Bulgogi, meaning “fire meat” in Korean, is a beloved dish featuring thinly sliced beef marinated in a sweet-savory blend of soy sauce, sesame, and pear juice, then grilled or pan-seared to juicy perfection. Known for its tender texture and umami-rich flavor, bulgogi is often served with rice, lettuce wraps, or banchan (side dishes). This detailed recipe walks you through crafting authentic bulgogi at home, with tips to nail that restaurant-quality taste.
Ingredients (Serves 4)
For the Bulgogi:
- 1 lb (450g) beef sirloin or ribeye, thinly sliced
- ¼ cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp sugar (white or brown)
- 1 tbsp pear juice (or grated Asian pear)
- 1 tbsp mirin (optional, for extra depth)
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tbsp sesame seeds (toasted)
- ½ tsp black pepper
- ½ small onion, thinly sliced
- 2 green onions, chopped
- 1 medium carrot, thinly sliced (optional)
For Cooking:
- 2 tbsp vegetable oil (for pan-searing)
- 1 tsp sesame oil (for finishing)
For Serving:
- Cooked short-grain rice
- Lettuce leaves (for wrapping, optional)
- Ssamjang (Korean dipping sauce, optional)
- Kimchi or banchan (Korean side dishes, optional)
Equipment Needed
- Large mixing bowl
- Sharp knife or mandoline (for slicing beef)
- Large skillet or grill pan
- Tongs or spatula
- Grater (if using fresh pear)
Step-by-Step Instructions
Step 1: Prepare the Beef
For tender bulgogi, the beef must be sliced paper-thin. If possible, partially freeze the sirloin or ribeye for 30–45 minutes to firm it up, making slicing easier. Use a sharp knife to cut the beef into slices about ⅛-inch thick. If your butcher can slice it for you, even better! Place the slices in a large mixing bowl.
Pro Tip: Ribeye adds extra flavor due to its marbling, but sirloin is leaner and works well.
Step 2: Make the Marinade
In a bowl, combine ¼ cup soy sauce, 2 tbsp sesame oil, 2 tbsp sugar, 1 tbsp pear juice (or grated Asian pear), 1 tbsp mirin (if using), 1 tsp minced garlic, 1 tsp minced ginger, 1 tbsp sesame seeds, and ½ tsp black pepper. Whisk until the sugar dissolves. The pear juice acts as a natural tenderizer, giving bulgogi its signature melt-in-your-mouth texture.
Pro Tip: If you don’t have pear, you can substitute with 1 tbsp apple juice or a pinch of baking soda for tenderizing.
Step 3: Marinate the Beef
Add the sliced beef, onion, green onions, and carrot (if using) to the marinade. Use your hands (wear gloves if preferred) to gently massage the marinade into the beef, ensuring every slice is coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Overnight marination is fine but not necessary.
Pro Tip: Don’t skip the onion—it caramelizes during cooking, adding sweetness to the dish.
Step 4: Cook the Bulgogi
Remove the beef from the fridge 15 minutes before cooking to bring it to room temperature for even cooking. Heat a large skillet or grill pan over medium-high heat and add 2 tbsp vegetable oil. Once the pan is hot, add the beef in a single layer, along with the vegetables from the marinade. Avoid overcrowding; cook in batches if needed.
Stir-fry the beef for 3–5 minutes, flipping occasionally, until it’s cooked through and slightly caramelized. The marinade should reduce into a glossy sauce. Drizzle 1 tsp sesame oil over the beef just before removing it from the pan for a nutty finish.
Pro Tip: For smoky flavor, cook on a tabletop grill or outdoor barbecue, but a skillet works perfectly.
Step 5: Serve the Bulgogi
Transfer the bulgogi to a serving platter and sprinkle with extra sesame seeds and chopped green onions for garnish. Serve hot with steamed short-grain rice and lettuce leaves for wrapping. To eat bulgogi in a wrap, place a spoonful of rice and a piece of beef in a lettuce leaf, add a dab of ssamjang or kimchi, and fold it up.
Serving Tip: Pair with banchan like pickled radish, seaweed salad, or spicy cucumber for a full Korean meal.
Tips for Perfect Bulgogi
- Slice Thinly: Thin slices absorb the marinade better and cook quickly, keeping the beef tender.
- Adjust Sweetness: Taste the marinade before adding the beef and tweak sugar or soy sauce to your preference.
- Make It Spicy: Add 1 tsp gochujang or red pepper flakes to the marinade for a kick.
- Meal Prep: Marinate the beef a day ahead and store in the fridge, or freeze marinated beef for up to 1 month.
- Vegetarian Option: Swap beef for mushrooms (king oyster or shiitake) or tofu, using the same marinade.
Why You’ll Love This Recipe
Bulgogi is a crowd-pleaser that’s surprisingly easy to make at home. Its sweet-savory marinade and tender beef make it versatile—perfect for rice bowls, wraps, or even tacos. This recipe captures the essence of Korean comfort food, bringing bold flavors to your table. Whether you’re hosting a dinner party or craving a cozy meal, bulgogi delivers every time.
