Soy Sauce Beef Bulgogi Recipe

Name: Cupspops Korean BBQ Restaurants Soy Sauce Beef Bulgogi Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb thinly sliced beef ribeye or sirloin; 0.25 cups soy sauce (reduced-sodium preferred); 2 tbs brown sugar; 3 tsp minced garlic; 1 tbs sesame oil; 0.5 cups Asian pear or grated apple (optional, for tenderizing); 1 tbs mirin or dry sherry (optional); 0.5 tsp freshly ground black pepper; 1 tsp gochujang or gochugaru (optional, for mild heat); 1 tbs vegetable oil (for cooking); 1 medium yellow onion, thinly sliced; 3 stalks green onions, thinly sliced (white and green parts); 1 tbs fresh sesame seeds (toasted); 4 cups steamed short-grain rice; 8 leaves lettuce leaves or perilla leaves (optional, for ssam)

Inspired by Cupspops Korean BBQ Restaurant

Time1h

Serves4

Beef, Garlic, Sesame Oil, Soy Sauce

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Ingredients

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Marinade & Beef

1 lb thinly sliced beef ribeye or sirloin

1/4 cups soy sauce (reduced-sodium preferred)

2 tbs Brown sugar

3 tsp minced garlic

1 tbs Toasted sesame oil

1/2 cups Asian pear or grated apple (optional, for tenderizing)

1 tbs mirin or dry sherry (optional)

1/2 tsp freshly ground black pepper

1 tsp gochujang or gochugaru (optional, for mild heat)

Aromatics & Vegetables

1 tbs vegetable oil (for cooking)

1 medium yellow onion, thinly sliced

3 stalks green onions, thinly sliced (white and green parts)

1 tbs fresh sesame seeds (toasted)

To Serve

4 cups steamed short-grain rice

8 leaves lettuce leaves or perilla leaves (optional, for ssam)

Method

Marinade & Beef

Prepare beef

Partially freeze the beef for 20–30 minutes if not pre-sliced; slice thinly across the grain (about 1/8" thick). Aim for bite-sized strips or slightly longer ribbons.

Make marinade

In a medium bowl combine soy sauce, brown sugar, minced garlic, sesame oil, grated Asian pear (or grated apple), mirin (if using), black pepper, and gochujang or gochugaru (if using). Whisk until sugar mostly dissolves and mixture is homogeneous.

Marinate beef

Place the sliced beef in a zip-top bag or shallow dish. Pour the marinade over the beef, massaging to coat every piece. Add the white parts of the sliced green onions into the marinade. Seal and refrigerate for at least 30 minutes, ideally 2–4 hours. For best tenderness and flavor, marinate up to 8 hours but no more than overnight if using fresh citrus or strong enzymes.

Aromatics & Vegetables

Prepare vegetables

While beef marinates (or 15 minutes before cooking), thinly slice the onion and green onions. Toast sesame seeds in a small dry pan over low heat, stirring, until light golden and fragrant (about 2 minutes). Set aside.

Cook bulgogi

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Drain excess marinade from the beef (reserve marinade). Add the beef in a single layer without overcrowding — cook in two batches if necessary. Sear until browned on one side, about 1–2 minutes, then flip and add the sliced onion. Pour 1–2 tablespoons of the reserved marinade into the pan to deglaze and create a glossy sauce. Continue cooking until beef is cooked through and onions are softened, about another 1–2 minutes. Add the green onion greens during the last 30 seconds and toss.

Combine and finish

Return any cooked batches to the pan to combine. Taste and adjust seasoning: add a splash (1–2 tsp) of soy sauce if salt is needed, or a pinch of sugar if you prefer sweeter. Drizzle a little extra sesame oil (up to 1 tsp) if desired. Sprinkle toasted sesame seeds over the finished bulgogi and give a final toss.

To Serve

Serve the soy sauce beef bulgogi immediately over steamed short-grain rice with lettuce or perilla leaves on the side for wrapping. Garnish with additional sliced green onions and extra sesame seeds as desired.

Estimated accompaniments: kimchi, pickled vegetables, or a simple cucumber salad pair well with bulgogi.