Easy Korean Beef Bulgogi Recipe
I. Introduction
A guide to the classic Korean BBQ dish with thinly sliced, sweet-savory marinated beef. This Easy Korean Beef Bulgogi Recipe features tender beef strips in a sweet-soy glaze that’s perfect for grilling or pan-frying, and has become popular in Filipino households as well.
II. Ingredients
- 1 lb beef sirloin or ribeye, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 green onions, chopped
- 1 Asian pear or apple, grated (optional, for tenderizing)
- 1 tbsp rice wine or mirin
- 1 tsp black pepper
III. Equipment
- Large mixing bowl
- Grill pan or skillet
- Sharp knife
- Measuring spoons
- Grater (for pear/apple)
IV. Instructions
- Thinly slice the beef against the grain into 1/8-inch strips.
- In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, pear/apple (if using), rice wine, and black pepper.
- Add the beef to the marinade and mix well to coat evenly.
- Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).
- Heat a grill pan or skillet over medium-high heat.
- Cook the marinated beef strips for 2-3 minutes, stirring frequently until caramelized and cooked through.
- Don’t overcrowd the pan to ensure proper caramelization.
- Serve immediately while hot.
V. Tips
How to get a good char; adding mushrooms or onions. For best results, freeze the beef for 20-30 minutes before slicing to make it easier to cut thinly. The pear or apple contains enzymes that help tenderize the meat. Don’t overcook or the beef will become tough. If you don’t have a grill pan, a regular skillet works well too.
VI. Serving
Serve with rice, lettuce wraps (ssam), and kimchi. This versatile dish can also be served over noodles or as part of a Korean meal spread. It pairs wonderfully with steamed rice and other Korean or Filipino side dishes.
VII. Storage
Store cooked bulgogi in the fridge; reheat in a skillet. Cooked bulgogi keeps well in an airtight container for up to 3 days in the refrigerator. The flavors actually improve overnight. When reheating, use a skillet over medium heat to restore the caramelized edges.
