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Korean BBQ Beef (Bulgogi) Recipe

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4.4 from 62 reviews

This Korean BBQ Beef Bulgogi recipe features thinly sliced rib-eye or sirloin marinated in a flavorful mixture of soy sauce, honey, gochujang, garlic, ginger, and sesame oil. It’s a delicious and authentic Korean dish perfect for grilling or pan-frying, served with rice and traditional accompaniments like kimchi and bibb lettuce.

Ingredients

Scale

Marinade

  • ¼ cup low-sodium soy sauce
  • ½ large white or yellow onion, grated on a large-hole grater
  • 3 tablespoons honey or brown sugar
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon mirin
  • 1 tablespoon toasted sesame oil
  • ¼ teaspoon cracked black pepper

Main

  • 1 pound boneless rib-eye or top sirloin, cut into ⅛–¼-inch thick slices
  • Vegetable oil, for cooking

To Serve (Optional)

  • Rice
  • Bibb lettuce
  • Kimchi
  • Scallions
  • Sesame seeds
  • Ssamjang (Korean dipping sauce)

Instructions

  1. Prepare the Marinade: In a large bowl, combine the low-sodium soy sauce, grated onion, honey or brown sugar, gochujang, minced garlic, grated fresh ginger, mirin, toasted sesame oil, and cracked black pepper. Mix well to create a balanced, flavorful marinade.
  2. Marinate the Beef: Add the thinly sliced rib-eye or top sirloin slices to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to deeply penetrate the beef, ideally up to 2 hours for maximum tenderness and taste.
  3. Cook the Beef: Heat a small amount of vegetable oil in a large skillet or grill pan over medium-high heat. Once hot, add the marinated beef slices in a single layer without overcrowding. Cook for 2-3 minutes on each side or until the beef is nicely browned and cooked through but still tender.
  4. Serve: Remove the beef from the heat and serve immediately. For an authentic experience, offer with steamed rice, bibb lettuce leaves, kimchi, chopped scallions, sesame seeds, and ssamjang sauce for wrapping and dipping.

Notes

  • For a spicier version, increase the gochujang amount or add chili flakes.
  • Thinly slicing the beef while it’s partially frozen makes it easier to cut.
  • If you prefer, you can grill the beef slices instead of pan-frying for a smoky flavor.
  • Marinate the beef at least 30 minutes but no longer than 24 hours to avoid overly soft texture.
  • Use low-sodium soy sauce to control the saltiness of the dish.

Find it online: https://amandafood.com/korean-bbq-beef-bulgogi-recipe/