with toasted sesame seeds and extra green onions. Serve over steamed rice, wrapped in lettuce, or alongside traditional Korean side dishes like kimchi and pickled radish.

"The key to great bulgogi is in the marinade. Let it sit for at least 6 hours, but overnight is best for maximum flavor."

- David Chang, American Chef & Restaurateur

Recipe Notes

• Marination Time: While 4 hours is sufficient, overnight marination gives the best flavor.
• Cooking Method: Use a very hot pan or grill to get that signature caramelized crust.
• Avoid Overcrowding: Cook in small batches to prevent steaming and ensure even browning.
• Resting Time: Let the cooked meat rest for a couple of minutes to allow the juices to redistribute.

Related Articles: 

• Grilled Picanha Steak Recipe
• Grilled Beef Steak Recipe
• Steak and Shrimp Stir Fry Recipe

Nutrition Facts (Per Serving)

• Calories: 380
• Protein: 32g
• Carbohydrates: 12g
• Fat: 22g
• Fiber: 1g
• Sugar: 8g

Tips for Cooking Bulgogi

Here are my top tips to make sure your bulgogi turns out perfect every time:

• Cut the meat thinly: The thinner the slices, the better the marinade will penetrate, and the quicker the beef will cook.
• Marinate for at least 4 hours: Overnight is best for maximum flavor absorption and tenderness.
• Use a very hot pan or grill: Cooking at medium-high heat ensures a quick sear and caramelization without drying out the meat.
• Do not overcrowd the pan: Cooking in small batches ensures even browning and prevents steaming.
• Let the beef rest before serving: This helps the juices redistribute, making each bite more flavorful.

How to Store Bulgogi

Proper storage ensures your bulgogi stays fresh and delicious:

• In the fridge: Store leftover bulgogi in an airtight container for up to 3 days. Reheat in a hot skillet over medium heat until warmed through.
• In the freezer: Place cooked bulgogi in a freezer-safe container or zip-top bag, removing as much air as possible. It will keep for up to 2 months.
• Reheating from frozen: Thaw in the fridge overnight and reheat in a cast iron skillet over medium-high heat. If in a rush, you can microwave it in short intervals, stirring in between.
• Storing uncooked marinated meat: You can freeze the marinated meat in a freezer bag for up to 3 months. When ready to cook, thaw overnight in the fridge and proceed with cooking as usual.

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