Bulgogi, which means "fire meat," is a beloved Korean dish featuring thin slices of marinated beef that are grilled or stir-fried to perfection. The marinade is savory-sweet and full of umami, thanks to soy sauce, sesame oil, garlic, and pear — all key components of traditional Korean flavor. Tender and caramelized, Bulgogi is often served with rice, lettuce wraps, and banchan (side dishes).
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Beef
1 ½ lbs ribeye or sirloin, thinly sliced across the grain
1 small Korean or Bosc pear, grated (or ½ ripe Asian pear)
½ small yellow onion, grated or finely minced
For the Marinade
⅓ cup soy sauce
2 tbsp brown sugar (or honey)
1 tbsp mirin (optional for depth)
1 tbsp sesame oil
2 cloves garlic, minced
1 inch piece fresh ginger, minced
2 scallions, finely chopped
1 tbsp toasted sesame seeds
Freshly ground black pepper, to taste
Optional: pinch of gochugaru (Korean chili flakes) for mild heat
Prepare the Beef
1
Freeze the beef for 30 minutes if needed — this makes slicing thinly much easier.
Slice beef thinly against the grain (~⅛ inch thick). Place in a large mixing bowl.
Make the Marinade
2
In a separate bowl, combine:
Grated pear
Grated onion
Soy sauce , sugar , mirin , sesame oil
Garlic , ginger , scallions , sesame seeds , and pepper
Stir well until sugar dissolves.
Marinate the Beef
3
Pour marinade over the sliced beef. Mix thoroughly by hand to ensure even coating.
Cover and refrigerate for at least 1 hour , ideally 3–4 hours . Overnight is even better.
Cook the Bulgogi
4 Grill or Cast Iron (Traditional & Best)
Preheat grill or cast iron pan over medium-high heat.
Lightly oil the grill/pan if needed.
Grill beef slices in a single layer, in batches, for 1–2 minutes per side , until caramelized and slightly charred.
Stovetop Method
Heat a non-stick skillet or wok over high heat.
Add beef (no crowding) and cook 3–5 minutes , stirring occasionally until browned and tender.
To Serve
5 Serve hot with:
Steamed white rice
Ssamjang , kimchi, or pickled radish
Lettuce leaves or perilla leaves for wrapping
Toppings: extra scallions , sesame seeds , or a fried egg
Variations
6
Add sliced mushrooms , carrots , or onions to the pan for more bulk
Use chicken thighs or tofu for a variation
Serve over noodles for a bulgogi rice bowl or Korean-style “bulgogi udon”
Pairing Suggestions
7
Drink: Makgeolli (Korean rice wine), light beer, or chilled soju
Non-Alcoholic: Iced barley tea (bori-cha) or cold plum juice
Ingredients For the Beef
1 ½ lbs ribeye or sirloin, thinly sliced across the grain
1 small Korean or Bosc pear, grated (or ½ ripe Asian pear)
½ small yellow onion, grated or finely minced
For the Marinade
⅓ cup soy sauce
2 tbsp brown sugar (or honey)
1 tbsp mirin (optional for depth)
1 tbsp sesame oil
2 cloves garlic, minced
1 inch piece fresh ginger, minced
2 scallions, finely chopped
1 tbsp toasted sesame seeds
Freshly ground black pepper, to taste
Optional: pinch of gochugaru (Korean chili flakes) for mild heat
Directions Prepare the Beef
1
Freeze the beef for 30 minutes if needed — this makes slicing thinly much easier.
Slice beef thinly against the grain (~⅛ inch thick). Place in a large mixing bowl.
Make the Marinade
2
In a separate bowl, combine:
Grated pear
Grated onion
Soy sauce , sugar , mirin , sesame oil
Garlic , ginger , scallions , sesame seeds , and pepper
Stir well until sugar dissolves.
Marinate the Beef
3
Pour marinade over the sliced beef. Mix thoroughly by hand to ensure even coating.
Cover and refrigerate for at least 1 hour , ideally 3–4 hours . Overnight is even better.
Cook the Bulgogi
4 Grill or Cast Iron (Traditional & Best)
Preheat grill or cast iron pan over medium-high heat.
Lightly oil the grill/pan if needed.
Grill beef slices in a single layer, in batches, for 1–2 minutes per side , until caramelized and slightly charred.
Stovetop Method
Heat a non-stick skillet or wok over high heat.
Add beef (no crowding) and cook 3–5 minutes , stirring occasionally until browned and tender.
To Serve
5 Serve hot with:
Steamed white rice
Ssamjang , kimchi, or pickled radish
Lettuce leaves or perilla leaves for wrapping
Toppings: extra scallions , sesame seeds , or a fried egg
Variations
6
Add sliced mushrooms , carrots , or onions to the pan for more bulk
Use chicken thighs or tofu for a variation
Serve over noodles for a bulgogi rice bowl or Korean-style “bulgogi udon”
Pairing Suggestions
7
Drink: Makgeolli (Korean rice wine), light beer, or chilled soju
Non-Alcoholic: Iced barley tea (bori-cha) or cold plum juice
