If you are craving something savory, sweet, and utterly satisfying, then this Beef Bulgogi Recipe is going to become your new favorite go-to dish. This classic Korean recipe transforms thin-cut beef into mouthwatering, tender slices bursting with flavor from a perfectly balanced marinade. Sweet notes of brown sugar and deep umami from soy sauce meet the nutty aroma of sesame oil, while a subtle kick from garlic and ginger keeps every bite exciting. Whether you’re looking for a quick weeknight dinner or a dish that will impress friends, this Beef Bulgogi Recipe delivers comfort and elegance all in one skillet.
Ingredients You’ll Need
The beauty of this Beef Bulgogi Recipe is how simple yet essential each ingredient is—every element works harmoniously to create a symphony of flavor and appealing texture that’s hard to resist.
- Thin-cut beef bottom round steak: Using thin strips ensures quick cooking and tender bites infused with marinade.
- Low-sodium soy sauce: Provides deep umami flavor while keeping saltiness in check.
- Light brown sugar: Adds a perfect touch of sweetness and helps caramelize the beef during cooking.
- Sesame oil: Essential for that signature nutty aroma—divided between marinade and cooking.
- Minced garlic: Brightens the marinade with a pungent kick that melds beautifully with other flavors.
- Ground ginger: Offers warm spiciness that balances the sweetness and saltiness.
- Crushed red pepper flakes (optional): Adds a gentle heat if you want the flavor to dance a bit.
- Cornstarch: Helps thicken the marinade into a luscious sauce to coat the beef perfectly.
- Sesame seeds: Sprinkled on top for a toasty crunch and visual appeal.
- Minced green onions (optional): Adds freshness and vibrant color as a garnish.
- Cooked white rice (optional): Complements the bold flavors and soaks up the sauce deliciously.
How to Make Beef Bulgogi Recipe
Step 1: Marinate the Beef
Begin by combining the thin-cut beef strips with soy sauce, light brown sugar, 3 tablespoons of sesame oil, minced garlic, ground ginger, and crushed red pepper flakes if using, all in a large sealable plastic bag. Seal the bag tightly and massage the marinade through the meat so every slice gets fully coated. This step is key to building layers of flavor that will soak right into the beef.
Step 2: Let the Flavors Meld
After sealing the bag and pushing out excess air, place it in the refrigerator to marinate for at least 2 hours. This resting period is crucial—it allows the sweet and savory mixture to tenderize the meat and develop the iconic Bulgogi taste you love.
Step 3: Prepare to Cook
When you’re ready to cook, heat the remaining 2 tablespoons of sesame oil in a large skillet over medium-high heat. This oil will add that irresistible sear and nutty depth as the beef hits the hot pan.
Step 4: Cook the Beef
Add the marinated beef strips into the skillet, including as much marinade as you like for extra richness. Sauté the beef for 2 to 3 minutes per side until it’s cooked through and beautifully caramelized. You’ll notice the aroma intensifying—it’s that promise of deliciousness coming true.
Step 5: Create the Sauce
Once the beef is cooked, remove it from the skillet and set it aside. In a small bowl, mix the cornstarch with 2-3 tablespoons of the hot marinade to form a slurry. This will give your sauce that perfect silky consistency.
Step 6: Thicken the Sauce
Pour the cornstarch slurry back into the skillet with the remaining marinade sauce. Bring it to a boil and let it bubble for about a minute until thickened. Be careful not to overcook so the sauce stays glossy and luscious.
Step 7: Combine and Serve
Pour the thickened sauce over your cooked beef, tossing gently to ensure every bite is coated in flavor. Now it’s ready to enjoy, topped with sesame seeds and green onions if you like, and paired with fluffy white rice to soak up all that goodness.
How to Serve Beef Bulgogi Recipe
Garnishes
Finishing touches like a sprinkle of toasted sesame seeds and fresh minced green onions add more than just color—they provide a satisfying crunch and bright flavor contrast that enhance the overall experience of this Beef Bulgogi Recipe.
Side Dishes
This dish pairs beautifully with simple sides such as steamed white rice or sticky rice to absorb the glaze, crisp kimchi for a tangy, fermented bite, and even lightly sautéed vegetables like spinach or broccoli to balance the richness.
Creative Ways to Present
For a fun twist, try serving the beef bulgogi wrapped in lettuce leaves with a dab of spicy gochujang sauce for a Korean BBQ style bite. Or add it to a bibimbap bowl with assorted vegetables and a fried egg on top for a vibrant, hearty meal.
