Enjoy the traditional flavors of Korean cuisine with our mouthwatering easy shortcut Bulgogi Beef recipe. Bursting with sweet & savory goodness using flavorful ribeye, Korean Beef Bulgogi is a well known dish renowned for its tender, marinated beef. In this blog post, we'll guide you through every step, ensuring your homemade Bulgogi is as authentic and delicious as the one served in your favorite Korean BBQ restaurant.
Serving Bulgogi over rice with some fresh cucumbers and kimchi makes for the perfect weeknight dinner and takes only 30 minutes to put together!

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This was inspired by my Korean BBQ Short Ribs on this site, and pairs well with this Cucumber Salad Mapo Tofu and Rice Balls.
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Bulgogi, which translates to "fire meat" in Korean, is a traditional dish that dates back centuries. Originating from Korea, Bulgogi, a type of Korean BBQ, is a staple in Korean cuisine, loved for its exquisite balance of sweet, savory, and umami flavors. Traditionally, thinly sliced beef is marinated in a blend of soy sauce, sugar, sesame oil, garlic, and other seasonings, then grilled to perfection.
โฒ๏ธ Shortcut to Bulgogi Beef
Using the pre sliced beef cuts the prep time in half! I love using Ribeye for this beef bulgogi recipe and buying pre-sliced beef is so convenient! Most Asian markets usually carry pre sliced beef that is 2-3 mm thick. This beef can be found in the freezer section and is commonly labeled for "hot pot" or "shabu shabu" and the slices are either rolled up or packaged flat. Costco even carries pre- sliced New York steak that works great for this beef bulgogi recipe too! Insure the meat is fully thawed before marinating and mixing or it will crumble in your hands.
๐ฅ Ingredients
Beef Marinade:
- Sliced Ribeye (see note 1)
- Soy Sauce
- Brown Sugar
- Mirin
- Sesame Oil
- Black Pepper
- Sesame Seeds (optional)
Marinade Puree:
- Korean Pear (see note 2)
- Onion Medium Sized
- Garlic
- Ginger
Note 1 : If you are using the thin sliced beef from the Asian market you can marinate for just 10 minutes. If the meat is thicker (Costco 3mm) I'd recommend at least 30 minutes to let the pears tenderize the meat, and even overnight for best results on thick cuts!
Note 2 : Using Korean Pear will provide you with the MOST tender beef. If you can't find Korean pears, Asian pears, Apples and Pears will also work
See recipe card for quantities.
๐ Do I have to use Korean Pears?
Korean pears, also known as Asian pears or Pyrus pyrifolia, are often used as a tenderizing agent in Korean BBQ beef, including beef bulgogi. This fruit is prized for its crisp texture, juiciness, and subtly sweet flavor. When used in marinades, Korean pears can impart several benefits:
- Natural Enzymes: Korean pears contain enzymes, such as bromelain and papain, which have tenderizing properties. These enzymes help break down the muscle fibers in the meat, resulting in a more tender and juicy texture.
- Acidic Content: Like many fruits, Korean pears contain natural acids, such as citric acid and malic acid. These acids can help to partially denature the proteins in the meat, further contributing to its tenderness.
- Moisture Retention: The high water content of Korean pears can also aid in keeping the meat moist during cooking. As the meat marinates, it absorbs some of the pear's juices, which helps prevent it from drying out, especially when grilled or cooked over high heat.
- Flavor Enhancement: Beyond tenderizing, Korean pears can also add a subtle sweetness and flavor complexity to the marinade. This enhances the overall taste profile of the dish, balancing the savory flavors of the beef and other marinade ingredients.
In traditional Korean cooking, Korean pears are often grated and added to marinades for Korean BBQ beef dishes like Beef Bulgogi and Galbi Korean Short Ribs. This not only tenderizes the meat but also infuses it with a hint of sweetness and a refreshing quality.
If Korean pears are not available to you, Asian pears, Bartlet pears and apples are also a great substitute.
Overall, Korean pears serve as a natural and effective tenderizing agent that contributes to the deliciousness of Korean BBQ beef dishes.
