Authentic Korean Beef Bulgogi – So Easy! (VIDEO)
This post may contain affiliate links. Please read our disclosure policy.
This is the easiest way to make authentic Korean beef bulgogi! Thinly sliced beef is marinated in a easy and flavorful marinade (with one key ingredient!) and then cooked quickly over high heat – so simple and delicious!
Watch the Beef Bulgogi Recipe Video Below!
A Note from CJ
Beef Bulgogi is my go-to for easy meals!
Did you know Korean BBQ is easy to make at home? All you have to do is marinade the beef and it’s ready for whenever you need a quick and delicious meal! If you want other meat options, try Spicy Pork Bulgogi or Korean Marinated Short Ribs (LA Galbi)!
Serve with your favorite Korean side dishes (banchan) like Korean Cucumber Salad, Korean Bean Sprout Salad, Korean Broccoli Salad, Korean Stir-Fried Fish Cakes, Korean Cheese Corn, or Korean Spinach Side Dish!
This is absolutely amazing. Followed it in detail and tastes just like a restaurant.
Ingredient Tips
See the recipe card for full information on ingredients and quantities.
- thinly sliced beef – it’s key you use thinly sliced beef (the thinner, the better) – I purchased 1/8″ pre-sliced beef from my local Asian grocery (H Mart). They’re labeled for “Korean barbeque”, “hot pot” or spencer cut, which is the eye of the ribeye.
- mirin – This is a sweet cooking wine. If you don’t have mirin, you can use rice vinegar + 1 tsp of sugar, or 1/4 cup water + 1 tbsp honey.
- Korean/Asian pear – this is the secret to authentic bulgogi! Pears contain an enzyme called calpain that tenderizes meat; the natural sweetness of the pear helps balances the soy sauce in the marinade. If you can’t use Korean pears, you can use an apple, kiwi, or pineapple.
How to Make Korean Beef Bulgogi
Blend Pear and Aromatics – To a blender or food processor, add cubed Korean pear, onion, garlic, ginger, and water. Blend until smooth.
Strain, Make Bulgogi Marinade, and Add Beef – Use a cheese cloth to strain out the pulp and leave the juice in a large mixing bowl. To the strained liquid, add light soy sauce, mirin, brown sugar, sesame oil, and black pepper. Mix until the sugar has dissolved, then add the thinly sliced beef, thinly sliced onions, and green onions. Mix and marinate for at least 8 hours or up to 24 hours.
Cook Bulgogi – Over high heat, add a tbsp of oil to a large pan. Cook half of the beef bulgogi in batches until the liquid has evaporated and the beef and onions are nicely caramelized, about 4-5 minutes. Remove to a plate and repeat with the rest of the oil and bulgogi. Serve with freshly steamed rice and garnish with sesame seeds and chopped scallions.
PRO TIPS
CJ’s Recipe & Storage Tips
Strain Marinade to Remove Pulp – The blended marinade will have pulp, which you do not want to use. (Otherwise, when you are cooking the Korean Beef Bulgogi, you’ll also be cooking the pulp of onions, ginger, pear, etc.) Use a cheese cloth or a fine mesh strainer to strain the pulp and be left with the juice.
Marinate for at least 4-8 hours (overnight for best results)!
Avoid Over-Crowding When Cooking – Because the marinade has sugar from multiple sources (Korean pear, mirin, brown sugar), you will be able to caramelize the beef and get delicious crispy edges. However, if you cook in too large batches, the excess water will end up steaming/boiling your meat instead.
Storage –
- Marinated beef (not cooked): 4-5 days in an air tight container in the refrigerator or 2-3 weeks in an air tight container or freezer safe bag in the freezer (I recommend portioning out your meat BEFORE freezing it; otherwise you will need to defrost all of it at once)
- Cooked beef: 2-3 days in an airtight container in the refrigerator.
If you tried this Korean Beef Bulgogi or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Korean Beef Bulgogi (VIDEO)
Equipment
Ingredients
Marinade
- 1 Korean pear, cut into large chunks
- 1 medium onion, cut into large chunks
- 8 cloves garlic
- 1 inch ginger
- 1/4 cup water
- 1/2 cup light soy sauce
- 2 tbsp mirin
- 1/4 cup brown sugar
- 1 tbsp sesame oil
- 1/2 tsp black pepper
- 2 lb thinly sliced steak, I used ribeye; you can also ask your butcher for steak sliced 3mm or 1/8" thick
Ingredients to marinate with beef
- 1 white onion, thinly sliced
- 3 green onions, cut into 2" pieces
- 2 tbsp neutral oil, divided
- sesame seeds, optional garnish
Instructions
- To a blender or food processor, add cubed Korean pear, onion, garlic, ginger, and water. Blend until smooth.
- Use a cheese cloth to strain out the pulp and leave the juice in a large mixing bowl. To the strained liquid, add light soy sauce, mirin, brown sugar, sesame oil, and black pepper. Mix until the sugar has dissolved, then add the thinly sliced beef, thinly sliced onions, and green onions. Mix and marinate for at least 8 hours or up to 24 hours.
- Over high heat, add a tbsp of oil to a large pan. Cook half of the beef bulgogi in batches until the liquid has evaporated and the beef and onions are nicely caramelized, about 4-5 minutes. Remove to a plate and repeat with the rest of the oil and bulgogi.
- Serve with freshly steamed rice and garnish with sesame seeds and chopped scallions.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Korean Beef Bulgogi recipe was originally published in July 2022, and updated in January 2026.
Will give this a try soon!
Delicious!! I made a huge batch for a gathering and everyone – including kids – loved it!!
Have this recipe on repeat in my weekly meal rotation! So good!
Instagram handle: kcalcantara