Beef bulgogi is a delicious and easy Korean BBQ beef dish made by marinating and cooking thin slices of beef. The cooked meat is so tender and flavorful!
Almost twenty years ago, I traveled to South Korea with my brother, who lived there and spoke the language. I remember smiling and nodding a lot during conversations I didn’t understand…and I also remember the beef bulgogi. It was SO GOOD. I love making it at home with this simple recipe!
Best Cut of Beef for Beef Bulgogi
There are several cuts of beef that work well for making beef bulgogi at home.
- top sirloin
- ribeye
- skirt steak
This is not an exhaustive list; other cuts of beef may work fine, as well, but these are ones I’ve used with great results.
The key is to slice the beef across the grain in really thin strips.
What does it mean to slice beef across the grain? Take a look at the piece of meat you are using and notice what direction the natural lines (i.e. grains) in the meat are running. In many cuts of meat, especially steaks, the grains run lengthwise across the meat. You want to cut slices across those lines. So if the grains are running lengthwise, cut slices from one of the short sides of the meat.
A Few Important Tips
- Freeze the meat for 20-30 minutes before slicing to achieve super thin slices.
- Cut slices across the grain (as mentioned above)
- Marinate the meat for at least one hour but preferably longer (up to 12 hours).
- Don’t over crowd the pan when cooking.
This dish is not meant to be overly saucy. Rather, the marinade reduces while cooking and helps caramelize the beef.
The beef for beef bulgogi can be cooked in a skillet, grill pan or an outdoor grill (just take care that the small pieces of meat don’t slip through the grates).
What to Serve With Beef Bulgogi
We keep it simple and eat this delectable, tender, flavorful beef with hot, cooked rice and either fresh or sautéed/roasted veggies alongside.
You can also make a rice bowl out of it! These Korean beef bowls would be a good starting place, using this recipe for the beef. YUM.
When I traveled to Korea all those years ago, I remember eating beef bulgogi at restaurants (where you grilled the small pieces of beef right there at the table), and we stuffed the piping hot beef in lettuce with spicy, unnamed sauces. And kimchi – there was always kimchi!
However you decide to serve this, you’ll be rewarded with some of the yummiest beef of your life!
This easy beef bulgogi is so simple and quick to make. I always double the recipe, because my protein-loving teenagers devour mountains of this beef.
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Easy Beef Bulgogi {Korean BBQ Beef}
Marinade:
- ¼ cup soy sauce (see note)
- 3 tablespoons granulated or brown sugar
- 2 tablespoons water
- 2 teaspoons toasted sesame seeds
- 2 teaspoons toasted sesame oil
- 4 cloves garlic, finely minced (about 1 tablespoon)
- ¼ teaspoon coarsely ground black pepper
- 2 green onions or a handful of chives, minced (about 3 to 4 tablespoons)
Beef:
- 1 ½ pounds boneless top sirloin, ribeye or skirt steak, thinly sliced into 1/8-inch pieces (see note)
- 1 tablespoon oil
- Hot, cooked rice and sautéed or roasted veggies, for serving (optional)
Prevent your screen from going dark
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Combine all the marinade ingredients together and whisk until well combined.
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Place the beef in a shallow dish. Pour the marinade over the meat and toss to combine until the beef is evenly coated with the marinade. Cover the dish and refrigerate for at least one hour or up to 12 hours (the longer it marinates, the better the flavor).
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Heat a grill pan or skillet over medium heat. Add a tablespoon of oil and heat until rippling and hot. (You can also use a BBQ grill to cook the meat.)
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Add the beef in a single layer (don’t crowd the pan) and cook for 2 to 3 minutes per side until the beef is caramelized and cooked through. Remove to a plate and repeat with the remaining beef.
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Serve immediately with hot, cooked rice and veggies, if desired.
Soy sauce: I always use low-sodium soy sauce; regular soy sauce can be used in this recipe for saltier punch.
Serving: 1 serving, Calories: 271kcal, Carbohydrates: 9g, Protein: 32g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 83mg, Sodium: 729mg, Fiber: 0.5g, Sugar: 7g
Recipe Source: from Mel’s Kitchen Cafe (taking inspiration from the multitude of recipes online like this one and this one and this one)
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