Easy Bulgogi Recipe: Make Korean BBQ Beef at Home
When I first tasted bulgogi, I couldn’t believe how flavorful and tender the beef was. Since then, it’s become one of my favorite Korean dishes. My go-to version uses thinly sliced sirloin or steak, which means tenderizing isn’t always necessary—especially with a good marinade.
I love adding crushed pear or even a splash of Coca-Cola to bring a gentle sweetness and help break down the meat naturally. What makes homemade bulgogi perfect for busy nights is how simple the recipe is. You don’t even need a food processor—everything comes together in minutes.
I usually prep the marinated slices ahead of time and keep them ready for quick meals. When I’m ready to cook, the BBQ flavor develops beautifully whether I pan-fry or grill it. Served with hot rice, fresh lettuce leaves, and a bit of chile paste, this is one of the most popular, simplified, and delicious ways to enjoy Korean food. The slightly sweet, smoky taste makes it feel like a treat, even though it’s just a simple traditional meal.
Why Homemade Bulgogi is So Irresistible
One thing I truly love about making bulgogi at home is how fast and easy it is to pull together a deeply flavorful dinner. The marinade—made with soy, garlic, ginger, sesame, a touch of sugar, and a pinch of salt—creates that sweet, savory, and smoky flavor that defines Korean BBQ.
Thanks to modern tools, slicing beef thinly has become quicker and cheaper, making this dish more accessible. A good cut like ribeye or steak, marinated for even just 15 minutes, stays incredibly juicy, tasty, and tender.
Today, bulgogi has seen a real resurgence and remains one of the most popular Korean foods. It’s also packed with important nutrients like B12. If you’re on a diet, you might want to go easy on the sugar and salt.
This easy guide helps you cook bulgogi without stress, making every meal feel like a celebration of bold, satisfying flavors.
Ingredients for Easy Bulgogi
Beef Selection
- 1½ pounds boneless beef (ribeye, skirt, or steak)
- Slice very thinly using kitchen shears or a sharp knife for best texture.
Marinade Base
- Half a cup of soy sauce
- Two teaspoons of brown sugar
- one tablespoon granulated sugar
- Two and a half teaspoons of matsool or mirin
Balance these flavors carefully for that perfect sweet, salty, and savory profile.
Aromatics and Vegetables
- Four minced garlic cloves
- One tablespoon of finely chopped fresh ginger
- One medium yellow onion, cut thinly
- Two chopped green onions (white and green portions)
- One handful of chives (optional; adds flavour)
Oils and Fats
- 1 tablespoon sesame oil
- 1 tablespoon neutral cooking oil (like avocado, canola, or peanut oil)
Seeds and Garnish
- 2 teaspoons toasted sesame seeds for topping
Heat and Spice
- ¼ teaspoon black pepper, coarsely ground
- ¼ teaspoon red pepper flakes (optional, for extra heat)
Sides and Serving
- Hot cooked rice (essential for serving)
- Sautéed or roasted veggies (optional but recommended)
Final Touches
- 1 teaspoon honey, or to taste
- A pinch of salt, to adjust flavor at the end
Step-by-Step Bulgogi Cooking Instructions
Step 1: Prepare the Marinade
Soy sauce, brown sugar, ginger, garlic, sesame oil, and a dash of black pepper should all be combined in a glass dish or ceramic bowl.
Whisk until smooth and fully blended.
Step 2: Slice and Marinate the Meat
Thinly slice your ribeye or steak using kitchen shears for ease.
Place the slices into the marinade, along with the onion slices and the chopped green onions.
Make sure each item is equally covered by thoroughly mixing by hand.
Refrigerate for at least one hour, or up to twelve hours for a more intense flavour, after covering the bowl with plastic wrap.
Step 3: Prepare the Bulgogi
Heat a big wok, BBQ grill, or pan to a medium-high temperature.
Let it shimmer after adding a small amount of neutral oil.
Lay the marinated pork slices flat on the pan without packing it too full, and cook in small batches.
Let each side cook for about 2 to 3 minutes until caramelized, or stir continuously for about 4-5 minutes.
In the final minute, you can drizzle in a little extra marinade if needed, but watch carefully to prevent burning.
Transfer the cooked meat to a plate and repeat until all beef and onions are cooked.
Step 4: Serve Your Bulgogi
Build a rice bowl by adding hot rice and topping it with the cooked bulgogi and sautéed or roasted veggies like carrots.
Garnish with green onions, chives, a light drizzle of sesame oil, and a sprinkle of toasted sesame seeds.
You can also serve bulgogi in bibimbap or enjoy it wrapped in crisp lettuce leaves.
Step 5: Storing and Meal Prep
Remaining bulgogi may be frozen for up to a week or kept in the fridge for up to three days in an airtight container.
Cook small batches during the week for quick, juicy, and tasty meals anytime.
Step 6: Tips for Success
If you’re new to Korean cooking, this easy bulgogi recipe is the perfect starting point.
Always check your ingredients, taste along the way, and adjust the seasoning to your liking.
