Authentic Korean Bulgogi (Easy Recipe)

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.

“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

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 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.

What I love about bulgogi 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.

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’s a quick and satisfying weeknight option.

Best Cuts of Beef for Bulgogi

The best beef for bulgogi is thinly sliced ribeye or sirloin — cuts that offer a perfect balance of tenderness and marbling. These are traditional choices in Korean home cooking because they soak up the marinade beautifully and cook quickly over high heat.

For the most tender results, always slice the beef against the grain. This breaks up muscle fibers and helps the meat stay juicy. If you’re slicing it yourself, partially freeze the beef for about 1 to 1.5 hours — just until firm, not rock solid. This makes it much easier to cut into paper-thin slices.

Shortcut Tip: 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.

How to Make Bulgogi

Making authentic bulgogi at home is easier than you might think. Here’s what you’ll need and how to bring it all together.

Bulgogi Marinade Ingredients

The key to great bulgogi is in the marinade. Here’s what I use — along with tips that make this version truly stand out.

Soy Sauce (Two Types):
I use a mix of regular low-sodium soy sauce (I like Sempio brand) and Korean soup soy sauce (guk-ganjang), which adds a deeper, savory umami layer. This combination makes a noticeable difference — it’s one of the reasons people say my bulgogi tastes better than most.

Brown Sugar:
Adds a subtle sweetness that balances the saltiness of the soy sauce and helps create caramelization when the beef hits the pan or grill.

Grated Pear (and a bit of Kiwi):
Korean or Asian pear is the traditional tenderizer in bulgogi. If you can’t find one, a Bosc pear or Fuji apple will do the job. I also add a small amount of kiwi — about half a fruit at most. It’s powerful, and too much can break down the meat too far and make it mushy. This combo gives the beef both flavor and incredible tenderness.

Sweet Rice Wine (Mirin):
Optional, but it adds a gentle aroma and enhances the overall flavor. If you don’t have it, you can skip it without drastically changing the result.

Aromatics & Seasoning:
Fresh garlic, onion, black pepper, sesame oil, and a sprinkle of toasted sesame seeds round out the marinade and give it that unmistakable Korean flavor.

Step-by-Step Instructions

Here’s a quick look at how to bring this Korean BBQ classic together. Full details and measurements are in the recipe card below!

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

2. Make the Marinade
Mix the puree with soy sauces, sugar, sesame oil, and other seasonings in a large dish or container.

Tip: I use a 9×13-inch Pyrex dish with a lid — it’s perfect for even marinating and easy cleanup.

3. 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.

4. 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.

5. Cook the Bulgogi
Sear the marinated beef in a hot skillet — no oil needed. Top with green onion or leek, and cook in batches to avoid steaming. You can add thinly sliced carrot or zucchini for a heartier variation, but I prefer to keep the focus on the beef for a more traditional taste.

Other Cooking Methods: See cooking tips below for grilling or broiling options.

Serving Suggestions

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, wrap the beef, rice, and green onion salad in lettuce leaves with a dab of homemade ssamjang.

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

Pro Cooking Tips

1. Freeze Before Slicing: Firm up the beef in the freezer for 20–30 minutes to make thin slicing easier.
2. Use Kiwi Carefully: A little goes a long way — use ¼ kiwi for long marinades, ½ kiwi for short ones. Too much can turn meat mushy.
3. Don’t Overcrowd the Pan: Cook in batches to avoid steaming the beef.
4. Use High Heat: A hot skillet gives bulgogi its signature caramelized edges and flavor.
5. Grill or Broil for Smoky 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.
6. Make Ahead Friendly: Marinated beef can be stored in the fridge for 3–4 days or frozen for up to 3 months. Leftovers reheat well in a skillet or microwave.

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