Authentic Korean Beef Bulgogi with Sliced Steak

Try this ultimate Korean beef bulgogi recipe with a flavorful homemade bulgogi sauce! Thinly sliced steak marinated to perfection and quickly cooked for juicy, tender bites. Perfect for an authentic Korean BBQ experience.

“This was divine…..I think your special sauce and not adding the veggies right away helped make this one of the most beautiful bulgogi ever!”

michel

Beef Bulgogi is a classic Korean BBQ dish that brings back happy memories for many with Korean roots. This popular Korean dish features thinly sliced, marinated beef steak that’s grilled or pan-fried to create a sweet and savory flavor everyone loves.

But Korean beef bulgogi isn’t just for those who grew up with it; it has become a favorite all around the world. With its tasty flavor and simple preparation, bulgogi is a perfect dish for anyone wanting to try Korean foods or enjoy a delicious dinner.

I absolutely love how my mom makes her beef bulgogi—it always takes the dish to the next level. I’m excited to share this easy bulgogi recipe with you so that you can experience its authentic flavor at home.

Making Korean beef bulgogi is simpler than you might think. Start with thin slices of steak, specifically cut for bulgogi, and marinate them in a flavorful sauce made with soy sauce, grated fruits, and a few other simple ingredients.

Let the beef soak in the marinade for a few hours or, for even more tenderness and flavor, overnight. Then, cook it on a hot skillet or grill until you get those delicious, smoky, sweet, and savory flavors with beautifully charred edges.

Trust me, the taste will transport you straight to Korean BBQ heaven!

Choosing the Best Beef Cut for Bulgogi

The type of beef you use is crucial for achieving the best bulgogi. Thinly sliced cuts of beef steak, like rib-eye or sirloin, are ideal because they have a good balance of lean meat and fat, which enhances flavor and tenderness.

For the best results, slice the beef very thinly against the grain. This technique helps the meat absorb the marinade more effectively and ensures it cooks quickly and evenly.

If you prefer not to slice the beef yourself, you can find pre-sliced, frozen bulgogi beef at Korean grocery stores. Simply thaw, marinate, and you’re all set for a delicious and easy Korean BBQ experience.

Homemade Bulgogi Sauce

The secret to perfect Korean beef BBQ is in the marinade — the bulgogi sauce! Making the sauce at home is easy and tastes much better than store-bought versions. This recipe combines the best ingredients for a flavorful homemade bulgogi marinade.

If you can’t find Korean or Asian pear, you can use a sweet apple or bosc pear instead. For the best flavor, marinate the beef for at least 4 hours, or even better, overnight. This simple step makes a big difference in taste.

You can also prepare this Korean BBQ marinade ahead of time and freeze it in an airtight container for up to 3 months. Just make sure to thaw it completely in the refrigerator before using.

How to Make Beef Bulgogi

Prepare bulgogi marinade

Blend diced pear, kiwi, onion, and garlic until smooth.

Pour the onion and fruit puree into a large shallow pan, like a 9×13-inch Pyrex baking dish with a lid. Add the rest of marinating ingredients and mix everything well. You can prepare this marinade ahead of time and store it in the refrigerator for up to a week.

Marinate the beef

Pat the sliced beef with a paper towel (optional but recommended) to remove any excess red liquid. This helps eliminate any strong odor, especially if the beef has been frozen for a long time.

Add the thin beef slices into the marinade. Gently toss and massage the beef to coat evenly. Cover and let it marinate for at least 1 hour, or up to overnight.

Cook the beef

Heat a heavy skillet over medium-high heat until hot. Add the beef directly (no oil needed) and top with sliced leek, onion, or green onion.

Sear for 2-3 minutes, tossing for even cooking. Finish with sesame seeds and green onion. For a heartier dish, add sliced carrot or pepper, but it won’t be traditional bulgogi.

Serving Suggestions

Serve Korean beef over white rice with kimchi or a veggie side for a simple meal. For a hands-on experience, wrap beef, rice, and green onion salad in lettuce leaves. Pair with doenjang jjigae for a classic touch.

Helpful Recipe Tips and Advice

1. Freeze the Beef Slightly Before Slicing: You can find pre-sliced bulgogi beef at Korean markets, but if not, slice it yourself. Freeze the beef for 20-30 minutes to firm it up, making it easier to get thin, even slices.
2. Fruit in the Bulgogi Sauce: For marinating longer than 4 hours, use 1/4 kiwi. For less than 4 hours, use 1/2 kiwi. Pineapple is a good alternative to kiwi.
3. Marinate Overnight: An hour at room temperature works, but marinating the beef overnight in the fridge deepens the flavors, making the bulgogi even tastier.
4. Avoid Overcrowding the Pan: Cook the beef in batches if necessary. Overcrowding the skillet can cause the meat to steam rather than sear, which can affect the texture and flavor.
5. Cook Quickly Over High Heat: Bulgogi is meant to be cooked quickly. Use high heat to sear the meat, which helps lock in juices and creates a nice caramelization on the edges.
6. For Storage and Reheating: Store marinated beef in the fridge for up to 3-4 days or freeze it for up to 3 months. If reheating cooked bulgogi, warm it gently in a pan over medium heat or in the microwave.

Bulgogi Variations

Did you know Bulgogi isn’t just about beef? There are delicious variations like chicken bulgogi and spicy pork bulgogi, both often spiced with a gochujang kick.

For an easy and budget-friendly twist, try this ground beef bulgogi bowl recipe. It’s perfect for a delicious Korean rice bowl dish

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