Name: Korean Beef Bulgogi
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 lb thinly sliced beef (sirloin or ribeye); 1/4 cup soy sauce; 2 tablespoons sugar; 1 tablespoon sesame oil; 4 cloves garlic, minced; 1 inch ginger, grated; 1 tablespoon vegetable oil; 1/4 teaspoon black pepper; 2 green onions, chopped; Sesame seeds for garnish (optional)

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I cook this meal most weeknights. Korean Beef Bulgogi became my go-to when I want a fast, tasty dinner that still feels a bit special. The beef soaks up a simple sauce and cooks in minutes. I like the sweet and salty mix. It works with plain rice or wrapped in lettuce.

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I make a double batch sometimes and use leftovers for lunch. It fits one bowl and one pan routines. The prep is short. The clean up is quick. This keeps dinner simple on busy nights.

This recipe is a thin-sliced beef dish with a sweet and savory sauce. The meat is soft and slightly caramelized when cooked hot and fast. People often make it for weeknight dinners, small family meals, or simple gatherings. It pairs well with steamed rice, kimchi, and fresh greens. The taste balances salty soy, mild sweetness, and a touch of sesame and garlic. For a similar flavor profile and serving idea, see the sweet and savory bulgogi recipe for more notes on balance and sides.

Why make this recipe

This meal works well in daily life. It takes little time to marinate and even less to cook. The flavor is strong, so small sides fill out the plate. You can change the meat cut or how long it marinates to fit your schedule. Korean Beef Bulgogi gives you a familiar home taste with low fuss. It fits batch cooking and makes good leftovers. It is also flexible for rice bowls, wraps, or quick salads. The simple sauce uses pantry items most homes already have.

How to make this recipe

You mix a few sauce items, then soak the beef to add flavor. After a short rest, you cook the strips fast on high heat so they brown and stay soft. Watch for quick browning and stir so pieces cook evenly. For a leaner twist or faster prep, try ground beef in a similar sauce; that method is shown in this ground beef bowl guide. Expect a savory finish and a little glaze on the meat when it is done.

Ingredients

1 lb thinly sliced beef (sirloin or ribeye), 1/4 cup soy sauce, 2 tablespoons sugar, 1 tablespoon sesame oil, 4 cloves garlic, minced, 1 inch ginger, grated, 1 tablespoon vegetable oil, 1/4 teaspoon black pepper, 2 green onions, chopped, Sesame seeds for garnish (optional)

Use thin beef so it cooks fast and stays tender. Soy sauce gives the salty base. Sugar adds the mild sweet note that helps caramelize the meat. Sesame oil adds a nutty aroma at the end. Fresh garlic and ginger give bright flavor. Green onions add a fresh crunch. Vegetable oil is for cooking at high heat. Sesame seeds make a nice finish if you want one.

Directions

In a bowl, mix soy sauce, sugar, sesame oil, garlic, ginger, and black pepper to create the marinade.

Note: Mix until the sugar mostly dissolves. This helps the sauce coat the meat.

Add the sliced beef and mix well, coating all the beef. Allow it to marinate for at least 30 minutes.

Note: Short marines (30–60 min) work well. Longer gives more depth but is not needed for thin slices.

Heat the vegetable oil in a skillet or grill over medium-high heat.

Note: Use a hot pan so the meat browns quickly and does not stew.

Add the marinated beef in a single layer and cook for about 3-5 minutes until browned and cooked through.

Note: Do not crowd the pan. Cook in batches if needed to keep the heat high.

Garnish with chopped green onions and sesame seeds if desired.

Note: Add green onions at the end so they stay bright.

Serve hot with rice or lettuce wraps.

Note: Serve right away for best texture.

How to serve this recipe

Serve the meat hot over steamed rice for a simple bowl. Lay the beef beside pickles, kimchi, or quick salad greens for balance. For a light meal, wrap small amounts in lettuce leaves and eat by hand. You can also make a rice bowl with fresh veggies and a fried egg on top for a full plate. This meal fits quick dinners, casual weekend lunches, or a simple potluck when you bring a warm pan and rice.

How to store this recipe

Cool the cooked beef to room temperature before storing. Place it in an airtight container and keep it in the fridge for up to 3 days. For longer storage, freeze in a sealed container or zip bag for up to 2 months. Thaw in the fridge overnight before reheating. Reheat on a skillet over medium heat to keep the meat from getting too soft. Add a splash of water or a little oil if it seems dry while warming.

Tips to make this recipe

Use very thin slices so the beef cooks fast and stays tender. If your meat is thick, slice it against the grain. Do not skip the garlic and ginger; they give the main flavor lift. If you need more sauce, double the marinade but do not over-marinate too long on very thin slices. For a quick swap, use ground beef and cook until just browned; it keeps the same flavor with less prep. For more recipe swaps and a pantry-friendly idea, see this easy beef swap guide.

Variation

Swap sugar for honey or brown sugar for a deeper flavor. Use a little pear or apple juice in the marinade to add mild sweetness and help tenderize the beef. Try chicken or pork if you want a lighter option; adjust cook time for the cut. If you like more heat, add a small spoon of gochujang or red pepper flakes. Keep in mind thin beef gives the classic texture; very thick cuts will need more time and will change the quick-cook style of this dish.

FAQs

Q: Can I skip the sugar? A: Yes. Use a little honey or omit it, but the meat will be less caramelized.

Q: How long to marinate? A: At least 30 minutes. Up to a few hours works well for more flavor.

Q: Can I use frozen beef? A: Thaw first and pat dry. Thin slices cook best when thawed.

Q: Is sesame oil required? A: It adds aroma. You can skip it, but the final taste will be milder.

Conclusion

This recipe gives a fast, tasty main dish that fits weekly cooking. It cooks fast, uses few pans, and works with rice, lettuce, or bowls. You can scale the sauce or swap meat to fit your time and pantry. For another home-tested version, try the Damn Delicious recipe, and for rice bowl ideas that use the same flavors, see the RecipeTin Eats rice bowl guide.