I marinate tender, ultra-thin slices of beef in a savory-sweet mixture—soy sauce, garlic, ginger, pear, brown sugar, sesame oil, and a hint of gochujang—then sear them quickly for caramelized edges and melt-in-your-mouth tenderness.

Korean Beef Bulgogi

Why You’ll Love This Recipe

I adore how fast and flavorful this dish is. With minimal prep and a quick cook time, it delivers incredible Korean BBQ vibes right at home. The marinade’s balance of umami, sweet, and mild spice packs a punch, and the thin slices cook so fast they stay juicy and tender.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ lb thinly sliced ribeye steak (partially frozen for easy slicing)
½ small pear, peeled and coarsely grated
¼ cup reduced-sodium soy sauce
2 Tbsp brown sugar
2 Tbsp toasted sesame oil
3 cloves garlic, minced
1 Tbsp freshly grated ginger
1 Tbsp gochujang (Korean red pepper paste)
2 Tbsp vegetable oil, divided
2 green onions, thinly sliced
1 tsp toasted sesame seeds

directions

I partially freeze the steak (about 30 min) to make slicing across the grain thinner and easier.
I whisk together pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang.
I combine steak slices and marinade in a large bag or bowl, massaging thoroughly. I marinate it for at least 2 hours or up to overnight.
I heat 1 Tbsp vegetable oil in a hot cast-iron grill pan (or heavy skillet) over medium-high.
Working in batches to avoid crowding, I sear the steak 2–3 min per side until caramelized.
I repeat with the remaining oil and steak.
I garnish the cooked beef with sliced green onions and toasted sesame seeds, then serve immediately.

Servings and timing

Servings: 6
Prep time: 2–3 hours (most for marinating)
Cook time: ~15 minutes
Total time: ~2 h 45 min (including marination)

Variations

I swap ribeye with sirloin, flank, or skirt steak—they work beautifully too.
If I don’t have pear, I use a Fuji apple instead—it tenderizes the meat just as well.
I optionally add sliced onions or mushrooms to the pan for extra flavor and texture.
For a spicier kick, I drizzle in more gochujang after cooking.

storage/reheating

Refrigerate: I store leftovers in an airtight container for up to 2 days.
Reheat: I quickly warm the beef in a hot skillet or microwave for best taste and texture—avoid overcooking.

FAQs

What’s the best beef to use?

I prefer ribeye or sirloin for a rich flavor and tenderness, but flank or skirt steak work too if sliced really thin.

How thin should the beef be sliced?

Very thin—about ¼ inch or less. It cooks quickly and stays tender. Partially freezing the steak helps achieve this.

Can I omit the gochujang?

Yes. It adds spice and depth, but the dish is still delicious without it.

How long should I marinate the beef?

At least 2 hours is great, but overnight gives deeper flavor. Even shorter times work—just aim for a couple hours.

What should I serve with it?

I often serve it with rice, lettuce or perilla leaves for wraps, and traditional Korean side dishes like kimchi.

Conclusion

I love this Korean Beef Bulgogi for its incredible flavor, fast cooking, and versatility. With a balance of sweet, savory, and spice, it brings Korean BBQ right to my table—no grill required. It’s quick enough for weeknights, yet special enough for gatherings.