This Korean Beef Bulgogi recipe features strips of tender, marinated steak that are briefly cooked, then served with a flavor-packed sauce in a bowl of rice, green onions, and sesame seeds. Once the beef has marinated, it only takes about 5 minutes to cook. This authentic dish couldn’t be easier to make!
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What’s in this Korean Bulgogi Recipe?
Thin-cut slices of steak are marinated in a sweet and savory sauce, then cooked to perfection for an authentic Korean BBQ taste.
- Steak: I used thin-cut beef bottom round steak, but you can use flank steak or eye round if you prefer.
- Soy Sauce: Adds a salty umami element to the dish.
- Brown Sugar: Adds a touch of sweetness to the sauce and marinade.
- Sesame Oil: Adds a nutty flavor.
- Garlic + Ginger: Classic Asian spices that add a balanced flavor to the dish.
- Red Pepper Flakes: Makes the dish a little bit spicy.
- Cornstarch: Thickens the bulgogi sauce.
- Sesame Seeds: Adds a bit of crunch!
Pro Tip: Cut the steak into strips against the grain for the most tender result.
Variations on Bulgogi Beef
This Korean bulgogi marinade and sauce pairs well with a wide variety of proteins, like chicken, pork, tofu, mushrooms, or seafood. Try it with thinly-sliced chicken breasts, pork belly, extra-firm tofu, shiitake mushrooms, shrimp, squid, or octopus.
Bulgogi is a dish made from thin marinated slices of beef, grilled on a barbecue or stir-fried on the stovetop.
Bulgogi is the Korean word for “fire meat”. This refers to how the beef is traditionally cooked on a barbecue.
This dish should be tender, juicy, and filled with sweet and savory flavors.
The sauce used for this dish is essentially Korean BBQ sauce.
This dish is usually served with white rice or lettuce leaves, and side dishes like kimchi.
How to Store and Reheat
Store leftover beef bulgogi in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze Korean bulgogi in an airtight container or Ziplock bag for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Make beef bulgogi bowls by serving the cooked protein over a bowl of white rice and topping it with vegetables (like thin slices of cucumber and carrots), pickled radishes, and a fried or poached egg. You could also use this meat as a filling for lettuce wraps, tacos, or sliders (I love using Hawaiian rolls!) Add a side of our refreshing Asian cucumber salad for a complete meal.
Beef Bulgogi Recipe
Ingredients
- 1½ pounds thin-cut beef bottom round steak sliced into ½-1 inch strips
- ⅓ cup low-sodium soy sauce
- ¼ cup light brown sugar
- 5 tablespoons sesame oil divided
- 2½ teaspoons minced garlic
- 2 teaspoons ground ginger
- ¾ teaspoon crushed red pepper flakes optional
- 1-2 tablespoons cornstarch
- 3 teaspoons sesame seeds
- Minced green onions optional, for garnish
- Cooked white rice optional, for serving
Instructions
- Place the steak strips, soy sauce, light brown sugar, 3 tablespoons of sesame oil, minced garlic, ground ginger, and red pepper flakes, optional, in a large, sealable plastic bag. Seal the bag and slosh everything around until the marinade is well mixed and the steak is all coated with it.1½ pounds thin-cut beef bottom round steak, ⅓ cup low-sodium soy sauce, ¼ cup light brown sugar, 5 tablespoons sesame oil, 2½ teaspoons minced garlic, 2 teaspoons ground ginger, ¾ teaspoon crushed red pepper flakes
- Remove any excess air from the bag and reseal and then place it in the refrigerator to marinate for at least 2 hours.
- When ready to cook, heat the remaining 2 tablespoons of sesame oil in a large skillet set over medium-high heat.
- Add in the marinated meat and as much marinade as desired, and cook for 2-3 minutes per side, or until cooked through.
- Once the meat is fully cooked, remove it from the pan and mix the cornstarch in a small bowl with 2-3 tablespoons of the hot marinade.1-2 tablespoons cornstarch
- Pour the cornstarch slurry into the skillet with the marinade sauce and bring to a boil.
- Boil for 1 minute or until thickened, don’t over cook.
- Pour the hot, thickened sauce over the cooked meat and serve hot with a garnish of sesame seeds, green onions, optional and a side of white rice, optional.3 teaspoons sesame seeds, Minced green onions, Cooked white rice
Becky’s Tips
- Slice the steak into strips against the grain for the most tender result.
- For a gluten-free recipe, swap the soy sauce for tamari or coconut aminos.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
