Beef Bulgogi Recipe

Name: Hungry Pot Korean BBQ, Hot Pot & Sushis Beef Bulgogi Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb thinly sliced beef ribeye or sirloin; 1 cups soy sauce (reduced sodium preferred); 3 tbs brown sugar (packed); 2 tbs mirin (or dry white wine); 1 tbs sesame oil; 0.5 cups grated Asian pear (or grated apple); 3 tsp minced garlic; 1 tsp grated ginger; 1 tsp gochujang (Korean chili paste) - optional for mild heat; 0.5 tsp ground black pepper; 1 medium white or yellow onion (thinly sliced); 3 stalks green onions (scallions), sliced on bias; 1 tsp toasted sesame seeds; 1 tbs vegetable oil (neutral) or canola oil; 4 cups cooked short-grain rice; 8 leaves lettuce leaves or perilla (ssam) leaves for wraps; 1 cup kimchi (optional, for serving); 0.5 tsp sesame oil (for drizzle, optional)

Inspired by Hungry Pot Korean BBQ, Hot Pot & Sushi

Time1h 15m

Serves4

Make Beef Bulgogi Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Beef

1 lb thinly sliced beef ribeye or sirloin

1 cups soy sauce (reduced sodium preferred)

3 tbs brown sugar (packed)

2 tbs mirin (or dry white wine)

1 tbs Toasted sesame oil

1/2 cups grated Asian pear (or grated apple)

3 tsp minced garlic

1 tsp grated ginger

1 tsp gochujang (Korean chili paste) - optional for mild heat

1/2 tsp ground black pepper

1 medium white or yellow onion (thinly sliced)

3 stalks green onions (scallions), sliced on bias

1 tsp toasted sesame seeds

For Cooking & Serving

1 tbs vegetable oil (neutral) or canola oil

4 cups cooked short-grain rice

8 leaves lettuce leaves or perilla (ssam) leaves for wraps

1 cup kimchi (optional, for serving)

1/2 tsp sesame oil (for drizzle, optional)

Method

Marinade & Prep

Slice and tenderize beef

If beef is not already thinly sliced, partially freeze for 20–30 minutes to firm up, then slice across the grain into 1/8–1/4-inch slices. Place slices in a large bowl or shallow dish.

Grate the Asian pear (or apple) and mince garlic and ginger. Thinly slice the onion and slice the green onions on a bias.

In a separate bowl, whisk together soy sauce, brown sugar, mirin, sesame oil, grated pear, minced garlic, grated ginger, gochujang (if using), and black pepper until sugar largely dissolves.

Pour marinade over the beef and add the sliced onion and half of the green onions. Toss with clean hands or tongs until all beef is evenly coated. Cover and refrigerate for at least 30 minutes; ideally 2–4 hours. For best flavor, marinate up to overnight (12 hours).

Cook & Finish

Remove the marinated beef from the refrigerator and let it sit at room temperature for 10–15 minutes while you heat the pan. If there is excessive liquid in the marinade, you may drain slightly but keep the marinade so the juices cook with the beef.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tablespoon vegetable oil and swirl to coat.

Add the beef and onions in a single layer as much as possible (work in two batches if necessary to avoid overcrowding). Cook, undisturbed for 1 minute, then stir and spread pieces to make contact with the pan. Total cooking time for thin slices: 3–5 minutes until beef is browned and edges are slightly crisp but still tender.

When beef is nearly done, add the remaining green onions and toss for 30 seconds to wilt. Taste and adjust: if you want more sweetness, add a pinch of brown sugar; for more umami, add a dash of soy sauce.

Turn off the heat and sprinkle toasted sesame seeds and optionally a half teaspoon of sesame oil over the hot beef. Toss to combine.

Transfer beef bulgogi to a serving plate. Serve immediately with cooked rice, lettuce/perilla leaves for wraps, kimchi, and extra green onions and sesame seeds as garnish.