Choosing the right cut of meat and slicing it thinly makes a huge difference.
Ready to Try Your Own Bulgogi?
Now that you know the basics, why not try making this easy bulgogi recipe at home? It’s a delicious and quick way to enjoy a Korean favorite! Share your results with family and friends for the ultimate Korean BBQ experience!
Easy Bulgogi Recipe (FAQs)
Q1: What is bulgogi, and how is it made?
Bulgogi is a popular Korean dish made from thinly sliced beef marinated in a sweet, savory, and smoky sauce, then grilled or pan-fried. The marinade typically includes soy sauce, garlic, ginger, and sesame oil, which enhance the beef’s flavor and tenderness.
Q2: What kind of beef is best for making bulgogi?
For the best bulgogi, choose tender cuts like ribeye, skirt steak, or sirloin. These cuts are easy to slice thinly and marinate well, ensuring the meat is juicy and flavorful.
Q3: Can I prepare bulgogi in advance?
Yes! You can marinate the beef for up to 12 hours for deeper flavor. You can also prep the meat ahead of time and keep it in the fridge for quick meals on busy nights.
Q4: What should I serve with bulgogi?
Bulgogi is traditionally served with rice, lettuce leaves for wraps, and sometimes roasted veggies like carrots. You can also try it in bibimbap or paired with chile paste for extra flavor.
Q5: How do I store leftover bulgogi?
Store leftover bulgogi in an airtight container in the fridge for up to 3 days, or freeze it for up to 1 week. Reheat it in small batches for a quick meal.
Q6: Can I customize the bulgogi marinade?
Absolutely! You can adjust the sugar, salt, and spices in the marinade to suit your taste. For a more authentic flavor, add crushed pear or a splash of Coca-Cola to help tenderize the meat and add sweetness.
Easy Bulgogi
Equipment
- Wok, BBQ Grill, or Large Skillet
- Ceramic or Glass Bowl
- Sharp Knife or Kitchen Shears for slicing
- Plastic Wrap (for marinating)
Ingredients
- Beef Selection:
- 1½ pounds boneless beef ribeye, skirt, or steak
- Slice thinly using kitchen shears or a sharp knife for best texture.
- Marinade Base:
- ½ cup soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon granulated sugar
- 2½ teaspoons matsool or mirin
- Balance these flavors for a sweet salty, and savory profile.
- Aromatics and Vegetables:
- 4 garlic cloves minced
- 1 tablespoon fresh ginger minced
- 1 medium yellow onion thinly sliced
- 2 green onions chopped (white and green parts)
- 1 handful chives optional
- Oils and Fats:
- 1 tablespoon sesame oil
- 1 tablespoon neutral cooking oil avocado, canola, or peanut oil
- Seeds and Garnish:
- 2 teaspoons toasted sesame seeds for topping
- Heat and Spice:
- ¼ teaspoon black pepper coarsely ground
- ¼ teaspoon red pepper flakes optional, for extra heat
- Sides and Serving:
- Hot cooked rice essential for serving
- Sautéed or roasted veggies optional but recommended
- Final Touches:
- 1 teaspoon honey or to taste
- A pinch of salt to adjust flavor at the end
Instructions
- Step 1: Prepare the Marinade
- In a ceramic bowl or glass dish, combine soy sauce, brown sugar, garlic, ginger, sesame oil, and a pinch of black pepper.
- Whisk until smooth and fully blended.
- Step 2: Slice and Marinate the Meat
- Thinly slice your ribeye or steak using kitchen shears for ease.
- Place the sliced beef into the marinade, along with the onion and green onions.
- Thoroughly mix by hand to ensure all ingredients are evenly coated.
- Cover with plastic wrap and refrigerate for at least 1 hour, or up to 12 hours for a more intense flavor.
- Step 3: Prepare the Bulgogi
- Heat a wok, BBQ grill, or large skillet over medium-high heat.
- Add a small amount of neutral cooking oil and let it shimmer.
- Cook the marinated beef in small batches, laying the slices flat in the pan.
- Cook each side for 2-3 minutes until caramelized, or stir continuously for 4-5 minutes.
- If desired, drizzle in a little extra marinade for additional flavor, but be cautious to prevent burning.
- Remove the cooked beef to a plate and repeat with the remaining portions.
- Step 4: Serve Your Bulgogi
- Serve the bulgogi over hot cooked rice and garnish with green onions, chives, a drizzle of sesame oil, and a sprinkle of sesame seeds.
- You can also serve it in bibimbap or enjoy it wrapped in fresh lettuce leaves.
- Step 5: Storing and Meal Prep
- Store leftover bulgogi in an airtight container in the fridge for up to 3 days.
- Alternatively, freeze it for up to 1 week.
- Reheat in small batches for a quick and juicy meal anytime.
Notes
- Tip 1: If you prefer a sweeter marinade, increase the amount of brown sugar or honey.
- Tip 2: For a more authentic flavor, try adding a crushed pear or a splash of Coca-Cola to the marinade.
- Tip 3: Ensure that the beef is sliced as thin as possible to get the best texture and quick cooking time.
