Description
This Korean BBQ Beef Bulgogi recipe features thinly sliced marinated rib-eye or sirloin grilled to perfection. The marinade combines savory soy sauce, sweet honey, spicy gochujang, fragrant garlic and ginger, and toasted sesame oil, creating an irresistible balance of flavors. Often served with rice, lettuce wraps, kimchi, scallions, and sesame seeds, this dish is a classic Korean favorite that’s both quick and delicious.
Ingredients
Scale
Marinade Ingredients
- ¼ cup low-sodium soy sauce
- ½ large white or yellow onion, grated on a large-hole grater
- 3 tablespoons honey or brown sugar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon toasted sesame oil
- ¼ teaspoon cracked black pepper
Main Ingredient
- 1 pound boneless rib-eye or top sirloin, thinly sliced (⅛–¼ inch thick)
For Cooking
- Vegetable oil, for cooking
Optional Serving Ingredients
- Steamed rice
- Bibb lettuce leaves
- Kimchi
- Scallions, sliced
- Sesame seeds
- Ssamjang (Korean dipping sauce)
Instructions
- Prepare the Marinade: In a bowl, combine the low-sodium soy sauce, grated onion, honey or brown sugar, gochujang, minced garlic, grated ginger, mirin, toasted sesame oil, and cracked black pepper. Stir thoroughly until the honey or sugar is fully dissolved and the marinade is well blended.
- Slice the Beef: Cut 1 pound of boneless rib-eye or top sirloin into thin slices about ⅛ to ¼ inch thick. This ensures quick and even cooking and allows the marinade to penetrate well.
- Marinate the Beef: Place the sliced beef into the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes at room temperature, or preferably up to 2 hours in the refrigerator for deeper flavor infusion.
- Heat the Pan: Add a small amount of vegetable oil to a large skillet or frying pan over medium-high heat. Allow the oil to become hot but not smoking to achieve a good sear on the beef.
- Cook the Beef: Add the marinated beef slices in a single layer without overcrowding the pan. Cook for 2 to 3 minutes on each side until the beef is browned and cooked through, stirring occasionally for even cooking.
- Serve: Remove the beef from heat and serve hot with steamed rice, bibb lettuce leaves for wrapping, kimchi, sliced scallions, sesame seeds, and ssamjang as accompanying condiments to enjoy the full Korean BBQ experience.
Notes
- For best results, slice the beef while it is partially frozen to achieve thin, even pieces.
- If gochujang is not available, substitute with a mix of chili flakes and a touch of miso paste for a similar flavor profile.
- Marinate the beef longer for more flavorful and tender results, but do not exceed 24 hours as the acid in the marinade can break down the meat excessively.
- Use a cast-iron skillet if possible for better heat retention and caramelization.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: Korean BBQ, Bulgogi, Korean beef, marinated beef, Korean barbecue recipe, quick Korean dinner