Korean BBQ Bulgogi

If you’ve ever watched a K-drama and found yourself drooling over those sizzling meat scenes, chances are it was bulgogi.

What is Bulgogi?

Bulgogi is a Korean BBQ dish made with thinly sliced meat, usually beef. The word bulgogi means “fire meat,” and it’s one of the most popular dishes in Korean cuisine.

The beef is marinated, then cooked quickly over high heat.

The bulgogi marinade is usually a sweet soy sauce-based mixture, but you can make it spicy by adding gochujang (Korean red chili paste) or gochugaru (Korean chili flakes).

In traditional Korean BBQ, beef is grilled on a small tabletop grill or hot plate in a cook-as-you-eat style. For a quicker, easier version, you can stir-fry it all in a pan and serve it over rice for a simpler meal.

If you don’t want beef bulgogi, you can do pork bulgogi, chicken bulgogi, or even cubes of tofu for a vegan or vegetarian option.

Why You Will Love This Recipe

Traditional recipes often call for Asian pear to tenderize the meat and add sweetness.

Asian pears can get quite pricey, and honestly, I’m not about to break out the food processor and squeeze expensive Asian pear pulp through a nut milk bag for its juice.

If I do get my hands on an Asian pear, I’m eating it straight up and savoring every overpriced bite.

So for this recipe? No pear, no problem. We’re keeping it simple and still delicious.

How to Serve Bulgogi

To serve bulgogi, wrap the thinly sliced cooked meat in lettuce with kimchi, pickled daikon (ssam mu), and other Korean side dishes (banchan). I like to load up a wrap and eat it in one bite, just like in the K-dramas, and hope not to choke.

The marinated meat is full of flavor. No dipping sauce needed. But if you like, you can add a Korean BBQ dipping sauce (ssamjang).

For a simpler version, as mentioned earlier, serve it over steamed rice for a quick and easy meal that’s perfect for a busy weeknight.

What You Will Need for Bulgogi

To make this bulgogi recipe from scratch, gather the following ingredients:

Beef and Other Protein

You can use tender cuts like ribeye, sirloin, tenderloin, or strip steak. These are great for flavor but also a bit pricey.

Since we’re slicing the meat thinly, you can get away with tougher (and more affordable) cuts like beef chuck, skirt, brisket, or flank. Just make sure the non-tender meats are commercially cut thinner, like the thinly sliced beef chuck picture below.

Bone-in options like thinly sliced beef short ribs (galbi) also work well.

If you don’t want to use beef, you can substitute with thinly sliced pork shoulder (also known as pork butt), pork belly, boneless skinless chicken thighs, or even tofu.

Want something even quicker? Use ground beef, ground pork, ground chicken, or crumbled tofu. Less time to marinade (or none at all) and faster cooking times.

Marinade Ingredients

• Light Soy Sauce – The base of the marinade, packed with deep umami flavor.
• Sugar – Brown sugar is preferred for color and rich sweetness, but white sugar works too.
• Rice Vinegar – Adds a little tang that rounds out all the other flavor and provide a better balance.
• Garlic – Because we love garlic.
• Ground Ginger, Ground Onion, and Ground Black Pepper – Additional pantry aromatics to add even more flavor.
• Sesame Oil and Toasted White Sesame Seeds– Adds a nutty aroma and texture.
• Chili Peppers (Optional) – Add gochujang (Korean red pepper paste) or gochugaru (Korean chili flakes) for a spicy kick. No access to Korean chili products? Use your favorite chili sauce or fresh chilies.
• Green Onions – I like to mix large pieces of green onions directly into the marinade.

Other Ingredients

• Yellow Onions – Cut into wedges and caramelize before cooking the beef.
• Neutral Oil – I’m using vegetable oil, but any neutral oil works. We just need a little bit to sauté the yellow onions.

How to Make Bulgogi

Step 1: Prepare the Meat

Slice the meat thinly, about ⅛ inch thick, if it hasn’t already been prepped for bulgogi.

Step 2: Marinate

In a bowl, mix the marinade ingredients and add optional gochujang or gochugaru for an extra spicy kick. Stir well until fully combined. Adjust to taste if needed.

Coat the meat evenly with the marinade. Let it sit for at least 30 minutes, or overnight in the fridge, covered, for even more flavor.

Step 3: Cook

Heat a large skillet over medium-high heat to stir-fry the meat in batches, or grill it as you eat on a hot plate.

Add a bit of oil and the sliced onions to the pan. Sauté the onions until they’re lightly charred around the edges. Then add the marinated meat in a single layer and sear for 1–2 minutes per side, or until nicely caramelized and slightly charred.

Step 4: Serve and Enjoy

Serve with steamed rice or in a lettuce wrap with ssamjang (a Korean BBQ dipping sauce) for a complete meal.

Storage & Reheating

Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Reheat on a skillet over medium, stirring frequently, until heated through. You can alternatively heat in the microwave.

Meal Prep Pro Tip

I like to prep ahead for those days when I’m too busy or too tired to cook. Marinate a large batch of meat, then freeze it in resealable freezer bags. It’ll last up to three months.

When you’re ready to eat, just thaw the marinated meat and cook as usual. Future hungry you will be oh-so-thankful.

Related Recipe

Still too much work? If so, try my super easy bulgogi recipe using a my favorite store-bought marinade.

Just add two extra items (or not) and you’re done!

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