Classic Bulgogi Recipe (Korean BBQ Beef)

Looking for an authentic Bulgogi recipe? Try this Korean BBQ beef! It uses thin beef slices marinated in homemade bulgogi sauce, a blend of soy, sugar, sesame oil, and garlic. Grill or stir-fry for juicy perfection. No extra oil needed! Serve traditionally with rice and kimchi.

“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 and Bibimbap stand out as some of the most recognized dishes in Korean cuisine, celebrated both domestically and internationally. Being a native Korean, beef Bulgogi has been a constant in my culinary journey.

Imagine the tantalizing aroma of thin beef slices, marinated in a rich Bulgogi sauce, sizzling on a hot griddle over an open flame. It instantly transports me back to my favorite Korean BBQ restaurant.

Honestly, I’ve yet to encounter anyone who doesn’t fall for the irresistible charm of Korean BBQ beef. Tender, flavorful beef enveloped in a savory sauce – Bulgogi isn’t just a dish; it’s an immersion into Korean culture.

Served either as the star of your meal or a humble Korean beef bowl, each bite is a piece of Korean culinary heaven!

Bulgogi Varieties

Bulgogi isn’t a one-size-fits-all Korean dish. Its preparation and flavor profile can vary from region to region in Korea. This leads to an enjoyable exploration of Korea’s traditional cooking methods.

1. Traditional Korean BBQ Style

Thinly sliced beef is marinated in a flavorful sauce. Traditionally, Korean bbq beef requires a few hours of marinating time to tenderize the beef and to allow the beef to soak up all the flavor from the marinade.

While some enjoy adding mushrooms and vegetables like carrots or peppers to their dish, I prefer keeping mine focused on the beef.

A touch of green onion or leek adds just enough contrast. My beef marinade recipe promises a perfectly balanced taste for your Korean BBQ experience.

2. Seoul-Inspired Variation

A surprising variation of the well-known Korean BBQ beef, this Seoul-style recipe introduces sea kelp broth into the marinade. The beef is then cooked using a unique dome-shaped pan with a flat bottom.

This innovative cooking technique channels the meat juices and rich broth downwards, providing a flavorful liquid that’s delicious when drizzled over rice. Alongside the beef, typical accompaniments include Korean noodles (dangmyun), mushrooms, and a variety of vegetables.

Discover the full recipe for this Seoul-Style Bulgogi in my cookbook, ‘Korean Cooking Favorites‘.

3. Crispy Version from Jeolla Province

In contrast to the Seoul-inspired recipe, this version from Jeolla Province in South Korea prioritizes a crispy exterior. It differs in that it doesn’t produce a succulent broth.

Commonly used in the Jeolla Province, this cooking technique creates an enticing crunch on the outside of the Korean BBQ beef. To experience this unique spin on a traditional Korean dish, refer to my ‘Crispy Korean Beef‘ recipe.

Although it is not part of traditional Korean bulgogi category, bulgogi made with ground beef is a popular recipe to make a quick Korean ground beef bowl.

Choosing the Right Beef

The choice of beef is a crucial factor in the taste and texture of your Korean BBQ dish. Typically, this traditional Korean dish utilizes thin slices of tender beef. Rib-eye or sirloin are often the preferred cuts for Bulgogi due to their perfect balance of lean meat and fat.

The rib-eye provides a wonderful blend of flavor and tenderness, while the sirloin offers a leaner option without compromising the juicy texture that makes Bulgogi so popular.

Korean-cut frozen beef slices

You’ll want to slice the beef thinly against the grain for optimal marinade absorption, yielding a flavorful and tender result. This technique also promotes quick, even cooking.

However, if you’d rather skip the slicing, Korean stores often sell pre-sliced, frozen Bulgogi meat. Simply defrost and marinate for an authentic, hassle-free Korean BBQ experience.

Homemade Bulgogi Sauce

Korean bulgogi’s success is largely due to its marinade, and having the best sauce is crucial for optimal results. Crafting your own bulgogi sauce yields a superior flavor compared to store-bought options.

Creating homemade bulgogi marinade is a simple process, but it’s important to plan ahead for marination time. Beef should marinate for at least 4 hours, but overnight is preferable.

You’ll need the following marinade ingredients:

• Asian pear (preferably Korean pear) – It adds a pear flavor to the sauce and tenderizes the meat.
• 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 half the amount in the recipe (so 1/4 kiwi).
  • Instead of kiwi, the same amount of pineapple pieces also tenderize the meat.
• Onion and garlic – Savory addition
• Soy sauce – It seasons and flavors the meat
• Korean tuna sauce or Korean soup soy sauce – It adds umami flavor to the beef and deepens the taste. You can leave it out but I highly recommend adding it. You will love the outcome.
• Rice wine – Optional, but it using, try sweet rice wine (mirim).
• Brown sugar – Adds sweetness with a hint of caramel flavor
• Pepper – Use plenty. Trust me, it tastes better.
• Sesame oil – Provides fragrance to the overall dish.

How to Make Beef Bulgogi

Step 1. Make bulgogi sauce (marinade)

• Put diced 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 a lid) is perfect for this.
• Add soy sauce, tuna sauce (or soup soy sauce), rice wine, Korean plum extract (if using), brown sugar, 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.

Step 2. Prep the beef (optional but recommended).

• Dab sliced beef with a paper towel to remove the extra red myoglobin from the surface. It helps get rid of unpleasant gamy smell if the beef was frozen too long.

Step 3. Marinate the beef.

• Separate the thin 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.

Step 4. Cook marinated beef in a very hot skillet

• Heat a heavy skillet (cast iron is ideal) very hot over high heat. Do Not Add any vegetable oil! Add the beef.
• You can add sliced Asian leek on top as I did, or onion or green onion. You can also add thinly sliced carrot, or pepper if you want it to be more wholesome, but then, it won’t be a classic bulgogi.

Step 5. Cook beef in its own marinade sauce.

• 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.

Serving Suggestions

If you like it as a simple one bowl meal, top it on the white rice and kimchi (or other vegetable side dish) on the side all together in a bowl. Try my vegan kimchi if you prefer mild flavored kimchi.

People traditionally serve Bulgogi as a complete meal, pairing it with rice, vegetables, and various condiments. Try it with lettuce leaves, green onion salad, and ssamjang to make wraps. Often, Korea soybean paste stew is also served together in the restaurants.

But let’s be real, the star of the show is definitely the bulgogi. The tender and juicy slices of beef, combined with the savory marinade, will have you thinking you’ve died and gone to heaven.

Don’t forget to serve a few simple Korean side dishes alongside. Here are my suggestions:

• How To Make Best Cucumber Kimchi (Oi-sobagi)
• Korean Bean Sprout Side Dish (Kongnamul Muchim)
• Korean Spicy Cucumber Salad (Oi Muchim)
• Korean Spinach Side Dish (Sigeumchi Namul)
• Korean Pan-Fried Potatoes (Gamja Bokkeum)

This recipe was originally posted in November 2010. I’ve updated the recipe with minor changes, new photos, and more information.