Beef bulgogi is a traditional Korean BBQ dish made with thinly sliced beef marinated in soy sauce, garlic, and grated pear, then grilled or pan-fried until caramelized and tender.

Authentic Korean beef bulgogi in a serving dish topped with chopsticks.

Bulgogi (불고기) is one of Korea’s most iconic dishes — thin slices of marinated beef cooked quickly over high heat until caramelized and tender. It’s savory, slightly sweet, and deeply satisfying — a staple at Korean BBQ tables and in home kitchens alike.

This recipe is the way my mom used to make it — simple, balanced, and full of flavor. She always used thinly sliced ribeye or sirloin, marinated with grated pear, garlic, and a mix of two types of soy sauces — her secret for a deeper, richer taste. She never added vegetables like carrot or zucchini, letting the beef take all the glory. I still make it her way, and it never fails.

Spoonful of rice and beef bulgogi lifted from a rice bowl.

What I love about this bulgogi recipe is that it feels special but comes together fast. With just a few ingredients and a quick marinade, you can recreate that smoky-sweet flavor at home — no fancy equipment needed.

5 from 25 ratings
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“This is a staple in our house! My husband requests it weekly!!”

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Whether you’re firing up the grill or using a skillet, I’ll show you exactly how to make authentic Korean beef bulgogi with ease.

If you’re short on time, try my ground beef bulgogi. It uses ground beef instead of sliced beef, so it comes together faster and still hits the spot for a quick weeknight dinner.

My Favorite Beef Cuts for Bulgogi

Thinly sliced sirloin steak prepared for Korean-style bulgogi.

With all the other beef cuts I’ve tried for making bulgogi, I find that thinly sliced ribeye or sirloin works the best. These cuts are tender, have the right amount of marbling, and soak up the marinade beautifully. For the juiciest bites, always slice against the grain.

A little tip: partially freeze the beef for about an hour before slicing—it makes it much easier to get those perfect, paper-thin slices!

Shortcut: Many Korean grocery stores sell pre-sliced frozen bulgogi beef. It’s a great option if you want to skip slicing and jump straight to marinating!

Bulgogi made with classic Korean recipe served in a bowl.

How to Make Bulgogi (Step-by-Step Guide)

Making authentic bulgogi at home is easier than you might think. Start with a simple but flavorful marinade (homemade bulgogi sauce). Here’s what you’ll need and how to bring it all together.

Ingredients laid out for homemade bulgogi marinade sauce.

1. Gather the Ingredients. Both regular soy sauce and soup soy sauce, brown sugar, pear, kiwi, rice wine, and other aromatics.

Sweet fruits and aromatics blended into a marinade base for bulgogi.

2. Puree the Fruits and Aromatics. Blend pear, kiwi, onion, and garlic until smooth — this forms the base of the marinade and helps tenderize the beef.

Bulgogi marinade mixed in a pan with sweet and savory ingredient.

3. Make the Marinade. Mix the puree with soy sauces, sugar, sesame oil, and other seasonings in a large dish or container. I use a 9×13-inch Pyrex dish.

Thinly sliced beef sirloin used for making traditional bulgogi (Korean BBQ beef).
Patting thin beef slices dry to remove excess liquid before marinating.

4. Prep the Beef. Pat the sliced beef with paper towels to remove excess red liquid, especially if previously frozen. This improves flavor and helps avoid any off odor.

Thinly sliced beef soaking in bulgogi marinade.

5. Marinate the Beef. Add the beef to the marinade and toss to coat well. Cover and marinate for at least 1 hour — or overnight for deeper flavor.

Marinated beef starting to sizzle on a hot skillet.
Sizzling Korean beef BBQ cooking in a hot skillet.

6. Cook the Beef. Sear the marinated beef with green onion in a hot skillet — no oil needed.

Spoonful of rice topped with pieces of beef bulgogi in a bowl.

Bring It All Together: Serving Ideas

Korean beef bulgogi is often served over a bowl of white rice or multigrain rice for a simple, satisfying meal. Add a side of kimchi or any Korean veggie dish to round it out.

