Name: Authentic Korean Beef Bulgogi
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Korean
Ingredients: 1 lb thinly sliced beef sirloin or ribeye; 1/4 cup soy sauce; 2 tbsp brown sugar or 1/2 grated Asian pear; 4 cloves garlic, minced; 1/2 medium onion, pureed; 1 tbsp sesame oil; 1 tbsp neutral cooking oil; 1/4 tsp black pepper; 2 green onions, sliced; 1 tsp sesame seeds

I love making authentic Korean beef bulgogi when I want a meal that’s deeply flavorful yet comforting and familiar. The thinly sliced beef absorbs the sweet and savory marinade beautifully, creating tender bites with caramelized edges. I often prepare this dish when I want something quick to cook but rich in tradition and taste.

Why You’ll Love This Recipe

I like this recipe because it delivers bold flavor with very little effort. The balance of soy sauce, garlic, sugar, and sesame oil creates that classic bulgogi taste I always crave. I also enjoy how versatile it is, since I can serve it with rice, wrap it in lettuce, or add it to bowls and stir-fries. Authentic Korean Beef Bulgogi

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Thinly sliced beef sirloin or ribeye
Soy sauce
Brown sugar or grated pear
Garlic
Onion
Sesame oil
Neutral cooking oil
Black pepper
Green onions
Sesame seeds

Directions

I start by placing the sliced beef into a large bowl. In a blender or food processor, I blend the onion until smooth, then mix it with soy sauce, sugar or pear, garlic, sesame oil, and black pepper.

I pour the marinade over the beef and gently mix until everything is well coated. I cover the bowl and let the beef marinate in the refrigerator for at least 30 minutes, though I prefer letting it sit for a few hours for deeper flavor.

When ready to cook, I heat a skillet or grill pan over medium-high heat with a small amount of oil. I cook the beef in batches, spreading it out so it sears instead of steaming. I cook until the beef is browned and slightly caramelized.

I finish by sprinkling green onions and sesame seeds over the top before serving.

Servings And Timing

I usually get 4 servings from this recipe.

Prep time: 15 minutes
Marinating time: 30 minutes to 4 hours
Cook time: 10 minutes
Total time: about 55 minutes (minimum)

Variations

I sometimes add sliced mushrooms or carrots to cook alongside the beef. When I want a spicier version, I mix in a little gochujang or red pepper flakes. I also enjoy using the bulgogi as a filling for rice bowls or lettuce wraps.

Storage/Reheating

I store leftover bulgogi in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it quickly in a hot pan to maintain the texture. I avoid microwaving when possible, as it can make the beef less tender. Authentic Korean Beef Bulgogi

FAQs

What Cut Of Beef Works Best For Bulgogi?

I prefer ribeye or sirloin because they stay tender and flavorful when sliced thin.

Can I Freeze Bulgogi?

I freeze the raw beef directly in the marinade for up to 2 months and thaw before cooking.

Do I Need A Grill To Make Bulgogi?

I usually cook it in a skillet, and it turns out just as delicious.

Is Pear Necessary In The Marinade?

I use pear when I want extra tenderness and sweetness, but sugar works well too.

Can I Make This Dish Ahead Of Time?

I often marinate the beef the night before, which makes cooking even faster the next day.

Conclusion

I love authentic Korean beef bulgogi because it combines simplicity with incredible depth of flavor. It’s a dish I rely on when I want something fast, satisfying, and rooted in tradition, and it never fails to impress when I serve it.