Easy Recipe Bulgogi Korean Beef BBQ

 Korean BBQ beef, bulgogi, is very easy to make at home with few basic ingredients, and the thinly sliced ​​beef doesn't take long to marinate. This bulgogi recipe shows you everything you need to know about how to make the best bulgogi!

What is bulgogi?

Bulgogi (불고기), also known as Korean BBQ beef, is marinated thinly sliced beef, typically cooked over an open flame. “Bul” means fire in Korean, and “gogi” is a general term for meat. While it can be made with other meats such as chicken (dak bulgogi) and pork (dweji bulgogi), the term “bulgogi” generally refers to the beef version.

While this Korean marinated beef is most commonly char grilled at restaurants and homes, especially outside Korea, there are many regional variations of how this dish is prepared.

In this bulgogi recipe, I’m also introducing Seoul-style bulgogi (서울식 불고기), which is how I used to eat bulgogi growing up. It’s also known as yetnal bulgogi (옛날불고기), meaning old-fashioned. It’s a particular way bulgogi is served up. Over the last decade or so, it has made a remarkable comeback and become very popular throughout the country. My family loves it!


1 1/2 pounds boneless rib eye steak

1/2 small pear, peeled and coarsely grated

1/4 cup reduced sodium soy sauce

2 tablespoons light brown sugar

2 tablespoons toasted sesame oil

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon gochujang (Korean red pepper paste)

2 tablespoons vegetable oil, divided

2 green onions, thinly sliced

1 teaspoon toasted sesame seeds


Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.

In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.

Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.

Serve immediately, garnished with green onions and sesame seeds, if desired.

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