๐ช Instructions Step-by-Step
Step 1: Use pre-sliced beef to save time. If slicing your own beef, freeze the ribeye for 45-60 minutes until slightly firm before slicing thinly against the grain.
Step 2: Add the fresh ingredients to a food processor or blender to make the marinade puree
Step 3: Once fully blended, add the puree to your sliced beef
Step 4: Add the remaining marinade ingredients
Step 5: Cover and refrigerate 30 minutes or up to 24 hours for best flavor and tenderization
Step 6: Heat your skillet to medium high and add oil. Be careful not to over crowd the pan.
Step 7: Add the beef and cook on each side for about 1-3 minutes until cooked.
Step 8: Enjoy with white rice, fresh vegetables and banchan!
Hint: Remember to slice your beef against the grain for the most tender result.
Written Instructions:
- Use pre-sliced beef to save time. If slicing your own beef, freeze the ribeye for 45-60 minutes until slightly firm before slicing against the grain. Freezing the beef for a short period of time firms up the meat, making it easier to slice thinly and evenly.
- Add the ingredients to a food processor or blender to make the marinade puree: ยฝ Korean Pear or Asian Pear (Peeled and Core Removed), ยฝ Onion Medium Sized (Quartered), 3 cloves Garlic, 1-2 slices Ginger (peeled)
- Once fully blended, add the puree to your sliced beef along with the remaining marinade ingredients: ยผ cup Soy Sauce, 3 tablespoon Brown Sugar, 2 cup Mirin, 1.5 tablespoon Sesame Oil, โ teaspoon Black Pepper, ยฝ tablespoon Sesame Seeds (optional)
- Cover and refrigerate 30 minutes or up to 24 hours for best flavor and tenderization.
- BBQ - Heat your BBQ Gril, and once hot, brush on oil to prevent sticking. Add the beef and cook on each side for about 2-4 minutes until cooked.
- Stove Top -Heat your skillet to medium high and add oil. Be careful not to over crowd the pan. Add the beef and cook on each side for about 1-3 minutes until cooked.
- Enjoy with white rice, fresh vegetables and banchan!
๐ Substitutions
- Beef: If ribeye is not available, you can use sirloin, flank steak, or even thinly sliced chicken or pork.
- Soy Sauce: Tamari or coconut aminos can be used as gluten-free alternatives to soy sauce.
- Brown Sugar: Honey or maple syrup can be substituted for brown sugar for a different sweetness profile.
๐ถ๏ธ Variations
- Spicy Bulgogi: Add gochujang (Korean chili paste) or red pepper flakes to the marinade for a spicy kick.
- Vegetable Bulgogi: Include sliced mushrooms, bell peppers, onions, or zucchini to the marinade for a vegetarian version of Bulgogi.
๐ฝ Equipment
- Grill or skillet
- Mixing bowl
- Shallow dish or resealable plastic bag
- Tongs
- Serving platter
๐ซ Storage
- Leftover Bulgogi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
๐ก Top tip
Use pre-sliced beef to save time! If slicing your own beef, freeze the ribeye for 30-45 minutes before slicing. Freezing the beef for a short period of time firms up the meat, making it easier to slice thinly and evenly.
๐ญ FAQ
Yes, you can use sirloin, flank steak, or even tenderloin. Just make sure to slice it thinly for optimal tenderness.
Absolutely! Bulgogi can also be cooked on a stovetop using a skillet.
๐ฅ Best Served with
These are my favorite dishes to serve with this Beef Bulgogi recipe:
What to eat with Korean Beef Bulgogi?
- Steamed Rice: Bulgogi is often served with steamed white rice or rice cooked with grains like barley or black rice. The rice serves as a neutral base that absorbs the flavors of the Bulgogi marinade and provides a satisfying, filling component to the meal.
- Lettuce Wraps: Many people enjoy wrapping Bulgogi in fresh, crisp lettuce leaves along with some rice, sliced garlic, and ssamjang (Korean spicy dipping sauce). The combination of the tender beef with the refreshing crunch of lettuce creates a delightful contrast in texture and flavor.