For a fun, hands-on experience, I suggest wrapping the beef, rice, and green onion salad in lettuce leaves with a dab of homemade ssamjang. So delicious!

Want something warm and comforting on the side? Doenjang jjigae, a savory soybean paste stew, is the perfect pairing.

ulgogi served with rice and a sautéed zucchini side dish.

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Bulgogi made with classic Korean recipe served in a bowl.

Korean Beef Bulgogi (Korean BBQ)

Servings: 8
Prep Time: 15 minutes
Cook Time: 5 minutes
Marinating time: 4 hours
Total Time: 4 hours 20 minutes
Thinly sliced beef marinated in a sweet and savory Korean bulgogi sauce, then pan-seared or grilled to tender, caramelized perfection.
5 from 25 ratings
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Ingredients

  • 2 lb (900 g) beef sirloin or rib eye , thinly sliced, about 1/8-inch thick
  • 1 Asian leek or 3 green onion, sliced

Bulgogi sauce

Instructions 

To marinate beef

  • To make bulgogi marinade, put pear, kiwi, onion, and garlic in a blender and process until very smooth.
  • Pour the onion/fruit puree into a large shallow pan – a 9×13-inch pyrex baking pan (with lid) is perfect for this. Add soy sauce, Koran soup soy sauce, brown sugar, rice wine, Korean plum extract (if using), pepper and sesame oil; mix well. You can make this marinade sauce ahead of time and keep it in the refrigerator for up to 1 week.
  • Dab the beef with a paper towel to wipe out extra liquid on the package if there's any. Separate the beef slices and add them to the marinade sauce. Toss gently by hand to combine everything with a slight massaging motion. Cover and marinate for at least 1 hour or up to overnight.

To cook bulgogi

  • Heat a skillet very hot over medium-high heat. Do not add any oil! Add the beef. You can add sliced Asian leek or green onion on top. The beef should sizzle as soon as it touches the hot skillet. Let the meat cook in its own juice. Toss the meat around to cook evenly and thoroughly, about 2-3 minutes. It should cook very quickly.
  • Sprinkle with sesame seeds and green onion to garnish. Serve warm with rice and a vegetable side dish.

Notes

Asian Pear: If not available, substitute with sweet apple
Kiwi: This highly acidic fruit tenderizes the beef very fast, so use a small amount. If you intend to marinate the beef longer than 4 hours, use 1/4 kiwi. If marinating less than 4 hours, use 1/2 kiwi. You can also use pineapple instead of kiwi.
Recipe Tips:
  • Freeze beef for 20–30 minutes before slicing for easier, thinner cuts.
  • Use High Heat. A hot skillet gives bulgogi its signature caramelized edges and flavor. 
  • Don’t Overcrowd the Pan. Cook in batches to avoid steaming the beef.
  • You can add thinly sliced carrot or zucchini if you’d like a heartier version, but this recipe keeps the focus on the beef for a more traditional Korean flavor.
  • While pan-searing is the easiest method, bulgogi tastes incredible grilled over open flames or broiled in the oven. For grilling, use a grill pan or outdoor grill over high heat to get caramelized edges and smoky flavor. If using the broiler, spread the marinated beef in a single layer on a foil-lined baking sheet and broil for 4–6 minutes, flipping once, until nicely browned.
  • To make ahead, store marinated beef  in the fridge for 3–4 days or freeze up to 3 months. Leftovers reheat well in a skillet or microwave.
Cuisine: Korean
Course: Dinner, Main Course
Author: Hyegyoung K. Ford
Web Story: https://www.beyondkimchee.com/web-stories/beef-bulgogi-korean-bbq-beef/
Calories: 303kcal, Carbohydrates: 11g, Protein: 25g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 69mg, Sodium: 850mg, Potassium: 404mg, Fiber: 1g, Sugar: 7g, Vitamin A: 211IU, Vitamin C: 5mg, Calcium: 33mg, Iron: 3mg
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