Bulgogi
Thinly sliced beef marinated in a sweet-savory blend of soy sauce, sesame oil, garlic, and pear. This iconic Korean barbecue dish caramelizes beautifully in a hot skillet or grill, delivering tender, juicy bites with a perfect balance of smoky, sweet, and umami flavors. Ready in under 30 minutes.
For 4 servings
- prep
Slice the beef thinly.
1.Wrap the beef in plastic wrap and freeze for 30 minutes until slightly firm (this makes slicing easier).2.Using a sharp knife, slice against the grain into very thin pieces, about 1/8 inch thick.3.Transfer sliced beef to a medium mixing bowl.TIPPartially freezing the meat firms it up, allowing you to slice paper-thin pieces without the meat squishing. - prep
Make the bulgogi marinade.
1.In a separate bowl, combine soy sauce, brown sugar, grated Asian pear, sesame oil, minced garlic, grated ginger, and black pepper.2.Whisk until the sugar dissolves completely.TIPThe Asian pear is key — its enzymes tenderize the beef naturally. Don't skip it. - mix
Marinate the beef.
Pour the marinade over the sliced beef. Add the sliced green onions. Using your hands, massage the marinade into every piece of beef until evenly coated. Cover and let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
TIPDon't marinate longer than 4 hours — the pear enzymes can make the meat mushy if left overnight. - grill · ~3 min
Sear the beef in batches.
1.Heat oil in a cast iron skillet or grill pan over high heat until smoking hot.2.Using tongs, lift half the meat from the marinade, letting excess drip off.3.Spread in a single layer in the pan — do not overcrowd.4.Cook undisturbed for 2 minutes until deeply caramelized, then flip and cook 1 more minute.TIPHigh heat and no touching is the secret to that charred, slightly crispy edge without steaming the meat. - grill · ~3 min
Cook the remaining beef.
Transfer the first batch to a plate. Let the pan reheat for 30 seconds, then cook the remaining beef the same way. Total cook time is brief — the thin slices cook through in about 3 minutes total.
- garnish
Finish and serve.
1.Return all cooked beef to the pan, toss quickly to combine, and turn off the heat.2.Transfer to a serving platter, garnish generously with toasted sesame seeds and sliced green onion.3.Serve immediately with steamed rice and lettuce leaves.TIPServe with crisp lettuce leaves for wrapping (ssam-style) — the fresh crunch balances the rich, sweet beef.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Partially freeze the beef for 30 minutes to achieve paper-thin slices without a struggle.
- 2Use a cast iron skillet or grill pan and get it smoking hot before adding the meat.
- 3Don't overcrowd the pan — cook in a single layer to get a proper sear, not steamed beef.
- 4Marinate for only 30 minutes at room temperature or up to 4 hours in the fridge to avoid mushy meat.
- 5Reserve some sliced green onion and sesame seeds for a fresh, crunchy garnish right before serving.
- 6Serve with crisp lettuce leaves for ssam-style wraps to balance the rich, sweet beef.
Adapt it for your goals.
Chicken Bulgogi (Dak Bulgogi)
Substitute thinly sliced chicken breast or thigh for the beef. Reduce marinating time to 20 minutes as chicken absorbs flavors faster. Cook until just cooked through — about 3 minutes total.
Low SodiumLow-Sodium
Use low-sodium soy sauce and reduce the added salt. Replace brown sugar with a sugar-free sweetener like monk fruit to cut sugar while keeping the caramelization.
Gluten FreeGluten-Free
Swap regular soy sauce for tamari or certified gluten-free soy sauce. All other ingredients are naturally gluten-free.
Spicy BulgogiSpicy Bulgogi
Add 1-2 tablespoons of gochujang (Korean chili paste) and 1 teaspoon of gochugaru (Korean chili flakes) to the marinade for a fiery, smoky kick.
Why this is on our healthy list.
High-Quality Protein
Beef sirloin is a lean cut rich in complete protein, essential for muscle repair and satiety.
Rich in Iron and Zinc
Red meat provides highly absorbable heme iron and zinc, supporting oxygen transport and immune function.
Antioxidants from Garlic and Ginger
Garlic and ginger contain bioactive compounds with anti-inflammatory and antioxidant properties.
Healthy Fats from Sesame Oil
Toasted sesame oil provides polyunsaturated and monounsaturated fats, beneficial for heart health.
Frequently asked questions
Yes, ribeye is a great fatty alternative that's very tender; sirloin is leaner. Avoid tough cuts like chuck unless you slice across the grain extremely thin.
