Korean BBQ Beef

The marinade for this bulgogi beef, is my go-to marinade for all types of bulgogi. I’ve tested and used this marinade for years with all kinds of proteins including chicken, ground beef and pork tenderloin.

Authentic Korean beef bulgogi is made with a tender cut of beef, such as ribeye or top sirloin. But pork tenderloin bulgogi and chicken bulgogi (aka dak bulgogi) are great variations to try.

Translated as “fire meat,” the process of making bulgogi includes charring marinated strips of meat over an open flame.

Like all recipes, the method for making Korean beef bulgogi varies widely by region. My recipe follows the general process and idea, but is adapted for the American home cook.

The marinated and charred beef is often served with rice and perilla leaves. For my version, which is less traditional, I serve it in bibb lettuce leaves with rice, kimchi, and green onions. If you can find perilla leaves, I encourage you to give those a try!

I’ve seen some Korean home cooks use this basket for grilling. It’s a great way to get the char of grilling without the risk of losing strips of meat through the grill grate.

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This recipe article was originally published in 2020, it has since been updated with helpful tips and step-by-step images for clarity.

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Bulgogi Beef Recipe Ingredients

• Steak: You’ll need a pound of steak, I recommend rib-eye or top sirloin. Both are ultra-tender and flavorful. Perfect for a quick cooking recipe like this.
• Soy sauce: I always develop recipes with low-sodium soy sauce because that’s what we always did in the test kitchen. I’ve made this recipe with regular and low-sodium soy sauce and it’s great either way. Use what you prefer. Swap in Tamari to make this gluten-free.
• Onion: yellow or white onion works here.
• Honey or brown sugar: either works! I usually opt for honey.
• Gochujang: Look for this in the Asian section of your grocery store sold in short red rectangular containers.
• Garlic and ginger: fresh is essential for this recipe! Don’t swap in dried for either.
• Mirin: a sweet rice wine that’s great for cooking (not so much drinking). If you don’t have it, increase the amount of honey or brown sugar you use by 2 teaspoons.
• Toasted sesame oil: this flavorful ingredient needs to be in your pantry! Adds so much depth of flavor.

Bulgogi Marinade 

Traditionally a bulgogi marinade consists of black pepper, garlic, onion, ginger, sesame oil, sesame seeds, soy sauce, sugar and mirin. Oftentimes Asian pear or pear juice is added as well because it contains a tenderizing enzyme.

For my version of bulgogi I skip the pear and add some honey for sweetness instead. Additionally, I add gochujang to my bulgogi marinade. It’s not traditional but I like the mild spice and savoriness it adds.

If you don’t have gochujang you can use ½ a teaspoon or so of red pepper flakes and a bit more honey.

How to Make Korean BBQ Beef

This beef bulgogi with gochujang can be cooked on the stove top in a grill pan or cast-iron skillet, or on the grill. I prefer cooking beef bulgogi on the grill because it adds more flavor, charring and caramelization.

1. Make the marinade in a large bowl by whisking together the soy sauce, grated onion, honey, gochujang, garlic, ginger, mirin, sesame oil and black pepper.

2. Thinly slice the beef then toss it with the marinade to evenly coat. Cover and refrigerate for 4–8 hours.

Tip: place the steak in the freezer for 10 minutes prior to slicing. This will make it much easier to thinly slice.

3. If you’re grilling the bulgogi, cook the steak slices over high heat until charred on both sides, this will take just 1½ minutes per side. 
4. If you’re cooking on the stove-top, cook the steak slices in a single layer in a preheated cast-iron skillet, set over medium-high heat, for 1½–2 minutes per side.

Tip: No matter how you cook the beef, avoid overcrowding the grill or pan. The goal is to char, not steam. So be prepared to cook in batches if needed.

How to Serve Bulgogi Korean BBQ

Traditionally, bulgogi is served in perilla leaves with gochujang, doenjang (soybean paste) and/or ssamjang (a Korean spicy dipping sauce). I like to serve bulgogi in lettuce cups with cooked jasmine rice, kimchi, scallions and sesame seeds.

I’ll often cook down the leftover marinade (safe to eat once it’s brought to a boil and cooked for at least 1 minute) and drizzle that over top.

To make a bulgogi bowl, serve the bulgogi over rice with some charred carrots and pickled cucumbers (this is how I serve my quick and easy ground beef bulgogi).

How to Store Korean Beef Bulgogi

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until warmed through.

Leftovers are delicious served with ginger scallion rice noodles. So good! Or I’ll turn them into bulgogi bowls with quinoa and roasted broccoli.