- Kimchi: No Korean meal is complete without kimchi, a staple fermented side dish made from seasoned vegetables, most commonly cabbage or radishes. The tangy, spicy flavor of kimchi complements the richness of Bulgogi and adds a refreshing acidity to the meal.
- Pickled Vegetables: Alongside kimchi, you might find an assortment of pickled vegetables such as cucumbers, radishes, or carrots. These pickles offer a crunchy texture and a tangy-sweet flavor that helps balance the richness of the Bulgogi.
- Namul (Seasoned Vegetables): Various seasoned and sautรฉed vegetables, known as namul, can accompany Bulgogi. Spinach, bean sprouts, mushrooms, and fernbrake (gosari) are common choices. They add color, texture, and additional nutrients to the meal.
- Japchae (Sweet Potato Noodles): This popular Korean dish features sweet potato starch noodles stir-fried with vegetables and sometimes beef. Its sweet and savory flavor profile pairs well with Bulgogi and provides a satisfying carb component to the meal.
- Tteok (Rice Cake): Grilled or pan-fried rice cakes, known as tteok, can be served alongside Bulgogi for a textural contrast. They are often chewy and slightly sticky, offering a different mouthfeel compared to rice or lettuce wraps.
- Ssamjang (Spicy Dipping Sauce): A flavorful dipping sauce made from fermented soybean paste, chili paste (gochujang), sesame oil, garlic, and other seasonings, ssamjang adds a spicy and umami kick to Bulgogi when used as a condiment or dipping sauce.
- Fresh Fruit: To refresh the palate and provide a contrast to the savory flavors of Bulgogi, fresh fruit such as sliced Korean pears, grapes, or watermelon can be served as a simple dessert or side dish.
๐ฐ๐ท More Korean Recipes
Looking for other Korean recipes like this? Try these:
๐ Recipe Card
The Best Authentic Korean Beef Bulgogi Recipe
Equipment
Ingredients
- 1 lbs Ribeye (thinly sliced) see note 1
- ยผ cup Soy Sauce
- 3 tablespoon Brown Sugar
- 2 tablespoon Mirin
- 1.5 tablespoon Sesame Oil
- โ teaspoon Black Pepper
- ยฝ tablespoon Sesame Seeds (optional)
Marinade Puree
- ยฝ Korean Pear (Peeled and Core Removed) See note 2
- ยฝ Onion Medium Sized (Quartered)
- 3 cloves Garlic
- 1-2 slices Ginger (peeled)
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Instructions
- Use pre-sliced beef to save time. If slicing your own beef, freeze the ribeye for 45-60 minutes until slightly firm before slicing against the grain. Freezing the beef for a short period of time firms up the meat, making it easier to slice thinly and evenly.
- Add the ingredients to a food processor or blender to make the marinade puree:ยฝ Korean Pear (Peeled and Core Removed), ยฝ Onion Medium Sized (Quartered), 3 cloves Garlic, 1-2 slices Ginger (peeled)
- Once fully blended, add the puree to your sliced beef along with the remaining marinade ingredients:ยผ cup Soy Sauce, 3 tablespoon Brown Sugar, 2 tablespoon Mirin, 1.5 tablespoon Sesame Oil, โ teaspoon Black Pepper, ยฝ tablespoon Sesame Seeds (optional)
- Cover and refrigerate 30 minutes or up to 24 hours for best flavor and tenderization.
- BBQ - Heat your BBQ Gril, and once hot, brush on oil to prevent sticking. Add the beef and cook on each side for about 2-4 minutes until cooked.
- Heat your skillet to medium high and add oil. Be careful not to over crowd the pan. Add the beef and cook on each side for about 1-3 minutes until cooked.
- Enjoy with white rice, fresh vegetables and banchan!
Susan Gonzales says
This dish is so packed full of flavor and so delicious, my family loved it! The recipe fed 3 (adults). I will definitely be making this again.
Rey says
Delish!