Name: Bulgogi Beef Recipe
Prep time: PT-491631H27M26S
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: Korean
Ingredients: 1.5 lbs beef (ribeye or strip steak works nicely); ½ cup soy sauce; 3 Tbsp brown sugar; 3 cloves garlic, minced; 1 Tbsp fresh grated ginger; ½ tsp black pepper; 2 Tbsp mirin (rice wine, not rice vinegar); 3 Tbsp water; 1 carrot, sliced into strips; 3 green onions, greens only chopped; 1 Tbsp sesame seeds

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If you have a craving for something that’s bursting with sweet, savory, and slightly smoky flavors, this Bulgogi Beef Recipe is exactly what you need. This classic Korean dish features thinly sliced beef marinated to perfection, then quickly cooked to develop a mouthwatering caramelization while staying tender and juicy inside. It’s a fantastic crowd-pleaser and surprisingly easy to make at home with just a few simple ingredients that work magic together. Whether you’re cooking for a family dinner or impressing guests with an exotic twist, Bulgogi will have everyone coming back for seconds.

Ingredients You’ll Need

A clear glass bowl filled with raw red meat pieces mixed in a dark sauce with orange carrot sticks. A red spatula is placed inside the bowl, resting on the meat and sauce. The bowl sits on a wooden board, which is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Bulgogi Beef Recipe lies in its simple yet essential ingredients, each carefully chosen to balance flavors, deepen richness, and add irresistible textures. These pantry staples come together quickly and bring vibrant color and taste that will elevate your dish.

Beef (ribeye or strip, 1.5 lbs): Choosing a tender, well-marbled cut ensures juicy, flavorful strips after quick cooking.
Soy sauce (½ cup): A savory foundation providing that classic umami kick that’s essential for the marinade.
Brown sugar (3 Tbsp): Adds a subtle sweetness that helps caramelize the beef during cooking.
Garlic (3 cloves, minced): Fresh garlic delivers a pungent zing that brightens the marinade.
Ginger (1 Tbsp, grated): Adds warmth and a slight peppery complexity that complements the beef beautifully.
Black pepper (½ tsp): For a gentle heat that balances the sweetness.
Mirin (2 Tbsp): This rice wine contributes a slight tang and depth without overpowering the dish.
Carrot (1, sliced into strips): Offers subtle crunch and vibrant color that contrast the tender beef.
Water (3 Tbsp): Helps thin the marinade slightly so it coats the beef evenly.
Green onions (3, greens only, chopped): Fresh garnish with mild onion flavor and beautiful color.
Sesame seeds (1 Tbsp): Adds a toasty nutty finish and subtle crunch at the end.

How to Make Bulgogi Beef Recipe

Step 1: Prepare the Beef

Start by freezing your beef for about 2 hours until it becomes firm, which is the secret to slicing it paper-thin. Thin slices are crucial because they soak up the marinade better and cook quickly, creating that tender, melt-in-your-mouth texture Bulgogi is famous for.

Step 2: Prep Your Flavors

While the beef chills, mince your garlic and grate the ginger—two powerhouse aromatics that build the backbone of your marinade. Peel and slice the carrot into thin strips, adding a pop of color and subtle sweetness that balances the savory beef.

Step 3: Slice the Beef Thinly

Once firm, carefully slice the beef against the grain into the thinnest strips possible. This step is what sets this Bulgogi Beef Recipe apart from regular stir-fries, allowing the meat to absorb every bit of marinade and cook with that perfect tenderness.

Step 4: Marinate with Love

Combine soy sauce, brown sugar, garlic, ginger, black pepper, mirin, and water, then pour over your beef. Stir for a minute to fully coat every thin strip. This soaking time is vital, so cover the bowl snugly with plastic wrap and refrigerate for about 2 hours—patience here truly rewards you!

Step 5: Cook Quickly on High Heat

You can grill your meat outdoors or, like I prefer, sear it indoors in a seriously hot wok or skillet. Work in small batches, letting the juices evaporate so the beef caramelizes beautifully. This quick, high-heat cooking locks in juices and creates that crave-worthy brown crust you’ll adore.

Step 6: Final Touches

Once cooked, set the beef aside and repeat with the remaining strips. Finish by tossing with sliced green onion and toasted sesame seeds before serving to add freshness and a delightful nutty crunch that rounds out the flavors.

How to Serve Bulgogi Beef Recipe

A white plate with a layer of white rice forming the base, topped with a layer of dark brown cooked beef slices mixed with thin strips of red bell pepper and small bits of green onion. A few sesame seeds sprinkled on top add texture and contrast. A pair of wooden chopsticks held by a woman's hand lifts a piece of beef from the plate. In the background, there is another white plate with the same dish and two small white bowls with side dishes on a white marbled surface. The lighting is bright and natural. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle plenty of sesame seeds and fresh green onion slices right on top. These simple garnishes add aroma and texture that brighten the overall eating experience and give it that signature authentic look and taste.

Side Dishes

Serve your Bulgogi Beef Recipe over steaming white rice or sticky short-grain rice to soak up all those delightful juices. For a bit of balance, add kimchi or a crisp, refreshing cucumber salad on the side. Lettuce leaves also make a great wrap option, letting you enjoy each bite with a burst of fresh coolness.

Creative Ways to Present

Feeling adventurous? Turn your Bulgogi Beef into tasty tacos using soft tortillas topped with quick pickled vegetables and a drizzle of spicy mayo. Or put together a vibrant rice bowl with sautéed veggies, a fried egg, and a handful of Korean chili paste for an impressive and satisfying meal. The possibilities are endless!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the fridge. Because of the marinade, the beef will stay flavorful for 2 to 3 days, making for a quick and tasty meal the next day.

Freezing

You can freeze cooked Bulgogi Beef for up to 2 months. Portion it into freezer-safe containers or bags, removing as much air as possible. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

For best results, reheat your Bulgogi beef in a hot skillet over medium-high heat to refresh its caramelized edges without drying it out. Avoid microwaving if possible, as it can make the meat tougher and less appetizing.

FAQs

Can I use a different cut of beef?

Absolutely! Ribeye or strip steak works best because they are tender and well-marbled. However, you can try sirloin or brisket if sliced very thinly, but the texture may vary.

How important is freezing the beef before slicing?

Freezing firms up the meat, making it much easier to achieve those signature ultra-thin slices. Thin slices ensure the beef marinates fully and cooks quickly with perfect tenderness.

Can I make the marinade ahead of time?

Yes! You can prepare the marinade portion up to a day in advance, which actually allows flavors to deepen. Just keep it refrigerated before adding the beef.

Is mirin necessary in the Bulgogi marinade?

Mirin adds a slight sweetness and complexity, but if you don’t have it, you can substitute with a mixture of rice vinegar and a little extra sugar, though flavor will not be quite the same.

Can I add other vegetables to Bulgogi Beef?

Definitely! Mushrooms, onions, or bell peppers make wonderful additions. Just slice them thin and add during cooking so they stay tender yet with a little bite.

Final Thoughts

This Bulgogi Beef Recipe is a true gem that brings the heart of Korean home cooking right to your table with simplicity and bold flavor. It’s one of those dishes that feels special yet is surprisingly easy to prepare. I can’t wait for you to try it and make it a staple in your weeknight dinner rotation or your next get-together. Trust me, it’s a game changer!