Beef Bulgogi
Fire meat
Beef bulgogi is a Korean barbecue dish that literally means ‘fire meat’.
This popular dish is made with marinated strips of beef grilled over high heat. It gets its name from the traditional method of cooking over an open flame, although today it is often prepared in a skillet or on a grill pan. With its savory and slightly spicy flavor, beef bulgogi is a favorite in Korea and far beyond. It is truly a global dish.
The secret of the marinade
The unique flavor of beef bulgogi comes from its marinade. Traditionally, it includes soy sauce, sesame oil, garlic, ginger, sugar, and one surprising ingredient: pear. The pear adds subtle sweetness and helps tenderize the meat.
The real star of the marinade is gochujang, a Korean chili paste that adds depth and heat. Gochujang is widely available in most large grocery stores and at any Asian market. If you cannot find it, sambal oelek is the best substitute.
Tender beef
Tender meat is essential for beef bulgogi. We use 1 lb sirloin (or flank) steak and slice it into thin strips ourselves. This gives you control over the thickness and helps the beef cook quickly. If you want to save time, you can also use pre sliced steak strips. The most important thing is to let the meat marinate for at least 1 hour so it can absorb all the flavors.
Quick and simple to cook
After marinating, beef bulgogi cooks quickly. Heat a grill pan or wok over high heat and cook the beef briefly until nicely caramelized. Do not overcook it so the meat stays tender. For a more traditional Korean experience, you can also cook it on a tabletop grill, just like in many Korean barbecue restaurants.
Serve as a complete meal
Beef bulgogi is traditionally served with steamed white rice, thinly sliced green onions, and a sprinkle of sesame seeds for crunch. A classic side is kimchi, the well known Korean fermented vegetables that add a spicy and tangy contrast to the beef. If you do not have kimchi, a fresh pickled vegetable salad works well as a substitute.
You can also add a wedge of lime for a fresh finish. It is that simple to make an authentic beef bulgogi at home. Perfect for a quick weeknight dinner or when you have guests over. Try it and see for yourself why this dish is loved around the world.
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Beef Bulgogi
- Total Time: 1 hour, 20 minutes
- Yield: 2 servings 1x
Description
Beef bulgogi with tender marinated beef, garlic, ginger, and gochujang. A classic Korean BBQ dish that’s easy to make at home.
Ingredients
- 10 oz sirloin (or flank) steak, thinly sliced
- 2 garlic cloves
- 1 bunch green onions
- 1/2 pear, grated
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon gochujang
- 1 inch fresh ginger, grated
- Sesame seeds, optional
- Cooked white rice
Instructions
- Grate 1/2 pear into a large bowl. Add 1 tablespoon brown sugar, 1 tablespoon gochujang or sambal oelek, 2 to 3 tablespoons soy sauce, 2 tablespoons sesame oil, 2 pressed garlic cloves, and 1 inch freshly grated ginger.
- Mix everything together with a spoon or small whisk until combined into a marinade.
- Add 10 oz thinly sliced sirloin steak to the bowl and toss well to coat. Cover and refrigerate for at least 1 hour. Longer is fine if you have the time.
- Heat a grill pan or skillet over high heat and cook the beef, along with the marinade, for about 3 minutes, stirring frequently, until just cooked through.
- Serve topped with sliced green onions and sesame seeds if using, alongside steamed white rice.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Frying, Grilling
- Cuisine: Korean
