Korean BBQ Beef (Bulgogi-Style)

WANT TO SAVE THIS RECIPE?

If you’ve ever dined at a Korean BBQ restaurant and fallen head over heels for the tender, smoky-sweet beef sizzling on a hot grill, this Bulgogi-style Korean BBQ Beef is your chance to recreate that magic at home. It hits all the right notes: savory umami from soy sauce, subtle sweetness from brown sugar, and a punch of freshness from garlic, scallions, and sesame oil. Every bite is caramelized to perfection with just enough crisp around the edges.

This dish is quick enough for a weeknight but special enough for guests. Whether you wrap it in lettuce leaves with a touch of gochujang or serve it over a steamy bowl of rice with a soft egg on top, bulgogi is a comfort food that also delivers bold, unforgettable flavor.

Why You’ll Love This Korean BBQ Beef

Korean BBQ Beef isn’t just a meal, it’s a full-on sensory experience. The beef is thinly sliced for quick marinating and even quicker cooking, which means dinner is ready in no time. The marinade infuses each piece with depth and richness, making the meat incredibly tender and juicy. It’s also incredibly versatile — you can grill it, pan-fry it, or even throw it on a griddle for that authentic BBQ flair. Plus, the ingredients are simple and easy to find.

What Cut of Beef Should I Use for Bulgogi?

The best cut for bulgogi is ribeye, hands down. Its marbling gives it unmatched tenderness and flavor when sliced thin. However, you can also use sirloin, flank steak, or even brisket if you’re slicing it across the grain. The key is to get the beef thin enough so that it soaks up the marinade and cooks fast. If your butcher can slice it for you, even better. Otherwise, place the meat in the freezer for 30 minutes and slice it thinly with a sharp knife.

Ingredients for the Korean BBQ Beef (Bulgogi-Style)

For the best bulgogi, the balance between sweet, salty, and savory flavors is everything. Here’s what you’ll need:

• Ribeye steak: The ideal cut for bulgogi. Tender, well-marbled, and flavorful.
• Soy sauce: Brings the savory umami base that defines the dish.
• Brown sugar: Adds a gentle sweetness that helps the meat caramelize.
• Asian pear: Traditionally used to tenderize the beef and give a mild fruity aroma.
• Garlic: Fresh minced garlic gives the marinade its essential kick.
• Sesame oil: Nutty and aromatic, it brings depth to the dish.
• Green onions: Added both in the marinade and as a garnish.
• Black pepper: For a hint of warmth and spice.
• Toasted sesame seeds: A finishing touch for texture and nuttiness.
• Cooking oil: To sear the beef if you’re using a skillet.

How To Make the Korean BBQ Beef (Bulgogi-Style)

Step 1: Make the Marinade

Combine soy sauce, brown sugar, grated Asian pear, minced garlic, sesame oil, chopped green onions, and black pepper in a bowl. Whisk everything together until well combined.

Step 2: Slice and Marinate the Beef

Thinly slice the ribeye against the grain. Add the beef slices to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, but overnight is even better for deeper flavor.

Step 3: Cook the Bulgogi

Heat a grill pan or skillet over high heat and add a little oil. Working in batches, spread the marinated beef in a single layer and cook for 1-2 minutes per side until browned and slightly crispy on the edges.

Step 4: Garnish and Serve

Transfer the cooked beef to a serving plate. Sprinkle with toasted sesame seeds and more sliced green onions. Serve with steamed rice, lettuce leaves, kimchi, or a fried egg on top for a complete meal.

How to Serve and Store Korean BBQ Beef

This recipe serves 4 people generously, especially when paired with rice or wrapped in lettuce. Bulgogi is meant to be shared and enjoyed family-style, making it perfect for gatherings. If you have leftovers, store the cooked meat in an airtight container in the fridge for up to 3 days. It reheats well in a skillet or microwave. The marinade also freezes well, so you can prep a batch of raw marinated beef and freeze it for a quick meal later.

What to Serve With Korean BBQ Beef?

Steamed White Rice

Fluffy white rice is the classic side that soaks up the flavorful juices of the bulgogi.

Kimchi

Its spicy, fermented tang perfectly balances the richness of the beef.

Pickled Cucumbers

A crunchy, vinegary contrast that brightens the dish.

Japchae (Korean Glass Noodles)

These sweet-savory noodles are an authentic Korean pairing.

Lettuce Wraps

Romaine or butter lettuce adds crunch and freshness when used to wrap the bulgogi.

Fried Egg

A soft yolk over bulgogi and rice creates the ultimate comfort bowl.

Gochujang Sauce

Add a little heat and depth with this spicy-sweet Korean chili paste.

Miso Soup

A warm and light starter that complements the meal beautifully.

Want More Asian-Inspired Dinner Ideas?

If you love this bulgogi recipe, you’ll want to try these other flavorful meals:

• Easy Chicken Fried Rice when you want something quick, filling, and comforting.
• Crispy and Delicious Easy Chinese Egg Rolls for the ultimate crunchy side.
• Skirt Steak Rice Bowls with Chimichurri if you’re craving bold, fresh flavors.
• Creamy Garlic Butter Shrimp Scampi Lasagna for a totally indulgent fusion dinner.
• Pepperoni Pizza Grilled Cheese when you want a comfort twist that melts in your mouth.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can find it anytime you’re craving Korean BBQ.

And when you try it, let me know how it turned out! Did you use pear in the marinade or swap in apple? Maybe you grilled it outdoors for extra smokiness? I love hearing about your tweaks and traditions.

For even more easy and vibrant recipes like this, explore my daily creations on Pinterest: Luna Meals on Pinterest.

Conclusion

Korean BBQ Beef (Bulgogi-Style) is a dish that captures the heart of Korean cuisine in a single sizzling bite. It’s packed with flavor, easy to make, and endlessly adaptable to your style. Whether you’re new to Korean cooking or a longtime fan, this recipe is guaranteed to become a staple on your table.

Print

WANT TO SAVE THIS RECIPE?