Name: Korean Beef Bulgogi
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Korean
Ingredients: 1½ pounds Beef Ribeye or Sirloin (thinly sliced); ½ cup Soy Sauce; 2 tablespoons Brown Sugar; 1 tablespoon Sesame Oil; 4 cloves Garlic (minced); 1 teaspoon Ginger (minced); ½ Asian Pear or Apple (grated); 2 stalks Green Onion (sliced); ½ teaspoon Black Pepper; ½ medium White Onion (sliced); 1 tablespoon Optional Gochujang; 1 tablespoon Toasted Sesame Seeds (for garnish)

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I make this meal a few times each month. It fits busy nights. I marinate the meat the night before when I can. Korean Beef Bulgogi gives me a quick, full dinner with little fuss. I keep the sauce mix in the fridge. Then I slice the beef and cook it fast.

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I often make extra and eat it the next day. It warms well and joins rice and simple sides. I like how the meat caramelizes in a hot pan. The whole process feels practical and repeatable. The steps are easy to follow once you try them twice.

This recipe is thin sliced beef in a sweet and salty sauce. The meat cooks fast and gets a light char. The taste is savory, a little sweet, and slightly nutty from sesame oil. People make it for weeknight dinners, family meals, or casual get-togethers. It pairs well with plain rice or simple sides. For a different beef idea, try this quick ground beef bowl that also works for busy nights.

Why make this recipe

This meal saves time and tastes rich without fuss. The meat marinates and then cooks in minutes. You can make the sauce ahead and keep it for days. It is flexible. Use ribeye for a tender result or sirloin to save money. It works for rice bowls, wraps, or a main plate. This version is a good base to change the heat or sweetness. If you like classic comfort beef, you can compare ideas with this simple beefaroni recipe for other weeknight plans.

How to make this recipe

You mix a soy-based sauce, add grated fruit, and let the beef sit in it. The meat soaks up the flavors while you prep sides. Heat a very hot pan so the beef sears and browns quickly. Cook in small batches to avoid steaming. Rest the cooked meat a minute, then add garnishes. The steps link together: marinate, heat pan, quick sear, and serve. For another meat-to-sauce approach, see this stewed beef idea for a longer cook method.

Ingredients

Beef Ribeye or Sirloin: 1½ pounds (thinly sliced) – Tender, juicy cut that absorbs marinade beautifully. Soy Sauce: ½ cup – The salty, umami backbone of the marinade. Brown Sugar: 2 tablespoons – Adds sweetness and helps with caramelization. Sesame Oil: 1 tablespoon – Nutty and aromatic finishing note. Garlic (minced): 4 cloves – Brings depth and savory bite. Ginger (minced): 1 teaspoon – Adds warmth and zing. Asian Pear or Apple (grated): ½ – Natural tenderizer and subtle sweetness. Green Onion: 2 stalks (sliced) – Adds fresh, oniony brightness. Black Pepper: ½ teaspoon – Subtle heat to balance the flavors. White Onion: ½ medium (sliced) – Adds sweetness and texture. Optional Gochujang: 1 tablespoon – Adds a spicy, fermented kick. Toasted Sesame Seeds: 1 tablespoon – For garnish and crunch. These items give balance. The fruit helps make the beef tender. The sugar and soy help brown the meat. Sesame oil lifts the finish. If you want other rich beef ideas, try this slow-cooked beef recipe for a different texture.

Directions

Heat a cast iron skillet or grill pan over medium-high heat until very hot. In a large bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, green onions, black pepper, and gochujang (if using). Add beef and mix to coat. Marinate for at least 1 hour, preferably overnight. Lightly oil the skillet or pan to prevent sticking and encourage browning. Remove beef from marinade and shake off excess liquid. Add beef and onions in batches to the hot pan. Sear each batch for 2–3 minutes, turning once, until caramelized and cooked through. Don’t overcrowd the pan. Sprinkle with toasted sesame seeds and extra sliced green onions. Serve hot over steamed rice, in lettuce wraps, or alongside kimchi and pickled radish. Notes: A very hot pan gives the best brown color. Marinating longer makes the meat more tender. Cook in batches so the pan stays hot. If you like creamy pasta sides, see this cheesy penne comfort food for a filling side.

How to serve this recipe

Serve the meat over a bowl of steamed white rice for a simple meal. Make small lettuce leaves and use the meat as wraps for a light option. Add sliced cucumbers or kimchi on the side for contrast. Use extra green onions and sesame seeds for a fresh finish. This meal fits weeknights or small gatherings. It also joins well with quick sides like steamed greens or a simple salad.

How to store this recipe

Cool the cooked beef before you store it. Put it in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a shallow container for up to 2 months. Thaw in the fridge overnight before reheating. Reheat in a hot pan or a microwave until hot through. Keep sauce separate if you plan to freeze for best texture.

Tips to make this recipe

Slice the beef thin and across the grain for tender bites. Pat the meat dry if the sauce is very wet so it browns better. Do not crowd the pan. Work in small batches to get good sear. Taste the sauce before you marinate and adjust sugar or soy to your liking. If you want a mild spicy touch, add a little gochujang. This way, this dish stays easy and reliable.

Variation

Swap ribeye for sirloin to save money. Use chicken thighs for a different protein that still works with the same sauce. Skip the grated fruit if you do not have it, but expect firmer meat. Add sliced mushrooms or bell peppers in the last minute for more texture. The core taste stays the same, so small swaps work well without changing the plan.

FAQs

Q: Can I use ground beef?

A: You can, but the texture changes. Slice beef gives the classic chew.

Q: How long to marinate?

A: One hour works. Overnight is best for more flavor.

Q: Can I make it spicy?

A: Yes. Add more gochujang or sliced chilies.

Q: Can I grill it?

A: Yes. Use a hot grill and cook in small batches.

Q: Any low-salt tips?

A: Use low-sodium soy sauce and taste before serving.

Conclusion

This meal is a practical weeknight choice that you can repeat often. It comes together with a simple sauce and a hot pan. For more recipe ideas and a similar take on this flavor, try the Korean Beef Bulgogi – Damn Delicious version, check a bowl-style approach at Korean Beef Bulgogi Rice Bowls – RecipeTin Eats, or compare a classic take at Easy Bulgogi (Korean BBQ Beef) – Allrecipes.