Make Ahead and Storage
Storing Leftovers
Leftover beef bulgogi keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify when stored, making it great for next-day meals.
Freezing
You can freeze the cooked beef bulgogi in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain texture and taste.
Reheating
To reheat, warm the beef gently in a skillet over medium heat or microwave in short bursts. Adding a splash of water can help keep the meat moist and reclaim the sauce’s luscious consistency.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While thin-cut bottom round is traditional and tender, you can also use ribeye or sirloin sliced thinly for a richer texture. Just be mindful to slice against the grain for tenderness.
Is it necessary to marinate the beef for 2 hours?
Marinating for at least 2 hours allows the flavors to deeply penetrate the meat, but if you’re pressed for time, even 30 minutes can impart noticeable flavor, though the texture may be less tender.
Can I make this recipe spicy?
Yes, the crushed red pepper flakes add subtle heat, but you can increase the amount or add spicy elements like gochujang (Korean chili paste) to tailor the heat level to your preference.
What can I substitute if I don’t have sesame oil?
While sesame oil is key for its distinctive flavor, you can use toasted peanut oil or a neutral vegetable oil combined with a small drizzle of toasted sesame seeds to mimic the taste.
Is this dish gluten-free?
The soy sauce typically contains gluten, so to make this gluten-free, opt for a tamari-based or certified gluten-free soy sauce variety.
Final Thoughts
This Beef Bulgogi Recipe is a wonderful way to bring a taste of Korea into your kitchen with minimal fuss but maximum flavor. Each bite is tender, juicy, and layered with sweetness, spice, and umami. Trust me, once you try this, you’ll find yourself reaching for this recipe over and over to share with friends and family. It’s simple, delicious, and guaranteed to brighten up any meal!
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Beef Bulgogi Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Description
Beef Bulgogi is a classic Korean dish featuring thinly sliced, marinated beef cooked quickly in a skillet to achieve a tender, flavorful result. This recipe combines a savory marinade of soy sauce, garlic, ginger, and sesame oil with a touch of sweetness from brown sugar and a spicy kick from red pepper flakes. It’s perfect for a delicious weeknight meal served over steamed white rice and garnished with sesame seeds and green onions.
Ingredients
Beef and Marinade
- 1½ pounds thin-cut beef bottom round steak, sliced into ½–1 inch strips
- â…“ cup low-sodium soy sauce
- ¼ cup light brown sugar
- 3 tablespoons sesame oil (for marinade)
- 2½ teaspoons minced garlic
- 2 teaspoons ground ginger
- ¾ teaspoon crushed red pepper flakes (optional)
Cooking and Garnish
- 2 tablespoons sesame oil (for cooking)
- 1–2 tablespoons cornstarch
- 3 teaspoons sesame seeds
- Minced green onions (optional, for garnish)
- Cooked white rice (optional, for serving)
Instructions
- Prepare the Marinade: In a large sealable plastic bag, combine the steak strips, soy sauce, light brown sugar, 3 tablespoons of sesame oil, minced garlic, ground ginger, and red pepper flakes if using. Seal the bag and shake to coat the beef evenly with the marinade.
- Marinate the Beef: Remove excess air from the bag, reseal it, and refrigerate for at least 2 hours to allow the flavors to penetrate the meat.
- Heat the Skillet: When ready to cook, heat 2 tablespoons of sesame oil in a large skillet over medium-high heat to ensure it is hot enough for quick searing.
- Cook the Beef: Add the marinated beef along with as much of the marinade as desired to the skillet. Cook for 2-3 minutes on each side until the beef is fully cooked and slightly caramelized.
- Prepare Thickening Slurry: Transfer the cooked beef to a plate. In a small bowl, mix cornstarch with 2-3 tablespoons of the hot marinade liquid to create a slurry.
- Thicken the Sauce: Pour the cornstarch slurry back into the skillet with the remaining marinade sauce. Bring it to a boil while stirring continuously.
- Finish the Sauce: Boil the sauce for about 1 minute until it thickens, being careful not to overcook to maintain proper consistency and flavor.
- Serve: Drizzle the thickened sauce over the cooked beef. Garnish with sesame seeds and minced green onions if desired. Serve hot with steamed white rice on the side for a complete meal.
Notes
- For best flavor, marinate the beef overnight if possible.
- Use a thinly sliced bottom round steak for tenderness and quick cooking.
- Adjust the red pepper flakes to control the spiciness.
- Serve immediately after cooking to enjoy the best texture and flavor.
- White rice is optional but traditional to soak up the delicious sauce.
