Bulgogi represents the pinnacle of Korean BBQ tradition, where thinly sliced beef is transformed through a masterful marinade into tender, flavorful morsels that capture the essence of Korean cuisine. Dating back to the Goguryeo era (37 BC–668 AD), this dish has evolved from a royal court preparation to become one of Korea’s most internationally beloved dishes. The word “bulgogi” literally means “fire meat,” referring to the traditional grilling method that creates its characteristic charred edges and caramelized flavor.
What makes bulgogi particularly special is its perfect balance of flavors, where the marinade’s combination of soy sauce, Asian pear, and garlic creates a natural tenderizing effect while infusing the meat with a perfect blend of sweet and savory notes. This marinade showcases the Korean culinary principle of finding harmony between ingredients, where each component contributes to both flavor and texture.
In modern Korean dining, bulgogi has adapted to contemporary tastes while maintaining its essential character. Whether served in traditional Korean BBQ restaurants, made at home for family dinners, or reimagined in fusion dishes, bulgogi continues to win hearts worldwide with its irresistible combination of tender meat and complex flavors.
Why You’ll Love This Recipe
- Restaurant-quality results
- Tender, flavorful meat
- Versatile serving options
- Make-ahead friendly
- Perfect for gatherings
- Better than takeout
What is Bulgogi?
Bulgogi (불고기) is Korean marinated beef, typically made with thinly sliced sirloin or ribeye that’s marinated in a sweet-savory sauce and grilled or pan-fried. The marinade’s Asian pear and soy sauce base helps tenderize the meat while adding deep flavor.
Korean BBQ Beef
Ingredients
For the Meat:
- 2 lbs beef sirloin or ribeye, thinly sliced
- 1 onion(s) thinly sliced
- 2 green onion(s) chopped
For the Marinade:
- ½ Asian pear grated
- ½ onion(s) grated
- 6 cloves garlic minced
- 1 tbsp ginger minced
- ½ cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 1 tbsp mirin
- ¼ tsp black pepper
- 1 tbsp sesame seeds
Instructions
- Partially freeze beef for easier slicing (about 2 hours).
- Slice beef thinly against the grain (1/8 inch thick).
- Blend marinade ingredients in a food processor until smooth.
- Combine beef with marinade and vegetables.
- Marinate 4 hours or overnight.
- Heat grill or pan over medium-high heat.
- Cook beef in batches, not overcrowding.
- Cook 2-3 minutes per side until edges caramelize.
Notes
Recipe Tips
- Use high-quality beef
- Slice meat while partially frozen
- Don’t skip the Asian pear
- Marinate at least 4 hours
- Cook in batches
- Don’t overcook
Serving Suggestions
Serve with:- Steamed rice
- Lettuce wraps
- Kimchi
- Banchan
- Cold Korean noodles
- Ssamjang sauce
Variations
- Pan-fried style
- Spicy version with gochugaru
- Ground beef bulgogi
- Pork bulgogi
- Chicken bulgogi
Storage
- Marinated meat: 2 days refrigerated
- Cooked bulgogi: 3-4 days refrigerated
- Freeze marinated uncooked meat up to 2 months
- Store sauce separately for longer shelf life
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Shirakiku Roasted Sesame Seeds
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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