Bulgogi- Authentic Korean BBQ Beef
Tender, juicy Bulgogi made with thinly sliced beef in a sweet-savory Korean BBQ marinade. Perfect with a bowl of steamed rice, ssamjang dipping sauce, and lettuce wraps!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb chuck eye roll (see notes for other options)
- ½ onion (sliced)
- 2 green onion (chopped)
- 1 tsp sesame seeds
- 2 tbsp soy sauce
- 3 tbsp water
- 2 tbsp brown sugar
- 2 tbsp Asian pear puree
- 2 tbsp onion puree
- 1 tbsp rice wine (optional)
- 3 garlic cloves
- ½ tsp black pepper
- 1 tsp sesame oil
Instructions
- 1
If your beef isn't sliced already, you'll need to slice it very thinly. Aim for ⅛ inch thin. It's easier to slice evenly if you partially freeze it for 1 hour.
- 2
Cut about 2 tablespoons each of Asian pear and onion. Combine with 3 tablespoons of water and 3 garlic cloves in a blender, then blend into a smooth puree. Straining isn’t necessary, but you can do it if you prefer a cleaner sauce.No blender? Grate the pear, onion, and garlic into a bowl instead. Don't forget to add the water — it helps prevent the beef and marinade from burning as they cook.
- 3
In a bowl, combine the puree with soy sauce, brown sugar, rice wine, black pepper, and sesame oil. Mix well to combine.
- 4
Add the thinly sliced beef to the marinade, making sure each piece is evenly coated. Mix in the sliced onion and green onion.
- 5
Marinating time depends on the cut of beef, how thinly it’s sliced, and how much time you have.If you’re using very thin, well-marbled beef (like ribeye or chuck eye roll), you can cook it right away - the flavor develops quickly. For a slightly deeper taste, marinate for 30 minutes to 1 hour.If your slices are thicker or you’re using a leaner cut (like brisket or top sirloin), marinate for at least 30 minutes, and up to 1 hour for the best results.Note: With thin, well-marbled beef, a longer marination makes only a subtle difference - so don’t stress if you’re short on time!
- 6
Heat a cast iron skillet or griddle over medium-high heat. For restaurant-style bulgogi, cook the beef in small batches so the pan isn’t overcrowded. This helps it sear instead of steam. For a home-style version, you can add everything at once and let it cook together.Restaurant-style → juicy and nicely browned.Home-style → saucier, tender, and easy.
- 7
Cook the beef for 2–3 minutes per side, or until it’s nicely browned and cooked through but still tender.
- 8
Optional: Transfer the cooked bulgogi to a preheated sizzling hot plate. This is my favorite way to enjoy it at home! I usually cook everything at once (the home-style method), and while it’s cooking, I preheat the hot plate. When the beef is almost done, I move it over and toss it briefly to get those delicious char-grilled edges and that restaurant-style flavor.
- 9
Sprinkle with sliced green onions and toasted sesame seeds.
- 10
Serve immediately with steamed rice, fresh lettuce or perilla leaves, ssamjang, and sliced jalapeños!